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S1 E7 Oxford James is joined by Monica Galetti for a culinary journey around Oxford, where they pay a visit to Raymond Blanc at his restaurant Le Manoir aux Quat'Saisons, and sample some of his award-winning dishes. They take a trip up the river to a farm where they pick raspberries for a pudding, and James prepares a chicken dish with morels in the grounds of Raymond's restaurant.

S1 E8 Manhattan Part two of two. The chef's culinary journey continues with a lesson about two classic puddings from the Big Apple - New York cheesecake and baked Alaska.

S1 E9 The chef's culinary journey to discover the best cakes, buns and fabulous bakes in America continues in Brooklyn, where James is shown how to make whoopie pies, and meets a larger-than-life baking master.

S17 E2 Chicken, Chilli and Chowder Guy Fieri heads to Burbank, California, to visit a family-owned, chilli-serving restaurant with a name dating back a century.

S17 E3 Dynamic Duos Guy Fieri explores successful food combinations, beginning at a corner bar in Denver.

S17 E4 Traditional Gone Wild In Philadelphia, Guy Fieri samples tacos that start with the head of a pig. Later, he travels to Phoenix where he visits an eatery with its own wood-fired oven.

S17 E5 Peppers, Pork and Poutine Guy Fieri heads to Phoenix where he meets a chef who puts her own spin on chillis and a regional pork dish.

S2 E20 Hartford, Connecticut Adam Richman visits two of the most famous hot-dog vendors in Hartford, Connecticut.

S2 E21 San Diego Adam Richman heads to the Broken Yolk restaurant in San Diego, where he tackles an enormous omelette in the Ironman Challenge.

S1 E10 Game Day Rush The chefs are challenged to shop for their game-day feast ingredients in two minutes, and then prepare a dish using only the produce and condiments aisle of the supermarket.

Buying goods from the comfort of home.

Buying goods from the comfort of home.

Buying goods from the comfort of home.

Buying goods from the comfort of home.

Buying goods from the comfort of home.

Buying goods from the comfort of home.

S1 E8 Manhattan Part two of two. The chef's culinary journey continues with a lesson about two classic puddings from the Big Apple - New York cheesecake and baked Alaska.

S1 E9 The chef's culinary journey to discover the best cakes, buns and fabulous bakes in America continues in Brooklyn, where James is shown how to make whoopie pies, and meets a larger-than-life baking master.

S35 E6 Fresh From the Merc Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

S35 E7 Fall in Love Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

S12 E5 Meatless Marvels Ree prepares various meatless meals, including broccoli cheese baked potatoes, grilled aubergine steaks, roasted vegetable panzanella, Italian cornbread and tofu lettuce wraps.

S12 E7 Simple Meals Ree Drummond makes five ingredient meals, including a chicken fennel bake, spaghetti carbonara, eggs in tomatoes, veggie tortellini soup and three varieties of baking tray suppers.

S1 A Taste of Cumbria Dave Myers enjoys a taste of his native county when he and Si King demonstrate recipes using produce from Cumbria, including a supper dish made with Cumberland sausage.

S1 E4 Come on Over Si King and Dave Myers prepare indulgent treats for when family and friends come on over - a baked cheesecake, a crowd pleasing terrine and the ultimate beef sandwich.

S3 E5 Pies The remaining contestants' pie-making skills are put to the test in a trio of demanding tasks. First, the hopefuls try to impress judges Paul Hollywood and Mary Berry by making beef Wellington, before creating hand-raised pies during this round's technical challenge - but several of the cooks run into difficulties as they try to work with a pastry dolly for the first time. Finally, the showstopper challenge sees traditional American pies being prepared - before one more baker is eliminated from the competition. From 2012.

S3 E6 Puddings The pressure continues to rise as the contestants' pudding-making skills face a stern examination. Their first task involves creating a pair of sponge dishes, before Mary Berry sets the latest technical challenge - recreating her recipe for the meringue-topped dessert queen of puddings. Finally the cooks try to get to grips with the intricacies of baking strudel in the showstopper round - before one of them leaves the competition for good. Presented by Mel Giedroyc and Sue Perkins. From 2012.

S1 E7 Oxford James is joined by Monica Galetti for a culinary journey around Oxford, where they pay a visit to Raymond Blanc at his restaurant Le Manoir aux Quat'Saisons, and sample some of his award-winning dishes. They take a trip up the river to a farm where they pick raspberries for a pudding, and James prepares a chicken dish with morels in the grounds of Raymond's restaurant.

S1 E10 Harlem and Connecticut The chef's culinary journey continues in Harlem, where he searches for a bakery in the heart of the community renowned for its carrot cake, before moving on to a blueberry farm.

S1 E11 Part one of two. The chef's culinary journey to discover the best buns and fabulous bakes in America continues with a visit to a Connecticut diner, where he enjoys a traditional pancake breakfast.

S35 E6 Fresh From the Merc Ree Drummond updates the menu at her Mercantile store with French toast, a fresh tomato salad, a fried chicken BLT sandwich and a 'berry' good cake.

S35 E7 Fall in Love Ree Drummond is all about fall-inspired food when she serves up nutty pork chops, fruity doughnuts, hearty sausage with veggies and creamy alfredo.

S12 E5 Meatless Marvels Ree prepares various meatless meals, including broccoli cheese baked potatoes, grilled aubergine steaks, roasted vegetable panzanella, Italian cornbread and tofu lettuce wraps.

S12 E7 Simple Meals Ree Drummond makes five ingredient meals, including a chicken fennel bake, spaghetti carbonara, eggs in tomatoes, veggie tortellini soup and three varieties of baking tray suppers.

S1 A Taste of Cumbria Dave Myers enjoys a taste of his native county when he and Si King demonstrate recipes using produce from Cumbria, including a supper dish made with Cumberland sausage.

S1 E4 Come on Over Si King and Dave Myers prepare indulgent treats for when family and friends come on over - a baked cheesecake, a crowd pleasing terrine and the ultimate beef sandwich.

S3 E5 Pies The remaining contestants' pie-making skills are put to the test in a trio of demanding tasks. First, the hopefuls try to impress judges Paul Hollywood and Mary Berry by making beef Wellington, before creating hand-raised pies during this round's technical challenge - but several of the cooks run into difficulties as they try to work with a pastry dolly for the first time. Finally, the showstopper challenge sees traditional American pies being prepared - before one more baker is eliminated from the competition. From 2012.

S1 E6 Liverpool FC Adam explores the matchday food culture surrounding Liverpool FC. He enjoys fan-favourite salt and pepper chicken, and a half pig's head roast lunch.

S1 E6 Glamorgan Sausage In Wales, Adam tries Glamorgan sausage in Glamorgan. He enjoys Welsh rarebit and wonderful Welsh cakes, and bites into his Polish heritage with pierogis.