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Chef Jamie Oliver presents recipes to inspire fish lovers to try different types of seafood.

S6 E5 Biscuits, Bagels and BLTs Guy Fieri visits America's most interesting and unique restaurants. Guy has buttermilk biscuits in Portland, Oregon, a soft-shell crab BLT in San Anselmo, and bagels with matzo ball soup in Florida.

S6 E6 Who'Da Thunk It? Guy Fieri visits America's most interesting and unique restaurants. Guy finds the unexpected in a drive-in where you can order prime rib in Indiana and a pizza place with Jamaican cooking in Texas.

S6 E7 Go-To Joints Guy Fieri visits America's most interesting and unique restaurants. Guy visits great local places, a Puerto Rican restaurant serving adobo steak in San Rafael, and in Portland, a meat market and deli.

S6 E8 Homestyle Guy Fieri visits America's most interesting and unique restaurants. Guy seeks out home-style cooking in Seattle, Arizona and Santa Fe.

S4 E7 Florida Keys Adam Richman's tasty travels have brought him to the Florida Keys, an archipelago at the southernmost tip of the continental United States. The Florida Keys is the fishing capital of the world.

S4 E10 Louisville Adam's all-American eats lands him in Louisville, Kentucky, home to bluegrass, bourbon and the Kentucky Derby. Adam starts off at the legendary Brown Hotel to try a taste of the original Hot Brown.

S11 E7 The Ambush Chef Robert Irvine ambushes the owners of Tornatore's Pizzeria in Orlando, Florida, and no one - not the owners, the design team, the crew or even Robert himself - knows what's to come.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

Presenting the latest products live on television that can be ordered directly. The product range extends from vacuum cleaners and bath towels to sports equipment.

S1 E3 Fishcakes, Linguine, Lamb Chops, Chocolate Mousse Jamie Oliver makes quick Asian fishcakes, lemony courgette linguine, sticky lamb chops and a supercharged cherry chocolate mousse.

S1 E4 Lamb, Spaghetti, Apple Cookies Jamie Oliver cooks up a tender lamb shoulder, super green spaghetti, one-pan fabulous fish and apple crumble cookies.

S29 E30 Shawarma Burgers With Tahini-Yogurt Sauce In only 30 minutes, Rachael Ray makes her recipe of shawarma burgers with tahini-yogurt sauce to rival any Mediterranean restaurant; her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.

S29 E24 Tomato Soup And Reuben Salad Rachael gets creative with her tomato soup recipe. She adds Cheddar and dill popcorn as the perfect garnish and also makes a tasty Reuben salad.

S29 E28 Spaghetti With Bacon and Chard Rachael Ray chooses two ingredients for a quick and simple pasta dish. She uses smoky bacon and sharp pecorino cheese and then adds earthy greens, making this dish a decadent way to eat veggies.

S29 E12 Portobello Cheese-Steak Fries The secret to Rachael's cheese-steak dish is that there's no meat. Instead of beef, she uses portobello mushrooms and layers them on fries with cheese sauce for a meat-free win.

S1 E5 Opposites Attract Whether it is sweet and sour, hot and cold or spicy and cool, the right flavour combinations can create great results. Many people don't have time to follow cookery books and Nigel's unflustered style makes the dishes easy to remember without complicated recipes. He also visits local allotment holders and creates a tasty feast from the fruits of their labours.

S1 E6 Winter Warmers As the nights draw in, food writer Nigel Slater makes the kind of food that can really brighten up dark rainy evenings. Nigel creates a week's worth of delicious meals that are simple to make. Nigel raids his cupboards, fridge and veg patch to make comfort food that hits the spot and makes staying in a real treat.

S1 E5 Hong Kong Modern John moves on to Hong Kong's modern cuisine with an introduction to cha chaan teng - a clash of cultures on a plate - and a new take on crispy pork.

S1 E6 Macau Traditional John Torode hunts down great food in the world's most densely populated region, Macau, including one of the spiciest dishes he's ever tasted.

S5 E7 Pastry The bakers make signature savoury parcels, kouign amann and two types of show-stopping éclairs, which they hope will secure them a place in the quarter-finals.

S5 E8 Advanced Dough It's the quarter-finals and the remaining five are tasked with baking enriched sweet fruit loaves, an Eastern European cross between a bread and a pastry, and 36 showstopping doughnuts.

S1 E3 Fishcakes, Linguine, Lamb Chops, Chocolate Mousse Jamie Oliver makes quick Asian fishcakes, lemony courgette linguine, sticky lamb chops and a supercharged cherry chocolate mousse.

S1 E4 Lamb, Spaghetti, Apple Cookies Jamie Oliver cooks up a tender lamb shoulder, super green spaghetti, one-pan fabulous fish and apple crumble cookies.

S1 E20 Bois de Boulogne James arrives at the Bois de Boulogne on race day at the Auteuil Hippodrome and James cooks leeks vinaigrette with salmon, and lamb cutlets with ratatouille.

S29 E30 Shawarma Burgers With Tahini-Yogurt Sauce In only 30 minutes, Rachael Ray makes her recipe of shawarma burgers with tahini-yogurt sauce to rival any Mediterranean restaurant; her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.

S29 E24 Tomato Soup And Reuben Salad Rachael gets creative with her tomato soup recipe. She adds Cheddar and dill popcorn as the perfect garnish and also makes a tasty Reuben salad.

S29 E28 Spaghetti With Bacon and Chard Rachael Ray chooses two ingredients for a quick and simple pasta dish. She uses smoky bacon and sharp pecorino cheese and then adds earthy greens, making this dish a decadent way to eat veggies.

S29 E12 Portobello Cheese-Steak Fries The secret to Rachael's cheese-steak dish is that there's no meat. Instead of beef, she uses portobello mushrooms and layers them on fries with cheese sauce for a meat-free win.

S1 E5 Opposites Attract Whether it is sweet and sour, hot and cold or spicy and cool, the right flavour combinations can create great results. Many people don't have time to follow cookery books and Nigel's unflustered style makes the dishes easy to remember without complicated recipes. He also visits local allotment holders and creates a tasty feast from the fruits of their labours.

S1 E6 Winter Warmers As the nights draw in, food writer Nigel Slater makes the kind of food that can really brighten up dark rainy evenings. Nigel creates a week's worth of delicious meals that are simple to make. Nigel raids his cupboards, fridge and veg patch to make comfort food that hits the spot and makes staying in a real treat.

S1 E5 Hong Kong Modern John moves on to Hong Kong's modern cuisine with an introduction to cha chaan teng - a clash of cultures on a plate - and a new take on crispy pork.

S1 E6 Macau Traditional John Torode hunts down great food in the world's most densely populated region, Macau, including one of the spiciest dishes he's ever tasted.

S5 E7 Pastry The bakers make signature savoury parcels, kouign amann and two types of show-stopping éclairs, which they hope will secure them a place in the quarter-finals.

S5 E8 Advanced Dough It's the quarter-finals and the remaining five are tasked with baking enriched sweet fruit loaves, an Eastern European cross between a bread and a pastry, and 36 showstopping doughnuts.

S2 E3 Crete Crete has a rich and complex culinary history. In the ancient capital of Heraklion, Yotam makes a variation of the Cretan meze dakos, a marriage of tomatoes, crumbled feta, olives and oregano.