Food Network +1 Monday

Buying goods from home

Buying goods from home

Ina Garten makes lasagne with a Greek twist, and an arugula and watermelon feta salad

Ina Garten prepares bite size nibbles, including chocolate and peanut cupcakes

Ree turns everyday frozen ingredients into delicious dishes. On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars

A recipe for glazed pork fillet accompanied by pepper rice and barbecue sauce, plus a tapas bruschetta and grilled sardines

Jamie Oliver demonstrates a recipe for lamb kofte, pitta and Greek salad, and shows how to make Keralan vegetarian curry, poppadoms, rice and minty yoghurt

The chef visits Louisiana, cooks in the historic Houmas House, and samples local speciality gumbo, courtesy of the resident cook

The chef's journey continues along the Canal du Midi in southern France, starting in Carcassonne, where he joins the tourists taking in the sights and doing a little shopping

Simon King and Dave Myers are riding through the spectacular North York Moors National Park, discovering the wonderful local produce the region provides

Noel Fielding and Sandi Toksvig host Dessert Week, where the contestants must produce a spherical celebration cake and dishes requiring careful assembly and delicate layers

Rachel visits Stockholm to learn tips from an award-winning chocolatier. Then, she makes venison ragu and other dishes that are perfect for a celebration

The chef visits Louisiana, cooks in the historic Houmas House, and samples local speciality gumbo, courtesy of the resident cook

John moves onto 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

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

Ree turns everyday frozen ingredients into delicious dishes. On the menu are creamy shrimp gnocchi, all vegetable fried rice and mini meatball subs

Ree makes delicious and easy summer eats. She serves up sausage and pepper burgers, cobb chicken salad and key lime pie cheesecake bars

Molly Yeh makes a big Midwestern lunch for her favourite farmer! The menu includes bacon and ranch grain bowls and monkey bread with creamy veggie dip

Molly Yeh treats her friends to her best brunch dishes after a night out in Grand Forks. The menu includes mini quiches with peas and bacon and garlic lemon kale

Simon King and Dave Myers are riding through the spectacular North York Moors National Park, discovering the wonderful local produce the region provides

The remaining bakers test their dessert-making skills as they embark on a series of challenges, preparing a cheesecake, chocolate roulade and profiteroles

John moves onto 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

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

Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast

A trip to Hampshire gives the chef an insight into the key of all good growing, compost, before he develops his own compost back at the smallholding

Working with chefs they just met, the competitors strategize, collaborate and execute under the critical eyes of Michael and Bryan Voltaggio

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine

Guy takes the final four chefs on an epic cross-country road trip. The chefs then battle it out for an additional $20,000 and the notorious title

Chef Robert Irvine faces the challenge of saving America's most desperate restaurants from failure in just two days and with a budget of only $10,000

In Maui, Guy visits a husband-and-wife team who are serving up authentic Italian dishes. Later, Guy travels to Washington to taste some succulent sandwiches

Guy tucks into Cajun jambalaya and barbecue shrimp in Bend, Oregon. Later, he visits a joint that is making creative cocktails and honey butter chicken biscuits

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home