Food Network +1 Tuesday

Buying goods from home

Buying goods from home

Michel Roux starts his journey at his family's riverside restaurant and Heston Blumenthal's pub. Plus he cooks up lobster ravioli and venison pies

The chef cooks pasta with red mullet sauce, and prepares a new twist on the traditional Cornish pasty

The chef prepares a special turbot and scallop ragout for the Royal Navy, in celebration of Trafalgar Day

Ree Drummond is making things easy with four great recipes, from pork carnitas that take less time than usual in a multicooker, to slow cooker Irish oats for a get-ahead breakfast

Ree makes a fantastic cocktail hour spread complete with Bloody Mary shrimp cocktails, steak and brie bites, and glazed mini brownies

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget

Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding

Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate

For the very first time on the show, vegan week takes place, and judges Prue Leith and Paul Hollywood have set three very different challenges to test the remaining bakers

It is Danish week, and the bakers face unfamiliar recipes as they battle to impress the judges, with challenges including an elaborate pastry showstopper

James Martin and chef Daniel Galmiche visit the food markets in Reims. Later, they cook pan-fried lamb with smoked garlic and Provencal vegetables

Lawrence Keogh returns to help the chef prepare fresh guineafowl al fresco in Aix en Othe, and the gastronome visits the famous cheese village of Chaource

In Rheims, the chef prepares a warm scallop and red mullet citrus salad, and enjoys the grape harvest in the company of Daniel Galmiche

The chef and Martin Blunos prepare a pot-au-feu with the ingredients they found at Vannes market

The chef cooks pasta with red mullet sauce, and prepares a new twist on the traditional Cornish pasty

The chef prepares a special turbot and scallop ragout for the Royal Navy, in celebration of Trafalgar Day

Ree Drummond is making things easy with four great recipes, from pork carnitas that take less time than usual in a multicooker, to slow cooker Irish oats for a get-ahead breakfast

Ree makes a fantastic cocktail hour spread complete with Bloody Mary shrimp cocktails, steak and brie bites, and glazed mini brownies

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget

Ina turns her attention to bread. Dishes include Irish Guinness Brown Bread, Camembert and Prosciutto Tartines and Peach and Berry Summer Pudding

Ina makes homemade vanilla extract and uses it in her Vanilla Rum Panna Cotta, Vanilla Shortbread Hearts, and White Hot Chocolate

For the very first time on the show, vegan week takes place, and judges Prue Leith and Paul Hollywood have set three very different challenges to test the remaining bakers

It is Danish week, and the bakers face unfamiliar recipes as they battle to impress the judges, with challenges including an elaborate pastry showstopper

Prue welcomes Sandi Toksvig into her kitchen to cook recipes from a 1920s pamphlet and with husband John, Prue whips up a yoghurt-based dessert.

The 10 remaining chefs are assigned famous works of art to use for inspiration as they prepare impressive plates of food for judge Fariyal Abdullahi

Guy Fieri samples meatloaf in Minnesota before visiting a pub in Washington that serves sauerkraut and a hot dog restaurant in New Jersey

Guy Fieri meets a mother and son team in Boulder serving up Chinese specialties such as dan dan noodles and steamed buns

Guy Fieri makes some surprising culinary discoveries. In Columbus, Ohio, a hidden gem tucked away in a grocery store serves out-of-bounds Nepalese-Tibetan specialities

Guy is after awesome avian food and beef this trip, like the Dallas spot smoking both duck and brisket. In Phoenix, a Mexican place dishes out barbacoa and gorditas

Adam is in Texas to sample a 42-inch pizza smothered in mozzarella, and he is challenged to eat a five-pound grilled cheese sandwich

Adam tastes a succulent Italian beef sandwich and a slow-cooked BBQ brisket. Later, he is given 15 minutes to eat his way through a six-layer meat platter

A family business asks the team to make a cake featuring fireworks for their father and Buddy attends his son's bring-your-dad-to-school day

Buddy Valastro creates a billiards table cake, and the bakery gets a makeover - with unexpected results

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home