Food Network Monday

Paul visits Paris, where he sees the classic croissant and baguette baked in the city that invented them, and creates a 'Choux Eiffel Tower' for a special occasion bake

At London's historic Cliveden House Hotel, Paul recreates his idea of heavenly baked perfection; the classic afternoon tea

The remaining contestants face three tasks involving pastry, making signature savoury parcels, kouign amanns and two different types of eclair in the showstopper round

The five quarter-finalists face three tasks involving advanced dough techniques, making sweet fruit loaves, doughnuts, and an Eastern European cross between bread and pastry

The semi-final sees the remaining four demonstrate patisserie skills, coming up with Greek pastry baklava, German multi-layered cake schichttorte and French entremets

The three finalists battle it out, trying to master a classic pastry technique and serve up a mountain of perfect profiteroles good enough to win them the 2014 title

Twelve contestants begin the battle to be named Britain's best amateur baker and their first challenges include making a Madeira cake and Black Forest gateau

The 11 home bakers face biscuit week, in which they must prepare Italian biscotti and French Arlettes, before building edible biscuit boxes filled with many-flavoured treats

The food writer demonstrates recipes that are uncomplicated and easy to remember, beginning with five sweet and sour dishes, including pork chops with gooseberry

The food writer turns his attention to surf and turf dishes - fish combined with meat - preparing recipes including trout with Parma ham and lamb shanks with anchovies

The food writer demonstrates how spicy food works well with a cool accompaniment, preparing a chicken curry and tomato stew with yoghurt

The food writer turns his attention to texture, preparing a classic savoury pie with a puff pastry crust, and a re-imagining of his favourite childhood pudding - poached pears

The food writer explains why the combination of sugar and spice works so well, preparing a ginger, cinnamon and plum cake, sticky ribs, and a lentil stew with caramelised onions

The food writer cooks with ingredients that share the same season or landscape, preparing an autumn dish of baked mushrooms and chestnuts, and a blackberry and fig pie

The food writer explores the role of contrasting temperatures and demonstrates how they can improve dishes, preparing recipes including apple pie and ice-cream

The food writer explores quirky twists on classic recipes, including a black-pudding sausage roll, and a bread-and-butter dessert made from caramelised bananas

The food writer turns the contents of his weekly shop into seven dishes, one for each day of the week. He begins by making the most of an abundance of ingredients

The food writer demonstrates how to transform overlooked staple recipes into sensational dishes, including haddock chowder and fennel feta linguine

The food writer demonstrates new ways of combining flavours from his weekly shop, with dishes including ricotta beefburger, smoked mackerel coleslaw, and lemon and thyme cake

The food writer treats himself with seven simple recipes using quality ingredients, including chicken and leek pie, mushroom medley, and raspberry and cinnamon meringue

The food writer demonstrates simple dishes that use just one pan, including herby artichoke stew, chicken in cider and compost crumble

The food writer uses every last bit of his ingredients as he produces seven more meals. Dishes include butternut squash soup with crisps, rib ragout and cherry chocolate iced rice

The food writer demonstrates how it is possible to create foods to suit different moods. Dishes include duck and citrus salad, hot yoghurt steak and chocolate beetroot cake

The food writer prepares comfort-food dishes, including slow roast leg of lamb with herb rub and parmesan mash, almond and lentil stew, and tumbler trifle

Hugh Fearnley-Whittingstall visits a typical suburban street to champion the delights of fresh fruit and demonstrate how to create desserts such as ice lollies and an Eton mess

Hugh Fearnley-Whittingstall sets out to prove that breakfast is the most important meal of the day, visiting a school to demonstrate how to make pancakes and scones

Guy Fieri's going global with killer croquettes in New Jersey, Turkish dumplings in Cambridge, Massachusetts, and soul food in Indianapolis

Guy Fieri's digging creative comfort foods, including meatloaf in Massachusetts, chicken and biscuits in Ohio and a grilled cheese in Indianapolis

Guy Fieri grabs smoking smash burgers in East Boston, flavour-bursting bone marrow in Minneapolis and the-bomb Bengali-American fare in Ohio

Guy Fieri grabs grub from Vietnamese to vegan, including pork belly crepes in Minneapolis, BBQ Reubens in New Jersey and doughnuts in Montana

Adam Richman's journey takes him to Niagara Falls, where he takes on an Italian food challenge that includes 10 plates of food that must be eaten in 90 minutes

Adam Richman's culinary quest for the best traditional food takes him to Butte, Montana, where he takes on the Jumboli challenge - which means he must eat a 5lb stromboli

Chef Robert Irvine takes on the largest space he has ever tackled - WhaBah Steakhouse in Bowling Green, Kentucky

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Hugh Fearnley-Whittingstall visits a typical suburban street to champion the delights of fresh fruit and demonstrate how to create desserts such as ice lollies and an Eton mess