Food Network Sunday

Guy Fieri travels to New York's east village where a neighbourhood restaurant is serving up a standout burger

Guy Fieri visits Miami where an Asian-fusion restaurant serves up Brussels sprouts and a duck sous-vide sandwich

Guy Fieri visits New York's lower-east side where a sibling-owned restaurant is pickling, smoking, curing and fermenting

Guy Fieri explores Key West island, and visits a shack serving up New England-style seafood

Lake Tahoe provides a stunning backdrop as Casey Webb explores the area's best eats. He finds a complete dinner in a bun and a Greek comfort food staple

Casey Webb's journey takes him to New York for a nostalgic twist on the classic buffalo wing Later, he samples a crispy and melt-in-the-mouth chocolate delicacy

Casey Webb's food frenzy takes him to New York's Hudson Valley. There's an orchard-to-table treat, an Italian dessert for breakfast and super-hot wings

Casey Webb's taste buds take him to Salem, Massachusetts. He samples a sci-fi slice of pizza, a historic treat and the 3-pound Hypernova Scotia Challenge

Casey Webb pays a visit to Oakland, California, where he faces a towering banana split, a hot-off-the-grill molcajete and spring roll warfare with the Lumpia Challenge

Casey Webb heads to Las Vegas. He gambles on grilled cheese, tackles a towering sushi creation and faces the Kasespatzle Challenge at a German beer hall

Casey Webb treks to Salt Lake City, Utah. He pays homage to a pastrami-topped tradition and savours the sweet-and-salty taste of Hawaii

Casey Webb's culinary crusade carries him to California's famous wine country. There's a bagel bonanza and the epic Muy Macho Burrito Challenge

Tom showcases the magic properties of eggs. Custard tart is on the menu, and Tom shares how to make foolproof white chocolate and lemon soufflés

Tom's menu includes wild boar lasagne, sausage and fennel rigatoni and tiramisu pots. Chef Sarah takes control when a rush of orders hits the kitchen

The chef prepares chick pea and spinach tapas, charred tuna romesco and Iberian ham salad

The chef prepares cheese with roast figs and prosciutto, and a classic Greek salad

The chef prepares smoked trout salad and hot tea-smoked trout with celeriac remoulade

The chef prepares penne carbonara, smoked haddock risotto, and tiramisu, before talking to his regular supplier about classic Italian ingredients

Noel Fielding and Matt Lucas present a Bake Off first as the amateurs take on a trio of challenges inspired by Germany - traditional biscuits, a torte and a tiered cake

The amateurs take on pastry week, involving signature choux doughnuts, a tricky Turkish technical and a show-stopping pie with a delicate design and packed with flavour

The bakers put their twist on a classic caramel tart and produce a family favourite biscuit bar, before a showstopper that involves creating a dessert encased in a sugar dome

The remaining bakers explore alternative ingredients during free-from week, including a signature that requires them to bake without dairy, and a hearty vegan technical

The Michelin-starred chef improves on dishes he savoured in childhood, including sausage roast, upside-down cake and lasagne

The chef demonstrates how to liven up lunches, giving his own twist to a classic ham and mushroom pie and making crispy duck salad with an Asian-style dressing

At Tom's Michelin-starred pub, the team prepare a special dish of rotisserie beef with mushroom tart and walnut ketchup, and a luxurious rice pudding

There's a trip down memory lane for Tom and his team as they celebrate the pub's 10th anniversary. They make a dish inspired by his childhood

Tom serves up delicious pub dishes influenced by America. The menu includes lemon meringue pie, 'dirty' mac and cheese and Caesar salad

The pub's intense cleaning routine is revealed. Plus, the chefs cook an amazing chilli con carne with slow-cooked venison, rice cream and chocolate

Tom showcases pairs of ingredients that work in harmony. There's turbot with hollandaise, cheese and onion scones and a toffee apple crumble cake

Tom reveals how his training in French-style cookery has influenced the pub's kitchen and menu. He makes clafoutis, cassoulet and frangipane tart

Guy Fieri visits an Italian restaurant in San Carlos putting tasty twists on their homemade pasta

In Alameda, Guy Fieri visit a restaurant putting a gourmet twist on a burger

In San Francisco, Guy Fieri visits a Chinese emporium cooking up lobster, pork buns and even dim sum chicken feet

In Chicago, Guy Fieri visits a restaurant that mashes up Latin and Asian cuisine, putting a unique spin on paella and posole

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

In Iceland's capital city, Paul bakes using volcanic geothermal energy, meets food writer Eva Laufey, and creates two of his own bakes inspired by Icelandic cuisine