Ching visits a restaurant that brings a spin to Taiwanese cuisine. Its head chef shows her how to make crab lionhead meatballs and fried you tiao.

The hosts share tips for saving money and finding good value deals. Recipes include a meat and potatoes Bundt loaf and beef and bean casserole.

Jenny's culinary adventure around Morocco has brought her to a small city called Azrou, the very heart of the Middle Atlas region.

Guy fires up some meaty meals and veggie specials. In Modesto, Portuguese sausage and lamb burgers and in Oakland, there's outrageous vegan okra gumbo.

Guy is hitting the hot spots of South Beach, starting with an authentic taqueria. Then, he goes to a German joint cooking standout sauerbraten and currywurst.

This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.

Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.

The young chefs compete to impress the judges with 'birds' nests' and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?

Ree makes Cameron, the new cowboy, a welcome dinner. She prepares hearty short-rib sandwiches and a delicious butternut squash salad, plus, a dreamy dessert.

Ree Drummond makes a selection of comfort food dishes. On the menu is tuna noodle casserole, sweet and sour meatballs, apple dumplings and Welsh Rarebit.

The four remaining teams compete to create Halloween-themed displays that show a mutated and terrifying hybrid horror, with one team eliminated at the end.

Award-winning actress Patricia Heaton opens the doors to her home. She serves up incredible, party-friendly foods for her co-stars, friends and family.

Award-winning actress Patricia Heaton opens the doors to her home. She serves up incredible, party-friendly foods for her co-stars, friends and family.

Bobby Flay and his daughter, Sophie, share their favourite burgers and gelato in New York City. They start on the Upper East Side and visit his choice, J.G. Melon.

Bobby Flay and his daughter Sophie ride their bikes to her favourite place for fried chicken, Sweet Chick. And, Bobby gets nostalgic at Blue Ribbon.

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene's struggle to make a profit has taken a toll on her health.

Nancy teaches her grandchildren how the farm and its kitchen work. They learn how to make easy dishes like vegetable lasagne, chicken taco pacos and chocolate bars.

Nancy is hosting an event for her local library. She's making her favourite classics like Creamy Crab and bacon endive boats, apple puffs and milk punch.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

Four talented cake artists compete to have their cake creation at the centre of a massive celebration for the Girl Scouts of the USA, as well as the $10,000 prize.

The bakers face decay as they make mouldy desserts that incorporate fermented ingredients. Then, they design treats that the judges can smash!

Four firefighters duke it out in the market. The chefs must make a big dinner with a small catch, and the last two chefs go head-to-head with a spicy dish.

The young chefs compete to impress the judges with 'birds' nests' and a tricky chicken. The finalists will both make kiwi deserts, but whose will be the winning one?

Ree makes Cameron, the new cowboy, a welcome dinner. She prepares hearty short-rib sandwiches and a delicious butternut squash salad, plus, a dreamy dessert.

Ree Drummond makes a selection of comfort food dishes. On the menu is tuna noodle casserole, sweet and sour meatballs, apple dumplings and Welsh Rarebit.

The four remaining teams compete to create Halloween-themed displays that show a mutated and terrifying hybrid horror, with one team eliminated at the end.

Robert Irvine travels to The Amigo Cafe on Arizona's Navajo Reservation where owner Julene's struggle to make a profit has taken a toll on her health.

Nancy teaches her grandchildren how the farm and its kitchen work. They learn how to make easy dishes like vegetable lasagne, chicken taco pacos and chocolate bars.

Nancy is hosting an event for her local library. She's making her favourite classics like Creamy Crab and bacon endive boats, apple puffs and milk punch.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Four up-and-coming chefs compete before a panel of expert judges. Course by course, the chefs must take a basket of mystery ingredients and turn it into an extraordinary meal.

The hosts share tips for saving money and finding good value deals. Recipes include a meat and potatoes Bundt loaf and beef and bean casserole.

Guy fires up some meaty meals and veggie specials. In Modesto, Portuguese sausage and lamb burgers and in Oakland, there's outrageous vegan okra gumbo.

Guy is hitting the hot spots of South Beach, starting with an authentic taqueria. Then, he goes to a German joint cooking standout sauerbraten and currywurst.

This trip, Guy is all about meat. In Miami he's joined by Charles Johnson and they try a charcuterie dishing up wild boar sausage and house-cured bacon.

Guy visits Cuba, to check out the food scene there. There's coffee lobster and a regional pork plate, followed by a Soviet-style ravioli and chicken Kiev.

Guy visits a restaurant that serves house-cured lamb and freshly-caught snapper. Then, he heads to a cigar-lover's haven to sample pork with plantains.

Guy is in California to visit a multi-generational Italian deli that makes ravioli with a century old machine. In San Francisco, he samples lamb and pork biscuits.

Ching-He Huang travels Asia seeking out the most delicious dishes. She watches the local chefs prepare their mouth-watering creations and try them for herself.

Ching is on Hong Kong Island, meeting local chefs and cooking up sensational dishes such as Szechuan fried chicken bao and lobster noodles.

Ching visits Chan Kong Kei, a joint in Macau famous for serving Black Pepper Duck, a dish that has been served for over 50 years.

Ching meets the owner and head Chef Ms Zhang of Dai Lai Xiao Guan who serves Taiwanese street-stall comfort foods in a more formal setting.

Ching learns the secret to making Har Gau shrimp dumplings, and also samples some gigantic Cantonese vanilla sponge muffins.