Food Network +1 Thursday

Buying goods from home

Buying goods from home

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

The chef continues his tour of Pornic, where he studied French cuisine, and Martin Blunos discovers exceptionally fresh scallops at the town's market

Ree puts a breakfast spin on four dinners, starting with sausage kale strata. Wild rice pancakes get flipped to dinnertime for the girls, while the boys enjoy breakfast quesadillas

While Ree Drummond's daughter Alex and her friends have a dorm room craft day at college, Ree makes green chili chicken, spicy taco potatoes, layered Mexican salad and key lime pie

As the guys are away, Ree Drummond makes a blueberry crumb cake for breakfast, and petite filets with wasabi cilantro cream, lobster mac and cheese and lemony broccolini for dinner

Ree cooks up a celebration dinner for her husband's birthday, with chili cheese burgers, crisp thin fries, a wedge salad and a yellow cake with a chocolate buttercream frosting

Ina shares professional tips for chocolate. Recipes include chocolate ganache cake, chocolate creme brulee, peanut rocky road bark and frozen hot chocolate

Ina spills the beans on how to roast like a pro. Recipes include butternut squash hummus, roasted vegetable paella, roast potato and fennel soup, and Parmesan roasted cauliflower

Dessert is good, but for Ina, tipsy desserts are even better. Recipes include Moscato poached fruit, Bourbon honey cake and Campari and orange granita

Ina uses Parmesan to take main dishes, sides and salads to a whole new level. Recipes include lemon parmesan chicken, orecchiette with broccoli rabe and sausage

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

Rick visits Northern Ireland to sample silver eels from Lough Neagh, and dulse, an edible seaweed that has become a popular dish in the pubs of Belfast

The chef explores the fishy flavours of East Anglia, including cockles and samphire from the marshes, pink shrimps from King's Lynn and sweet Cromer crabs

The chef returns to Brittany, where he made his first forays into the kitchen. After visiting a market near St Malo, James is joined by Lawrence Keogh to prepare veal

Lawrence Keogh joins the chef on the beach to prepare pommes frites and sample a local delicacy - chargrilled steaks cooked on a vine-fuelled barbecue

Ree puts a breakfast spin on four dinners, starting with sausage kale strata. Wild rice pancakes get flipped to dinnertime for the girls, while the boys enjoy breakfast quesadillas

While Ree Drummond's daughter Alex and her friends have a dorm room craft day at college, Ree makes green chili chicken, spicy taco potatoes, layered Mexican salad and key lime pie

As the guys are away, Ree Drummond makes a blueberry crumb cake for breakfast, and petite filets with wasabi cilantro cream, lobster mac and cheese and lemony broccolini for dinner

Ree cooks up a celebration dinner for her husband's birthday, with chili cheese burgers, crisp thin fries, a wedge salad and a yellow cake with a chocolate buttercream frosting

Ina shares professional tips for chocolate. Recipes include chocolate ganache cake, chocolate creme brulee, peanut rocky road bark and frozen hot chocolate

Ina spills the beans on how to roast like a pro. Recipes include butternut squash hummus, roasted vegetable paella, roast potato and fennel soup, and Parmesan roasted cauliflower

Ina shares professional tips for chocolate. Recipes include chocolate ganache cake, chocolate creme brulee, peanut rocky road bark and frozen hot chocolate

Ina uses Parmesan to take main dishes, sides and salads to a whole new level. Recipes include lemon parmesan chicken, orecchiette with broccoli rabe and sausage

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

Rick visits Northern Ireland to sample silver eels from Lough Neagh, and dulse, an edible seaweed that has become a popular dish in the pubs of Belfast

The chef explores the fishy flavours of East Anglia, including cockles and samphire from the marshes, pink shrimps from King's Lynn and sweet Cromer crabs

The chef returns to Brittany, where he made his first forays into the kitchen. After visiting a market near St Malo, James is joined by Lawrence Keogh to prepare veal

Lawrence Keogh joins the chef on the beach to prepare pommes frites and sample a local delicacy - chargrilled steaks cooked on a vine-fuelled barbecue

Guy samples standout sandwiches, including a primo pork burger in Longmont, Colorado, and dives into some serious spice with fiery Thai specialities in Los Angeles

In Columbus, Ohio, Guy finds a barbecue truck smoking premiere pork, and in Boulder, Colorado, he stops at a Thai joint serving knockout noodles

Guy digs into a late-night spot all about breakfast in Los Angeles, and a barbecue joint serving smoked pork belly dumplings in Phoenix

Guy Fieri samples a poutine burger in Colorado, potato chip pie in Dallas, and killer clay-pot chicken in Phoenix

In Tampa, Casey Webb devours the ultimate Cuban platter. He stops at a speakeasy with a secret and accepts the 20-minute Cookie Munchers Challenge

Casey Webb heads to Orlando, Florida. He faces a famous footlong and takes part in a team challenge with hometown hero, boyband superstar Joey Fatone

Four chefs go head-to-head in a holiday-themed showdown. The final two chefs must make a holiday brunch using only one ingredient from each aisle

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home