Food Network Friday

Part two of two. The chef feasts on a Jewish holiday honey cake in the home of a Connecticut local, before lending a helping hand at a cooking class

The chef ventures into a hotel kitchen in Boston to learn why the city's cream pie is called the state dessert of Massachusetts

Ree Drummond opens her Oklahoma ranch for a new series, she prepares a dinner of chicken fried steak and mashed potatoes

The family plan a surprise birthday party for Todd, and he is treated to lemon and blueberry pancakes for his breakfast

There is a battle of the sexes on the ranch, as the guys appeal for their food to be brown and hearty. Meanwhile, a taste test for a punchy pasta dish

Preparing a Cajun spiced pasta lunch for hungry children on the ranch

Si King and Dave Myers update old favourite the Rum Baba, and make the most of a great cut of beef when they create a traditional Greek stifado

Si King and Dave Myers share their favourite home-cooked food, beginning with nostalgic dishes that conjure up memories of childhood, holidays and bygone days

The remaining four bakers vie for a place in the 2012 final, tackling three classic patisserie confections - petits fours, choux gateaux, and fraisier cakes

Mel Giedroyc and Sue Perkins present the 2012 final, in which the remaining bakers make puff-pastry pies, fondant fancies and chiffon sponges

James and fellow chef Gareth Ward tour Mid Wales, sampling cider, visiting a farm where the Wagyu cattle are fed on local beer and enjoy rally driving and dog training

The chef samples a boozy rum cake and meets two brothers at a distillery who are reviving Boston's tradition for making the spirit

The chef learns that Salem is famous for its doughnuts, as well as its witches

Ree Drummond opens her Oklahoma ranch for a new series, she prepares a dinner of chicken fried steak and mashed potatoes

The family plan a surprise birthday party for Todd, and he is treated to lemon and blueberry pancakes for his breakfast

There is a battle of the sexes on the ranch, as the guys appeal for their food to be brown and hearty. Meanwhile, a taste test for a punchy pasta dish

Preparing a Cajun spiced pasta lunch for hungry children on the ranch

Si King and Dave Myers update old favourite the Rum Baba, and make the most of a great cut of beef when they create a traditional Greek stifado

Si King and Dave Myers share their favourite home-cooked food, beginning with nostalgic dishes that conjure up memories of childhood, holidays and bygone days

The remaining four bakers vie for a place in the 2012 final, tackling three classic patisserie confections - petits fours, choux gateaux, and fraisier cakes

Mel Giedroyc and Sue Perkins present the 2012 final, in which the remaining bakers make puff-pastry pies, fondant fancies and chiffon sponges

In England's first National Park, the Peak District, James is joined by restaurateur Tessa Bramley, who serves up a beef fillet along with vegetables from her own garden

The chef samples a boozy rum cake and meets two brothers at a distillery who are reviving Boston's tradition for making the spirit

The chef learns that Salem is famous for its doughnuts, as well as its witches

Guy Fieri visits a craft-cooking family restaurant in Portland where he joins a chef who butchers, cures, preserves and smokes everything in-house

Guy Fieri stops by a re-purposed garage in the Mission District of San Francisco for some braised beef short ribs and spicy shrimp with gravy

Guy Fieri visits a Guamanian food truck in Portland which is serving up shrimp fritters and a unique spin on chicken salad

Guy Fieri travels to Santa Fe where a farm-raised Chimayan owner produces traditional dishes like blue corn enchiladas with red chilli sauce

In Puerto Rico, Adam Richman tries to eat a 9lb steak platter in less than 40 minutes in the Sleeping Cow challenge

Adam Richman is in Richmond, Virginia, where he goes up against the clock to eat eight super-spicy chicken wings in less than 30 minutes

Guy Fieri challenges the chefs to prepare a dinner using only frozen food, and then to hunt down as many healthy meal components as they can hold in their arms

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home