Season 20 winner Trenton Garvey returns to get married live in Hell’s Kitchen and the chefs are tasked with creating a menu of appetizers and entrees to be served during the wedding reception.

Blanc is celebrating British Food with a taste bud tantalizing stuffed pepper, and a new take on that old British classic, brown sauce.

No barbeque show would be complete without a celebration of wood. Chef Spencer Watts give us his top tips for achieving smoky flavours with melt-in-your-mouth recipes.

It’s a mystery box challenge and tonight’s mystery box ingredient is a California walnut. The chefs have one hour to cook up a walnut dish. Whoever creates the best dish will be safe from elimination tonight.

Chuck visits the French River area, where Norman Dokis teaches him about the forgotten fish species his ancestors ate.

The Bikers continue their adventure in the Cotswolds, on the hunt for new ingredients to include on a high end, ten-course tasting menu.

Anna considers winter "baking season", especially with the plethora of holidays in which baked goods are the cornerstone of the festivities.

Anna demonstrates three recipes for different components of a brunch meal.

When David discovers a dairy farm that makes Italian cheeses in India, he takes it upon himself to investigate.

Bukhara is one of India's most famous restaurants, known for it's highly guarded dal recipe. David is determined to get the recipe from Chef Manisha Bhasin, who graciously teaches him the principles of developing his own garam masala and how to use it for flavouring.

Anna considers winter "baking season", especially with the plethora of holidays in which baked goods are the cornerstone of the festivities.

Anna demonstrates three recipes for different components of a brunch meal.

From his Oxfordshire kitchen, Raymond shares his favorite French Classics, with a twist. From his Maman Blanc’s Steak and Red wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens.

Nadiya injects a joyful spark into our cooking with her flavor-packed comfort food, from a warming beef curry and parathas to custard French toast with pistachio syrup.

Jamie is encouraging everyone to stop thinking of vegetables as side dishes to meat. He says vegetables can steal the show and he wants to show us how through a variety of delicious recipes.

Anna considers winter "baking season", especially with the plethora of holidays in which baked goods are the cornerstone of the festivities.

Anna demonstrates three recipes for different components of a brunch meal.

Chuck visits the French River area, where Norman Dokis teaches him about the forgotten fish species his ancestors ate.

Join Ainsley in his kitchen whilst he explores some dishes perfect for dining al fresco.

The Bikers continue their adventure in the Cotswolds, on the hunt for new ingredients to include on a high end, ten-course tasting menu.

From his Oxfordshire kitchen, Raymond shares his favorite French Classics, with a twist. From his Maman Blanc’s Steak and Red wine Jus, to a heritage salad with tomatoes and mozzarella straight from his gardens.

Nadiya injects a joyful spark into our cooking with her flavor-packed comfort food, from a warming beef curry and parathas to custard French toast with pistachio syrup.

The kids pile into a monster truck and head over to a motorcross course. Today the young cooks will be cooking hearty meals for 51 racers and audience members.

Roy breaks bread with Chef Wolfgang Puck, Journalist Patricia Escárcega and restaurant owners who want to create a more equitable model for the future of restaurants, after the pandemic caused an industry-wide meltdown of a broken system.

Roy meets with legendary chef and activist Alice Waters, seed farmer Kristyn Leach and urban gardeners in Compton to discuss our right to grow, exchange, and consume crops that are in danger of disappearing.

Culinary queen Mary Berry goes down memory lane for a seafood feast. Jimmy bakes gooey bread, Jamie makes beef wellington.

The Bikers continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront café.

David's comedian friends Mohan and Vidyu take him on a culinary tour of Chennai's Tamil Nadu vegetarian culture, from a typical breakfast to a tour of a snack factory where they teach him how to make chutney.

There is a jewel in the heart of every city, and in Delhi, it's name is Hauz Khas Village. Hauz Khas Village draws a young, trendy crowd and is known for it's designer boutiques and small cafes.

Music is in the air as both teams battle in a relay challenge that pits each chef against each other, culminating in a dinner service where one chef’s leadership comes into question.

It's all fun and games as the chefs compete in the first ever wild game show but later results in 5 chefs going head to head in a cook-for-your-life show down.

Culinary queen Mary Berry goes down memory lane for a seafood feast. Jimmy bakes gooey bread, Jamie makes beef wellington.