Known as Italy's pasta and food capital, David learns first-hand how serious Bolognese people are about fat. He takes a tour of this vibrant and youthful city that hosts many students and artists, who attend the world's oldest university.

In search of some of the old traditional parts of Rome city, David explores the Jewish Ghetto and samples classic Roman dishes like coratella, baccala and carciofi alla giudìa, while learning how Romans are holding onto their heritage in these changing times.

The three finalists look to advance to the final dinner service by creating a unique menu to be judged by world renowned chefs.

The winner of Hell’s Kitchen is crowned.

Mary shows how versatile meal planning can be with four recipes that future-you will thank you for.

Leftovers can seem uninspiring, but Mary gives them new life by showing how to use them as ingredients in brand new recipes.

Ainsley is buzzing around in his kitchen again as he cooks using honey. He combines honey and chili for his first dish, honey-chili spiked lamb with a potato, bean and mint dressing salad.

Today’s challenge will be making donut holes. They’ll have to make at least 50 of them, in two different flavors, and stack them in a beautiful pile.

Join Ainsley in the kitchen as he is inspired by dishes of the school canteen! He’s joined by Pussycat Doll Kimberly Wyatt, who introduces him to an American school classic.

The Bikers continue their adventure in Glasgow, on the hunt for new ingredients to include on the menu of a Scottish-Malaysian fused restaurant.

It’s posh friends Sophie & Katherine’s turn to impress judges Manu and Matt Preston and their guests with their high end three course meal.

Known as Italy's pasta and food capital, David learns first-hand how serious Bolognese people are about fat. He takes a tour of this vibrant and youthful city that hosts many students and artists, who attend the world's oldest university.

In search of some of the old traditional parts of Rome city, David explores the Jewish Ghetto and samples classic Roman dishes like coratella, baccala and carciofi alla giudìa, while learning how Romans are holding onto their heritage in these changing times.

The three finalists look to advance to the final dinner service by creating a unique menu to be judged by world renowned chefs.

The winner of Hell’s Kitchen is crowned.

Mary shows how versatile meal planning can be with four recipes that future-you will thank you for.

Leftovers can seem uninspiring, but Mary gives them new life by showing how to use them as ingredients in brand new recipes.

Ainsley is buzzing around in his kitchen again as he cooks using honey. He combines honey and chili for his first dish, honey-chili spiked lamb with a potato, bean and mint dressing salad.

Today’s challenge will be making donut holes. They’ll have to make at least 50 of them, in two different flavors, and stack them in a beautiful pile.

Known as Italy's pasta and food capital, David learns first-hand how serious Bolognese people are about fat. He takes a tour of this vibrant and youthful city that hosts many students and artists, who attend the world's oldest university.

In search of some of the old traditional parts of Rome city, David explores the Jewish Ghetto and samples classic Roman dishes like coratella, baccala and carciofi alla giudìa, while learning how Romans are holding onto their heritage in these changing times.

Nigella's grandmother's recipe for creme caramel inspires a simple but elegant dessert of caramel custard. She also makes a pasta dish with a spicy sauce and brown butter colcannon with black pudding meatballs in tomato sauce.

Roy breaks bread in Leimert Park with legendary musician Chuck D., explores local businesses with artist Six Sev, and meets with elders to find out how a neighborhood so rich in food, art, music and culture can hold on.

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

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.

Richard Blais and Brooke Williamson present a Quickfire challenge; chef Eric Ripert sits down with the chefs to enjoy a traditional French Christmas dinner; Padma tells the chefs they're missing the final part of the tradition of Le Revillon de Noel.

John and Lisa are starting to feel festive in their Christmas Kitchen. On the menu is John's ham in a parsley sauce.

We swap flashy Dubai for the great outdoors as we travel deep into the desert of UAE to meet tonight’s contestant Badr who is cooking an authentic Emirati feast for his unsuspecting guests. The stage is set for an unforgettable night , all for the wrong reasons

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