Dima is tidying up the table for the best dining experience ever. While taking care of the finest details, Noora's phobias show up uninvited and bring turbulence to the whole situation and makes the dinner uneasy.

Take cooking off your future to-do list with Mary’s batch-made meals to fill the freezer for you or a friend.

Keep your overnight guests’ bellies full from dusk ‘til dawn with easy recipes that will free you up to spend time with your pals.

The Bikers continue their adventure in Wales, on the hunt for new food producers who can provide top quality, local ingredients for an award-winning gastro pub.

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.

The chefs expand their horizons in a master class on Nigerian flavors. For this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows.

Called sfizi or antipasti in Italian, these little bites can be had as snacks or part of an entire meal. David spends the day making some of his favourite snacks that are fun to make and easy to eat.

Ever heard of a certified olive oil taster? Meet guest Fil Bucchino, a former musician, who became an importer of olive oil after visiting an olive harvest in Tuscany and instantly fell in love.

Dima is tidying up the table for the best dining experience ever. While taking care of the finest details, Noora's phobias show up uninvited and bring turbulence to the whole situation and makes the dinner uneasy.

Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.

Jamie and the kids make homemade pasta with a tuna and broccoli sauce, and he also shares two classic recipes from the archives, with sizzling chicken fajitas and a sausage and apple bake.

Mary shows how to use up compost castoffs to both save on food waste, and give your meals more bang for your buck

Side dishes take centre stage with Mary’s recipes for Crispy Sweet Potatoes and a savoury Pear and Shallot Tarte Tatin.

David and his mom, Josie, make dishes that bring back his childhood memories, some good and some not so good.

Meet guest Banchi Kinde, she was born and raised in Ethiopia. When traveling to Canada, she realized that not many people were familiar with Ethiopian cuisine she decided to start her restaurant.

The Bikers continue their adventure in Wales, on the hunt for new food producers who can provide top quality, local ingredients for an award-winning gastro pub.

Nigella indulges in a little kitchen-table tourism with food from near and far, including Linzer cookies, pomegranate cocktails, smoked salmon on black bread and Norwegian pork ribs.

Jamie and the kids make homemade pasta with a tuna and broccoli sauce, and he also shares two classic recipes from the archives, with sizzling chicken fajitas and a sausage and apple bake.

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.

The chefs expand their horizons in a master class on Nigerian flavors. For this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows.

Mary shows how to use up compost castoffs to both save on food waste, and give your meals more bang for your buck

Side dishes take centre stage with Mary’s recipes for Crispy Sweet Potatoes and a savoury Pear and Shallot Tarte Tatin.

The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Rick Stein takes a trip back in time to his early days running a nightclub in Padstow, before making the ultimate fish pie with some deliciously plump pollock.

Jamie makes an indulgent Easter dessert, with a chocolate and custard hot cross bun extravaganza, plus if you’re looking for easy dishes for the weekend, he also shares his pan-roasted lamb with spring vegetables, and super-quick Asian fishcakes.

Spencer Watts shares his tips and tricks for getting the most flavour as possible out of vegetables by cooking them on the barbeque.

“Top Chef’s” signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen.

Tonight’s the event that everyone has been waiting for! Finally, the guests will be introduced to Noora’s so-called ‘La la Land!’. After having a closer look into her dark world, will the contestants forgive her past or serve her some cold revenge?

Spencer Watts shares his tips and tricks for getting the most flavour as possible out of vegetables by cooking them on the barbeque.

Spencer Watts shows how to get a party started with mouthwatering grilled handheld recipes.