LifeStyle Food

Chris and Gregg head to Reading to help the MacDonald family. Part-time administrator Jo and her sons are stuck in a food rut.

It's Finals Week & the chefs head to Italy. They visit Brunico in South Tyrol, home to Atelier Moessmer restaurant run by three Michelin star chef Norbert Niederkofler.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

The bakers make frangipane tarts for their signature challenge. Then Paul sets the technical: a traditional cheese-filled pastry from Cyprus, and the showstopper is the classic '70s canape: vol-au-vents.

Mary is inspired by her love of the great British countryside. She forages for wild mushrooms in the New Forest, cooking delicious garlic mushrooms on toasted brioche, and paprika pheasant with mushroom sauce.

Jamie prepares cheat's pizza, three delish salads, and squashed cherries and vanilla mascarpone cream.

Chris and Gregg head to Reading to help the MacDonald family. Part-time administrator Jo and her sons are stuck in a food rut.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

It's Finals Week & the chefs head to Italy. They visit Brunico in South Tyrol, home to Atelier Moessmer restaurant run by three Michelin star chef Norbert Niederkofler.

Gregg Wallace follows 27 tonnes of potatoes from a farm in Hampshire through the largest crisp factory on Earth, as they are peeled, sliced and fried to make more than 5 million packets of crisps every 24 hours.

The bakers make frangipane tarts for their signature challenge. Then Paul sets the technical: a traditional cheese-filled pastry from Cyprus, and the showstopper is the classic '70s canape: vol-au-vents.

Hayley and Pax set challenging tasks. As the bakers are judged by Jordan and Peter, who will they crown the ultimate baking champion?

This program opens with a tour of the world's largest wholesale produce market, Rungis, on the outskirts of Paris, as big as a suburb and selling every food you can imagine.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Henry Terry and para-athlete Dion Kenzie tour Cape Grim, known for its pure air and water. They create the best surf and turf with local produce, before enjoying their feast at The Ship Inn Stanley.

Andy teams up with Darren Robertson to create a delectable dish of fried eggs and greens. Courtney prepares her flavourful brussels sprout slaw, accompanied by a Green Goddess tahini yogurt dressing.

Paul's plan to increase his livestock is a success as he becomes mother hen to 50 baby birds.

Join Mary Berry and Paul Hollywood as they showcase some of their favourite Easter recipes. In a step-by-step guide, Mary and Paul will show you how to make the classics, including hot cross buns and simnel cake.

Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter.

Tom starts in Cambridgeshire's Fens searching for beetroot, then cooks a beetroot and pearl barley salad. Next, he visits a Kent orchard to make a delicious crumble.

Whether you've got people over for a games night or an impromptu get together, Jeremy has the perfect dishes to impress. He gets things going with BBQ Chicken Wings with Spicy Slaw.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart.

Jamie shares low-cost meals, including easy cheesy gnocchi, veggie-stuffed Yorkshire pudding, quick aromatic noodle broth, spicy kedgeree, and no-churn ice cream.

Rick Stein visits Northern Greece where he tastes Veal Stifado and Kotopita. In Preveza he goes prawn fishing and cooks his favourite Greek dishes.

Rick journeys across the Mediterranean, visiting places which radiate a vibrant sense of individuality through their spirit, history and food. He begins by catching the ferry to Bastia.

James is joined in Northern Ireland by his good pal and local boy Paul Rankin. They brave the Carrick-a-Rede rope bridge, then James cooks a tasty fish dish with the dramatic coastline as his backdrop.

Great Australian Bake Off's Rachel Khoo and Cameron Daddo embark on a luxurious five-star escape in London. Combining Rachel's local knowledge, and Cam's enthusiasm, this is London as you've never seen it before.

Nigella treats her friends to an Italian-inspired supper of pork loin stuffed with parma ham, served alongside her speedy mock mash and lazy person's vignarola.

Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart.

Paul Hollywood celebrates his favourite flavours as he rediscovers a recipe from Cumbria's sea-faring history, a cheese from Yorkshire that nearly got banned, and flavours from his years living in Cyprus.

Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

The chefs are tasked with preparing a next-level international street food dish, but the platform never stops moving throughout the challenge.

In the relaxed surroundings of his Hampshire home, James creates some delicious slow-cooked treats that are well worth waiting for.

Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart.

Jamie shares low-cost meals, including easy cheesy gnocchi, veggie-stuffed Yorkshire pudding, quick aromatic noodle broth, spicy kedgeree, and no-churn ice cream.

Justine goes ocean rafting at Whitehaven Beach where she prepares whole coral trout in banana leaf. She visits Rusty's market and has Nick Holloway prepare her a wonderful Crunchy Salad.

Rick Stein visits Northern Greece where he tastes Veal Stifado and Kotopita. In Preveza he goes prawn fishing and cooks his favourite Greek dishes.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

This program opens with a tour of the world's largest wholesale produce market, Rungis, on the outskirts of Paris, as big as a suburb and selling every food you can imagine.

Andy teams up with Darren Robertson to create a delectable dish of fried eggs and greens. Courtney prepares her flavourful brussels sprout slaw, accompanied by a Green Goddess tahini yogurt dressing.

Paul's plan to increase his livestock is a success as he becomes mother hen to 50 baby birds.

Rachel makes sticky chicken with a lavender and lemon glaze, then heads to Trouville where a local fisherman treats her to fresh, succulent scallops.

Join Mary Berry and Paul Hollywood as they showcase some of their favourite Easter recipes. In a step-by-step guide, Mary and Paul will show you how to make the classics, including hot cross buns and simnel cake.

Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter.

Jack McBrayer visits Gavin for a night of laughs and reflection, chatting about his rise in comedy, key inspirations, and hopes for the future.

Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

The World Cook concludes with an epic head-to-head. The two finalists discover traditional techniques, face their most difficult challenges yet, and create a gourmet signature menu.

Rick Stein visits Northern Greece where he tastes Veal Stifado and Kotopita. In Preveza he goes prawn fishing and cooks his favourite Greek dishes.

Rick journeys across the Mediterranean, visiting places which radiate a vibrant sense of individuality through their spirit, history and food. He begins by catching the ferry to Bastia.

James is joined in Northern Ireland by his good pal and local boy Paul Rankin. They brave the Carrick-a-Rede rope bridge, then James cooks a tasty fish dish with the dramatic coastline as his backdrop.

Jamie plants spuds, cooks Jersey Royals with wild garlic pesto & stuffed salmon, makes broad bean mezze, roquefort salad with roast chicken & rhubarb custard tart.

Canada's sugar shack tradition takes centre stage as bakers create pouding chomeur, a maple mousse tart with fudge layer and a maple brunch platter.

Hugh Fearnley-Whittingstall cooks and tastes his way through the abundant crops on offer in this definitive guide to locally produced, seasonal food.

Rick visits an organic deer farm near Bodmin Moor, makes a stunning but simple Venison Wellington and, over a pint with comedian Jonny Cowling, defines the Cornish sense of humour.

Rick enjoys one of the world's most scenic ferry crossings, rustles up a tasty vegetarian tart and investigates the Cornish influence on Oscar winning composer Malcolm Arnold.

Gregg sees how the Farrow and Ball factory create their classic paints and wallpaper by combining traditional handcrafted techniques and modern machinery.

The boys travel to Greece to immerse themselves in the culinary traditions and spectacular landscapes of the old world. Here, they embark on an island-hopping tour and take a mud bath.

Ainsley is joined by Briony May Williams and Gaz Oakley in the kitchen garden at Tyntesfield in Somerset for an al fresco cook off.

Dave and Si continue their adventure on the east coast of Scotland, on the hunt for new, local ingredients to include on a menu at a beachfront cafe.

It's another action-packed week on Julius Robert's small holding with rescued bees, more-ish snacks, heavenly dessert and he's taking homemade pizza to a whole new level with foolproof dough and toppings.

For the final, the three remaining rookie cooks square off in challenges that will require next-level cooking.

Hugh Fearnley-Whittingstall cooks and tastes his way through the abundant crops on offer in this definitive guide to locally produced, seasonal food.

The World Cook concludes with an epic head-to-head. The two finalists discover traditional techniques, face their most difficult challenges yet, and create a gourmet signature menu.

Jack McBrayer visits Gavin for a night of laughs and reflection, chatting about his rise in comedy, key inspirations, and hopes for the future.

Gregg sees how the Farrow and Ball factory create their classic paints and wallpaper by combining traditional handcrafted techniques and modern machinery.

The top 15 chefs are drafted into their three teams; the contestants must prepare an all-American smash burger that proves their cooking abilities.

Gregg Wallace helps to unload 27 tonnes of dried haricot beans from North America and follows them to the largest baked bean factory in the world, which makes more than 3 million cans of beans every 24 hours.

Donna Hay heads to the ocean for a nostalgic surfing safari, joined by Lucy, Jada and Milla. In front of their beachside shack, the girls help Donna make classic milk bar favourites for a wholesome, energising feast.

Mary takes inspiration from the herb garden and prepares her favourite summer salad - watermelon and feta with lashings of fresh mint. Then she whips up succulent tomato and herb meatballs and pesto lemon chicken.

Jamie prepares crispy salmon with jazzed-up rice, a salad of baby courgette, gorgeous guacamole and berry spritzer.

Gordon shows us some of the American-inspired dishes he loves cooking for his family at home. Recipes include eggs, bacon, and hash browns, superb caesar salad, and irresistible peanut butter and jam cookies.

It's Finals Week & the chefs head to Italy. They visit Brunico in South Tyrol, home to Atelier Moessmer restaurant run by three Michelin star chef Norbert Niederkofler.

In Fruit and Veg Week, remaining bakers showcase healthy baking. They create two savoury vegetable tarts, Maggie's delicious erbazzone pie and a spectacular basket weave cake.

In a Bake Off first, this episode's devoted to the period of history that gave birth to modern baking - the Victorian era. For the signature challenge, the bakers face a stalwart of the Victorian dinner table: game pie.

A renowned culinary expert challenges aspiring chefs with gruelling tasks and complex challenges in order to crown a winner.

Rick samples Glasgow's multicultural food, finds the best chocolate ever, and makes profiteroles and osso buco with son Jack.

Rick uncovers Yorkshire pudding's history, samples mushy peas, visits a tofu factory, and makes pad Thai and paneer jalfrezi.

The fresh healthy world of Vietnamese food.

Colorful and spicy world of Indian food.

Gordon shows us some of the American-inspired dishes he loves cooking for his family at home. Recipes include eggs, bacon, and hash browns, superb caesar salad, and irresistible peanut butter and jam cookies.

Jamie prepares crispy salmon with jazzed-up rice, a salad of baby courgette, gorgeous guacamole and berry spritzer.

Mary takes inspiration from the herb garden and prepares her favourite summer salad - watermelon and feta with lashings of fresh mint. Then she whips up succulent tomato and herb meatballs and pesto lemon chicken.

Gregg Wallace and Chris Bavin are in Newport with the Howell family, whose busy lifestyle means they are reliant on ready meals and takeaway.

It's the final. The chefs battle in the MasterChef: The Professionals final. They cook the best three course menu of their lives for Marcus, Monica & Matt.

The celebrity bakers will be manhandling shortbread for their signature challenge.

In a Bake Off first, this episode's devoted to the period of history that gave birth to modern baking - the Victorian era. For the signature challenge, the bakers face a stalwart of the Victorian dinner table: game pie.