Food Network +1 Friday

Buying goods from home

Buying goods from home

The chef travels through Charente in south-west France, visiting a distillery in the Cognac region and meeting a miller who still uses traditional methods to make brioche loaves

The Drummond's play a game of football, and Ree prepares a dinner of beef and bean burritos, with a jumbo pico salad for after their match

It's a big working day on the Drummond Ranch and that means hungry kids and cowboys at lunch time. Ree will be whipping up a hearty feast of cowboy comfort food

Three generations of Drummonds are gathering at the lodge for Sunday brunch after church. Ree's planned a spectacular menu featuring a glorious baked glazed ham

It's a home schooling day on the ranch and Ree is running both the classroom and the cafeteria. For breakfast, there are muffins with vanilla butter

Si and Dave explore the culinary delights of southern France, trying fish stew, pastry with spicy octopus and barbecued snails as they travel from Marseille to Catalan country

The bikers ride across the Balearic islands Menorca and Majorca, sampling the produce and finding out about the British influence from the 17th century to the present day

The semi-final sees the remaining four demonstrate patisserie skills, coming up with Greek pastry baklava, German multi-layered cake schichttorte and French entremets

The three finalists battle it out, trying to master a classic pastry technique and serve up a mountain of perfect profiteroles good enough to win them the 2014 title

James and fellow chef Tony Singh tour the Isle of Skye, where highlights includes a bakery that doubles as an art gallery, learning to make the local oatcakes and spotting dolphins

The chef arrives in the Dordogne, famous for its traditional hearty cuisine, buried treasures and a love of all things duck

The Drummond's play a game of football, and Ree prepares a dinner of beef and bean burritos, with a jumbo pico salad for after their match

It's a big working day on the Drummond Ranch and that means hungry kids and cowboys at lunch time. Ree will be whipping up a hearty feast of cowboy comfort food

Three generations of Drummonds are gathering at the lodge for Sunday brunch after church. Ree's planned a spectacular menu featuring a glorious baked glazed ham

It's a home schooling day on the ranch and Ree is running both the classroom and the cafeteria. For breakfast, there are muffins with vanilla butter

Si and Dave explore the culinary delights of southern France, trying fish stew, pastry with spicy octopus and barbecued snails as they travel from Marseille to Catalan country

The bikers ride across the Balearic islands Menorca and Majorca, sampling the produce and finding out about the British influence from the 17th century to the present day

The semi-final sees the remaining four demonstrate patisserie skills, coming up with Greek pastry baklava, German multi-layered cake schichttorte and French entremets

The three finalists battle it out, trying to master a classic pastry technique and serve up a mountain of perfect profiteroles good enough to win them the 2014 title

James visits the Shetland Islands, where he learns about traditional fish salting and cooks a tasty vegetable curry at a local social enterprise project

The chef arrives in the Dordogne, famous for its traditional hearty cuisine, buried treasures and a love of all things duck

Guy Fieri sets out searching for a selection of seafood dishes, and stops by a barbecue joint in Des Moines serving up smoked chicken wings

Guy Fieri visits an historic Des Moines, Iowa, drive-in famous for its chilli recipe, which is almost 100 years old

Guy Fieri makes stops in North Carolina and California as he tastes some killer collard greens and turkey chilli

Guy Fieri finds a joint cooking up chicken and biscuits and house-cured lox in Atlanta, and across town, he tries Southern grub like brisket burgers and chicken-fried ribs

Casey Webb travels to Grand Rapids, Michigan, where he takes on a five-pound tray loaded with chili dogs, French fries, beer-battered onion rings and a 20-ounce soda

Casey Webb heads to New Orleans to taste the best of the Big Easy, including a mammoth 'po' boy' and an ice cream sundae packed with eight large scoops of ice cream

Chefs face off in an epic five-part competition in Flavourtown as Guy Fieri throws down his toughest challenges yet

Buying goods from home

Buying goods from home

Buying goods from home

Buying goods from home