Chef Nadiya Hussain shows Fred the culinary sights of Yorkshire including Bettys' iconic tea and cakes, a rural Wensleydale cheese farm and shop, and a small restaurant which serves homemade samosas, Nadiya's favourite spicy Indian snack.
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Jamie visits Basilicata in search of some old school Italian recipes and meets a family of shepherds and an 89-year-old macaroni master.
Jamie tracks down some fast, fresh and easy recipes, featuring tasty minty pea tortiglioni and gnocchi with roasted tomato sauce and rocket pesto.
Jamie is high up in the Italian Alps cooking some great comfort food, including dumplings, mind-blowing macaroni cheese, and a classic red wine and sausage risotto.
Jamie is taking spaghetti bolognese to the next level and re-creating a mind-blowing Jewish-Italian recipe. There's also beef stew with pappardelle.
Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen.
Jamie visits the pizza capital of Italy to learn recipes from the locals and tries acquapazza, fish poached in crazy water.
After four weeks on the road, Gino's airing his feet in the back seat as the guys cruise along a Texan highway. Texas is a meat lover's paradise, and Gordon is keen to show the Europhiles some of the best BBQ known to man.
Gino & Fred are excited to head to San Francisco for their very own Summer of Love. Gordon tries to embrace the flower power mood, but he's more interested in the 61 Michelin Stars. The boys travel to a Napa Valley vineyard in a hot air balloon.
Gordon, Gino and Fred travel to Greece to immerse themselves in the culinary traditions. The taste buddies go island-hopping, keen to learn more about the Mediterranean diet and how the country has one of the healthiest populations in the world.
George Kalivas goes on a mission to set the record straight about where to find the best pies on the planet.
We visit the vast continent of the USA. From the hustle and bustle of the east to the relaxed, atmospheric west, two contrasting hotels offer an American adventure with a difference.
In Australia, in the popular city of Melbourne are two hotels that attract visitors from around the world. In the heart of the city is the oldest heritage hotel in Australia. And an hour's drive South of the city is the vineyard hotel The Jackalope.
Jamie explores Tunisia to meet traditional couscous makers, eat delicious street food, and get invited to cook with local chefs on a beach. Inspired by everything he sees, Jamie cooks crispy prawn parcels and a chicken and merguez sausage stew.
Jamie's soaking up inspiration in Spain with tapas, flavor-charged rice dishes, and spectacular seafood. He cooks a stunning pork chop with peppers and aioli and a surf and turf skewer of prawns, mushrooms, and local ham.
Chris Bavin takes Fred to the New Forest, where fresh local produce is king. Featuring wood-fired cooking, pork pies and a country pub serving the perfect Ploughman's.
Chef Nadiya Hussain shows Fred the culinary sights of Yorkshire including Bettys' iconic tea and cakes, a rural Wensleydale cheese farm and shop, and a small restaurant which serves homemade samosas, Nadiya's favourite spicy Indian snack.
Corsica, the Island of Beauty, is best explored by railway from Mediterranean waters to towering peaks, stops include Algajola for a seaside dive, Vizzavona on the GR20 trail and historic cities like Corte with its citadel.
The Little Yellow Train winds through the Eastern Pyrenees, crossing the Cerdan plateau, the historic Gisclard railway suspension bridge and the Grandes Canalettes caves, known as the underground Versailles of the Pyrenees.
The Cinque Terre Express runs along Italy's northern coast east of Genoa passing through five UNESCO-listed villages, it offers coastal views and access to cobbled streets, harbors, terraced vineyards and pastel-colored houses.
Jamie heads to Greece, to the island of Skopelos, starting on the mainland in Thessaloniki. Inspired by meze plates and traditional island cuisine he cooks up a smoky aubergine flatbread and a lemony chargrilled chicken with tzatziki and rice.
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