TV Guide Food Network for 21/09/2026

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

The Bikers use top-notch ingredients to create amazing dishes. They update the classic rum baba and use a great cut of beef in a traditional Greek stifado.

On the menu is crispy Parma pork, minted courgettes and brown rice. Plus, tasty grilled mushroom sub, smoky pancetta, melted cheese and pears.

Jamie cooks sizzling chicken fajitas, grilled peppers, salsa, rice and beans. Plus, prawn cocktail, king prawns and sundried pan bread.

Ree is on the ranch cooking up creative new pizzas. She shakes things up with a butternut squash crust pizza and thinks sweet with a brownie pizza.

Ree beefs things up with four recipes featuring meat. She makes a mashup of steak with creamed greens pasta and uses ground beef in taco tomatoes.

James Martin demonstrates the classic technique for preparing and cooking scallops. Plus, he is joined by chef Martin Blunos to cook cod in beer batter.

James Martin and chef Martin Blunos explore the charming port of Pornic. They cook local scallops with shrimp butter and make a special strawberry tart.

It’s Patisserie Week in the semi-final and the bakers’ skills are tested in a booze-soaked signature. A delicate showstopper showcases their precision.

Mary begins her culinary adventure in Rome, where she witnesses some speedy pasta makers in action. Plus, she meets a daring chef who has reinvented the traditional pizza.

Rick Stein cooks sautéed chicken with 40 cloves of garlic and a warm pheasant salad. Plus, he learns how cider is made at an old-fashioned cider farm in Somerset.

Rick visits a food festival in the Yorkshire Dales, where he gets inspiration to make a curd cheese tart. Plus, he checks out a wonderful organic veg garden.

Guy Fieri revisits real-deal barbecue in San Antonio, veggie-loaded lasagne in Jersey, and killer potato cakes in Syracuse, NY.

Guy Fieri's headed back for killer Cajun in Indiana, a righteous roast beef panini in Boston, and awesome Buffalo chicken soup in upstate New York.