It’s the weekend in Mumbai and David embarks on a thorough exploration of Mumbai’s food scene.

Anna demonstrates three recipes for different components of a brunch meal.

Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen’s must-have ingredient: delicious flavored oils.

Chef Spencer Watts showcases the perfect pairing of vinegar and fish with balsamic marinated walleye, gastrique lobster and crawfish popcorn.

Ainsley returns to his happy place - the beach - and cooks up harissa-crusted cod with chickpea, spinach and tomato stew, and a spicy crab salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Nadiya prepares dishes for those 'nothing in the house days' - a fruit salad fattoush, ginger rice with spicy chickpeas and avocado pasta with peas and mint.

Nadiya shares her favourite time-saving recipes to take the stress out of impressing guests. Crisp and luxurious raspberry cheesecake croissants make a brilliant slap-up breakfast to lay on for guests at the drop of a hat,

Roy discovers the buried history of Chavez Ravine where Dodger Stadium now stands, explores a tortillería in Boyle Heights and seeks out LA’s top tacos from chefs who are using food as a form of resistance.

Roy’s restaurant Chego became the poster child for gentrification in Chinatown, spawning a run on real estate and a backlash from the community. He explores what he could’ve done differently as he retraces his steps through the neighborhood.

In India, Jamie learns nifty new tricks to make veggies sing and creates a spiced parsnip soup, full of texture and surprise.

Giving back to the community is a big part of Indian culture. David and some friends volunteer at Delhi's largest Gurudwara, Gurudwara Bangla Sahib, which serves 20,000 people of different religions every day.

Ash Pollard travels to Italy where she visits Venice and San Daniele, the town world famous for its prosciutto. Ash recreates what she has learnt for Joel Creasey and her friends back in Melbourne.

Today's quick yet delicious manic weekday dishes are mango and lime lassi bircher, a super quick spin on prawn toast, seafood crumble and a speedy and simple apple rocky road recipe.

Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen’s must-have ingredient: delicious flavored oils.

Chef Spencer Watts showcases the perfect pairing of vinegar and fish with balsamic marinated walleye, gastrique lobster and crawfish popcorn.

In India, Jamie learns nifty new tricks to make veggies sing and creates a spiced parsnip soup, full of texture and surprise.

Ainsley returns to his happy place - the beach - and cooks up harissa-crusted cod with chickpea, spinach and tomato stew, and a spicy crab salad.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

Giving back to the community is a big part of Indian culture. David and some friends volunteer at Delhi's largest Gurudwara, Gurudwara Bangla Sahib, which serves 20,000 people of different religions every day.

Ash Pollard travels to Italy where she visits Venice and San Daniele, the town world famous for its prosciutto. Ash recreates what she has learnt for Joel Creasey and her friends back in Melbourne.

Seafood loving chef Spencer Watts brings the party with mojito marinated mahi mahi, cosmo crab hush puppies and coconut, rum and pineapple king crab.

Cooking doesn’t always have to bring the heat. Chef Spencer Watts shows how to enjoy fish served cold with arctic char pate & tequila shrimp ceviche.

Jamie is inspired by gorgeous greens in the Middle East, followed by a charred, crunchy salad with the coolest croutons.

Join Raymond Blanc and enjoy some Le Manoir Magic, as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. From a sumptuous meringue with blackcurrant coulis, to a heritage salad with beetroot straight from his gardens.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

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.

Roy breaks bread in Leimert Park with legendary musician Chuck D., explores local businesses with artist Six Sev, and meets with elders to find out how a neighborhood so rich in food, art, music and culture can hold on.

Roy explores Tijuana’s incredible variety of nightlife, street food, restaurants and cultural diversity, along one of the most misunderstood stretches of the U.S./Mexico border that’s often painted as a place of violence and poverty by the media.

Mitch from Birmingham is given five menus, each put together by a potential blind date. The five ladies behind the menus have all come up with a three course meal but Mitch will only be having dinner with three of them.

John Torode and Lisa Faulkner invite us into their kitchen for a morning of feel good food.

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.

Roy breaks bread in Leimert Park with legendary musician Chuck D., explores local businesses with artist Six Sev, and meets with elders to find out how a neighborhood so rich in food, art, music and culture can hold on.