The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Our two finalists discover traditional techniques; face their most difficult challenges yet; and create a gourmet signature menu for discerning diners.

Adam samples Aberdeen Angus in Aberdeen, magnificent meaty pies, and stunning seafood.

Adam tries the famous Bakewell Pudding in Bakewell and other awesome eats in the area.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

South India’s flavours thrive in Dubai’s bustling Karama.

In Al Quoz, artisans bring craft to tortillas, chocolate, coffee, and broth.

Stanley Tucci visits one of the most famous and frequented regions of Italy – the Italian Riviera.

The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Our two finalists discover traditional techniques; face their most difficult challenges yet; and create a gourmet signature menu for discerning diners.

Adam samples Aberdeen Angus in Aberdeen, magnificent meaty pies, and stunning seafood.

Adam tries the famous Bakewell Pudding in Bakewell and other awesome eats in the area.

Ainsley starts his Maltese adventure in its stunning capital city, Valetta. He joins historian Liam for a tour of the harbour, where he discovers why Malta is such a melting pot of cultures and the impact this has on the cuisine.

South India’s flavours thrive in Dubai’s bustling Karama.

In Al Quoz, artisans bring craft to tortillas, chocolate, coffee, and broth.

Stanley Tucci visits one of the most famous and frequented regions of Italy – the Italian Riviera.

The Bikers continue their adventure in Northumberland, on the hunt for new, local food producers to impress a Michelin Star chef.

Our two finalists discover traditional techniques; face their most difficult challenges yet; and create a gourmet signature menu for discerning diners.

Adam samples Aberdeen Angus in Aberdeen, magnificent meaty pies, and stunning seafood.

Adam tries the famous Bakewell Pudding in Bakewell and other awesome eats in the area.

Nigella adds a very British ingredient to her version of the bhorta. She also makes a warm, spicy and aromatic dish of lamb shanks with wide noodles, a rich and gooey chocolate tahini pudding and a warming curry with a surprise ingredient.

Nigella bakes a fluffy, white, no-knead bread, which she uses to sandwich her crispy fried chicken, accompanied by pickles and kimchi. She also takes the fear out of making fish stew and makes a daring cherry flambe.

Heading to Florida’s East Coast, Jimmy’s journey takes him to New Smyrna Beach, where he tests his limited surfing abilities in the Atlantic waves.

Gustavo & Carissa need Ellen to fix their disjointed kitchen before baby Marlow starts crawling!

Culinary event producer Caryl needs Ellen to turn her kitchen into a space fit for chefs, guests & her career!

Tonight, America’s top home cooks from four generations (Baby Boomers, Gen X, The Millennials and Gen Z) arrive at the MasterChef kitchen to battle it out for a coveted white apron and a spot in the Top 20.

Tonight is the last Instant Restaurant of the round and we’re at the home of Claudean & Anthony. With previous harsh talk and critique, can they impress or will they run the risk of being eliminated?

The final 10 compete in the first ever carne-val challenge but as Brett joins the ladies in red he quickly learns things aren’t smooth sailing between the team, and one chef doesn’t survive dinner service.

Marcus makes almond cake with glacé fruit, rosé sangria and seafood paella.