With the Grand Finale just around the corner, the Top 5 duos face a MasterChef rite of passage - The Wall.

The chefs expand their horizons in a master class on Nigerian flavors. For this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows.

“Top Chef’s” signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen.

David travels to the island of Procida, where he takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Ainsley Harriott explores the huge range of cheese flavours, both savoury and sweet.

In Madrid James tries a calamari sandwich, samples garlic prawns, tastes churros, meets a blind food critic, and tastes Vermouth.

Marcus is challenged to a live demo at the market. With national pride at stake, only the finest Provençal pork will do.

Marcus is on a mission to discover the ultimate Provençal sandwich.

With the Grand Finale just around the corner, the Top 5 duos face a MasterChef rite of passage - The Wall.

The chefs expand their horizons in a master class on Nigerian flavors. For this Quickfire challenge they must create a stew that perfectly pairs with traditional Nigerian swallows.

“Top Chef’s” signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen.

David travels to the island of Procida, where he takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Ainsley Harriott explores the huge range of cheese flavours, both savoury and sweet.

In Madrid James tries a calamari sandwich, samples garlic prawns, tastes churros, meets a blind food critic, and tastes Vermouth.

Marcus is challenged to a live demo at the market. With national pride at stake, only the finest Provençal pork will do.

Marcus is on a mission to discover the ultimate Provençal sandwich.

With the Grand Finale just around the corner, the Top 5 duos face a MasterChef rite of passage - The Wall.

“Top Chef’s” signature challenge levels up yet again, requiring the chefs to satisfy their VIP counter and a dining room full of guests watching their every move in an open kitchen.

David travels to the island of Procida, where he takes a donkey ride to port and dives for sea urchins for his afternoon lunch.

Adam tucks into the world-famous Eton Mess in Eton and other tasty treats in the area.

Adam eats Glamorgan Sausage in Glamorgan and many more wonderful Welsh dishes.

Margaret and Keith have big ideas for their old home's kitchen...maybe more than Ellen can handle.

New mom Stephanie loves cooking and gets inspiration from India. Ellen's determined to help this young family!

With a place in the Grand Finale on the line, the Top 4 duos face their biggest test yet in the Semifinal challenge: 'Keeping up with Gordon'.

The Bikers continue their adventure in Wales, on the hunt for new food producers who can provide top quality, local ingredients for an award-winning gastro pub.

Jamie spices up dinner with his take on peri peri chicken you’re going to love, and makes smoked haddock fishcakes with a beautifully creamy chive sauce.

Jamie makes a beautiful veggie toad-in-the-hole with portobello mushrooms and a rich porter and onion gravy, then enjoys the perfect steak night date night with Jools.