Food Network Schedule, Today (United Kingdom)

Jersey Shore, NJ. Casey Webb returns to his roots on the Jersey Shore. He's here for an explosive sandwich, stuffed lobster and a ghost chili-infused pizza challenge. S3, Ep10

Phoenix, AZ. Casey Webb heads to Arizona to unearth the Phoenix's most appetising eats. He takes on eight wings covered in a scorching ghost chili and habanero sauce. S3, Ep11

Maui, HI. Casey Webb travels to Hawaii, where he embraces the aloha spirit. He takes on a gigantic three-and-a-half-pound burger! S3, Ep12

Cincinnati, OH. Casey Webb is in Cincinnati to take on a huge eight-pound, double-crusted pizza in just 30 minutes. And, he encounters a stunning cheeseburger at a 200-year-old bar. S3, Ep13

Tri-Continent Cuisine. Guy checks out cuisine spanning three continents. In Denver, a quick-service spot has a twist on Indian curry and a Brazilian bistro cooks up croquettes. S23, Ep3

From Biscuits To Brisket. Guy tries comfort food in Atlanta, including chicken and biscuits and house-cured lox. Across town, brisket burger and chicken-fried ribs are on the menu. S23, Ep4

Trisha Goes To Boot Camp. Trisha and her friend are getting ready for boot camp! They whip up low calorie meals including chickpea salad sandwiches and lemon orzo chicken soup. S9, Ep1

Book And Wine Club. Trisha and her sister get ready for their book club. They make a wine-inspired menu featuring rotini with chicken marsala ragout and a chocolate cake. S9, Ep2

Chicken Four Ways. Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles. S19, Ep2

Feeding Now, Feeding Later. Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast. S19, Ep3

Jamie pumps up the veg with a bold black bean burger topped with salsa. Plus, he makes a double corn salad and dishes up a delicious curry full of spices. S1, Ep3

Jamie turns a pad thai into a meat-free feast. Plus, he tops roast potatoes with a perfect pickle and makes an indulgent cauliflower cheese pizza pie. S1, Ep4

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass. S1, Ep1

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese. S1, Ep2

Raymond puts a modern twist on classic British meals, including pea soup and bacon sandwiches. Plus, chef Paul Ainsworth makes a unique cheese dish. S1, Ep3

Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce. S1, Ep9

It's cake week and the bakers have a fruity challenge. Prue sets her first technical - a kids' party favourite. Plus, there's a challenging showstopper, with an illusion cake. S8, Ep1

Paul and Prue set the remaining 11 bakers three new challenges for biscuit week. They include a tricky filling, and a showstopper that is not all fun and games. S8, Ep2

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass. S1, Ep1

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese. S1, Ep2

Cheshire. Si and Dave travel to explore the best local food that Cheshire has to offer. They cook a Cheshire cheese soup at Chester Zoo and visit a smokehouse. S1, Ep4

Chicken Four Ways. Ree shares chicken recipes. First, she makes enchiladas, then a Florentine melt. She uses chicken thighs for a one-pan dish, plus, Teriyaki chicken with noodles. S19, Ep2

Feeding Now, Feeding Later. Ree is getting ahead of schedule. She makes spicy stewed beef with a healthy broccoli salad, plus, she makes a pancake mix ready for a future breakfast. S19, Ep3

Pantry Faves. Molly Yeh uses pantry ingredients in a budget lunch. She makes harissa-braised chickpeas with feta, yogurt marinated chicken skewers and peanut butter rice squares. S2, Ep10

Chinese New Year. Molly Yeh makes a special menu for Chinese New Year. Dishes include ginger glazed salmon, carrot steamed buns, peanut butter broccolini and fortune cookies. S2, Ep11

James sails into Ibiza, where he discovers its version of chorizo and finds out why lard is key to their traditional baking. Plus, he serves up spatchcock chicken and sea bass. S1, Ep1

James is in the port of Pisciotta, where he learns why Italian gelato is the best in the world and goes anchovy fishing. Plus, he serves up barbequed figs with goat's cheese. S1, Ep2

Sweet Dough. It is week six in the tent and time for sweet dough week - but will it prove bittersweet for the bakers? They kick off with a signature tea loaf. S4, Ep6

Cheshire. Si and Dave travel to explore the best local food that Cheshire has to offer. They cook a Cheshire cheese soup at Chester Zoo and visit a smokehouse. S1, Ep4

Jamie prepares a vegetarian feast. Fragrant dishes include a coconut squash curry, fried golden paneer and a smoky aubergine dal, plus minted mango fro-yos. S1, Ep5

Ainsley heads to the dreamy shores of Antigua. He visits a popular roadside food shack and prepares chargrilled citrus salted prawns with a hot pepper sauce. S1, Ep9

A Salmon Showdown. The Pacific Northwest heats up as Michael Symon arrives at Washington's Spring Fair BBQ Playoffs, where pitmasters compete for a share of $25,000. S2, Ep6