Food Network | Lifestyle Shows (Page: 2)

The Bikers cook the perfect dishes for cosy suppers. They give a new take on classic steak and chips, serve up delicious Indonesian pork stew, and a sticky gingerbread. S1, Ep1

Building on the success of Jamie's 30 Minute Meals, this show squeezes the cooking process even further, with each half hour episode featuring two delicious, nutritious, super-fast family meals back-to-back. So even if you're rushed off your feet at work, there's no excuse for not giving these meals a go.

The Hairy Bikers traverse the infamous Route 66, serving up plenty of delicious food along the way.

Chef James Martin creates a special Christmas menu. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti. S1, Ep1

Game. Chef James Martin creates a menu using traditional game animals. He serves up a leaping salmon with cucumber pickle and then saddle of venison with spicy redcurrant jelly. S1, Ep2

Isles of Scilly. James starts his British foodie journey in the Scilly Isles, home of world-class seafood. He's joined by Michelin-starred chef, Galton Blackiston. S1, Ep1

Yorkshire Pudding. Adam ticks 'Yorkshire Pudding in Yorkshire' off his foodie bucket list. Then, he tries Yorkshire parkin, local rabbit, and a Yorkshire tea-inspired dessert. S1, Ep1

Nigel Slater explores classic culinary pairings, working out why these combinations work so well together and how we can use this knowledge of paired foods to make us better cooks

Host Paul Hollywood travels to various cities around the world visiting local bakeries, meeting bakers and baking delicious dishes.

Eat Your Greens. Ina shares vegetable ideas for every day of the week. She prepares dishes including spring green risotto with and warm mushroom salad. S7, Ep5

There is much more to Seafood Odyssey than cooking fish: it is also a fascinating cultural adventure. Setting off from Naples, where a tour of the vibrant fish market is 'pure theatre', the series also sees Rick in Goa; where fresh spices, fresh seafood and minimal cooking are the secrets of delicious meals; oyster-harvesting in Chesapeake Bay in America; plus visits to Australia and Thailand. And underlying all is his beloved Cornwall, where he cooks the recipes he brings back from his travels.

Carry-On Sabotage. The chefs have 30 minutes to make in-flight dinners using plastic utensils. Their only heat sources are coffee pots and two shared convection ovens. S1, Ep4