Kristen is joined by judges Tom and Gail for this week’s Quickfire Challenge as the chefs are tasked to create dishes featuring cranberries in a unique way.

Today's dishes are ideal for when a flock of hungry faces appear at your door unexpectedly - simple and delicious radish ceviche with avocado and toasted sourdough, crunchy chaat in a bag, wheat escalopes with hazelnut mash and pink pickled onions, and a treat.

Today's dishes are perfect, a ham and cheese crown that is fit for royalty, creamy spinach and paneer kati rolls, a fluffy chicken and rice bake that is bursting with flavour and a truly sweet treat - sticky syrup sponge balls.

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.

In Iqaluit, Chuck experiences Ptarmigan hunting and visits Qajuqturvik centre.

Chuck visits Pikogan where he experiences goose hunting and cooks burgers with the hunters.

Showcasing the small yet mighty seed, chef Spencer Watts cooks up some sunflower seed crusted sole and beer and mustard seed battered squid.

Chef Spencer Watts spices things up with his pepper inspired dishes including catfish with jambalaya stuffed peppers, and smokey jalapeno relish.

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.

Mary recommends a retro theme for impressing guests, and these old-school recipes with a special Mary twist are sure to bring fun to the table.

Celebrating a Wisconsin classic, this week’s Quickfire Challenge has the chefs participating in a meat raffle. Guest judge and chef Art Smith joins Kristen, Tom and Gail to determine which protein dish reigns supreme.

Today's dishes are ideal for when a flock of hungry faces appear at your door unexpectedly - simple and delicious radish ceviche with avocado and toasted sourdough, crunchy chaat in a bag, wheat escalopes with hazelnut mash and pink pickled onions, and a treat.

Today's dishes are perfect, a ham and cheese crown that is fit for royalty, creamy spinach and paneer kati rolls, a fluffy chicken and rice bake that is bursting with flavour and a truly sweet treat - sticky syrup sponge balls.

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.

Mary recommends a retro theme for impressing guests, and these old-school recipes with a special Mary twist are sure to bring fun to the table.

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.

In Iqaluit, Chuck experiences Ptarmigan hunting and visits Qajuqturvik centre.

Chuck visits Pikogan where he experiences goose hunting and cooks burgers with the hunters.

Celebrating a Wisconsin classic, this week’s Quickfire Challenge has the chefs participating in a meat raffle. Guest judge and chef Art Smith joins Kristen, Tom and Gail to determine which protein dish reigns supreme.

Spencer Watts butters up with a delicious menu featuring some of his favourite recipes that all feature an extensive amount of butter.

Chef Spencer Watts blows our minds with his seared scallops that are cooked on a Himalayan pink salt block.

Nigella makes a layered chocolate and peanut butter cake, a colourful rainbow dish of vegetables and spiced bulgur wheat, suitable for vegans, vegetarians and anyone who wants a tasty dish with minimal effort.

If you’re new to barbecuing, allow Mary to bring your kitchen outside with delicious recipes that will demystify the grill and keep your eyebrows intact.

Rick Stein takes a trip back in time to his early days running a nightclub in Padstow, before making the ultimate fish pie with some deliciously plump pollock.

Rick travels to St Ives to meet artist Alfred Wallis. In the shadow of Bodmin Moor, Rick visits a very rare collection of medieval stained-glass windows in the church of St Neot.

Chuck visits Gesgapegiac where he fishes and cooks lobsters over a wood fire, along with seaweed from the beach.

Chuck visits Gesgapegiac where he experiences Atlantic salmon fishing and cooking.

We’re in Adelaide for the third Instant Restaurant, where newly engaged couple Steven and Frena are hoping to impress with their Malaysian inspired menu.

Seafood loving chef Spencer Watts cooks up some sweet fish dishes including root beer marinated sablefish, and lobster rolls with apple compote.

For a quick and tasty meal, chef Spencer Watts cooks up some fast favs including scallop and bacon pizza and fish and chips, all done in under 30min.

Rick Stein takes a trip back in time to his early days running a nightclub in Padstow, before making the ultimate fish pie with some deliciously plump pollock.

Chuck visits Gesgapegiac where he fishes and cooks lobsters over a wood fire, along with seaweed from the beach.

Chuck visits Gesgapegiac where he experiences Atlantic salmon fishing and cooking.

We’re in Adelaide for the third Instant Restaurant, where newly engaged couple Steven and Frena are hoping to impress with their Malaysian inspired menu.