Chef Rachel Allen is passionate about baking and is on a mission to prove that it is quicker and easier than people think. She shares her favourite recipes and top tips for how to cook perfect cakes, casseroles, pies and other baked goods every time.
Cook and food writer Rachel Khoo is on a mission to immerse herself in different cultures and cuisines. She heads to some of Europe’s most exciting cities and then shares the spectacular dishes and flavours with her friends back in London.
Rachel Khoo demonstrates how to cook the mouth-watering dishes that she loves to make at home. She uses her usual flair and creativity to transform simple ingredients found at the local shop into extraordinary meals.
Rachel Khoo explores the culinary specialities of Sweden. She checks out Stockholm’s street food scene and makes a Swedish-inspired smoked sausage potato cake with prawn salad.
An elite crew of railway workers battle ferocious weather and treacherous terrain to keep Alaska’s critical, 500-mile long railroad rolling through the extreme winter.
Restaurateur Willie Degel owes much of his success to cameras monitoring his restaurants. Now he’s helping owners fix their own troubled eateries.
Chef Rick Stein travels around Britain to explore the quality produce on offer. He shares his favourite recipes and celebrates the beauty of simple British food.
Rick Stein takes a fresh look at people’s universal passion for food. The chef searches for signature recipes and meets genuine food enthusiasts from all over the UK.
Britain’s top seafood chef, Rick Stein, shares his best fish and shellfish recipes. Nutritious and delicious, these are dishes that can be cooked by anyone.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Hugh Fearnley-Whittingstall throws a four-course celebratory dinner for all the people who contributed to the success of River Cottage. He is inspired by stunning ingredients and gets a helping hand from amazing food producers and culinary gurus.
Hugh Fearnley-Whittingstall is passionate about growing his own produce so that he can feel in tune with the seasons. He shares his top tips on how to grow, cook and eat the very best ingredients of spring.