BBC Food schedule

Rick learns the art of creating a hot and sour tom yum goong.

Rick explores the multi-faceted cuisines of Penang.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries.

Rick ends his culinary tour in Bangladesh.

Ainsley shares a complete guide to cooking on coals, from lighting the fire to the barbecue essentials.

Ainsley shares a complete guide to cooking on coals, from lighting the fire to the barbecue essentials.

Ainsley travels to the tiny Greek island of Alonissos in his search for the world's best al fresco recipes.

Ainsley Harriott samples the distinctive barbecue, or braai, style of the Cape Province in South Africa.

Thai people love cooking, especially al fresco. Ainsley learns to make omelettes bursting with flavors.

Ainsley travels to the Caribbean to see how the island's most famous barbecue dish - jerk pork - is made.

Ainsley goes to Australia, the home of the barbecue, and samples loin of kangaroo.

Rick catches the ferry to Bastia, where he is invited to a typical Corsican feast.

In Sardinia, Rick watches the local fishermen catch mullet using methods dating back to Ancient Roman times.

Rick continues his travels in Sicily, enjoying the colors and ambience of Catania's busy fish market.

Rick makes his way to Corfu, where he attends a family feast. He learns how to make authentic Greek dishes.

Rick heads to the Spanish island of Mallorca, where he eats the most succulent lamb he has ever tasted.

In Morocco, Rick enjoys couscous and tucks into the tagines and mint tea found in the bazaars.

Michela helps to harvest saffron in medieval San Gimignano and visits a gelateria in the Tuscan region.

Back in the kitchen Michela takes inspiration from her travels to cook up an exquisite Bolognese.

Michela visits Livorno and a Tuscan village to make fresh Pici pasta.

Michela finds delicious deep fried polenta in Livorno - a traditional street food snack.

Michela explores the butchers, markets and restaurants of Tuscany.

Michela follows up travels around Certaldo with a dish of pork medallions.

Michela samples the delights of fresh truffles grown in the hills around Siena.

Michela samples the best of local produce by exploring an olive estate.

Michela introduces us to the pleasures of aperitivo hour and a delightful chicken liver pate.

Joined by sisters Emi and Romina in the kitchen, the trio cook rainbow ricotta gnocchi.

Rick enjoys an autumnal culinary long weekend in his favourite French town of Bordeaux.

Rick Stein heads towards the Arctic Circle to explore the culinary delights of Reykjavik.

Rick enjoys a long weekend in Berlin, where he samples some delicious seasonal creations.

Rick visits Vienna, the city that's home to comfort dishes like tafelspitz and goulash.

Rachel's food odyssey begins and she begins her eight week journey in one of the world's most liveable cities.