Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The seven remaining junior chefs test their culinary knowledge of different types of eggs and cuts of steak.

The third night’s host is Hanadi, the beauty expert from Lebanon who laid low to give the impression of not being a worthy challenger. But under duress, it might be hard for her to focus, and she will have to rely on sisterhood to steer her ship to safety.

When David discovers a dairy farm that makes Italian cheeses in India, he takes it upon himself to investigate.

Bukhara is one of India's most famous restaurants, known for it's highly guarded dal recipe. David is determined to get the recipe from Chef Manisha Bhasin, who graciously teaches him the principles of developing his own garam masala and how to use it for flavouring.

Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The seven remaining junior chefs test their culinary knowledge of different types of eggs and cuts of steak.

John and Lisa start with their Classic Cooks and how to perfect some of the nation's favorite meals - from Steak and ‘Chips’ to an irresistible Chocolate Cake that you’ll want to make again and again.

The third night’s host is Hanadi, the beauty expert from Lebanon who laid low to give the impression of not being a worthy challenger. But under duress, it might be hard for her to focus, and she will have to rely on sisterhood to steer her ship to safety.

When David discovers a dairy farm that makes Italian cheeses in India, he takes it upon himself to investigate.

Bukhara is one of India's most famous restaurants, known for it's highly guarded dal recipe. David is determined to get the recipe from Chef Manisha Bhasin, who graciously teaches him the principles of developing his own garam masala and how to use it for flavouring.

Rick visits a mausoleum with a macabre story on the River Tamar, meets chef Emily Scott to taste the meal she cooked for Joe Biden, and takes to the waves with a organization offering surfing therapy.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Ainsley shows us how herbs and spices elevate any dish, including a tasty lamb rogan josh, and on the beach, he whips up his delicious spicy black bean burgers.

The seven remaining junior chefs test their culinary knowledge of different types of eggs and cuts of steak.

John and Lisa start with Scallops served with Crispy Bacon and a Cauliflower Puree; before moving onto a Roast Chicken stuffed with Truffle Butter.

The final dinner of the week is hosted by Eman, the etiquette expert from UAE . The four experts wait impatiently to see who can top the other and win but the night takes it's downturn with an unexpected gesture from one of the guests.

David's comedian friends Mohan and Vidyu take him on a culinary tour of Chennai's Tamil Nadu vegetarian culture, from a typical breakfast to a tour of a snack factory where they teach him how to make chutney.

There is a jewel in the heart of every city, and in Delhi, it's name is Hauz Khas Village. Hauz Khas Village draws a young, trendy crowd and is known for it's designer boutiques and small cafes.

Rick learns about a time when the Cornish were taken as slaves by North African pirates, joins one of the last fishing boats in St Mawes, and meets two mackerel-cooking entrepreneur chefs.

Rick visits the Rame Peninsula, far from the traditional tourist track and known for its beaches and cliffs. He also explores the history of the Cornish pasty.

Ainsley pays tribute to grains and pulses, and cooks pan-seared sardines with thyme-roasted tomato and bread salad, and zingy tikka kebabs with a chickpea salad.

Tonight, the top six junior home cook heads to Downtown L. A. and they will be split into two teams of three and will be serving a packed house at one of the top restaurants in the country.