GREAT FOOD Season Three

The third season of Great Food presents 39 new episodes that continue this series trademark themes:

• six top-notch chefs
• cooking glorious food
• on location around the world

Four chefs from the James Beard Award Winning season are back. Gary Rhodes kicks off the new season with a series that shows him helping people in culinary predicaments; Delia Smith showcases the sublime simplicity of cooking at its basic essence in her How to Cook series; Ken Hom's kitchen is in a medieval tower in southern France to demonstrate foolproof wok cookery; and Ainsley Harriott explores the effect of modern times on eating in Gourmet Express.

Two new chefs join this illustrious line-up. Sophie Grigson leads viewers on a delightfully sunny path through Mediterranean cuisine and Rick Stein celebrates fascinating people and food trends in a series called Fresh Food.

Great Food Season Three is an incomparable survey of eating around the world, co-produced with the highest production values by the British Broadcasting Corporation and West 175 Media Group. Great Food is presented to public broadcasting stations by Thirteen/WNET in New York.

Program 301
Gary Rhodes's "Alderney Firefighters"
Channel Island Firefighters challenge Gary to teach them how to cook a meal that will astonish their French counterparts: Mussels Glazed with Cider and Leeks, Stuffed Chicken Legs, and Chocolate Banana Cake Pudding with Chocolate Sorbet.

Program 302
Gary Rhodes's "Couples Contest"
Two couples challenge Gary to coach them through a four course meal that will decide which couple is the best cook; Grilled Asparagus Salad, Fish Escabeche with Cucumber, Steamed Cod with Cilantro Butter and Ratatouille/Mashed Potato Cakes, and Lemon Cream with Fruit.

Program 303
Gary Rhodes's "Granny Soccer Stars"
Granny Soccer Team asks Gary to create a team-building food regimen to help them win the big game: Quick and Easy Pea Soup, Steak and Kidney Pie, Peach Melba with Raspberries and Cream and Crumpets.

Program 304
Gary Rhodes's "Favorite Teacher Farewell"
Six students ask Gary to help them make a farewell fiesta meal for their favorite Latin teacher: Seared Salmon with Molasses Sauce, Honey-Glazed Duck with Mashed Potato Sauce, and Fried Brioche with Creamy Fruit Sauce.

Program 305
Gary Rhodes's "Bachelorette Party"
Three friends ask Gary to help them cook a Bachelorette Party meal their friend will never forget: Potato-Parmesan Risotto, Sea Trout with Mustard Hollandaise Sauce, Lamb Curry and Chocolate Cookie Ice Cream Sandwiches.

Program 306
Gary Rhodes's "Mom's Night Out"
Five children ask Gary to help them create a magical menu for their Mum and Dad: Green Tomato Tart with Fried Carrots, Scallops with Hot Mustard Sauce, and Crème Brulee.

Program 307
Rick Stein's "Picnics & Baguettes"
Grilled Chicken Breast in a Pineapple Bed from Caribbean Fashion Designer, restored Victorian herb garden, Lovage Soup, Twelve Herb Salad, Poached Berries with Panacotta, Frozen Fruit Ice Cubes and Tomato, Pesto, Cheese and Asparagus on Phyllo appetizer, Pork Pie for an Oxford University Picnic, Man who kicked drug addiction through baguette business

Program 308
Rick Stein's "Soccer Food Secret"
Soccer team's food secrets; how to cook gourmet menu for 600 people; smoking salami in your backyard; Thai Noodle Soup, Tandoori Chicken with Salsa, Pilau Rice, Dark Chocolate Pudding, exotic fish tips, Savory Citrus Salad, Capanota Charlotte with Dry Fruit

Program 309
Rick Stein's "World's Best Tomatoes"
The best tomatoes in the world; tour of Nuremberg Wine market; Tomato Soup, Sun-dried Tomato Appetizer, Roasted Tomato Salad, Grilled Fruit Dessert, Moroccan Stew, Cherry Water Spritzer, Wine Sorbet, Lobster with Mango and Ginger

Program 310
Rick Stein's "Designer Ice Cream"
Bar Consultants Invent Cocktails; couple starts designer ice cream business; teacher creates Victorian oasis; Olives, Tomato and Anchovy Appetizer, Mussels with Salsa Romescue, Parmesan Nibbles, Quick Green Bean Salad with Walnuts, Goat Cheese and Tomatoes, Exotic Fruit Salad, Chicken Curry, Ice Cream Toppings, Dove Pudding, Blueberry Relish Chutney, Kangaroo Thai Salad

Program 311
Rick Stein's "Toddlers Can Cook!"
Teaching toddlers to cook; chocolate-covered fruit, beer recommendations with food, including stuffed Mackerel, Tomato and Red Onion Salad, Sausage and Onion, and Raspberry Tart; Grilled Pita Bread with Spicy Garlic, Stuffed Guinea Fowl with Chestnut; roasted garlic bulbs, bread bakers saves "endangered" British breads, how to make a smoothie, Prawns with White Beans

Program 312
Rick Stein's "Pear Perfection"
Pear tree lover preserves heirloom trees, Brie with Pear Vinegar, Pepper Mayonnaise, Forager restaurant chef prepares Sorrel Risotto, Quick Pasta Sauce with Artichoke Hearts, Chicken and Cilantro Masala, Beer and Mussels, Scrambled Eggs with Caviar and Vodka, artists relish offal

Program 313
Ainsley Harriott's "Sandwiches and Pizza"
Ainsley road tests delectable sandwiches on a skeptical bunch of ten year olds, discovers the best bacon sandwich and makes a "man-size" sandwich for construction workers and quick and easy pizza to make at home.

Program 314
Ainsley Harriott's "Burgers and Hot Dogs"
Americans try to re-create hamburgers for Brits, Ainsley prepares lamb, chicken, and vegetable burgers, guided tour of best sausages in supermarket, Ainsley whips up a mean hot dog with a transforming relish.

Program 315
Ainsley Harriott's "Curry and Fries"
Search for best fish and chips in Britain, how to re-create authentic fish and chips at home, chicken tikka masala, and a Punjabi housewife cooks blindingly brilliant curry, Ainsley cooks curry for home kitchens.

Program 316
Ainsley Harriott's "Noodles and Sushi"
Ainsley visits noodle bars and sushi bars. Ainsley conjures classic Chinese take-out fare, quicker and easier at home.

Program 317
Ainsley Harriott's "Deli Dinners"
From Samosa to Satay, Pakoras to Passion Cake, Ainsley checks out deli counters for tasty tidbits. Ainsley introduces Britain's busiest family and helps them create brilliant deli dinner. Ainsley demonstrates how ready-made items translate into classy creations at home.

Program 318
Ainsley Harriott's "Coffee, Ice Cream, Muffins, Cookies and Doughnuts"
How to re-create designer coffee and yummy snacks at home

Program 319
Ken Hom's Foolproof Chinese Cookery"
Series in production - descriptions TBA

Program 320
Ken Hom's Foolproof Chinese Cookery"

Program 321
Ken Hom's Foolproof Chinese Cookery"

Program 322
Ken Hom's Foolproof Chinese Cookery"

Program 323
Ken Hom's Foolproof Chinese Cookery"

Program 324
Ken Hom's Foolproof Chinese Cookery"

Program 325
Sophie Grigson's "The Amalfi Coast""
The Amalfi coast in Italy, where pizza, pasta and ice cream set off to conquer the world and Tuscany, home to some of the world's best olive oil, the quintessential Mediterranean ingredient.

Program 326
Sophie Grigson's "Andalucia"
Andalucia in Southern Spain for tasty morsels of tapas - patatas bravas and crisp fried fish piquant with herbs and spices

Program 327
Sophie Grigson's "Provence"
Savor traditional specialties liked Pissaladiere pizza with anchovies and olives and Bourride, a robust fish stew flavored with saffron

Program 328
Sophie Grigson's "Alexandria and Cairo"
Enjoy a dynamic food culture that combines Mediterranean and Middle Eastern influences: Eggplant and Tahini Dip and Fatir (melting, savory phyllo parcels)

Program 329
Sophie Grigson's "Crete"
Outdoor eating at its best, fish fresh from the sea, succulent spring lamb with dips and salads followed by figs for dessert

Program 330
Sophie Grigson's "Marrakesh"
Moroccan tangines; refreshing salads; and desserts made from almonds and dates served with mint tea

Program 331
Delia Smith's "Pastry"
Basic Shortcrust Pastry; guidelines for quiches, flans and tarts; Leek and Goat's Cheese Tart; Smoked Fish Tart; Pumpkin Pie; English Custard Tart; Quick and Easy Flaky Pastry; Tomato and Goat's Cheese Galettes, Feta Cheese, Spinach and Pine Nut Galettes

Program 332
Delia Smith's "Cake"
A Classic Sponge Cake with Passion Fruit Filling, Austrian Coffee and Walnut Cake with Coffee Cream, spiced Apple Muffin Cake with Pecan Streusel Topping, irish Whiskey Christmas Cake, Chocolate Almond Crunchies

Program 333
Delia Smith's "Potatoes"
Jacket Potatoes with Leeks, Cheddar and Boursin, Perfect Mashed Potato, Mashed Potatoes with Garlic and Cheese, Mashed Potato with Three Mustards, Green Parsley Mash, Crunchy Roast Potatoes with Saffron, Marinated Chicken with Honey and Ginger served with Mango Salsa, Oven-Roasted Chunky Chips, Gnocchi with Sage, Spinach Gnocchi with Four Cheeses, Potato Salad with Roquefort

Program 334
Delia Smith's "Rice"
Perfect Rice, Oven-Baked Risotto Carbonara, Chinese Stir-Fried Rice, Tiger Prawn Jambalaya, Thai Green Rice, Old-Fashioned Rice Pudding

Program 335
Delia Smith's "Poultry"
Fast Roast Chicken, Family Roast Chicken, Paella, Stir-Fried Thai Chicken, Crisp Roast Duck with Sour Cherries, Chicken Cacciatore, Roast Quail, Grilled Lemon Chicken Kabobs, Chicken Casserole with 30 Cloves of Garlic

Program 336
Delia Smith's "Meat"
Entrecote Hungrois, Roast Lamb with Shrewsbury Sauce, Fast Roast Pork, Mini Boeuf en Croute, Leek Shepherds Pie, Latin American Beef Stew, Spanish Braised Pork

Program 337
Delia Smith's "Fruit"
Tropical Fruit Salad in Planter's Punch, Old Fashioned Rhubarb Trifle, Thai Fish Curry with Mango, Roasted Figs with Gorgonzola and Honey, Oat Slices with Plums and Cinnamon, Apple and Almond Crumble, Key Lime Pie, Spiced Oranges in Port

Program 338
Delia Smith's "Cheese"
Perfect cheese board, Welsh Rabbit, Crumpet Pizza, Cauliflower Soup with Rocquefort, Toasted Goat's Cheese with Sherry Vinegar Onions, Cheese and Herb Fritters with Sweet Pepper Relish, Enchiladas with Cheese, Semolina Gnocchi with Gorgonzola, Caramelized Red Onion Tartlets with Goat's Cheese, Ricotta Cheesecake

Program 339
Delia Smith's "Chocolate"
Chocolate Mousse, Chocolate, Prune and Armagnac Cake, Unbaked Chocolate Cake, Chocolate Crème Brulette, Mini-Chocolate Puddings, Chocolate Mini Muffins, Chocolate Prune Brownies, Chocolate Trifle