The Great British Baking Show

Jittery hopefuls rally to impress the judges with a regionally specific signature, a chocolatey technical and a brilliant biscuit selfie.

Temperatures rise as the bakers attempt a traditional traybake, make a Monet-inspired cake and build a showpiece in sweltering heat.

Bread Week hands the bakers a classic Chelsea bun challenge, a takeaway-themed technical and a towering showstopper with multiple tiers.

It's a sweet week for the remaining contestants, with rolled meringue, jiggly gelatin and a mesmerizing chocolate masterpiece that melts away.

Big flavors fill the tent when the bakers make ginger cake, two batches of a finicky Middle Eastern pastry and a hanging spiced-biscuit chandelier.

With just seven contestants left, it's time to fry, fire and form pastry into sweet and savory samosas, French puit d'amour and perfectly shaped pies.

For the first time ever, it's Vegan Week, which calls for a no-butter shortcrust, an eggless meringue and a plant-based celebration cake.

In a high-stakes quarterfinal, the five remaining bakers must make savory open sandwiches, sweet spherical snacks and a figure from assorted pastries.

A tense semifinal serves up a trio of high-end patisserie challenges: one that's deceptively simple and two more that are astonishingly complex.

With everything on the line, the remaining competitors rush to deliver iced doughnuts, fire-baked pita bread and an incredible edible landscape.

Meet the new baker’s dozen of contenders. Juicy fruitcakes, heavenly genoise and fantasy birthday cakes are whipped up beneath the big white tent.

Careful to bake, not burn, their biscuits, the bakers get figgy with rolls, flaunt their personalities in chocolate, and stun with sculpted dough.

Inviting tear & shares, veggie burger baps and artfully scored loaves give the bakers a chance to prove themselves to a cutting bread critic: Paul.

That’s the way the unmolded cake crumbles for one tearful baker. Maids of Honour tax the contestants, while Indian milk sweets delight the senses.

The contestants get a jump on Jazz Age favorites, concocting ornate custard pies, tricky beignets soufflés, and heady cakes inspired by cocktails.

Pretty meringue cakes tempt the bakers to overreach, while delicate verrines threaten to shatter nerves. Will the squad’s bombes blow away the judges?

The contenders face the music -- and vie for a Hollywood handshake -- with light, not tight, buns; fun-filled party pastries; and kaleidoscopic cakes.

The heat is on and the fear of a soggy bottom looms for hopefuls handling savory tarte tatins, flaky Moroccan pies and challenging vertical sweets.

Perfection expected, but can it be achieved? Domed tartlets, gâteaux St-Honoré and sugar-glassed beauties take the bakers to new levels of stress.

Chocolaty decadence, dainty Stilton soufflés and scrumptious illusions push the finalists further. Who will crack -- and who will rise above the pack?

A unique year, an uncommon competition: The new baking bubble abounds with bold Battenbergs, pert pineapple upside-down cakes and heroic cake busts.

Make it snappy. Make it mango. The bakers devise novel chocolate Florentines, stress over filled macaroons, and sculpt memorable meals in biscuit.

Just what you knead. Free-form soda breads, vivid rainbow-colored bagels and mighty, meaningful harvest plaques see the cooks rising to the occasion.

The chefs hope to score points with gooey brownies, get twisted over chocolate babkas and beat the heat with white chocolate tiered celebration cakes.

Tasty pasties packed with fresh flavors, refined éclairs, and appetizing yet architectural caged tarts push the competitors toward pastry's pinnacle.

Konnichiwa, bakers! Cuteness reigns supreme as Japanese Week brings winsome steamed buns, cunning matcha crepe cakes and kicky kawaii showstoppers.

The cooks feel the heat of '80s eats, including buttery quiches, fried finger doughnuts and supercool ice cream cakes. But rising temps tempt fate.

It's cheesy, not easy. Star finalists rise — and fall, like failed mini cheesecakes — while Sussex pond puddings and jelly art cakes shake the bakers.

Syrup-draped savarins, almondy Danish cornucopias and dainty cube cakes test the chefs. Who'll land that exquisite finish or fall short of the finals?

Custard slices send the chefs scrambling, walnut whirls have them in a twirl, then dessert towers push them to new heights. Whose bakes take the cake?

Kick out the jams and roll with the sponges as 30 new tests await. Time to tackle elegant mini rolls, rich malt loaves and heavenly gravity-defiers.

Perfection — it's a snap. The bakers try their hand at kicky brandy snaps and tricky jammy biscuits. These 3D toy showstoppers won't be child's play.

These home cooks knead to rise above to create crusty open-crumb focaccia, olive-and-cheese ciabatta breadsticks, and uncanny milk bread tableaux.

Lovely pavlovas. Saucy sticky toffee puddings alongside tuiles. Artful joconde imprimé showpieces. Will these tests see the bakers crack, sag or soar?

A certain Teutonic baker looks to snag a star. But dueling biscuits, stately prinzregententorte and deliriously ornate yeast cakes may even the odds.

Will weird, wonderful chouxnuts drive the bakers bonkers? A filo first stretches the competitors, who stress to impress with intricate terrine pies.

Pure sugar, meet sheer terror. Pretty tarts, perfect biscuit bars and sweet spectacles enclosed in spheres show off caramel's delights — and dangers.

Dreamy dairy-free ice cream sandwiches, flaky vegan sausage rolls and ambrosial gluten-free celebration cakes inspire the hopefuls to freely innovate.

Who'll finesse the semifinal — and nab a handshake? Make way for luscious layered slices, fruity sablé Breton tarts and eye-popping entremet displays.

And then there were three, tackling deceptive carrot cakes, baffling Belgian buns and fanciful Mad Hatter's treats. Victory has never tasted so sweet.

Mind the sponge! A dozen hopefuls whip up gorgeous, gooey mini cakes and a classic red velvet before adding a new layer to their status as home bakers.

It’s tense in the tent as the bakers take on tricky macarons, fruity Garibaldi biscuits and fanciful cookie masks that won't hide any mistakes.

It's Paul's favorite week in the tent as the bakers put a global spin on pizza, roll out pain aux raisins and build an intricately layered smörgåstårta.

A shocking decision awaits the bakers as they prepare perfectly puffy pan dulce, steak tacos with from-scratch tortillas and an airy tres leches cake.

The bakers feel the stress of crafting decadent desserts as they take on steamed pudding, lemon meringue pie and mousse. Who will crumble under pressure?

Halloween means fun fall favorites for the bakers as they create apple cakes, s'mores and an eerie showstopper that lets their imaginations run wild.

Patience leads to perfection as the remaining bakers take on custard and meringue îles flottantes, ice cream and a beautifully balanced gâteau cake.

Pastry panic sets in during quarter-final week with a vexing vol-au-vent challenge, a 29-ingredient technical and a not-so-humble pie showstopper.

The degree of difficulty rises as the four remaining bakers take on dainty mini charlottes, delicate vertical tarts and an almondy, artistic showstopper.

Time's up, bakers! The final three create a picnic with sandwiches, cakes and pies, build pudding bombs and construct a scrumptious salute to our planet.

The aprons are on! Twelve new hopefuls take on a vertical layer cake, the chocolate-and-berry star of the show's title card and a beastly showstopper.

The bakers whip up tricky — and sticky — marshmallow-filled biscuits, custard creams and creative cookie-based illusions of their favorite meals.

Proofing makes perfect as contestants mix and knead their dough into cottage loaves, cream-and-jam Devonshire splits and artfully braided centerpieces.

The remaining hopefuls try to avoid a meltdown while making tortes sans wheat flour, cheesecakes and chocolate boxes with cake and bonbons inside.

Mind the soggy bottoms! The bakers roll out savory picnic pies and rough-puff Pithiviers with onion and potato. For dessert? Spectacular sweet pies.

Flavors from the garden bloom when contestants dig into spiced buns and lemon and thyme drizzle cakes. A technical challenge leaves one baker in tears.

Terrible dessert? Say it isn't so, Paul! Daunting challenges await the bakers when they take on crème caramels, treacle puddings and meringue bombes.

The bakers prepare party staples in the quarterfinal from flavorful sausage rolls to adorable caterpillar cakes and sweet and savory buffet dishes.

The semifinalists flaunt their patisserie prowess with fancy financiers, artfully arranged apple tarts and marvelous mille-feuilles.

Keep calm and bake on! The finalists create exquisite éclairs, traditional English tea bread and three-tier cakes in hopes of taking home the prize.

A new batch of bakers faces a trio of tricky tests, including elevating loaf cakes, a taste-and-bake technical and crafting lifelike sweet illusions.

The bakers try not to crumble as they take on fickle Viennese whirls, temper chocolate for mint cream biscuits and create an edible puppet theater.

Under the discerning eye of "The Breadfather," Paul Hollywood, the bakers knead and roll out savory buns, braided wreaths and elaborate cornucopias.

Temperature and timing are key to achieving caramel's gooey goodness when the bakers take on cookies, pear tarte tatins and layered mousse cakes.

Pastry takes center stage as the bakers craft frangipane tarts, savory spinach pies with fussy phyllo crusts and Paris-Brest cakes on edible stands.

Seasonal scents fill the air when the bakers create autumnal pies, vegan parkin treats fit for a bonfire night and festival cakes with fall veggies.

Leave room for dessert! The bakers whip up meringue nests with multiple fillings, traditional steamed pudding and tastefully tiered tiramisu.

The five remaining bakers hop into the time machine to create '70s favorites including profiterole stacks, banoffee pies and elaborate gâteau.

With tension rising in the tent, the semifinalists tackle the difficult challenge of laminated pastries, eight-layer opera cakes and fruity entremets.

Before the judges crown a winner, the final three bakers create sweet and savory scones, an array of afternoon tea treats and three-tiered hanging cakes.