Copyright © 2020 Discovery, Inc. or its subsidiaries and affiliates. And, they create holiday treats to prove the bite is as big as their bark. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. Guy Fieri is on the road looking for unique beef dishes. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Butter the inside of a 10 x 15x 2 ½” oval baking dish. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. Her dishes are perfect for celebrations and family dinners. Ingredients McIntosh apples or Macoun apples lemon zest and lemon juice orange zest and orange juice granulated sugar ground cinnamon ground nutmeg Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. Guy Fieri is on the road to sample all kinds of food. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. James Martin focuses on cakes made for special occasions. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Gently mix in the raspberries and allow mixture to sit for 5 minutes. He also meets a potato fanatic and the head baker at the Merrion Hotel. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. SERVES: 10. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Join us and discover thousands of recipes from international cuisines. Pre-heat oven to 350 degrees. Then, they confront their biggest phobias like insects and ghosts in the next round. He demonstrates many beautiful celebration cakes including the classic black forest gateau. In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego. But, which festive desserts will he make? Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. The six remaining bakers work in teams to create a brain-themed dessert. Paul Hollywood's in Iceland's capital city, Reykjavik. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Ingredients 3- 16 oz. Plus, a magnificent boiled orange and brazil nut cake. MAKE IT SHINE! Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread. Using a pastry cutter or two knives, cut in the butter until the mixture is made up of pea-sized lumps. Peel, core, and cut the pears and apples into large chunks. ADD YOUR PHOTO. Which team will be crowned winner and take home the $50,000 prize? Guy Fieri visits eateries that put their heart into everything they do. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Ree takes on a Thanksgiving-themed Q and A. From The Barefoot Contessa. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. On the menu is lemon and pea alfredo and kale salad. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Which competitor will make it to the final? Plus, they make a life-size Thanksgiving turkey from rice cereal. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." Who will win the $25,000 prize? Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. Bake in oven for 30 minutes; for last two minutes, switch the oven to broil to crisp up the top. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Then they're tasked with making impressive cakes that look like an igloo.