Toss well to coat. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Game changer. Then they're tasked with making impressive cakes that look like an igloo. 450g tinned chickpeas, drained and rinsed, 225g red and yellow teardrop tomatoes or grape tomatoes, halved, About 185ml red wine vinaigrette, recipe follows. Season the water generously with salt. And, they make a motorised basketball-themed Santa cookie. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. For The Dressing:2 tablespoons jarred green olive tapenade1/2 teaspoon Calabrian chili paste1 1/2 teaspoon dry oregano2 teaspoons white wine vinegar2 tablespoons extra virgin olive oil1/2 teaspoon kosher saltFor The Salad:1 - 2 hearts... 6 ounce combo package of provolone and genoa salami, sliced thin, Enjoy $10 off all orders with code MANGIA, 2 tablespoons jarred green olive tapenade, 1 - 2 hearts of romaine lettuce, sliced thin, 2 roasted red pepper, sliced into thin strips, 1 (6 ounce) combo package of provolone and genoa salami, sliced thin. The seven remaining bakers must make witches' fingers and toes in the first round. He focuses on the staples - sugar, cream, strawberries and fresh fruit. Which team will be crowned winner and take home the $50,000 prize? *Cooks Note: to par cook the pasta, bring a pot of boiling water to a boil. This chopped antipasti salad has a twist that takes it to the next level: crunchy orzo! He demonstrates how he makes chocolate and ginger flapjacks, chocolate cornflake cakes and jam shortbread. Get the #recipe in the profile link! Paul is in San Francisco, home to one of America's most iconic breads - sourdough. James Martin explores warm and cosy comfort desserts. The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Hugh Fearnley-Whittingstall returns to River Cottage to harvest the best that winter has to offer with the definitive guide to locally produced, seasonal food. Stir in the orzo. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. He demonstrates many beautiful celebration cakes including the classic black forest gateau. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. James Martin presents fun and easy recipes for children. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Her dishes are perfect for celebrations and family dinners. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Who will win the $25,000 prize? Bring a large pot of salted water to a boil over high heat. Guy Fieri is on the road to sample first-class seafood. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. But there are no directions on how to par-cook the orzo; plus, the directions for any of Giada's recipes never print. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. In the final round they create cakes that are plaid inside and out. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. 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. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. Paul visits Hollywood for the very first time. Add the shallot and garlic and saute until the shallot begins to soften and the garlic is fragrant, about 1 minute Guy Fieri gets a taste of international flavours. James Martin focuses on delicious, light sponge cakes. To make the orange oil, combine the olive oil and the orange zest in a small bowl and set aside. James Martin modernises classic cakes. But, which festive desserts will he make? Sprinkle the crispy orzo over the top of the salad and serve. He creates a fantastic chocolate cake with a fizzy cola twist. Bring a large pot of water to a boil over high heat. Guy Fieri is exploring an entire world of barbecue. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. You will also receive the Official Giadzy Newsletter and access to post in the Club G fan community! She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. To make the salad, in a large saucepan bring the chicken broth to a boil over high heat. Drain pasta and put the pasta on a large cookie sheet.