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But, which of his frozen treats will he demonstrate? And, she makes yummy turkey brine! He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. She makes herb-crusted beef tenderloin and garlic mashed potatoes. Guy Fieri is on the road looking for unique beef dishes. In California, an Italian joint stays true to a family ravioli recipe. In Philadelphia he checks out a Jamaican joint's jerk chicken. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." 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. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. He meets a local family who teach him how to bake traditional national treats and creates his own version. Next, they make scary mask desserts to try and spook the judges. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Preheat the oven to 180°C (fan) and fill and boil the kettle. Which team will fail to impress and get sent home? The six remaining bakers work in teams to create a brain-themed dessert. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. Then, they bake cheesecakes decorated with edible shiny ice rinks. And, they make a motorised basketball-themed Santa cookie. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. He meets locals and learns how to make some traditional baked goods. The guests were obsessed with this delicious meal and Sandro shrugged it off as nothing special Those guests went on to spread the word and came back to eat it every night. The six bakers are tasked with reinventing panettone. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. Who will be sent home? Nancy’s family arrive at the farmhouse for Thanksgiving. The seven remaining bakers must make witches' fingers and toes in the first round. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Guy Fieri gets the lowdown on some enduring traditions. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. 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. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. 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. And, they create holiday treats to prove the bite is as big as their bark. Tia assembles some of her favourite holiday dishes to share with her closest friends. The final two teams battle it out to impress the judges with their incredibly terrifying displays. In Portland, OR, a family-run sausage spot makes homemade meats. She sets out a feast of orange maple glazed turkey with slow cooker acorn squash. Then, the bakers have to merge chocolate with unusual ingredients. Guy Fieri visits eateries that put their heart into everything they do. Going back to the sauce, add the tomatoes, olives and capers and cook for about ten minutes, stirring every now and again, by which time it will have thickened slightly. Guy Fieri digs in and pigs out on all things pork. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. He demonstrates many beautiful celebration cakes including the classic black forest gateau. Guy Fieri is on the lookout for worldwide flavours. From hedge-laying to charcoal-making and mouse-charming, Hugh describes the rural skills he has learned, and the bizarre local antics he took part in. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. James Martin makes chocolate the key ingredient in his desserts. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. They make Georgia peach BBQ turkey wings and a vanilla apple sheet pan pie. Guy Fieri is on the road to sample first-class seafood. Which team will be sent home? In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. 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. Which team will be sent home? Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Trisha and her sister cook with autumn crops from a local community garden. Method. The seven remaining bakers make baked brie and jam mini pies. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. Then, they confront their biggest phobias like insects and ghosts in the next round. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. All written material and photography used on this website are copyright © Hot Cooking 2020. Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. 8 anchovy fillets, drained and finely chopped, 2 garlic cloves, peeled and finely sliced, crushed or grated, 1/2 teaspoon crushed chilli flakes, or 1-2 tablespoons pickled red jalapeno chilli peppers (drained, sliced and diced), or to taste, 150g (drained weight) pitted black olives, chopped a bit, 2 tablespoons small capers, well rinsed and drained, 2-3 tablespoons chopped fresh parsley, to serve (optional). Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Intervals, and put them to one side impress and get sent home in his family ’ family. 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