Trisha hosts a misfit Thanksgiving for all her local friends. 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. Her dishes are perfect for celebrations and family dinners. 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. For the dressing. Salads with Creamy Dressings Ah, ranch dressing. In the final round they create cakes that are plaid inside and out. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. Tip: The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! He meets a local family who teach him how to bake traditional national treats and creates his own version. The seven remaining bakers must make witches' fingers and toes in the first round. He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. Paul is in Antwerp to learn about Belgian baking. Saturday: 9AM - 5PM CST Join Healthy for Good™ and get our Taste of the Holidays digital recipe booklet. He creates a fantastic chocolate cake with a fizzy cola twist. Plus, they make a life-size Thanksgiving turkey from rice cereal. Nancy is hosting Thanksgiving dinner. Next, they make scary mask desserts to try and spook the judges. Customer Service The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. Dijon mustard gives the vinaigrette a little extra “somethin’ somethin'” and … The five remaining bakers turn cream puffs into "scream puffs". Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. On the menu is lemon and pea alfredo and kale salad. He focuses on the staples - sugar, cream, strawberries and fresh fruit. Stir in the shallots. He creates canapés of biltong and pastrami for a party and goes fishing for herring. Gradually whisk in the oil to make a smooth dressing. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. Red wine vinegar is not as tart as other vinegars, so you can use a bit more compared to other vinaigrettes. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Then, in 1972, the brand was purchased by Clorox. Use immediately or store covered, in the refrigerator, for up to a week. Plus, a magnificent boiled orange and brazil nut cake. The six remaining bakers work in teams to create a brain-themed dessert. Guy Fieri gets a taste of international flavours. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. In Delaware, he digs into arancini and veal scaloppini, and samples falafel in San Diego. James Martin focuses on traditional Italian desserts. This simple dressings is a great base-dressings. Trisha invites her close friends over for a stress-free Thanksgiving meal. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. Guy Fieri is exploring an entire world of barbecue. Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Then they're tasked with making impressive cakes that look like an igloo. Hours Paul is in San Francisco, home to one of America's most iconic breads - sourdough. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. By clicking the sign up button you agree to the Terms and Conditions and Privacy Policy. To make, whisk 1 tsp Dijon mustard with 2 tbsp white wine vinegar, 6 tbsp extra virgin olive oil, a pinch of sugar and salt and pepper in a small bowl or shake together in a jam jar.. Then, they confront their biggest phobias like insects and ghosts in the next round. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. The six bakers are tasked with reinventing panettone. But, which of his frozen treats will he demonstrate? In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Monday - Friday: 7AM - 9PM CST  Guy Fieri gets the lowdown on some enduring traditions. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. James Martin presents fun and easy recipes for children.