Far away from the cozy comforts of Food Star Kitchen, the teams of finalists arrive in a muddy park outside L.A., hardly prepared for the "glamping" challenge that Giada dishes out. They must create family meals for real parents and kids—but the trick is that competitors have access only to traditional camping fixings, like potato chips, canned veggies and a single live fire.

"My throat's itching. My tongue is swollen," worries David, who's allergic to peanuts, after he tastes a bite of his team's pudding dessert, which, unbeknownst to him, contains peanuts. Lucky for him, he realizes the peanut before he swallows it, which saves him from a more severe reaction, and he's able to continue unscathed.

"Something's off," Trace declares as he stirs together his tomato-vegetable soup. He wasn't keen on the idea of using so many canned products to begin with, but given the circumstances, he moved forward with a soup plan. Before serving, he attempts to adjust the taste and texture.

Just when the finalists least expect it, guest Andrew Zimmern reveals yet another element to the challenge: a s'more-inspired dessert that brings the classic campfire treat to a new level. Though the key is to transform s'more ingredients into a next-level dish, Addie falls short in making S'more Bark for her team, as it's deemed "not a reinvention at all," guest Melissa d'Arabian says.