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Mascots and Mice

Episode | From: Ace of Cakes

This week at Charm City Cakes truly comes full circle. A couple from Season Two, who had the bakery make a cake for their engagement, are back and this time their getting married. The wedding cake will be a four-tiered asymmetric blue and white cake, and the groom s cake is the Hoya mascot from Georgetown. Our second cake is truly an original. A stack of French toast with a French mouse popping out of it in a beret of all things, a mime shirt, and a cigarette in his mouth.

Slumber Party

Episode | From: Brunch @ Bobby's

When Bobby Flay's daughter Sophie has a sleepover, dad's in the kitchen cooking up brunch for everyone! This fun and tasty menu starts with an Apple Pie Oatmeal with Bruleed Crust. Next up for Sophie and friends is Ham, Egg and Cheese toasted to perfection on English Muffins. Bobby's Peanut Butter and Jelly French Toast Waffles will have you wondering if you're eating Waffles or French Toast, but either way, they're delicious! And as a special treat, Strawberry Pina Coladas -- they may not have alcohol, but they've got plenty of tasty, fruity flavor!

Restaurant Recreations

Episode | From: Guy's Ranch Kitchen

Guy Fieri's chef friends give a tour of the town with some restaurant favorites. Eric Greenspan stirs a Ruby Red and Tarragon Paloma before revisiting a French favorite, Rabbit with Rosemary Spaetzle and Onion Soubise. Antonia Lofaso stays fresh with Vietnamese Spring Rolls and goes fishing with Olive Oil Poached Cod. Marc Murphy dreams of Morocco with a Chicken and Merguez Tagine before coming home to his French roots with Raspberry Souffle. Crista Luedtke grills up a Charred Little Caesar Salad to go with her New Mexico Chili Rubbed Tri-Tip with Avocado Salsa.

Cream Rises to the Top

Episode | From: Next Baking Master: Paris

Bonjour, Paris! Stephanie Boswell and Ludo Lefebvre welcome ten bakers to Paris with their first challenge: make a dessert that represents their culinary point of view while demonstrating their knowledge of French techniques. Then, the bakers are whisked away to the luxurious Royal Monceau Hotel to meet pastry chef Quentin Lechat, sample his delicacies and learn about an iconic French ingredient: cream. Once they get back to the kitchen, they must demonstrate both technique and innovation as they create one showstopping cake that features two uses of cream.

Unwrapped: Fried Favorites

Episode | From: Unwrapped

From french fries to corn dogs, potato skins to appetizers, Unwrapped celebrates America's deep feelings for all things deep-fried! We'll see how McDonalds creates their famous french fries, from potato field to crispy side dish. Schwan's puts their mini-corndogs through an acrobatic dance to coat the much-loved snacks. TGIF brings their potato skins into potato chip form, and Cheesecake Factory turns mac & cheese into a fried ball of joy. All this and much more (how does deep-fried pizza sound!) on a special hour-long, batter-dipped, sizzling edition of Unwrapped.

Best of the Worst: Choux Ready for This?

Episode | From: Worst Cooks in America

The teams of recruits compete in boot camp's first "Tour de Petit Four" to get acquainted with different types of desserts. They must ride scooters around a French-themed obstacle course collecting ingredients to create elaborate dessert platters. For the main dish challenge, chefs Anne Burrell and Michael Symon teach the recruits how to make classic French eclairs. The recruits with the most faux pas will compete in the blind elimination challenge, where they have just ten minutes to make tarts, and the recruit with the worst dish must say au revoir.