Oh no! An ancient mummy is haunting the Fermentation Lab, munching on umami-filled ingredients like stinky cheese. This gives John Henson the idea for "umummy" desserts, and he tasks the bakers with creating sweet mummy treats that feature umami ingredients like red miso, aged parmesan, gochujang or soy sauce. Then, it's "bone appetit" for judges Carla Hall, Zac Young and Stephanie Boswell as the bakers get inspired by the lab skeleton, Skelly, to create Skelly's forgotten desserts, where they must use Halloween mini chocolate bars to create skeletal desserts.
Creepy surprises and freaky finds -- the chefs are sure to be spooked by what they get in the baskets for Halloween! A special meat platter grabs the competitors' attention at the start of round one, then a certain frightening ingredient is staring back at the chefs from the entree basket. The two finalists get hyped up on Halloween candy as they scare up some creative desserts.
No holiday is a bigger deal to Trisha Yearwood than Halloween. She loves costumes and adores making any dish that fits the occasion, from spooky Spider Web Deviled Eggs to sweet Red Candy Apple Slices. Trisha shows off her most-outlandish Halloween costumes and the epic recipes, like pumpkin-shaped Jack-o'-Lantern Stuffed Peppers and Pizza Tentacles, that she's made while dressed up.
Spook your guests with scary Halloween fare. Squash Soup w/Pumpernickel Witches and Spicy "Blood Droplets"; Mussels alla Diavola; Ghostly Panna Cottas w/Ghastly Sauce.