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Monster Mania

A monster has ransacked the kitchen and is on the loose! The bakers work together in the pre-heat challenge to create a 3-D suspect sketch out of pate a choux to help track him down. The sketch helps puts the monster behind bars but now he's hungry for the main heat challenge that involves monster-sized Halloween deserts like giant cupcakes, pies, cream puffs and more.

Cheers to the Newlydeads

For their final night at the hotel, John Henson asks the bakers to celebrate by creating sweet and savory grazing boards in honor of a dearly departed couple. Then, judges Carla Hall, Stephanie Boswell and Zac Young are invited to the deadliest wedding of their lives when the final bakers create three-tiered black wedding cakes. Only one baker can be crowned Halloween Baking Champion and stay at Hotel Henson ... forever.

It's Alive!

Episode | From: Halloween Cake-Off
Duff Goldman challenges the bakers to wake the dead by designing dead-to-alive themed cakes, mixing ingredients that are dead and dark with those that are alive and colorful. One competitor's cake is deemed dead on arrival, and the remaining three bakers head home to create their showstoppers. Spectacular effects combine with the Halloween spirit as cake creatures rise from the dead to scare up a winner.

Monster Wedding!

Episode | From: Halloween Cake-Off
Duff Goldman officiates the monster of all wedding cake competitions as the bakers must create cakes fit for monstrous matrimony. Using iconic Halloween candies like candy corn, chocolate chews and circus peanuts, the bakers whip up ghoulish designs with sweet flavors. One wedding crasher is eliminated as the remaining three competitors return to their home bakeries to craft monster-sized cakes. Frightening transformations and delightful flavors scare the judges into declaring a winner.

Cook ALong 66 - Halloween Buffet

Episode | From: Cooking Live
SAUSAGE, RICOTTA AND MOZZARELLA LASAGNE, SKELETON CRUDITE, SPICED MARTINI

The Museum of Unnatural History, Part 1

For the first haunted heat of the season, host John Henson asks all 10 bakers to make nutty desserts expressing their best spooky Halloween memories. Judges Stephanie Boswell, Aarti Sequeira, and Zac Young pick the winner to receive $1,000, and the top three bakers are safe. The remaining bakers face a challenge to make hideous mask desserts inspired by the disfigured mask collection in the Hall of Humanity. Blame it on the demons! The least successful baker is eliminated.

The Museum of Unnatural History

For the first haunted heat of the season, host John Henson asks all 10 bakers to make nutty desserts expressing their best spooky Halloween memories. Judges Stephanie Boswell, Aarti Sequeira, and Zac Young pick the winner to receive $1,000, and the top three bakers are safe. The remaining bakers face a challenge to make hideous mask desserts inspired by the disfigured mask collection in the Hall of Humanity. Blame it on the demons! The least successful baker is eliminated.

The Museum of Unnatural History, Part 2

For the first haunted heat of the season, host John Henson asks all 10 bakers to make nutty desserts expressing their best spooky Halloween memories. Judges Stephanie Boswell, Aarti Sequeira, and Zac Young pick the winner to receive $1,000, and the top three bakers are safe. The remaining bakers face a challenge to make hideous mask desserts inspired by the disfigured mask collection in the Hall of Humanity. Blame it on the demons! The least successful baker is eliminated.

Pumpkin alla Vodka

Recipe | Courtesy of Emily Weinberger
for Food Network Kitchen
Total Time:
30 minutes

Body Parts and Creepy Cauldrons

Four expert cookie makers have hosts Jet Tila and Rosanna Pansino thinking twice before taking a bite of their hyper-realistic body part cookies. Then, the cookiers find their inner witch to work their magic on 3D cookie cauldrons. To make sure one bite is all it takes to fly out of the lab with the $10,000 prize and the title of Halloween Cookie Champion, these brews will be made using potent ingredients like lavender, dried chilis, fennel pollen, truffle oil and balsamic vinegar.

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