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Comfort and Company

Episode | From: Barefoot Contessa

It's back to basics on comfort food for company. If you are having people over for dinner the shortcut to making them feel right at home is to serve comfort food. It's warming, delicious, totally unexpected, and always works. Ina makes a comfort dinner to go for a friend who is renovating her kitchen. On the menu: Company Pot Roast and Baked Potatoes With Yogurt and Sour Cream Dressing. This is comfort food for company with the volume turned up.

BBQ

Episode | From: Kelsey's Essentials

Whether smoked, sauced or rubbed, Kelsey never met a barbecue she didn't love. Usually she satisfies her barbecue craving with a trip to her favorite local spot ... until today! Elizabeth Karmel of Hill Country Barbecue in New York is stopping by to share her essentials for barbecuing at home! Armed with Texas-sized tips and tricks, Kelsey uses a stovetop smoker to create a Spicy Sweet Potato Salad, some Garlicky Smoked Shrimp, and Tangy Coleslaw With Smoked Corn and Lime Dressing.

Infestation!

Episode | From: Halloween Cake-Off

A swarm of creepy crawlies is on the menu as Duff Goldman challenges the bakers to create cakes that have become infested and decayed. Sauerkraut and pickled watermelon rind are among the fermented ingredients at their disposal. After one competitor bugs out, the remaining three bakers head home to build their masterpieces made to rot before the judges' eyes. The final cakes are screamworthy with shocking transformations and delectable flavor combinations.

North Pole Vaulting

Episode | From: Holiday Baking Championship

Jesse Palmer challenges the five bakers to create assigned desserts that are inspired by and look like Santa Claus. To secure their place in the final four, the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple: an igloo. Judges Nancy Fuller, Duff Goldman and Lorraine Pascale decide which bakers move on to the next round and which one goes home.

Diners Times Three

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri hits nothing but diners on this trip. In Santa Cruz, Calif., where east coast diner meets Vietnamese cooking for everything from Reubens to spring rolls; In Peabody, Mass., an old lunch car turned diner where the locals pile in for home made favorites like Boston Baked Beans; And in Norman, Okla., a beloved local landmark serving award winning chili on everything from fries to burgers and hot dogs.

Christmas Cookie Challenge

Episode | From: Christmas Cookie Challenge

Holiday cookies are more than mere sweets: they are gifts, mementos of childhood, and most certainly made with pride. In this Christmas Cookie Challenge hosted by Jonathan Bennett, five confident and daring bakers compete to prove their holiday cookie-making skills. Tough-love judges Duff Goldman, Damaris Phillips, and Sherry Yard are on hand to crown the holiday cookie master, who will go home with a $10,000 prize!

Springtime Sandwich Party

Episode | From: Sandwich King

Jeff's first kitchen inspiration came at the knee of his father, Gus, proving once and for all that Sandwich Kings aren't made, they're born. So Jeff goes back home to take part in a spring tradition in the Mauro family, a raucous improvised dinner using Easter leftovers. Inspired by the season and a bracing jolt of family, Jeff heads home to do it all over again, on bread. Baked ham takes a bow on sweet potato biscuits and "a little of this and a little of that" adds up to an eggy kitchen-sink frittata sandwich, paired with spicy hash browns. Leftovers never had it so good.

Livin' on the Veg

Episode | From: Mary Makes It Easy

Vegetarian cooking can be so much more than just a bowl of greens. Mary Berg celebrates the veggie life by making Sweet Potato Black Bean Enchiladas with crumbled tofu and topped with a homemade smoky enchilada sauce and queso fresco cheese. Protein-packed Chickpea Socca is the perfect vehicle for a dairy-free green goddess dressing full of fresh herbs, and a Salad Topper includes toasted nuts and seeds, dried cranberries, and crispy fried wonton strips. Mary's Veggie Pakoras are made with chickpea flour, garam masala spice and whatever veggies and legumes you've got in the crisper.

Grills Gone Wild!

Episode | From: Let's Eat

Let's Eat is heating up the grill with creative recipes that can be made indoors or out. Jamika Pessoa starts off with her Grilled Turkey Burger Stuffed with Pepper Jack Cheese and Topped with Grilled Peaches. Appetizers get a smoky twist with Brandi Milloy's Grilled Brie and Strawberries and her Grilled Tomatoes with Burrata, and Stuart O'Keeffe makes Grilled Romaine with Shrimp and a Green Goddess Dressing. Brandi heads to Mason's Den, a pop-up restaurant in Los Angeles that puts a colorful spin on Mexican street corn, and finally, Stuart whips up an easy and delicious Mexican Street Corn Dip.