Heather Baird transforms a plain Bundt cake into a bewitching Halloween masterpiece with the help of some colorful candy, pretzel rods and a sugar cone!
At El Fogon De La 31, Guy Fieri and Antonia Lofaso get excited over a Puerto Rican take on lasagna that layers picadillo, beans and cheese between strips of sweet plantains.
In Port Chester, New York, Guy Fieri gets a lesson in Salvadorian food when he tries Rinconcito Salvadoreño's saucy and tender tamales cooked in banana leaves.
In a special Thanksgiving episode, three family teams have to make their Thanksgiving dinner in a crowded kitchen. Then, one team has to make a leftover turkey dish with ingredients from a giant cranberry mold. Finally, one team has to keep balloon floats from flying away as they make their pumpkin pie.
Bobby Flay's daughter Sophie is headed home for after-Thanksgiving brunch. While he waits, Bobby bakes Chocolate Pumpkin Swirl Bread with Marmalade and reinvents the holiday dinner with Waffle Cornbread Stuffing Sandwiches with Turkey, Cheddar, Bacon and Cranberry Dijon Gravy Dipping Sauce. And to celebrate, he pours a Bourbon Apple Hot Toddy.
Five bakers remain, and the creepy, dangerous doughnuts they whip up in the first challenge are a sight to be seen. Then, for the main challenge, the bakers dig even deeper into their baking skills with graveyard pumpkin desserts that are to die for. But one baker won't make it out alive.
It's harvest time, and Molly Yeh is baking tasty treats for the farmers, starting with her thick and soft Sugar Beet Sugar Cookies and moist Pumpkin Cranberry Loaf. She also makes flakey Pepperoni Pizza Pastries and adorable Cookie-Coated Chocolate Strawberries that look like mini versions of the real beets they're harvesting.