Bakers and fakers have more fun during the blondie battle, as the surprise ingredient of bourbon is used to liven up their dishes. Host Lorraine Pascale and judges Sherry Yard and Zac Young find juicy results in round two when melon must be squeezed into elevated desserts.
Learn a technique for slicing garlic to create chips to top chile spiked grilled shrimp. And Bobby's take on tapas continues with grilled potatoes tossed with a creamy and spicy tomato aioli, served alongside a spice rubbed rib eye, that sizzles with his sherry vinegar steak sauce.