spring baking championship

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Idaho Rainbow Trout and Prawn Napoleon With Lemon-Shallot Beurre Blanc Sauce

Recipe | Courtesy of Jim Barrett

Total Time:: 1 hour 30 minutes

Adults vs. Kids

Episode | From: Holiday Baking Championship

It's time to celebrate the holidays and all that goes along with it: parties, the big game and one last decadent blast before the New Year's resolutions kick in! In a very special episode of Holiday Baking Championship, three Holiday Baking champions and three fan favorites from Kids Baking Championship show off their chops in a holiday showdown to win $10,000. Host Bobby Deen oversees the all-star game along with tough-love judges Duff Goldman, Nancy Fuller and Lorraine Pascale.

Holiday Survival Guide

Episode | From: Holiday Baking Championship

Host Jesse Palmer offers tips for surviving holiday madness while sharing highlights, including amazing desserts and hilarious banter, from five seasons of Holiday Baking Championship competitions.

The Great Holiday Cake-Over

Episode | From: Holiday Baking Championship

The five bakers left in the Holiday Baking Championship take the polarizing fruitcake someplace new and reinvent the biggest holiday cake of all, the yule log.

Cupcake Rainbows and Best Moments

Episode | From: Kids Baking Championship

Valerie Bertinelli and Duff Goldman put the 10 kid bakers in teams and challenge them to create dazzling and vibrant cupcake rainbows. Then the hosts revisit the most memorable moments and kid baking creations from the first eight seasons of Kids Baking Championship.

Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc

Recipe | Courtesy of Steven Roginski

Total Time:: 3 hours 50 minutes

1 Review

Duff's Sweet Spot 2

Episode | From: Duff Till Dawn

'Tis the season for baking, so Holiday Baking Championship judge Duff Goldman takes you inside the mind of a holiday baking pro! Duff whips up his version of Holiday Baking challenges, including a gorgeous holiday wreath made of madeleine cakes, a decorative cinnamon chess pie and a carved ice skate cake that will wow any festive dessert table.

Don Angie

PROFILES

What happens when two Italian chefs fall in love? If you're Angela Rito and Scott Tacinelli, chef-owners of West Village hot spot Don Angie, you might invent the lovechild of two Italian-American dishes: a giant pizza, but with a crispy chicken crust. The "chicken Parm pizza" is one of the most-photographed orders served at Quality Italian, one of their first restaurant partnerships as a chef-owner team. Do a search for Don Angie's iconic #lasagnafortwo on Instagram, and it's easy to see that Angie and Scott have tapped into a red-sauce renaissance. But making meatballs for Millennials was never the goal. You'd have to look back a couple of generations to see how the couple’s love for Italian food began: cooking with their nonni. Drying your own oregano, soaking hand-torn bread in milk for luscious meatballs, frying thin slices of eggplant for Parm that layers up like an elegant lasagna: these are just a few of the classic techniques the chefs picked up from their relatives. Angie grew up working and baking at the family business, Rito’s Bakery and import store in Cleveland. Scott would cook with his grandparents nearly every Sunday back home in Jersey. Later on, a background in some of New York City’s most illustrious kitchens (like Park Avenue Autumn/Winter/Spring/Summer, where the couple met) helped them put a fresh perspective on Old World flavors. Scott's Lasagna Verde could rightly be called a summer dish, thanks to a fresh, herb-packed pesto that stands in for the typical red sauce. Angie’s salads (a spicy antipasto and little gem Caesar) each have their own delicious twists, as does her incredible "broken meatball ragù." And their chicken Parm? It's a straight-up classic that Panna's founder calls "the best chicken Parm" he's ever had. A healthy helping of Italian tradition, with a twinkle of Don Angie’s modern spirit: that's what marks each of the dishes that Angie and Scott have brought to Panna.Don's Restaurant: Don Angie (New York, NY)

Spirits Rising

Episode | From: Halloween Baking Championship

The four remaining bakers connect with the other side, baking up a tomb dessert for the pre-heat. Next, the bakers make a dessert inspired by the colorful artistry and spirit of Mexico's Dia de los Muertos, or Day of the Dead, in order to move on to the Halloween Baking Championship finale.