Join host Marc Summers as he gets cooking with kids. Meet the world’s youngest chef, visit with two pint sized chocolate entrepreneurs and head to the Crisco Team Pie Bakeoff. Then, check out an artist using food as art and see how little tikes put technology to work in the kid kitchens. Plus, discover a kid-friendly restaurant called Peanut Butter & Ellie’s.
It's a kaleidoscope of color as Alfonso Ribeiro finds out how RW Garcia make their tortilla chips so vibrantly red. Then it's off to Amy's Kitchen for their multicolored, palate-pleasing Thai Red Curry Bowl. All the colors of the spectrum are baked in Caroline's Cakes' Over the Rainbow Cake and Jelly Belly creates an assortment of Rainforest Animal-Shaped Fruit Snacks.
The bakers decorate cupcakes in a mosaic pattern to look like holiday pajamas, and Jason Smith is inspired to create orange and chocolate cupcakes topped with festive string lights.
Giada De Laurentiis creates a simple, but comforting appetizer version of a classic Italian dish with eggplant, marinara sauce and cheese baked in phyllo dough cups.
Giada De Laurentiis makes some of her insanely decadent Chocolate Breakfast Granola. She combines maple syrup, oats, almonds, walnuts and large chocolate chips to make a crunchy, chocolatey treat that can be eaten any time of day.