Which team will be crowned winner and take home the $50,000 prize? In Denver, he tries rabbit and chitlings. Paul Hollywood learns about soda bread from the Irish chef and author, Clodagh McKenna. But, which festive desserts will he make? 1) In a large pasta pot, cook pasta al dente, 1 or 2 mins less than the package instructions call for. In Philadelphia he checks out a Jamaican joint's jerk chicken. He also meets a potato fanatic and the head baker at the Merrion Hotel. Paul is in Antwerp to learn about Belgian baking. He creates canapés of biltong and pastrami for a party and goes fishing for herring. Guy Fieri gets the lowdown on some enduring traditions. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. All rights reserved. He bakes with volcanic geothermal energy and meets food writer Eva Laufey, who introduces him to traditional baking. Giada shares her step-by-step approach for planning and executing the perfect Thanksgiving meal. He creates a fantastic chocolate cake with a fizzy cola twist. of your reference intake. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. James Martin makes eggs the key component to his desserts. Trisha invites her close friends over for a stress-free Thanksgiving meal. Which team will fail to impress and get sent home? She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. 1.1g. He creates a fantastic chocolate cake with a fizzy cola twist. He meets a local family who teach him how to bake traditional national treats and creates his own version. Guy Fieri is exploring an entire world of barbecue. Ree takes on a Thanksgiving-themed Q and A. He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Dave Myers and Si King go on a whirlwind tour of the American South, exploring the classic food and soulful music that is famous the world over. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. Then, they create desserts that look like witches along with broomsticks. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. He focuses on the staples - sugar, cream, strawberries and fresh fruit. Trisha hosts a misfit Thanksgiving for all her local friends. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. James Martin explores the varieties of sweet breads. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Guy Fieri is exploring an entire world of barbecue. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. James Martin puts festive desserts under the spotlight. Tip the drained pasta back into its pan, add the braised courgettes, or add the pasta to the pan of courgettes, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid He explores the Los Angeles baking scene. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Courgette pasta recipes. James Martin focuses on traditional Italian desserts. https://www.jamieoliver.com/recipes/pasta-recipes/lemony-courgette-linguine Guy Fieri is on the road to sample first-class seafood. He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. 4.9g. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. Guy Fieri is on the road looking for unique beef dishes. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Ina gives traditional Thanksgiving dinner dishes a modern twist, with Tuscan turkey roulade, chipotle smashed sweet potatoes and pumpkin flan. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. James Martin modernises classic cakes. Guy Fieri visits joints loading it, stuffing it and frying it, from bison-gravy fries in Santa Fe, New Mexico to stuffed oysters in Kansas City, Kansas. Serves: 4. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Trisha and her sister cook with autumn crops from a local community garden. In Philadelphia he checks out a Jamaican joint's jerk chicken. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. Nancy’s family arrive at the farmhouse for Thanksgiving. Then, the bakers have to merge chocolate with unusual ingredients. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. The six remaining bakers work in teams to create a brain-themed dessert. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? Plus, inspired by Antwerp's bakers, Paul creates his own recipes.