He ventures to various locations to source fresh produce and create stunning dishes. The six remaining bakers create new takes on traditional holiday baking. There, he meets a friend and they source seasonal summer veg and make a South African beef roast. Measure the flour, salt and bicarbonate of soda into a bowl, forking together to mix. He then creates Jerusalem bagel bread and almond and pomegranate loaf cake. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Remove and stir well. Guy Fieri gets the lowdown on some enduring traditions. He creates a tasty chocolate and mandarin bread, as well as classic scones with jam and marmalade. All rights reserved. The bakers celebrate two classic holiday traditions with a twist: Hanukkah jelly doughnuts with a challenging flavour combination and a revamped fruitcake. James Martin focuses on traditional Italian desserts. In Portland, OR, a family-run sausage spot makes homemade meats. Then, he hits the streets of Bangkok, and he adds an Asian twist to the British classic pork bun and apple sauce. In Santa Fe, a culinary pub serves lamb neck, and a Kansas City tapas joint dishes out duck tongue tacos! Chef James Martin celebrates the beauty of simple ingredients. James Martin puts festive desserts under the spotlight. Plus, Paul visits a focaccia bakery and makes a savoury bread and butter pudding. Actor Gaten Matarazzo is a guest judge and sends one team home. Jack explores the relationship between pork and apples. He makes smoked kipper and poached eggs with an Estonian twist. Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one). Space evenly out on a parchment-lined baking sheet and bake at 350 degrees F until the bottoms are golden brown, about 10 minutes. This edible cookie dough recipe has all the chocolate chip cookie dough euphoria you need, and it’s 100% safely snackable. The bakers make yam desserts that evoke classic scary movie clichés in the pre-heat challenge. Molly makes a festive buffet and edible gifts for three generations of her family. In Denver, he tries rabbit and chitlings. Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips. 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. Jack wants to share his favourite childhood breakfast dish with the locals of Tallinn, Estonia. The eight competitors weave spider web desserts with creatures trapped inside. Guy Fieri heads out to grab international flavours. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! James Martin makes eggs the key component to his desserts. Add the flour mixture and mix on low speed until well incorporated. She serves up a Thanksgiving breakfast casserole and her favourite dessert pumpkin tiramisu. Guy Fieri digs in and pigs out on all things pork. Then, they confront their biggest phobias like insects and ghosts in the next round. Plus, sherry trifle with raspberries. James Martin modernises classic cakes. He meets locals and learns how to make some traditional baked goods. The bakers prepare for Halloween wedding season with spooky petit fours for a bridal shower. But the ramekins give you a better goo-to-crust ratio, and that’s what these are all about. He uses the fantastically versatile ingredient to create macaroons, pavlova and the classic baked Alaska. To freeze, wrap each ramekin tightly in a double layer of clingfilm and put in resealable bags or wrap each in a layer of foil. The competitors take on the Circus of Dread with tarot card desserts featuring blood orange, fig or passion fruit. But, which of his frozen treats will he demonstrate? After a shocking twist on tacos in Kansas City, a food truck in Texas serves up meatless Mexican food. Microwave the flour in a small microwave-safe bowl for 1 minute. A true British pub serves authentic English staples, while a Mexican spot is spicing up shrimps. They will set as they cool down, so don’t dally now. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. He also meets a potato fanatic and the head baker at the Merrion Hotel. Guy Fieri is on the lookout for worldwide flavours. Using a small offset spatula or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops. The seven remaining bakers make baked brie and jam mini pies. Then, they compete to create nightmare cakes for a shot at winning the championship. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. https://www.bbc.co.uk/food/recipes/chocolate_chip_cookie_83680 You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Scrape down the sides of the bowl. Jack travels to Lucca, Italy, to share the British classic bangers and mash. Her dishes are perfect for celebrations and family dinners. They then use a holiday cocktail as sweet inspiration. On the menu are pastrami meatballs, Brussels sprouts latkes and marzipan treats. Then they make a new dish by combining two traditional desserts. Roll tablespoons of the dough into balls. He demonstrates many beautiful celebration cakes including the classic black forest gateau. The bakers must create a pate a choux suspect sketch to help catch a monster! Guy Fieri is on the road looking for unique beef dishes. Plus, he bakes two Afrikaans classic with a British twist - Earl Grey milk tart and BBQ meat pasties. Refrigerate in an airtight container for up to 5 days. Jack cooks his dad’s steak and kidney pudding recipe at home in Cornwall, before taking it to Singapore. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. Jack learns how to cook the old-fashioned, classic British jellied eels dish. Guy Fieri is checking out eateries with global flavours. He creates a beautiful fruit and nut biscotti served with limoncello, as well as a raspberry and nougat semifreddo. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Country music star and best-selling cookbook author Trisha Yearwood provides access to her kitchen. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Which team will be sent home? The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. He creates a light lemon meringue, toffee bananas and ice cream parcels with sponge pudding. Then, the bakers must create creepy clown treats. The four remaining teams create astonishing displays that show what happens when a witch gets a new broomstick. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. He creates poached pears with cinnamon and goat’s milk sauce. But if you want to skip the mess and get right to the goods, look for our lineup of Cookie Dough … Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Which team will fail to impress the judges and be sent home? Which team will the judges send home? Paul Hollywood is in Bergen to learn more about Norwegian baking. Guy's digging into crazy twists on chicken and burgers including doctored-up chicken skins in Delaware, shawarma-stuffed sausages in San Diego. Inspired by an internet baking meme, they use yellow cake mix to make anything but cake. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note). She shares autumn-inspired recipes like chai chocolate truffles, white velvet soup and cocktails! But, which festive desserts will he make? James Martin presents affordable, easy-to-make desserts. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate. Fold in the chocolate chips with a rubber spatula or mix them in with your hands. In the bowl of an electric stand mixer with a paddle attachment, cream the brown sugar and butter together, about 5 minutes. But, which of his stunning tart recipes will he demonstrate? In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. Paul is in Antwerp to learn about Belgian baking. In Philadelphia he checks out a Jamaican joint's jerk chicken. The final three bakers grab two last-minute holiday gifts and combine them into one impressive dessert before creating a 12 Days of Christmas dessert. Paul Hollywood's in Iceland's capital city, Reykjavik. He creates all the classics, including a rhubarb crumble with custard, spotted dick and a sticky toffee pudding. Then, John Henson challenges the bakers to create melting desserts. Jack travels to landlocked Zagreb in Croatia to cook fish and chips for hungry locals and a politician. Then add the vanilla and eggs, one at a time, scrapin… He finds meaty ravioli in Delaware, meatloaf in San Diego, and a tasty Middle-Eastern fare in Texas. The five remaining bakers turn cream puffs into "scream puffs". Freeze for up to 3 months. Although it was once an extremely popular meal in Britain, will the Spanish locals like it too? Copyright 2015 Television Food Network, G.P. A Michelin star chef proposes he radically changes the dish and transforms it into a masterpiece. Six teams create displays depicting a monstrous creature that would give the Boogeyman nightmares. Nine bakers must create eye-catching and tantalising holiday treats for seasonal parties. In California, an Italian joint stays true to a family ravioli recipe. Six teams create displays depicting what happens when a hitchhiker accepts a ride from a stranger. Then they take a traditional holiday cheese board and turn it into an unusual cheesecake. Ree takes on a Thanksgiving-themed Q and A. James Martin makes chocolate the key ingredient in his desserts. In Darwin, Australia, he gets creative with crocodile and mud crab when he realises he’s missed shrimp season. Plus, a magnificent boiled orange and brazil nut cake. He creates a classic crème brulee, a tasty banana tarte tatin and a beautiful gateau St Honore. Bake directly from frozen, adding an extra 2 minutes to the baking time. The four remaining bakers attempt to make candy bar-influenced desserts. Jack is in the vegetarian capital of Northern Europe, Malmo, Sweden. Allow to come up to room temperature before baking. 4 tablespoons unsalted butter, at room temperature, 1/2 teaspoon alcohol-free vanilla extract. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Which team will be sent home? Guy Fieri is exploring an entire world of barbecue.