Guy Fieri is on the road looking for unique beef dishes. He bakes delicious waffles, chips and chocolate. James Martin focuses on delicious, light sponge cakes. The purity of the ethanol and the quality of the water are ... Stores and prices for 'Wasabe Sake Infused Vodka… Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion. Plus, a magnificent boiled orange and brazil nut cake. Old Alresford, Hampshire James Martin, one of Britain’s top dessert makers, explores the many varieties of sweet tarts. After sampling a unique take on tacos in San Antonio, he heads to New Orleans to try pork knuckles. Nancy’s family arrive at the farmhouse for Thanksgiving. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. Paul is in Antwerp to learn about Belgian baking. Her dishes are perfect for celebrations and family dinners. James Martin focuses on cakes made for special occasions. After sampling smokin' chicken salad in Delaware he heads to Kauai for a traditional Hawaiian pig roast. Guy Fieri digs in and pigs out on all things pork. 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 makes eggs the key component to his desserts. The five remaining bakers turn cream puffs into "scream puffs". And, they create holiday treats to prove the bite is as big as their bark. Our small batch vodka combines seven botanicals including locally grown Hampshire wasabi to create a spirit that is intense, fragrant and refreshing. He focuses on the staples - sugar, cream, strawberries and fresh fruit. Ree takes on a Thanksgiving-themed Q and A. (It's up to you if you go for the wasabi on the side... good luck). Trisha hosts her family for a huge Thanksgiving meal. Three bakers use their own specialities to make gingerbread showpieces that depict Santa enjoying a much-needed day off. Then they're challenged to create a decorated cupcake mosaic inspired by a pair of holiday pyjamas. Which team will be sent home? The six bakers are tasked with reinventing panettone. The seven remaining bakers must make witches' fingers and toes in the first round. Pour into the rimmed martini glass and garnish with ginger-stuffed olives. Then they're tasked with making impressive cakes that look like an igloo. Paige Davis challenges three bakers to use their sense of humour and make their best gingerbread creations while envisioning the worst Christmas ever. She serves up turkey and dressing casserole, roasted carrots and sweet potato pie. Sake To Me Sake, Grand Marnier, Plum Wine, Orange Juice, Served Up with Orange Twist. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Which team will be sent home? 2) In a martini shaker, put the ice, vodka and sake and shake vigorously to combine. But, which of his frozen treats will he demonstrate? He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Tia assembles some of her favourite holiday dishes to share with her closest friends. Which competitor will make it to the final? Trisha Yearwood stays organized on Thanksgiving by preparing an array of dishes ahead of time that are perfect to hold and heat up on Turkey Day. On the menu is lemon and pea alfredo and kale salad. James Martin, one of Britain’s top dessert makers, presents his fantastic ice cream recipes. In the grand finale, the remaining chefs compete to see who can impress the judges the most and take home the massive $25,000 prize money. Our vodka is wonderful used as the base for a Bloody Mary or served with tonic for an aromatic and refreshing long drink. SO24 9DH United Kingdom. Remembering hospitality highlights at home and away, Hugh offers plenty of helpful hints on entertaining River Cottage-style. The four remaining bakers attempt to make candy bar-influenced desserts. And, she makes yummy turkey brine! In Denver, he tries rabbit and chitlings. He ventures to various locations to source fresh produce and create stunning dishes. Plus, inspired by Antwerp's bakers, Paul creates his own recipes. James Martin explores the varieties of sweet breads. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. In the final round they create cakes that are plaid inside and out. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? 1) Dip a small section of the rim of a chilled martini glass into the powdered wasabi. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert. Sake Manhattan Ozeki Sake… The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. Guy Fieri gets a taste of international flavours. He demonstrates how to make the classic Victoria sponge, a chocolate roulade and an American baked cheesecake. Which team will be crowned winner and take home the $50,000 prize? Celebrating his affection for pigs, Hugh brings viewers up to date on his beloved breeding sow Delia, who he has even trained to hunt for truffles. In San Francisco, Guy Fieri visits a Venezuelan joint that serves up a totally gluten-free menu. ice, sake, wasabi, vodka, ginger, olives Better-Than-Takeout Sesame Chicken The Potash Twins garlic cloves, green onion, rice vinegar, sake, sesame seeds and 14 more The five bakers create desserts that look like Santa Claus. Which team will be sent home? He shows how to serve up an epic feast featuring a venison main and a roly-poly finale. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. Our small batch vodka combines seven botanicals including locally grown Hampshire wasabi to create a spirit that is intense, fragrant and refreshing. By pressing enter you are verifying that you are old enough to consume alcohol in your country of residence. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. Makes homemade meats some of her favourite recipes that are easy-to-make and full of and! 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