Halloween Wars Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
The Pioneer Woman Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Holiday Baking Championship Eight bakers show off their family traditions and superb baking skills. Mystery Diners When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. Buddy Vs. Duff Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history.
Restaurant: Impossible Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task.
Christmas Baking legend Buddy Valastro has taken on every cake challenge imaginable. Barefoot Contessa Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home. Farmhouse Rules Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Halloween Cake-Off Duff Goldman challenges talented bakers from across America to a spooky baking competition. Crispy pork belly with delicious, soft and tender meat. Meltingly good British cheddar tossed with crispy parsnips and bacon. These rosemary roast potatoes are perfect with any roast. A far tastier version of traditional cauliflower cheese with an Italian twist.
Pour Yorkshire pudding batter into an oven dish and bake for a giant, fluffy take on the classic. We love the addition of fresh herbs. Cook the pearl barley in a large saucepan with stock for minutes, or until soft. Drain and set aside to cool slightly.
Heat the butter in a large non-stick pan and cook the onion and celery for minutes, or until soft and slightly colour. In a large pot, bring 6 litres of salted water to a boil. Have a large bowl of ice water ready. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on.
Using a spider. Celeriac adds a nutty flavour without changing the fluffy white appearance. Holiday Goodie Games Jesse Palmer asks the ten bakers to highlight a nut or seed in a holiday dessert. Holiday Style Host Jesse Palmer kicks off the competition for twelve bakers with holiday decorated quick bread wreaths. Holiday Hustle: We Three Trucks The three final truck teams tube down a mountain to choose their protein for the challenge.
Sea-List to A-List The celebrity recruits dive into the world of seafood by solving a recipe riddle to make ceviche. Famous Dish-asters Chefs Anne Burrell and Tyler Florence start the competition with seven of the worst celebrity cooks.
Holiday Hustle: Blizzard Brawl Tyler challenges five aspiring food truck teams to make delicious dishes using naughty and nice festive ingredients. Cleaning Up In Mississippi In Mississippi, a husband and wife are on the brink of divorce because of their failing restaurant.
Dumplings In Delaware Chef Robert Irvine is in Delaware to help a restaurant that is on the verge of being closed down. California Cooking The sun is shining, and Ree is doing some California-style cooking. Plus, Jamie makes sticky Chinese ribs. They cook traditional squab pie at the Gloucestershire docks and find guinea fowl in the Cotswolds.
Omar shows off with a flaming brown crab and cava dish. On the menu are morning glory muffins, a fresh fruit platter, shakshuka with feta, and a spicy bloody Mary. On the menu are pastrami meatballs, Brussels sprouts latkes and marzipan treats. Molly's festive menu includes juicy pork soup dumplings and kung pao chicken. She prepares prime rib roast with red wine jus, broccoli and cauliflower gratin and Yorkshire puddings.
Delicious dishes include poached salmon salad and asparagus with hollandaise. On the menu are cream cheese-stuffed French toast, sausage and bacon hash, and berry granola parfait. She makes skillet pork chops with salsa Verde and Dakota-style plum cakes.
She starts with lefse hot dogs with fennel slaw and open face salmon and avocado sandwiches. He is joined in the kitchen by athlete Denise Lewis. Holiday Cookie Party! Trisha is joined by her friend Lisa and her daughters, in her annual holiday tradition of baking sweet, tasty cookies and swapping them with her neighbours. They welcome former contestants for festive-themed baking challenges. Next, competitors celebrate autumn with flavour combos such as pumpkin-cider. Who is to blame? Mystery diners investigate.
Robert comes to rescue. Mother Helen helps cook Shepherd's Pie, followed by steamed date pudding with a butterscotch sauce. They cook traditional Lancashire hot-pot at Blackburn and dig up the first crop of Ormskirk new potatoes. He serves up figs and apple chutney, Yorkshire pot with creamed leeks, Stollen cake and biscotti.
He focuses on the staples - sugar, cream, strawberries and fresh fruit. But, which festive desserts will he make? Company's Coming Ho! Company's Coming Valerie Bertinelli hosts her holiday buffet. Dishes include Valerie's lasagna alla Besciamella, cheesy sausage snacks, and a festive salad. She makes crown roast pork with chestnut sausage stuffing and glazed carrots.
Dishes include barbecue chicken sandwiches, and fruit and vegetable kabobs. She treats them to sausage-stuffed zucchini boats, grilled cheese, and baked potato soup. On the menu are fried beef tacos, cheesy parmesan broccoli, and coffee cookie butter cones for dessert. She makes blueberry cream cheese scones with yogurt glaze and bacon hasselback sweet potatoes. He cooks a perfect steak and the ultimate post-Christmas breakfast. They feast on roast beef, a cheesy asparagus casserole, and mini cherry muffins.
Next, the competitors team up to create potluck-inspired desserts. What will he uncover? In San Francisco needs help investigating complaints about his staff. But, the undercover diners find an even bigger problem! He must find unique ways to raise revenue and cut costs. They cook a traditional breakfast of cockle, lava bread and bacon in the National Botanic Garden of Wales. Dishes include lamb with mint and green onion pesto, and cranberry punch.
She enlists the help of her friends Christy and Lisa who make the best tamales around. She makes crab cakes with zesty tartar and marinated beef skewers with Horseradish cream.
She makes spicy three-meat chili, jalapeno cornbread, and fiery triple chocolate cream pie. She makes her favourite classics including Welsh rarebit and beef bourguignon. On menu are pastrami sandwiches with onion rings, and hearty chicken kreplach soup.
It includes tasty pickle dip fried bologna sandwiches, falafel farfalle and colourful tie-dye cookies. Plus, will he find the definitive recipe for curried goat in Birmingham? Paul Ainsworth joins him in the kitchen. For dessert, he serves up seasonal Spiced Orange Cake. Plus, they make one cheesecake with three flavours. In Baltimore, he visits a Greek eatery with a history. Then, Guy checks out an epic hot dog joint. In Las Vegas, he visits a meat market where he eats fresh sausages.
He highlights the best way to stuff, roast and carve the bird all within time restraints. He shares his recipe for the best roast potatoes and tips on the best use of leftovers. A panettone winter pudding bombe with ice-cream is one of many delicious alternatives on offer. Dishes include cheese fondue and pumpkin soup.
And, they make holiday decorated upside-down cakes. The next day, they are given the chance to double their week's till. Three teams remain when the competition arrives in Mobile, Ala. Also: He wants everyone to add a brunch dish to their menus. The Season 5 finale brings the remaining two teams to Florida, where they have to demonstrate what they have learned throughout the race as they vie to make the most money and win the top prize.
Before the six remaining teams make it to Flagstaff, Ariz. The five teams arrive in Santa Fe, N. Later, they are given only one hour to shop for an entire weekend of selling. The final four race to Texas, where steak determines how much seed money each team receives.
Later, a Speed Bump is encountered; and an elimination occurs during a visit to the Cadillac Ranch in Amarillo. When the top three teams arrive in Tulsa, Tyler Florence takes away their phones and internet abilities: All of their research, outreach, marketing and navigation have to be done the old-fashioned way. He then challenges them to build roadside attractions to pull in customers. On their second day, the teams sell at one of the last drive-ins on Route They race from car to car, knowing that each lost sale could be the one that sends them home.
Season 6 comes to a finish with the final two teams arriving in St. Louis, where Tyler challenges them to create three dishes with three different proteins in 30 minutes. The race kicks off with a funnel eating contest at a theme park in Los Angeles; the families get their first challenge of creating the signature menu item; an all-out bidding war for a prime selling spot on the grounds of the theme park. The teams take on a challenge of one sweet and one savory dish using locally-grown strawberries at the California Strawberry Festival in Ventura County; one team uses their family network to attract customers; another team can't get organized.
The four remaining family food truck teams head inland to the Santa Barbara Wine County, where they must face a challenge involving ostriches. Beginning to gel as food trucks, the teams sell in the Danish town of Solvang, Calif. After a busy weekend of selling, one team is sent home after a very close elimination. The final three teams brave the sweltering desert heat of Palm Springs, Calif.
The next day, they must become "human roadside attractions" and create a costume to draw customers to their truck.
For one family, tempers flare as temperatures rise, and in the end, another team goes home while the last two family food trucks set course for the finale. The final two teams head back to Los Angeles, where their trucks have a ferry to catch to Catalina Island. First, however, the teams must become hot dog vendors in the port town of San Pedro, Calif.
Seven teams with dreams of running their own food trucks arrive in the streets of the French Quarter in New Orleans where they meet host Tyler Florence. For their first challenge, the teams must create their own version of a beignet and sell it in the French Market in a challenge called "Dough for Dough.
Next, the teams shop and hit the streets to sell, and find out that running a food truck is harder than they thought! In the second challenge, the teams must impress New Orleans Celebrity Chef Susan by creating a dish inspired by the popular Hurricane drink.
The remaining six teams arrive at the Naval Air Station Pensacola in Florida to receive their next marching orders. For this challenge, the highest grossing teams from the first leg of the race get to pick teams to work with to feed 50 service members.
The teams pair up and have one hour to cook before the hungry service members arrive. Next, they hit the streets of Pensacola to sell their dishes.
But the teams get a chance at a life vest when Tyler offers immunity to the next round to the team that can make the most profits off a dish featuring the special of the day, a full fresh Red Snapper.
The remaining five trucks arrive in Tuscaloosa, Ala. Tyler Florence has a surprise for the four remaining food truck teams: a taste of the Nashville's famous hot chicken, prepared by Nashville native and owner of restaurant Degrees, Aqui Hines.
The teams sample and see if they can take the heat, then Tyler challenges them to make their own versions of hot dishes -- but without chicken.
On the second day in Nashville, Tyler has the teams to create their own self-promotion, much like the many artists in the city. Country singer Craig Wayne Boyd judges their promotions, rewarding the winning team with immunity. In the first challenge, the teams make a savory dish using the provided ingredients and peaches. The winning team gets to shut down the other two trucks for one hour at any time during the sell. Then, Tyler throws them a curveball while shopping and asks them for a completely fresh menu.
The team that with the lowest sales is sent home. The final two food truck teams arrive in Savannah, and Tyler Florence's first challenge brings the teams out of the food trucks and into a new mobile selling vehicle: pedicabs. Next, the teams travel through the city, where they sell head-to-head in new locations. Seven teams gather at a cattle ranch outside of Los Angeles to take on the first challenge: each team must squeeze a pitcher of orange juice to receive the seed money and keys to the truck.
Tyler Florence welcomes the teams to Las Vegas and gives them a challenge using one of the most popular items on Vegas menus: shrimp. Each truck must create their own ultimate shrimp dish to sell on Fremont Street, and the team that makes the most money wins a prime parking spot for selling the next day.
Then, Tyler and Las Vegas restaurateur Elizabeth Blau visit the teams to offer business and culinary advice, and the teams sell their signature dishes on the streets of Vegas, with the least successful truck being eliminated. The trucks roll into Yuma, Ariz. The final three teams head to the Coachella Valley in Southern California ahead of a massive country music festival; Tyler Florence educates the teams on locally grown Medjool dates; each truck must create and sell an original date dish.
Nine teams arrive on the boardwalk in Myrtle Beach, S. After one team pulls off a surprising win, disaster strikes with a food truck crash. Tyler gives the teams a second challenge -- to make a dish featuring a seafood staple -- but one team refuses to participate. Ultimately, one team is eliminated and eight head toward Hilton Head Island, S.
Then the teams head to Shelter Cove for two days of selling to hungry locals and tourists alike. Tyler throws a wrench in their plans when he devises a challenge with a South Carolina treat: boiled peanuts. The seven remaining teams race toward the checkered flag of the Daytona International Speedway as Tyler Florence welcomes the food trucks to Florida.
Tyler hits the teams with a doughnut-making challenge that could make or break them. A shrimp challenge on day two tests the teams, but with one team losing members unexpectedly and another incurring a health code violation, Daytona becomes anyone's race to win. Six food truck teams meet up with Tyler Florence in Tampa, Fla.
The officers are there to judge a contest based on Tampa's gift to the culinary world: the Cuban sandwich. After the challenge, the teams struggle with stormy weather and finding a good location to sell in the city, leading to one truck's elimination.
Tyler Florence gives the five remaining food truck teams a terrifying gator challenge in Fort Myers, Fla. They have to step up their game with a burger that takes creative risks and face a secret chef judge.
One team breaks away from the pack to sell in an unexpected location, but the move could end up sending them home. Tyler Florence makes the four remaining food truck teams throw javelins to determine their protein in a skewer challenge, and the winner gets to choose the team to pair up with for the day of selling in Fort Lauderdale, Fla. A Sonic Drive-In shake challenge puts everyone's sweet skills to the test, and a thrilling elimination twist has the power to change everything.
Tyler Florence finds out what makes the final three teams tick when he spends time with each food truck in Miami, Fla. Tyler Florence meets the final two food trucks as they go head-to-head in sunny Key West, Fla. A spiny lobster, a key lime challenge and an unexpected visitor galvanize the teams to give it their all in the final push.
Five aspiring food truck teams kick off the season in snowy Wolfeboro, New Hampshire. Tyler Florence challenges the contestants with naughty and nice holiday ingredients, and they compete for sales while battling the elements in a winter wonderland. In Portsmouth, New Hampshire, Tyler Florence presents the four remaining food trucks with a fast-paced challenge to create holiday lunches for 70 VIP judges, who turn out to be their toughest critics yet.
Tyler Florence challenges the three food truck teams to tree decorating and tubing down a mountain for the prize of choosing their protein for the day. Tyler Florence meets with the final two food truck teams at a bustling farmers market in Newport, R. Tyler Florence kicks off the race in Los Angeles, the food truck capital of the world. Seven teams of food truck owners are challenged to make and sell luxe versions of traditional food truck fare.
The six remaining teams roll into San Diego, where Tyler Florence makes them pair up for a taxing team challenge involving a slimy sea creature. At elimination, one team has a shocking announcement that changes the rest of the competition. Things are getting hot in Palm Springs, Calif. A mystery ingredient enhances all the teams' dishes, and the locals show the trucks big love. After two days of selling, however, one food truck will have to shut its doors forever.
Tyler Florence meets up with the four remaining food trucks in Las Vegas, and Sin City proves to be the toughest sell yet. The teams have to get creative on the casino floor when they spin the "protein roulette" wheel, and they put their service skills to the test for an in-suite dining challenge on the strip.
In Santa Barbara, Calif. Team morale is tested when they're challenged to one-up each other's avocado dishes, and one team's family makes a surprise visit. The final two teams are revealed. In the season finale, the final two food truck teams return to the competition's starting point for an ultimate face-off in the City of Angels. In the wilds of Alaska, seven aspiring food truck teams kick off the biggest, boldest season of the Great Food Truck Race. They have to break the keys to their food trucks out of pound blocks of ice, and that's only the beginning of their adventure.
They won't just be battling each other -- they will be battling the elements as they compete to see who can prep and sell the most food and who will say goodbye to their food truck dreams forever. Tyler Florence challenges the six remaining food truck teams to practice their survival skills by starting a fire to make delicious s'mores, and the judges for the taste test are the other teams!
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