2024-09-24
Host John Henson challenges the four finalists to bake using a hated ingredient. Then, the final three bakers battle it out for $25,000 and the title of Halloween Baking Champion. (Repeat).
Ten bakers explore Henson Labs' Chem Lab, where John Henson tasks them with creating broken glass desserts and sinister bubbling treats. Carla Hall, Zac Young and Stephanie Boswell test their poison tolerance before sending one baker to the cryo-freeze. (Repeat).
John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (New).
Jonathan Bennett welcomes four teams to the first of two qualifying rounds. Each team of cake, sugar and pumpkin artists must create a monster from a specific historical period before judges Shinmin Li and Aarti Sequeira decide which team is history. (Repeat).
John Henson summons the spirit of Beetlejuice to help broker a deal with the lab's other spirits. To butter up the ghost with the most, he asks the bakers to make black and white desserts and Shrinker treats that feature a tiny dessert atop a larger one. (Repeat).
The competition gets tougher as John Henson challenges the bakers to make creepy cupcakes and a British classic that is completely batty. (Repeat).
John Henson asks the remaining bakers to reimagine a classic dessert. (Repeat).
Guy Fieri's diggin' into dishes perfect for pickin' up and chowin' down, like a bomb barbecue pie at a pizza-bakery in Laramie, WY. Then, a funky Cleveland bar is making monster tots, and a Vietnamese spot in Anchorage, AK, is cookin' up amazing crepes. (Repeat).
Guy Fieri's hitting up joints owned by Food Network super chefs, like Maneet Chauhan, who is serving up her creative spin on Indian recipes in Nashville. Then, in Cleveland, Guy joins Michael Symon, firing up pork belly at his barbecue spot. (Repeat).
Duff Goldman and actress Alyson Hannigan partner with pastry chefs Jewel Johnson and Katherine Sprung to take on Bobby Flay. (Repeat).
Alex Guarnaschelli and Katie Lee Biegel support chefs Kyungbin Min and Alex Ottusch, while Bobby Flay creates his secret weapon. (Repeat).
John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).
Noah Cappe is out at the Kansas State Fair to experience the best the state has to offer. A well-brined plate of nachos might be unexpected unless it is built with a tower of pickle chips and absolutely covering it with all the classics. (Repeat).
John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).
Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City. (Repeat).
The host gets a taste of the cuisine of Chicago when he eats traditional deep-dish pizza, beef sandwiches, and deli comfort dishes. (Repeat).
John visits a restaurant specializing in lobster and a place famous for calzone. Also: Harper's Burger Bar in Kingston, Ont. (Repeat).
John heads to Boston, Massachusetts, favorite Italian restaurant to try their signature raviolo filled with a whole egg yolk. John spends an unforgettable day in Peggy's Cove, Nova Scotia, to learn the art of the lobster roll from the master of Maritime seafood himself. (Repeat).
Noah Cappe is out at the Kansas State Fair to experience the best the state has to offer. A well-brined plate of nachos might be unexpected unless it is built with a tower of pickle chips and absolutely covering it with all the classics. (Repeat).
John flies to Courtenay, BC to dive into the spectacular seafood on offer and dip his spoon into their signature seafood chowder. In Boston, MA, John gets his brunch on and chows down on some avocado toast with a Mexican twist. (Repeat).
John arrives in Portsmouth, New Hampshire, just in time for a taquito stuffed with braised pig's head. John jets off to the East Coast to meet the St. John's, Newfoundland and Labrador, chef making mouth-watering fried rice. (Repeat).
Among the dishes John tries in his travels: macaroni and cheese with pork belly; a sandwich called the "pulled pork and beanasaurus"; and an upgrade on the classic poutine in Quebec City. (Repeat).
The host gets a taste of the cuisine of Chicago when he eats traditional deep-dish pizza, beef sandwiches, and deli comfort dishes. (Repeat).
Four champions return to the kitchen after a personal invitation from veteran judge Scott Conant. A renowned vegetable is a true test for the appetizer basket. In the second round, one chef faces a significant challenge as an item falls to the floor. (Repeat).
Legendary judge Chris Santos puts four returning chefs to the test for a chance to compete in the tournament finale, with Chris serving as sous chef. Chris designed the appetizer basket, which includes a gorgeous homage to bacon. (Repeat).
Four champions return to the kitchen as favorites of legendary judge Alex Guarnaschelli. In the first round, a French pastry and a richly flavored fish are two pieces of the culinary puzzle that Alex has devised for her special group of competitors. (Repeat).
It's Halloween, and the basket goblins have discovered some rather eerie ingredients. The chefs struggle to understand a "pasta brain," strive to build something beautiful out of something disgusting, and take their final shot with delectable syringes. (Repeat).
Four delicatessen pros take over the kitchen to prove that sandwiches are just the start of their culinary expertise. A platter with a classic combo and a fruit with a cult following are two of the ingredients in the first basket. (Repeat).