Ree takes on a Thanksgiving-themed Q and A. Hugh recalls the development of his horticultural skills over his 3 years in Dorset, from running the gauntlet of pests, to harvesting bumper crops. 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. 1 ½ tablespoons canola oil 1 tablespoon minced garlic, about from 3 cloves ¼ cup ground chicken or pork (from chicken thigh or breast) ½ teaspoon salt 2 teaspoons soy sauce 1 ½ cups chicken broth 1 cup steamed jasmine rice or rice porridge (see note) 1 egg He creates a chocolate cake and chocolate brownies, as well as a stunning chocolate box with truffles. Trisha hosts a misfit Thanksgiving for all her local friends. After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. In fact, I'd go as far to say that your grandparents might actually like this recipe! She prepares southern-inspired meals for her family and friends and shares her favourite recipes that have been passed down from generations. James Martin focuses on delicious, light sponge cakes. Paul Hollywood gets a tour around Cape Town by Siba Mtongana. Guy grabs grub infused with international flavors from Thai sausage in Delaware and real-deal Hawaiian in Kauai to authentic Lebanese in San Diego. Plus, a magnificent boiled orange and brazil nut cake. Guy Fieri is exploring an entire world of barbecue. That is if you could get them to try it. I don't know about you but my grandparents wouldn't have tried Thai food in a million years. Post whatever you want, just keep it seriously about eats, seriously. Paul Hollywood visits the beautiful and historic Sicilian capital, Palermo. The eight bakers compete in creepy, Halloween-inspired challenges that include candy-filled cookies and tasty treats that leak gooey slime when cut open! Divide soup between bowls, then top with remaining cilantro, scallions, chilies, tofu, and fried shallots. Having decided to stay in Dorset, Hugh considers the big question facing the committed smallholder: how far are you prepared to go? James Martin puts festive desserts under the spotlight. Which team will be sent home? Hugh charts the rise of his own little enterprise, the River Cottage Glutton, from the local farmers market to the streets of London. Tuning into the wild Dorset landscape, Hugh explains why wild food, both plants and animals, should always be a prime part of the smallholder's diet. Brenda Nibley and Alisha Nuttall design a shortbread replica of the famous City County Clock Tower and create a replica of an English cottage-style home. The five remaining teams work to create displays showing horrific, hideous monsters that are disguised with human faces. Baking experts and Salt Lake City friends Brenda Nibley and Alisha Nuttal create a grand cookie build for a local theatre launching A Christmas Carol. He ventures to various locations to source fresh produce and create stunning dishes. Plus, they make a life-size Thanksgiving turkey from rice cereal. https://leelalicious.com/khao-tom-mad-thai-sticky-rice-dessert-with-recipe Cook until soup is thickened and rice is tender, about 20 minutes. The four remaining teams are challenged to make displays that capture the most macabre monster throwing a Halloween party. The Osmond family asks Brenda and Alisha to build a replica of their log cabin for a fundraiser. River Cottage welcomes the festive season with a Christmas Fayre as Hugh Fearnley-Whittingstall and his team share their secrets on how to enjoy the perfect Christmas holiday. In Kauai, a Japanese-Hawaiian eatery is putting a quick spin on fish, burgers and burritos. In Portland, OR, a family-run sausage spot makes homemade meats. On the menu are broccoli cornbread, brussels sprouts with pistachios and lemon pecan pie. Which team will be sent home? He bakes delicious waffles, chips and chocolate. Prepare a traditional stock using bullion cubes or pork bones. James Martin explores the varieties of sweet breads. Trisha and her sister cook with autumn crops from a local community garden. Making this delicious rice soup seems a little complicated at first, but it's actually quite easy to do. Guy Fieri visits eateries that put their heart into everything they do. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. A perfect accompaniment for turkey, mashed potatoes, and stuffing. He explores the Los Angeles baking scene. Shape the pork into small balls and put into the simmering stock. James Martin focuses on cakes made for special occasions. The three bakers make a Christmas morning brunch with gingerbread, cinnamon and eggnog. Get these ingredients for curbside pickup or delivery! James Martin explores warm and cosy comfort desserts. Then, they confront their biggest phobias like insects and ghosts in the next round. Add ground pork and stir, breaking up the pork, until pork is fully cooked, about 2 minutes. Paul Hollywood's in Iceland's capital city, Reykjavik. Guy Fieri is on the lookout for worldwide flavours. Nancy is hosting Thanksgiving dinner. Whether you wake up with an aching head from a few too the night before, or just need something warm and filling to get through these final cold days, this Thai-inspired soup will set you right. Hugh Fearnley-Whittingstall prepares a Christmas party for all the gang at River Cottage. 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. Stars Ron Ben-Israel and Jonathan Scott face off against Duff Goldman and Drew Scott in an epic holiday throwdown to create a life-sized gingerbread house in just 72 hours. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. Halloween party traditional national treats and creates his own version a bowl, top with cilantro... 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