Veteran Chef Karen Akunowicz lights up Flay's kitchen with her personality and battles the Titans with her modern grandma cuisine; judge Scott Conant doesn't go easy on anyone with his high standards.

Guy Fieri invites culinary duos from Los Angeles and San Francisco to each prepare three-course feasts designed to prove which city's food is best; they use ingredients from both cities in hopes of winning $15,000 and Golden State bragging rights.

Guy brings in chef duos from Chicago and New York to prepare a feast that proves their city's food is world-class; they use ingredients that celebrate The Big Apple and Chicago's The Bean in hopes of scoring $15,000 and big city bragging rights.

The holiday tournament kicks off with three superstar team matchups.

Guy Fieri's son Hunter has run out of time to restock the store, so he puts six returned items in each chef's cart; the chefs must use all six ingredients over the course of both rounds, starting with a hometown favorite dish.

Guy Fieri invites three chefs to prove they're the "King of the Chill" by outcooking each other in a frozen food fight. They make their best seafood dinner using just frozen items before the winner gets a shot at taking on the judge of their choice.

Lighting up the arena with three more merry matchups; in the final battle of the night, the always intimidating Voltaggio brothers face off against the Kentucky connection of Sara Bradley and Damaris Phillips.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Stephanie Boswell and Sunny Anderson bring brunch vibes into the kitchen with chefs Gabriella Baldwin and Jenifer Minelli, who are ready for a win against Bobby Flay.

Marcela Valladolid pairs up with Buddy Valastro to try and score a sweet victory against Bobby Flay.

Sunny Anderson and TV host Nina Parker conspire with chefs John Cleveland and Michael Fiorelli to beat Bobby Flay.

Guy Fieri divides six chefs up into teams as they work alone in 10-minute shifts to create a winning plate; the chefs are surprised to learn that their grocery list featuring breakfast sandwich ingredients must be used to make a dessert.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Laila Ali welcomes four feuding chefs to settle their grudges; Adam Sobel seeks to humiliate Matt Jennings for accidentally ruining Adam's dish at an event.

Laila Ali challenges four chefs to settle their culinary beefs; Aarthi Sampath seeks revenge on Carlos Anthony for his distractions during a competition; Tajahi Cooke confronts his former protégé Daniel Westfall for copying his cherished recipes.

The six remaining bakers make tasty treats for guests with a dietary restriction; host Jesse Palmer challenges the competitors to update an assigned vintage holiday dessert to create a new Christmas delight.

Host Jesse Palmer asks the bakers to create sweet potato and spice desserts in honor of Kwanzaa; in the main heat, the competitors make Christmas card cakes that depict a perfect family snapshot for a holiday card.

The bakers create dessert charcuterie boards and piñata desserts, then the competitors take on holiday party theme cakes and incorporate lights into their designs; the most successful baker becomes the Holiday Baking Champion and gets $25,000!

Five teams of cake and sugar artists compete to impress the judges as Santa makes a spur-of-the-moment decision to throw a holiday parade.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Five teams of cake and sugar artists must imagine what happens outside of the North Pole and make a creation symbolizing Santa Claus as a world hero.

Five teams of master cake and sugar artists create what happens when all the Thanksgiving turkeys decide to make a break for it.

The five teams show the judges what happens when too much holiday magic happens and newly minted toys come alive, escape from their boxes and go crazy.

Raven-Symone challenges the four remaining teams of master cake and sugar artists to imagine the most romantic wedding the world has ever seen at the North Pole; judges Shinmin Li and Erin Acevedo decide which team will go home with $25,000.

The four remaining teams of cake and sugar artists must create the most bizarre visions of a Christmas party in the animal kingdom.

Ree Drummond and Eddie Jackson celebrate a country Christmas by asking four countrified cookie makers to create two different cowboy Christmas designs; the remaining bakes create fully functional farmhouse cookie jars filled with their own cookies.

Ree Drummond and Eddie Jackson ask four bakers to make cookies that reveal what Christmas is like on other planets; the cookie makers craft rocket ships.

Inspired by Warner Bros.' Christmas movie "Elf," four cookiemakers create cookies that show Buddy's magical journey, and then cobble together 3D pop-up cookie books with their favorite movie scene.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Ree Drummond and Eddie Jackson challenge four festive cookie makers to share the magic of Christmas vacation with two-sided picture postcards; the merry trip continues as the three remaining cookie makers craft 360-degree Christmas camper vans.

Cookiemakers who came up just short of winning will decorate cookies that call back to forgotten Christmas traditions and reveal what makes them tick with grandfather clocks.

Ree Drummond and Eddie Jackson challenge four cookie makers to dream up their own Christmas movie and decorate a cookie poster for it; they create a vintage TV showing their favorite scene from the classic holiday film A Christmas Story.

Ree Drummond and Eddie Jackson challenge four festive cookie makers to share the magic of Christmas vacation with two-sided picture postcards; the merry trip continues as the three remaining cookie makers craft 360-degree Christmas camper vans.

Cookiemakers who came up just short of winning will decorate cookies that call back to forgotten Christmas traditions and reveal what makes them tick with grandfather clocks.

Inspired by Warner Bros.' Christmas movie "Elf," four cookiemakers create cookies that show Buddy's magical journey, and then cobble together 3D pop-up cookie books with their favorite movie scene.

Five bakers flip the script on classic Christmas designs; the bakers make edible board games; incorporating boozy flavors into cookies.

Paid programming.

Operation Smile: transforming lives and bringing smiles to children around the world.

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

Duff Goldman and Kardea Brown test the bakers' skills by asking them to build cookie animal houses; the young competitors must also whip up haystack cookies and a water trough of dipping sauce for the hungry animals.

Duff Goldman and Kardea Brown challenge the final three bakers to create zoo cakes; the most successful cake maker will earn the title and win $25,000!

Five teams with assigned architectural styles, brownstone, midcentury, coastal, chalet and villa, each build gathering places as the first corner of their miniature worlds; host Oliver Hudson is joined by guest judge, stylist Brad Goreski.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

In front of the Knight Bus, James and Oliver Phelps ask the remaining six teams to make transportation-inspired showpieces that incorporate classic English desserts; guest Devon Murray joins Judges Carla Hall and Jozef Youssef.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyperrealistic edible showpieces; judges Carla Hall and Jozef Youssef decide which team made the most convincing and delicious artifact.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

Hearty helpings of comfort include a soul food spot dishing out Southern seafood and killer fried chicken in Atlanta.

A restaurant-market in Vancouver combines sustainability with killer cooking, including bouillabaisse and salmon fish and chips; a fresh-catch institution in Kauai, Hawaii, puts out prime-time poke; a raw bar in Chico, Calif., cooks up Asian flavors.

A Puerto Rican spot in San Antonio builds a unique take on nachos and cooks a monster chop; a gangster grill in New Orleans serves pork knuckles and sweet bird; a funky joint that makes pork tacos and puts collards in a mouthwatering melt.

Guy Fieri's diving into all kinds of 'cue on this trip; in Ottawa, Canada, a funky chicken joint cranking the rotisserie; in Burlington, Vt., a place smokin' their wings; Texas-style spot in Richmond, Va.

Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.

Guy Fieri is trying Scandinavian, Persian and Asian wings; vintage food truck in Portland, Ore. with Norwegian wraps; Iranian cuisine in Sunrise, Fla.; wild wings in Oklahoma City.

Guy Fieri is hitting Triple-D's 50th state as he heads into Sioux Falls, S.D.

Guy Fieri enjoys a fun, filling fiesta, kicking off in Grand Junction, Colo., where a pub serves a real deal Reuben; a spot in Salt Lake City elevates tacos; an outrageous joint in Nashville, Tenn., cooks up Middle Eastern specialties.

A sandwich shop serving up tastes of Peru in Hollywood, Fla.; a pierogi palace in Philadelphia giving a fresh take on Polish specialties; a wood-fired pizza spot putting its own spin on pies in Fargo, N.D.

In Laramie, Wyo, a restaurant-bar has nachos, and a spot is cooking up a vegetarian banh mi; a Mexican place in Alaska is serving duck tacos.

Guy Fieri's doubling up with sweet and savory, both hot and cold; there are chicken and steak arepas in San Juan, Puerto Rico, winning wings from a food truck in Laramie, Wyo., and an ice cream-cake combo; a raclette-ramen mashup in Cleveland.

Guy Fieri is cruising California; in Healdsburg, a rooftop oasis is creating a charcuterie cornucopia; in San Diego, a funky joint is dishing out a taste of New Orleans; a breakfast and lunch spot is going sweet and savory.

A Los Angeles spot dishes out El Salvadorian with a twist, while an Oregon food cart serves up authentic Indian.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

Guy Fieri's going global, beginning with Filipino island adobo in Calgary, Alberta; a food truck in Austin, TX, is serving brisket with a turmeric-and-tahini twist; a Hong Kong hotspot near Cincinnati is slinging serious stir-fry.

Guy Fieri's grabbing creative flavor combos that pack a punch; a NYC couple is bringing Greek grub to Naples, FL; a Dallas spot is serving over-the-top pork belly lollipops; a Triple-G winner is putting out next-level ramen in Chicago.

Guy Fieri savors both spicy and sweet eats; in St. Simons Island, GA, a bomb bakery plates righteous rum cake; a pizza restaurant in Boulder, CO, fires up artisan pies; a spot in San Antonio, Texas, delivers dynamite duck.

Texas meets Ethiopia at a Dallas-area joint with big-time brisket injera nachos; a Naples, Fla., spot has a gluten-free twist on beignets and an Atlanta chef is serving up carnitas and barbacoa.

Guy Fieri digs into hearty handfuls of major flavor; he grabs pizza at a funky joint in Memphis, Tenn.; tasty tacos at an authentic Mexican spot in Calgary, Alberta; elevated empanadas at an Argentinian place in St. Simons Island, Ga.

Guy Fieri's piling up the meat with a little sweet; in Santa Barbara, Calif., a hidden gem is putting out funky fusion like Korean paella; in Florida, a Boynton Beach butcher is elevating porchetta; a Boca Raton food truck is cooking cheesecake.

An uncle-nephew duo is changing the game in Gainesville, Fla., with a fried chicken sandwich; there's Mexican gone vegan in Dallas, Texas; a spot in Baton Rouge, LA, is putting their stamp on pot pie.

Guy Fieri's on a tour of the Southeast, starting with an out-of-bounds brisket po'boy in Port Allen, LA; then, Guy finds shrimp rolls in Gainesville, Fla.; a Korean-Mexican mashup in Atlanta is rocking big-time bulgogi cheesesteaks.

A farm-to-table gem putting out bison gravy fries and a lights-out lamb sandwich; a funky Mexican seafood spot frying fish and stuffing outrageous oysters; a barbecue joint serving up fully loaded baked potatoes and smoked sausage.

Guy grabs grub from all around the globe; in Wilmington, Del., there's a true British pub serving authentic English staples from fish and chips to Yorkshire Pudding; a poke counter is dishing out a Hawaiian classic with an updated twist in Kauai.

Paid programming.

Are you making the most of your Medicare coverage? In this program you will learn about the variety of Humana Medicare plans designed to fit your needs, your lifestyle, and your budget.

Dr. Ho explains how passive motion exercise is helping people worldwide with muscle pain, stiff & achy joints, and poor circulation.

Kardea Brown makes the most of a free day by preparing dishes that make perfect leftovers; first up is chicken pot pie, and she makes plenty of cheesy country ham grit balls with spicy mayo and some pan-roasted sage and butternut squash.

Kardea Brown is keeping Thanksgiving intimate with a special meal for Ma and Grandma; Grandma always brings the turkey, so Kardea is taking on the sides, with candied yams, oyster stuffing and cranberry custard pie for dessert.

Kardea Brown invites her best friends over for Friendsgiving, and she's in charge of the turkey and side dishes; deviled crabs in the shell, a cajun butter spatchcock turkey, fried cabbage and sweet potato stuffed cornbread.

Kardea Brown shares down-home, Southern eats from her South Carolina kitchen. She takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

The co-hosts celebrate regional Thanksgiving traditions, as Sunny Anderson goes big with Texas two-step turkey, Geoffrey Zakarian uses New England produce for a vegetable clafoutis and Jeff Mauro bakes Midwestern butterscotch apple gooey butter cake.

Molly Yeh packs the hungry beet farmers a hearty meal of pulled pork sandwiches with charred broccoli slaw and a side of beet chips with French onion yogurt; for a sweet treat, she adds her thick frosted speculoos cookie bars and s'mores puppy chow.

Molly Yeh hosts a lunch for the real farm spouses of wheat harvest; they'll enjoy sausage, squash, bean and chard soup, jumbo cheesy stuffed pitas and crispy spicy broccoli; everybody gets a sweet potato mini cake with cream cheese frosting.

Ree Drummond shares the pasta love with four recipes; she makes a quick and easy skillet Chuckwagon Pasta, a cool Pickle-tastic Pasta Salad, deliciously simple Green Chili Chicken Ravioli Bake, and Drunken Pasta 2.0, a new spin on a favorite.

Ree Drummond and her crew cook up football tailgate eats, kicking off with strawberry cobbler squares and spicy mango BBQ turkey meatballs; there are winning hoagies with quick pepper relish, and Ree tastes victory with her game day guacamole.

The hosts are sharing nostalgic bites from their hometowns, like baked steak and gravy, New England clam dip and an authentic Chicago-style pizza pillow puff; chocolate pudding and cream roll cake is inspired by a well-loved sweet treat.

The Kitchen goes big on Thanksgiving flavors with mashup favorites! Katie Lee Biegel makes Spinach Artichoke Dip Stuffed Mushrooms, Jeff Mauro preps Jalapeños and Cranberry Stuffed Turkey Breast and Sunny Anderson bakes Adult Pecan Pie Brownie Bars.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

It's a "Chopped" takeover as Tiffani Faison welcomes her fellow judges to transform mystery leftovers into Thanksgiving masterpieces; chefs Marc Murphy, Amanda Freitag and Scott Conant battle to see if they can knock the stuffing out of Bobby Flay.

Jesse Palmer invites 12 bakers to channel their holiday spirit by making everything from Thanksgiving pies to a cake inspired by Wonka; only one baker will impress judges Carla Hall, Duff Goldman and Nancy Fuller enough to take home $25,000.

Jesse Palmer tasks the bakers with turning beautiful holiday designs into mini-tart mosaics; the bakers make merry and bright double-barrel wrapping paper cakes that feel like the perfect gift for judges Carla Hall, Duff Goldman, and Nancy Fuller.

After learning the latke basics, Jesse Palmer has the bakers fry up latke-inspired desserts; the bakers' imaginations run wild while creating letterboard holiday bars to put judges Carla Hall, Duff Goldman, and Nancy Fuller in the holiday spirit.

Jesse Palmer explores holiday traditions by challenging the bakers to craft Kwanzaa plantain desserts, make large edible ornaments, and create puff pastry Christmas tree pull-aparts for judges Carla Hall, Duff Goldman, and Nancy Fuller to tear into.

Jesse Palmer leads three Christmas Eve challenges as the finalists upgrade Santa's cookies with macaron wreaths, stuff their stockings with eclairs and build showstopping holiday train cakes for the title of Holiday Baking Champion.

Jesse Palmer explores holiday traditions by challenging the bakers to craft Kwanzaa plantain desserts, make large edible ornaments, and create puff pastry Christmas tree pull-aparts for judges Carla Hall, Duff Goldman, and Nancy Fuller to tear into.

Jesse Palmer leads three Christmas Eve challenges as the finalists upgrade Santa's cookies with macaron wreaths, stuff their stockings with eclairs and build showstopping holiday train cakes for the title of Holiday Baking Champion.

Discover the Nectar Tri-Comfort Cooling Pillow for the ultimate sleep experience! Adjustable to three firmness levels to provide customized support and cooling all night long. Order NOW to get a second pillow FREE, plus a 30-night home trial!

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Paid programming.

If you have thinning hair or hair loss, Keranique can help regrow thicker, longer and fuller hair. Keranique is the number 1 hair regrowth system for women. Regain your confidence with beautiful, thicker and fuller hair in just 3 easy steps!

It's beet harvest time, and the farm is buzzing; Molly makes tasty chocolate doughnuts with coffee glaze; Molly throws a supper party and makes hearty goulash, roasted Brussels sprouts with lemon, parmesan and breadcrumbs and a spiced apple pie.

Molly Yeh makes a meal to thank all the people in her life who helped with her new cookbook; she shares her Puffy Potato Donuts with a Tahini Vanilla Pastry Cream, Blueberry Speculoos Slab Pie, an Upside Down Hotdish and Hot Dog Chopped Salad.

Molly's blogging friends are flying in to help her pick apples on the farm; she makes a campfire supper that includes fried cheesy pickles, a butternut, bacon and apple hot dish, creamed spinach with crispy cheese and creamy butterscotch pudding.

Molly Yeh's making a pregame lunch for a few friends, and it's full of delicious finger foods including her easy Asian Scotch eggs and crispy oven fries with feta red pepper dip.

Molly Yeh and husband Nick celebrate wheat harvest with a tractor tailgate party on the farm; Molly makes colorful sheet pan ratatouille pizza, succulent grilled ribeye steak on feta farro with garden veggies, and tangy rhubarb bars for dessert.

Molly Yeh is making the coziest foods imaginable; spiced beef hot dish with bacon jalapeno cornbread; loaded potato skins; for dessert, dreamy Tahini fudge pie.

Ree Drummond is in the holiday spirit, sharing sweets for a Thanksgiving feast; she bakes up a spiced pumpkin cream cake, a cranberry orange trifle, a classic sheet pan Dutch apple tart and pretzel white chocolate cookies.

Legendary green bean casserole made from scratch; sweet potato rolls; molded cranberry salad; old-fashioned custard pie puts the spotlight on dessert.

Ree Drummond shortcuts Thanksgiving with fast favorites for the big day feast; she cuts the cooking time with a spatchcock turkey; she bakes stuffing muffins, brown butter and sage pull apart bread, and fruity cream cheese puff pastries for dessert.

Ree Drummond gives Thanksgiving leftovers a twist for her "day after Thanksgiving" breakfast sandwiches, turkey spaghetti, loaded potato croquettes and pecan pie milkshakes.

Molly Yeh hosts a big, bread-y, buttery family feast; she prepares Buttery Ham with a Spiced Honey Glaze, pillowy Parker House Rolls, Bacon Brussels Sprout Stuffing and Chocolate Coconut Silk Pie.

Molly makes a meal to share with the farmers and keep them fueled for the wheat harvest; cheesy ham, spinach and potato pizzas; tangy tomato green bean salad with wheat berries; coconut pudding with roasted rhubarb.

Molly Yeh prepares for Sukkot, the Jewish harvest festival, with chickpea squash pot pie, fried brussels sprouts with feta, lemon and breadcrumbs, and honey-glazed carrots with radicchio and thyme, then finishes things off with a plum hazelnut kugel.

Molly Yeh hosts a lawn game day filled with Hot Honey Buffalo Cauliflower, crispy Filet-ope-Fish sandwiches and a refreshing Watermelon Feta Tomato Salad.

For a make-ahead menu of Thanksgiving classics, Jeff Mauro makes freezable pinwheels, Sunny Anderson and Katie Lee Biegel tackle sides that can be made days in advance and Alex Guarnashelli shares her roasted turkey breast.

The holiday tournament kicks off with three superstar team matchups.

Lighting up the arena with three more merry matchups; in the final battle of the night, the always intimidating Voltaggio brothers face off against the Kentucky connection of Sara Bradley and Damaris Phillips.

In front of the Knight Bus, James and Oliver Phelps ask the remaining six teams to make transportation-inspired showpieces that incorporate classic English desserts; guest Devon Murray joins Judges Carla Hall and Jozef Youssef.

Inspired by Polyjuice Potion, James and Oliver Phelps challenge the five remaining teams to recreate two items as hyperrealistic edible showpieces; judges Carla Hall and Jozef Youssef decide which team made the most convincing and delicious artifact.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jeff Mauro enlists chefs Aarti Sequeira, Kelsey Barnard Clark and Andrew Zimmern to serve up bold flavors, bigger personalities and plenty of trash talk in order to carve out a turkey-day victory over Bobby Flay.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jeff Mauro enlists chefs Aarti Sequeira, Kelsey Barnard Clark and Andrew Zimmern to serve up bold flavors, bigger personalities and plenty of trash talk in order to carve out a turkey-day victory over Bobby Flay.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Cut up to HALF the cost of your monthly cell phone bill. Same Towers. Same Coverage. But a LOT less money. It sounds great but is it too good to be true? Join myth-busting legend Kari Byron as she takes on Big Wireless to save you money.

The breakthrough 7-foot tree that opens in seconds, fully lit and decorated! You have to see it to believe it! The new generation of Christmas trees is finally here! Stores flat after the holidays. No stress. No mess. Just pure Christmas magic!

Paid programming.

Regain independence and enjoy greater mobility with the compact design and long-lasting battery of portable oxygen.

Jeff Mauro and Antonia Lofaso teach the recruits to craft their own version of a hero sandwich; in the main dish challenge, the teams venture into Mexican cuisine with flavorful enchiladas; the bottom two recruits face off in a taco showdown.

After a mystery scone tasting game, chefs Jeff Mauro and Antonia Lofaso ask the recruits to create their own flavorful scones; the teams prepare a multi-course dinner fit for royalty; some recruits are banished from the kitchen.

Molly Yeh is hosting a brunch party with a few of her former bridesmaids; she starts by making her sweet and fluffy blueberry blintzes followed by a satisfying breakfast salad with soft-cooked eggs and crispy walnut sausage patties.

Molly Yeh makes some tasty family favorites to celebrate a visit from her dad; the menu includes chicken pot stickers with dipping sauce, scallion pancakes with maple carrot slaw, and green beans with her versatile Magic Sesame Sauce.

Molly treats her girlfriends to a twist on taco night; her menu includes taco pizza al pastor with tomatillo salsa and avocado cucumber salad served alongside watermelon agua fresca; she finishes off the night with chocolate-covered ice cream tacos.

Molly Yeh is making her big fluffy pancakes and sausage for breakfast, meaty prosciutto, cantaloupe, butter sandwiches and chocolate croissants for a picnic lunch.

Sharing some tips, tricks and no-fail recipes for Thanksgiving, including pimento cheese pepper poppers, coffee chili-rubbed turkey tenderloin with red eye BBQ sauce and pommes aligot.

Bacon wrapped turkey breast with "stuffing" croutons; Cornish game hens and veggie holiday cheat sheet; twice-baked sweet potatoes with sausage and ricotta; Thanksgiving chimichanga; Thanksgiving sundae duo; frozen apple pie margarita.

The Kitchen hosts throw a Friendsgiving party that kicks off with toasted mulled cider margaritas, and baked brie with cranberry chutney and toasted almonds; roasted turkey and root vegetables and mini pumpkin spice latte puddings for dessert.

Host Carla Hall challenges the teams to create gingerbread versions of holiday parades and incorporate a baked item made with comforting hot cocoa.

Host Carla Hall tasks the baking teams with capturing "The Nutcracker" ballet in gingerbread, complete with an elaborate stage and a baked item featuring nuts.

The North Pole's citizens are very sporting types, so host Carla Hall challenges the teams to create gingerbread displays with moving parts that show off their unique games.

Host Carla Hall tasks the baking teams with bringing huge holiday ski chalets to life while incorporating a baked element made with a fancy liqueur.

In the spirit of gathering with old friends, Duff Goldman and Valerie Bertinelli bring back four unforgettable kid bakers to make turkey cakes; they create holiday magic while competing for a $10,000 prize package of baking tools.

Duff Goldman and Kardea Brown welcome four kid bakers back to celebrate Turkey Day with Thanksgiving buttercream boards featuring duos of buttercream, baked items and chocolate-dipped treats, with the winner taking home a bountiful $10,000 prize.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

The teams return to double their gingerbread villages with shops and cafés; guest judge Christina Tosi joins as the charm, cheer and chaos unfold because it's the Olympics of gingerbread, and one team won't make it to the next round.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

The teams return to double their gingerbread villages with shops and cafés; guest judge Christina Tosi joins as the charm, cheer and chaos unfold because it's the Olympics of gingerbread, and one team won't make it to the next round.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Hosts James and Oliver Phelps challenge the baking teams to create supersized "Harry Potter" artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.

Iron Chef Alex Guarnaschelli and comedian Jay Pharoah look to gobble up a victory over Bobby Flay as chefs Jason Bissell and Tirzah Love face off.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Paid programming.

Andrew Zimmern gets a taste of the vibrant city of Houston. From a tailgating feast featuring buffalo to a blast and cast that nets fresh duck organs and grilled redfish.

Andrew wants to find out what Hawaiians really like to eat; dried octopus bile sac; crispy pork intestine;and a traditional take on a raw fish salad that includes the eyeballs.

Guy Fieri and his friends freshen up their holiday fare; Nyesha Arrington fires up a duck breast, Aaron May serves his festive prime rib enchiladas, Jet Tila roasts acorn squash, and Jonathan Waxman bakes savory bread pudding.

Hot brie sandwiches with cranberry vinaigrette and ricotta and Brussels sprouts crostini; sweet potato latkes with marshmallow creme fraiche; Thanksgiving samosas; turkey and cranberry empanadas; Sangria with cranberry and cinnamon.

Guy invites some of his best chef friends over to do a warm-up for Thanksgiving; Alex Guarnaschelli's Family Lasagna is just the appetizer for her Roast Turkey with Mozzarella and Pepperoni Stuffing and her Cranberry Aperol Spritzers.

Guy Fieri invites chefs to share some Turkey Day dishes that speak to their personal heritage; G. Garvin brings Georgia flavor north of the Mason-Dixon Line; Eric Greenspan makes his bubbie's challah for a spicy turkey pastilla.

Thanksgiving simplified with some of Guy's favorite chefs; Antonia Lofaso crisps cauliflower with lemony aioli; Marc Murphy makes kabocha ravioli; Michael Voltaggio saves the best leftovers for last with some pumpkin pie egg rolls.

Guy Fieri gives thanks with international flair; Chef Nyesha Arrington cooks chorizo clam toast; Chef Nate Appleman presents turkey porchetta; Chef Shota Nakajima gives gochujang miso glazed carrots; Chef Jet Tila bakes a chile mango cake.

Eric Adjepong welcomes back chefs Kevin Lee, Taylor Frankel and Jonathon Sawyer, who have each defeated Alex Guarnaschelli in past competitions; judges Marcus Samuelsson and Maneet Chauhan decide if Alex finds redemption.

Eric Adjepong challenges three cool treat chefs to take on Alex; Duff Goldman and Natasha Case judge as the chefs try to keep their cool to beat Alex.

It's six against one; Eric Adjepong invites three restaurant teams, consisting of an executive chef and sous chef, to take on Alex Guarnaschelli; the expert team of Michael and Bryan Voltaggio serve as judges for two rounds of competition.

Four Grand Champions are headed home to the Chopped kitchen for the holidays; the chefs are challenged with some extremely tough baskets, beginning with a kooky candy cane in the appetizer round.

The chefs turn edible trash into culinary treasures in a zero-waste challenge; they have big plans for shrimp shells, leftover meals, and vegetable tops before the two finalists make wise use of old milk before time expires in the dessert round..

Four chefs find a surprise in the appetizer basket and get a bit overzealous pounding pork for their entrée; the final two competitors are tickled pink by the discovery of pink pineapple in their dessert baskets.

All four chefs in this competition dedicate their time and talents to soup kitchens; the first round basket contains Thanksgiving leftovers; an ice cream cake and a starchy candy are two of the perplexing items in the final round.

Four teams of best buddies compete to make a Thanksgiving feast. Mayhem ensues with eight chefs in the kitchen in the first round, as everyone tries to make the most of an iffy canned product. A weird hot dog is part of the entrée round puzzle.

Things get feisty in the kitchen when chefs Jarod Farina and Andrew McQuesten start talking smack; Food Network's Eddie Jackson and Buddy Valastro keep up the razzing to throw Bobby Flay off his game.

Natalie Morales, host of "The Talk," is back in the kitchen with Eddie Jackson, and they send chefs Tim Kuklinkski and Sedesh Wilkerson on a mission to beat Bobby Flay in a battle of Scotch eggs.

Chef Antonia Lofaso partners with comedian Leslie Jones to bring the nuttiness, as chefs Josh Elliot and Vicky Colas attempt to get the last laugh over Bobby Flay.

Duff Goldman and actress Alyson Hannigan join forces with pastry pros Jewel Johnson and Katherine Sprung to take down Bobby Flay.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Eric Adjepong welcomes three pastry chefs from Kentucky, California and New Jersey to outshine Alex Guarnaschelli's pastry expertise; the chefs pull out all the stops for judges Sherry Yard and Stephanie Boswell to give Alex a run for her money.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

Iron Chef Alex Guarnaschelli and comedian Jay Pharoah look to gobble up a victory over Bobby Flay as chefs Jason Bissell and Tirzah Love face off.

Eric Adjepong welcomes three pastry chefs from Kentucky, California and New Jersey to outshine Alex Guarnaschelli's pastry expertise; the chefs pull out all the stops for judges Sherry Yard and Stephanie Boswell to give Alex a run for her money.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

Iron Chef Alex Guarnaschelli and comedian Jay Pharoah look to gobble up a victory over Bobby Flay as chefs Jason Bissell and Tirzah Love face off.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Scott Conant welcomes three of Bobby Flay's besties to attempt a Turkey Day classic -- the casserole; chefs Anne Burrell, Tiffani Faison and Jet Tila bring their best dishes to the table.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Paid programming.

Brian Malarkey challenges the chefs to craft a sweet and savory entrée in 30 minutes, but the pantry holds only savory ingredients; a conveyor belt delivers sweet ingredients; Aarti Sequeira decides who makes the most balanced dish.

Brian Malarkey tasks the chefs with creating a protein-forward dish in 30 minutes; competitors play a game to choose their protein before discovering there's no salt in the pantry; Scott Conant judges which chef did better on their meal.

Ree rises and shines with four delicious breakfast bakes; she starts with maple pancake cake, puts a savory spin on breakfast monkey bread, fills the oven with a puff pastry quiche and ends with a sausage and pepper grits bake.

Ree Drummond shares how one paprika pork shoulder becomes three budget-friendly meals; she makes white beans with pork and croutons for lunch followed by sheet pan nachos and pork celebration sandwiches for the cowboys.

Ree is in her kitchen serving up simple dishes with an Italian spin; first up are Italian beef sandwiches followed by a make-ahead spaghetti pizza pie and garlic and herb mozzarella sticks; for dessert, she makes no churn spumoni.

Ree Drummond cooks dishes for her kid film crew, including a chickpea curry bowl for daughter Paige and a jalapeno bacon cheeseburger mac for son-in-law Mauricio; there's a layered brownie skillet sundae for nephew Stuart.

Ree Drummond makes easy, impressive appetizers, starting with Tex-Mex Sausage Balls; Ree prepares Crostini Two Ways, Mini Lemon Raspberry Bundt Cakes with pink frosting, and juicy Ribeye Bites with Horseradish Mustard Aioli that packs a punch.

Ree Drummond shares the pasta love with four recipes; she makes a quick and easy skillet Chuckwagon Pasta, a cool Pickle-tastic Pasta Salad, deliciously simple Green Chili Chicken Ravioli Bake, and Drunken Pasta 2.0, a new spin on a favorite.

Guy Fieri challenges four chefs to prepare two complete meals using no more than 10 lbs. of ingredients; after the chefs use half their weighted groceries to make a hearty hot lunch, they grab two items from the clearance rack to make a dinner.

Chefs pair up and compete against the other teams; the teams must serve up a fried feast using only ingredients that begin with the letter F; the duos must create a fine dining dinner on a bare-bones budget.

Four cheese-obsessed chefs go head-to-head in two challenges; Guy Fieri rolls a cheese die to determine how many different types of cheese the chefs must use before they shop the sample tables for their cheesy winner's dinner.

Guy divides six acclaimed chefs into teams of three to compete in a game day food battle, fought relay-style in 10-minute shifts; after each shift, Guy gives the chefs a chance to communicate non-verbally through big letters and physical charades.

All-time turkey-centric spots; at a Boston diner, Guy reminisces; in New Orleans, traditional turkey gets the French Quarter flair with some seafood stuffing; a chef in Albuquerque is still putting a New Mexico spin on her turkey.

In Princeton, N.J., a crepe restaurant has a new take on a turkey club; in Somersworth, N.H., a turkey meatloaf and a haddock sandwich; in Louisville, Ky., a restaurant practices a pay-what-you-can business model.

Guy Fieri is getting into the funkiest of flavors; in Atlanta, two pals are serving up prime-time patty melt empanadas and a bakery in Los Angeles is plating craveable khachapuri.

Guy Fieri's getting stuffed and sandwiched; in Los Angeles, a taco truck goes big with the birria; in Bend, Ore., it's Polish-palooza with lights-out pierogis; in Milford, Ohio, an elevated diner is spicing up its chicken sandwich.

Guy Fieri jumps into a full culinary adventure in San Diego where there's a spot servin' Baja-style tacos and a funky food truck puttin' out next-level shawarma; in Taos, N.M., a pan-Asian joint pulls out the stops with a Reuben banh mi.

Guy Fieri's having Southern meats and more; in Alabama, a family-run barbecue joint is putting out a Boss Burger with a side of ribs; in Atlanta, Chef G. Garvin's steakhouse is serving up a next-level lobster mac and cheese.

Guy Fieri's grabs big-deal eats; smoking smash burgers at a whisky joint in East Boston; a Minneapolis spot serves up flavor bursting bone marrow; a GGG alumnus dishes out the bomb Bengali-American fare in Ohio.

The holiday magic continues with two final first-round battles; the team of "Iron Chef" Stephanie Izard and two-time TOC champ Maneet Chauhan goes up against the dragon slayer Kevin Lee and James Beard nominee Dale Talde.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Geoffrey Zakarian and Sara Haines have a lot to be thankful for this year; they bring in Creole Chef Bernard Carmouche and meatball master Daniel Sharp to stuff Bobby Flay like a turkey.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

The randomizer is dialed to extra naughty as the victorious Great Eight teams return for the second round; only two teams will sleigh their matchups and move one step closer to the title, the trophy, $100,000, and major charity cash.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Bobby has a full house for Thanksgiving when he's joined by Damaris Phillips and "Man v. Food" host Casey Webb; chefs Kevin Grossi and Lindsay Porter want a second helping of victory.

Geoffrey Zakarian and Sara Haines have a lot to be thankful for this year; they bring in Creole Chef Bernard Carmouche and meatball master Daniel Sharp to stuff Bobby Flay like a turkey.

Chef Eddie Jackson and NFL Network Insider Ian Rapoport huddle up with chefs Nick Shipp and Natalie Blake as they try to get Bobby Flay to fumble.

Guy Fieri invites all-star chefs Maneet Chauhan, Christian Petroni, Adam Sobel and Stephanie Izard for a pizza showdown; the pie makers must serve up a pizzeria combo plate using only the grocery items they can carry on a pizza paddle.

Paid programming.

Meet the new Shark PowerDetect Upright Vacuum with features like DuoClean Detect Technology, self-cleaning brush roll and odor neutralizing and you will be cleaning faster, smarter and better!

Ree Drummond makes her Thanksgiving recipes; the feast includes her foolproof simple roasted turkey with an herby butter, easy cornbread and sausage stuffing and classic giblet gravy; the trick to a shortcut cranberry sauce.

In their first challenge, each baker must create a holiday showpiece that represents how they celebrate at home; Judges Yolanda Gampp and Jacques Torres choose the top six bakers to become empire leaders.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Talented sweets makers are invited to the Yuletide Lodge for a competition; the bakers must create incredible edible works of art to grow their teams and avoid elimination;only the strongest will be left standing to become the Sweet Empire.

Ree Drummond and Eddie Jackson ask four cookie makers to whip up imposter cookies that look just like dishes fit for the North Pole Christmas dinner; it's time for dessert as the cookie makers tackle Christmas cookie pies.

Ree Drummond and Eddie Jackson bust out their magnifying glasses as the cookie masters put their spin on the North Pole's favorite game; the bakers create 3D cookie displays showing Santa's favorite North Pole spots.

Ree Drummond and Eddie Jackson ask four countrified cookie makers to share how farm animals hoedown for the holidays at the North Pole.

Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.

Sunny Anderson kicks off the holiday season with a Friendsgiving takedown unlike anything Bobby Flay's ever seen; chefs Damaris Phillips, Jet Tila and Antonia Lofaso are serving up festive dishes with a heaping side of revenge.

Jeff Mauro enlists chefs Aarti Sequeira, Kelsey Barnard Clark and Andrew Zimmern to serve up bold flavors, bigger personalities and plenty of trash talk in order to carve out a turkey-day victory over Bobby Flay.

Eddie Jackson kicks off the holiday season with a turkey-less Thanksgiving celebration; chefs Christian Petroni, Adrienne Cheatham and Michael Voltaggio show Bobby Flay that the side dishes are the stars on this year's dining table.

Ina Garten passes the whipped cream as she recruits chefs Amanda Freitag, Aarti Sequeira and Duff Goldman to serve Bobby Flay a slice of humble pie; in each round, these chefs bakeup an ode to everyone's favorite Thanksgiving dessert.

The 12 bakers are divided into the Nice Team and the Naughty Team and Jesse Palmer challenges each team to create an edible holiday village; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker from the losing team gets eliminated.

Jesse Palmer challenges the Naughty and Nice teams to make holiday cocktail and mocktail desserts; then, the bakers create meringue-based desserts that are either cheerful or cheeky, to impress judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer challenges the Naughty and Nice teams to make holiday cocktail and mocktail desserts; then, the bakers create meringue-based desserts that are either cheerful or cheeky, to impress judges Duff Goldman, Nancy Fuller and Kardea Brown.

Jesse Palmer asks the teams to create over-the-top holiday wreath desserts and the team who won the previous challenge gets to pick a naughty or nice advantage; judges Duff Goldman, Nancy Fuller and Kardea Brown decide which baker goes home.

Jesse Palmer challenges the nine remaining bakers to make holiday pies with no repeated flavors among their own team; each team must select only their best two pies for tasting by judges Duff Goldman, Nancy Fuller and Kardea Brown.

Five top cookie makers create Christmas cookies that reflect decades past; crafting edible snow globes with 360-degree shine while drawing flavor inspiration from globe-shaped ingredients like blood oranges, golden berries and grapes.

Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.