Chef Emeril Lagasse heads to Beantown to check out three of Boston's timeless restaurants. Emeril visits the Union Oyster House, the oldest, continually-running restaurant in America, where he samples their renowned stuffed lobster, filled with whitefish, scallops, crab and shrimp. He also samples the city's namesake baked beans. Then it's on to Doyle's Cafe, where the beer has been flowing and the regulars have been debating politics and sports since 1882. It was also the first bar in the world to serve Sam Adams beer. Finally, Emeril returns to the place where he began his career as a sous chef in 1979: Parker's Restaurant. It's just like old times as Emeril and the house chef whip up some Boston scrod and a batch of their famous Parker House rolls. And no trip would be complete without indulging in their legendary Boston Cream Pie, which was invented at Parker's Restaurant in 1855.

Twinkies are the comeback kid of the snack world: During the Recreate Challenge, can there be a comeback for one contestant, whose Twinkie looks like it spent too long in the sun? Or will the Innovate Challenge, where one contestant travels South of the border with a Twinkie Tostada, prove to be an all-out cream-filled, snack brawl? There's only one way to find out -- watch it all go down in this episode of Rewrapped!

Valerie Bertinelli and Duff Goldman are lost in space and challenge the three remaining bakers to create cakes that look like a spaceship, aliens or another planet. The most out-of-this-world cake wins, and only one baker will claim $25,000, a spot in Food Network Magazine and the title of Kids Baking Champion.

In a battle of the young versus the seasoned, four chefs face off to win the $10,000 prize. A strong appetizer round with escargot and onion rings leaves the judges wondering who should be chopped. Things heat up in the dinner round as one chef's rabbit is underdone and another's is cooked to a crisp. In the dessert round it's the duck that's laid the golden egg as one chef pulls ahead to win the race.

Host Michael McKean sorts out the problematic pedigrees of some of our favorite foods. We'll find out if German Chocolate cake is iced with a grammatical error, if the real father of the French Dip will please stand up, and if English Muffins were spawned from some star-spangled batter. When it comes to the birth certificates of these deceptive dishes, make sure you read the fine print.

Two teams made up of an expert pumpkin carver, cake decorator, and sugar artist go to battle to create mind-blowing Halloween themed displays of the Underworld. In the end, one team will become the Halloween Wars champion and win a $50,000 grand prize.

Chopped Champions return for an epic tournament of Chopped: Impossible, with Restaurant: Impossible's Chef Robert Irvine on the judging panel! In the first of three preliminary battles, the competitors face some of the most mind-blowing baskets, including whipped topping in the first round and offal and stinky cookies in the entree round. And in the dessert round, one of the ingredients has teeth!

With the theme of resourcefulness, the remaining eight chefs first make portable pickle snacks. After a fishing trip, the chefs must cook two fish dishes with their catch.

Andrew heads to Providence, RI, one of the oldest cities in America and home to a unique food scene. He savors authentic Portuguese-style seafood, discovers a refreshing take on New England pub food and is wowed by a one-of-a-kind tasting menu.

Chef Robert Carter enters Kitchen Stadium from his hometown of Charleston, SC, the "best-mannered city" in the US. Will he walk away from his battle with Iron Chef Cat Cora a gracious winner or a sore loser?