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We've Got Spirit

Episode | From: Halloween Baking Championship

Bottom's up as John Henson asks the remaining five bakers to create lighting in a bottle by baking desserts based on classic cocktails. Then, the bakers must face their fears by frightening judges Stephanie Boswell, Zac Young and Carla Hall with sets of entremets that represent their worst nightmares.

Next Episode: Thu 2:00AM | 1:00C

Sweet-arts

Episode | From: Baker's Dozen

The 13 competitors show off their artistic chops by creating beautiful works of candy art for host Tamera Mowry-Housley and judge Bill Yosses. The five best advance to round two and bake their own signature dish to impress the judges. Finally, guest judge and macaron master Leanne Pietrasinski challenges the top three bakers to construct a delicious macaron tower.

Harvest Donuts

Episode | From: Sugar Showdown

Three bakers compete in a speedy elimination round using cranberries. Then, the two finalists compete for $10,000 in a harvest-themed donut showdown.

Healthy Duck Fat Fries

Episode | From: Log On & Eat with Eden Grinshpan

Eden Grinshpan gets down and dirty with new internet blogging sensations The Foodie Girls at the notorious Eggslut Food Truck in Los Angeles for delicious gourmet eggs. Eden meets Hollywood celebrity turned food blogger Mariel Hemingway at the Fat Radish in New York to feast on duck fat fries and donuts. She then travels to beautiful Narragansett, R.I., to meet Davey Wavey, the internet star who's racked up over 100 million views, for a deep fried New England feast of clam chowder and clam cakes at George's of Galilee.

Cora vs. Campanaro

Episode | From: Iron Chef America

The Chairman welcomes New York Chef Joey Campanaro to kitchen Stadium. Iron Chef Cat Cora is challenged to a battle you won't forget!

Pudding Up a Fight

Episode | From: Rewrapped

The proof is in the Swiss Miss Triple Chocolate Dream Pudding, when the chefs try to avoid elimination, but one chef's overuse of white chocolate may spell disaster. In the Innovate Round, will one Rewrapper's use of the pudding to dress their coleslaw be an outrage or a stroke of dreamy brilliance? Find out on this velvety episode of Rewrapped!

Pocatello is All About Potatoes, You Dig?

Episode | From: The Great Food Truck Race

The six teams remaining enter the mountains of Pocatello, Idaho. For their Speed Bump challenge, they have to rework their dishes to get rid of all starches on their menus. On day two, they're given their Truck Stop challenge: they have to dig up the potatoes they need at a nearby farm, and they'll need a lot, as the potatoes must be the main ingredient in all menu items. After reaching their sales goal, they race to a vista high above the city, where the first three teams to arrive win a reward, and the team who sold the least over the weekend is eliminated.

Naked Chorizo

Episode | From: Restaurant Redemption

Food trucks are the latest foodie fad, a whopping $800 million industry in the US. But one truck in San Francisco is suffering from an identity crisis and has called in Ching to help. Zenia Llamas was inspired to make her own "naked chorizo" - the spicy Spanish sausage served without the usual casing. A food truck showcasing Zenia's chorizo-based Spanish-Filipino dishes was the logical next step. But that's when things started to veer off course. Customers, confused by the name and branding, assume that Naked Chorizo is a Mexican food truck. Their reluctance to try the fusion fare has resulted in the food truck's profits coming to a skidding halt. Zenia, however is a strong-minded firebrand who refuses to change the name of her business. Can Ching put this food truck back on the right track or will she be on a collision course with Zenia from the start?

Rocky Mountain Meals

Episode | From: Chuck's Eat the Street

Nowadays, Aspen is famous for being a swanky winter hangout, but it was built by miners, ranchers and even hippies. Those folks are still here, and they eat on Hopkins Avenue. A snowball's throw from the slopes, rodeo rider turned chef Kathleen Crook serves Chuck a massive 30-ounce steak with a big rib-bone handle called the Tomahawk. At Ute City, so named for the original Ute Indians of the region, chef Rob McLanahan shows Chuck how to grill duck a la plancha. After stopping in at Sarah Helsley's Cheese Shop, Chuck indulges in fondue, the ultimate post-ski meal. Chuck finds dessert at Creperie du Village, a cozy eatery where chef Jason DeBacker makes a sweet crepe with a jaw-breaking German name: the Schokoladepalatschinke. Try saying that with your mouth full.

Slow and Low

Episode | From: Cooking for Real

Sunny takes you back to her childhood with her granddaddy's North Carolina Ribs. Pull-apart tender, with a vinegar-based dipping sauce, her juicy Fruit Slaw and refreshing Snow Cones, this spread will become a tradition in your family, too.

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