Host Jesse Palmer kicks off the competition for 12 bakers with the kind of dessert people are embracing at home -- holiday decorated quick bread wreaths. Then, to spice things up, Jesse reveals the rankings of every challenge will appear on the new naughty or nice list. If a baker is naughty, there's no hiding it! In the main heat, the competitors must make a winter hat cake to charm judges Nancy Fuller, Duff Goldman and Carla Hall.

A singing rabbi from Edmonton, Alberta, a lawyer from Moscow, Idaho, and a college grad from Nashville compete in a speedy elimination round with trail mix as the mystery ingredient. The last two standing compete for $10,000 in a Mardi Gras-themed Donut Showdown.

From the world's most luxurious steaks to the season's most vibrant veggies, diners across the country are going wild for homegrown goodness at these popular farm-to-table restaurants.

Eddie Jackson takes a deep dive into some deep-fried dishes that are sure to satisfy the craving for crunch. These creations have crunchy coatings so crispy that you have to see it to believe it. We're crazy for crunch!

The pumpkin spice phenomenon hits the Holiday Baking Championship! For the pre-heat, nine bakers attempt to wow the judges with creative pumpkin spiciness. In the main heat, the bakers must combine a yule log with a classic holiday treat.

In this episode Heston tackles the meal our mom's told us never to miss, breakfast. From the delight of finding the toy in the cereal box to dipping toast in a boiled egg, it was a time of real excitement and joy. Nowadays for most adults breakfast has become a chore, a cereal bar grabbed on the run or something we skip altogether. Now Heston wants to bring back the excitement and rekindle the love for the most important meal of the day. In a massive feat of food engineering, Heston challenges himself to make the World's largest boiled egg. Then Heston caters to the busy commuters by serving breakfast on the go in his very own express train. Their journey to work will never be quite the same again, as Heston reminds us how wonderful breakfast can be.

A mom, dad, son and aunt who work in the same restaurant meet in the Chopped Kitchen, where it's every chef for themselves. In the first round, one family member's grill pan gets taken over by two relatives. In the entree round, chicken breasts seem like an easy protein to work with, but how will the chefs fare with the other mystery ingredients? The final two family members make desserts using dried fruit and a very sweet cake.

Clinton Street Baking Company owners, Neil Kleinberg and DeDe Lahman, are stars due to their award winning blueberry pancakes and maple butter. They are also winning the praises of loyal customers who eagerly wait on hour-long lines just to get a taste. Neil and DeDe's flapjacks may have some sweet street buzz, but will they stack up against Bobby's?

The bakers face decay when host John Henson challenges them to make moldy desserts that incorporate fermented ingredients. Then, judges Carla Hall, Zac Young and Stephanie Boswell smash desserts and dreams as they send one baker packing up to the 13th floor.

Sister Marie Pappas, 62, is a kind and energetic nun who lives in a convent in Hopewell Junction, N.Y. She has dedicated her life to her faith and to teaching young people about religion. It's a Hawaiian-themed dinner at the convent, and Sr. Marie and her fellow nuns teach Mo Rocca how to prepare grilled chicken with pineapple and a pineapple cake that could be described as heavenly. Sr. Marie also has Mo as a guest on her weekly radio show.