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Screamfest

Episode | From: Cupcake Wars

Horror director Eli Roth is special guest judge, as four cupcake bakers try to scare their way into the closing night VIP party for Screamfest at the famous Grauman's Chinese Theater in Hollywood.

Roger Mooking visits two chefs in Texas who created the craziest cooking contraptions and prove that everything's bigger in Texas. Chef Johnny Hernandez designed a massive grill for his restaurant El Machito in San Antonio and it takes fire and food to the extreme. Roger and Johnny skewer every meat imaginable -- chickens, pork and beef sausages, racks of ribs and whole goats. Roger then heads to Vintage Heart Farm in Stockdale to meet Chef John Russ who designed a 7-foot tree made out of stainless steel that can roast food over a wood fire. Roger and John fill the tree with quails and sausages for an outdoor feast.

A "Steak" in the Game

Episode | From: Fire Masters

Three chefs are ready to burn the competition in the Wildfire Round. Then, tuna loin is the target in the Crossfire Round, and the chefs serve up a beef lovers' banquet in the Feast of Fire.

Boost

Episode | From: FoodCrafters

This episode of FoodCrafters features unique snacks that give your body a boost! Check out Aida Mollenkamp personalizing her own energy bars at YouBar, learn about the secrets of Goji berries in cookie form and get a taste of artisianal microbrewing coffee at Blue Bottle. Then it's the brainstorm behind a one of a kind peanut butter package.

Hook, Line and Sink 'Em

Episode | From: Worst Cooks in America

Chefs Anne Burrell and Carla Hall congratulate the recruits for mastering the land, but now it's time to conquer the sea. First, the teams go head-to-head in a seafood identification game with trivia questions and traveling by boat to grab ingredients. The skill drill challenge has them whipping up steaming bowls of mussels, and in the main challenge, the chefs task their recruits with making seafood risotto. The least successful recruits who are still lost at sea are sent home.

Tart Tatin

Episode | From: The Galloping Gourmet

An apple soufle omelet made up completely during the taping of this episode.

Christmas Comes Early

Episode | From: Choccywoccydoodah

It's November but in the world of Choccywoccydoodah that means one thing, Christmas! First, 'Caravaggio of cake', Dave takes on his biggest challenge for the festive window display, a 4-foot chocolate stag. Then, Tom builds "sweet" houses for celebrities as the team battles to bring Christmas magic to Brighton.

Lights and Literature

Episode | From: Carnival Eats

At the spectacular Magical Winter Lights in Houston, two very bright vendors turn Noah Cappe on to fusion favorites The Torthai and The Koagie Dog. Then Noah tries his hand at making a Deep Fried Root Beer Float and torches a Berry Brulee Waffle. Next, he snacks to the future at Dickens on the Strand in Galveston, Texas, donning some Victorian finery for a trip back to Dickensian England. On the menu are Fagin's Fried Shrimp, Scotch Eggs and Deep Fried Baklava.

Bake Sale

Episode | From: Kids Baking Championship

For this kick off to the Kids Baking Championship, the kid bakers are hard at work to serve up two delicious signature items for a bake sale. Midway through the challenge, Duff and Valerie reveal that the kids must also make a third item using a classic childhood flavor combination.

Small Packages, Big Flavors

Episode | From: Man Fire Food

Roger Mooking searches the Gulf States for tasty artisanal foods kissed with smoke and fire that deliver big flavors. In Austin, a family roasts coffee the old fashioned way -- small batches over a roaring fire. Roger savors a cup and also learns how they use coffee in Texas barbecue. Then it's off to LaPlace, La., for amazing Andouille sausages, smoked sausages and tasso. Roger tastes these Louisiana treats in some New Orleans classics.

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