No need to choose between trick or treat when the chefs Recreate Halloween's favorite friend, Jelly Belly Candy Corn! In the Innovate Round, will the competitors original dishes featuring Candy Corn be ghoulish or delish? Join in for a howling good time on this episode of Rewrapped!

The almighty Chinese noodle gets the red carpet treatment as Ching-He Huang explores the variety of Chinese noodles and how they are used, making Hot and Sour Fresh Noodles with Zucchini plus Shiitake and Black Bean Ho Fun with Crisp Pastrami.

Chefs Aaron Sanchez and Roger Mooking hit Dallas for a tongue-torching challenge of Hotter than Hell sliders -- and the loser has looks like a clown. Literally. Plus, Texas-style "Wangs," and creole-style enchiladas with ghost pepper sauce.

Chicken livers and seaweed crack open this competition as four chefs fight it out. Ingredients are missed, and a clam of a different color causes complications in the dinner round. A familiar comfort food poses a new challenge in the final round as both chefs struggle to repurpose it into a prizewinning dessert.

A fun-loving pastry chef from Montreal, a U.S. Army Officer from Atlanta and a pastry scion from Oakland compete in a speedy elimination round with cheese puffs as the mystery ingredient. The last two standing compete for $10,000 in a Hollywood-themed Donut Showdown.

Four gifted bakers will ante up for a chance to have their cupcake creations featured at an exclusive party for the World Series of Poker in Las Vegas.

Three chefs have to make stir-fry while sitting in airline seats. Then, two chefs have to work as good neighbors to make chicken fried steak. Finally, one chef has to shop for their cobbler ingredients blindfolded.

Roger Mooking visits two Texas pitmasters who give breakfast a wake-up call by adding barbecue. Reid Guess' custom-built rigs and smoked meats are on full display at Guess Family Barbecue in Waco, Texas. Reid and Roger fire up a 1,000-gallon offset smoker and fill it with seasoned pork butts and tri-tip steaks. They pull the pork, add it to fluffy pancakes and top with whiskey butter and maple syrup. The steak is seared on hot coals, dressed with chimichurri sauce and served with fried eggs. Then Roger heads to Derek Allan's Texas Barbecue in Fort Worth, Texas, for the signature Brisket Kolaches. Helming the unique upright smokers is Derek Crudgington, an IT systems engineer and self-taught pitmaster. Derek and Roger smoke wagyu beef brisket and stuff the melt-in-your-mouth meat inside soft, pillowy dough with cheese and hashbrowns. They also smoke housemade wagyu beef sausages made from a blend of chuck and brisket and serve the legendary links in breakfast tacos with scrambled eggs, cheese and salsa.

We're looking for the most unique old-school eats across America. Yardbird in Miami gives a taste of the true South with its fried chicken and fried green tomatoes. Dinic's in Philadelphia's Reading Terminal has been serving up some of the best old-school sandwiches to crowds for decades. In New York, old school meets new school at Quality Meats steakhouse, while La Camaronera in the Little Havana neighborhood of Miami honors a family seafood tradition.

Host Michael McKean has a date with Lady Luck and is ready to go all-in on some tempting Vegas eats! He'll find out how prime rib lured us all to Sin City, why prohibition poured us all a shrimp cocktail and whether there's a satisfying strategy to beating a buffet.