It's Christmas and Hugh's plan is to shoot, harvest, gather and cook enough food to furnish the tables for a magnificent medieval festive banquet. Then, they create desserts that look like witches along with broomsticks. Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. Paul Hollywood is in Jerusalem where he learns about the city's baking culture and history. 4 pounds chicken carcasses, including necks and backs, 1 leek, white part only, cut in 1/2 lengthwise, Sign up for the Recipe of the Day Newsletter Privacy Policy, Spatchcock Chicken with Leeks, Carrots and Chickpeas, Chicken Tortilla Soup with Crispy Tortilla Strips, Sheet Pan Chicken Teriyaki and Vegetables. Guy Fieri is on the lookout for worldwide flavours. Recipes include rolled turkey with nutty fruit stuffing, Thanksgiving succotash and pumpkin pie. Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals. But, which of his stunning tart recipes will he demonstrate? And, they make a motorised basketball-themed Santa cookie. She makes herb-crusted beef tenderloin and garlic mashed potatoes. Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations. Paul Hollywood is in Bergen to learn more about Norwegian baking. She prepares a feast including roasted and braised turkey with Cognac gravy and root vegetable mash. The four remaining bakers give Hanukkah's gold-covered chocolate coins a twist. Which team will fail to impress and get sent home? In Denver, he tries rabbit and chitlings. Cool immediately in large cooler of ice or a sink full of ice water to below 40 degrees. In California, an Italian joint stays true to a family ravioli recipe. Place chicken, vegetables, and herbs and spices in 12-quart stockpot. Guy Fieri visits eateries that put their heart into everything they do. And, they create holiday treats to prove the bite is as big as their bark. The seven remaining bakers must make witches' fingers and toes in the first round. The beach is a great party venue, and can even make a practical contribution to the smallholding, as Hugh discovers when he makes seaweed fertiliser. The six bakers are tasked with reinventing panettone. James Martin makes eggs the key component to his desserts. Then they're tasked with making impressive cakes that look like an igloo. Guy Fieri is on the road to sample first-class seafood. Brenda and Alisha make a giant edible figure skating rink for a skating team and their coach. The six remaining bakers work in teams to create a brain-themed dessert. Allrecipes has more than 20 trusted chicken broth and stock recipes complete with ratings, reviews and cooking tips. Add hot water as needed to keep bones and vegetables submerged. The three remaining teams create displays depicting what happens when a horrifying, undead ghoul hosts a zombie cooking show. Who will be sent home? Trisha and her sister cook with autumn crops from a local community garden. Turn heat down to medium low so that stock maintains low, gentle simmer. Simmer uncovered for 6 to 8 hours. Tia assembles some of her favourite holiday dishes to share with her closest friends. Paul is in San Francisco, home to one of America's most iconic breads - sourdough. 1) Place all the ingredients in a 15–20L stockpot. Then, they confront their biggest phobias like insects and ghosts in the next round. Turn heat down to medium low so that stock maintains low, gentle simmer. 3) The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. Guy Fieri is exploring an entire world of barbecue. At a restaurant-market in Vancouver, he digs into bouillabaisse and salmon fish and chips. Brenda and Alisha make a cookie replica of a Main Street decked out as a winter wonderland and a company's mascot, an Asian water monitor lizard. He explores the Arabic-inspired food markets and learns how to make perfect Cannoli. He explores the Los Angeles baking scene. He demonstrates many beautiful celebration cakes including the classic black forest gateau. Which team will be crowned winner and take home the $50,000 prize? The final two teams battle it out to impress the judges with their incredibly terrifying displays. Brenda and Alisha create a six-foot-tall cookie nutcracker for local dancers, plus a replica of a house in Haiti for a non-profit fundraiser. Hugh describes the highs and lows of rearing poultry, from acquiring his first hens, to teaching them to climb his fox-proof high rise chicken hut. But, which of his frozen treats will he demonstrate? He bakes delicious waffles, chips and chocolate. James Martin modernises classic cakes. Four years after giving up city life to move to rural Dorset, Hugh Fearnley-Whittingstall re-tells the story of his years as a small holder. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Ree Drummond prepares a frontier-style Thanksgiving with some of her favourite recipes, like broccoli wild rice casserole and pumpkin smoothies. Three bakers are challenged to make gingerbread showpieces that tell quite a "tail." The three finalists make gingerbread showpieces to mark the 35th anniversary of the Christmas movie Gremlins. Paul rekindles his baking roots as he travels the globe in search of the family bakeries and corner delis which have created the baking heritage of entire cities. Hugh Fearnley-Whittingstall makes delicious edible Christmas gifts such as chocolate brownies. Chill the stock overnight. Plus, a magnificent boiled orange and brazil nut cake. 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