This simple schedule provides the showtime of upcoming and past programs playing on the network Food Network otherwise known as FOOD. The show schedule is provided for up to 3 weeks out and you can view up to 2 weeks of show play history.
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The teams return to double their gingerbread villages with shops and cafés; guest judge Christina Tosi joins as the charm, cheer and chaos unfold because it's the Olympics of gingerbread, and one team won't make it to the next round.
Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.
Hosts James and Oliver Phelps challenge the baking teams to create supersized ``Harry Potter`` artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.
James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!
Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!
Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.
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Chefs Anne Burrell and Jeff Mauro welcome 16 fun-loving singles who are eager to learn some cooking skills and impress future dates.
Molly Yeh starts the day with a blueberry toasted oat tart; she treats a few friends to a picnic lunch at Turtle River State Park with BLFGT sandwiches, that's bacon, lettuce and fried green tomatoes, and creamy ranch egg salad.
On-the-go mom Molly Yeh shares simple recipes to make life a little less complicated, like her Midwestern oatmeal cookie salads, cheesy pancetta, kale and white bean melts, a fluffy harissa potato chip frittata and her fun dark chocolate fridge cake.
Molly Yeh preps for date night with a picnic of meat-stuffed pitas with yogurt tahini sauce, couscous salad with pistachios and dates and cold curried cauliflower; she and Nick enjoy the view and snack on fizzy rock potato chips.
Molly Yeh teaches Nick how to make brown butter buttermilk donuts in exchange for a welding lesson; Molly makes a cozy Midwest dinner of chicken wild rice hotdish, deep fried broccoli and monster cookie bars for dessert.
Molly Yeh hosts a harvest bake-off for the farmers in the shop, submitting her own Chocolate Combine Cookies; she makes a big lunch with hearty Bacon Frittata Focaccia Sandwiches, Kimchi Mac and Cheese, and Broccolini and Cannellini Soup.
Santa's sausage and snow strata brunch; tips for prepping meat and cheese board; chocolate raspberry bundt cake; chorizo-stuffed pork loin; winter wonderland crafts for the kids; two nightcaps -- one naughty and one nice.
Colorful, delicious recipes and ideas to fill the holidays with joy, starting with Katie Lee's gingerbread pancakes and Jeff Mauro's festive Christmas wreath salad; Katie and Sunny Anderson also share two new hot cocoa ideas for any holiday party.
Serving up a nostalgic menu of festive classics, as Geoffrey Zakarian shares a roasted whole duck with honey, spices and oranges, Katie Lee Biegel puts a spin on oysters Rockefeller and Jeff Mauro upgrades figgy pudding.
Chef Bryan Romero attempts to take down his mentor, Chef Marc Quinones, in a mean bean battle, while Michael Voltaggio and Damaris Phillips cheer them on towards victory over Bobby Flay.
Chefs Tony Smith and Sterling Buckley hold a shrimp scrimmage while Scott Conant and singer Jana Kramer distract Bobby Flay.
Andrew Zimmern and Tiffani Faison recruit Filipino chefs Michael Collantes and Laila Bazahm to throw Bobby Flay a curveball.
Fashion icon Carson Kressley and pastry chef Stephanie Boswell zhuzh up chefs Chris Infinger and Kevin Lee and prepare them for victory over Bobby Flay.
Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.
To celebrate ``Aquaman and the Lost Kingdom,`` host Jeff Mauro asks the teams to imagine what holidays look like under the sea and incorporate underwater plant life made entirely of sugar.
Jeff Mauro challenges the three remaining teams to reveal what will happen when the kids finally catch Santa while he's delivering their toys.
The last two teams standing take Christmas light displays to the next level by creating large-scale illuminated structures; Jeff Mauro, Shinmin Li and Aarti Sequeira determine who will be crowned Holiday Wars champion and win the $25,000 prize.
Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!
Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.
Joanna Gaines joins as guest judge to help choose the champion.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Jesse Palmer asks the seven bakers to make a Chrismukkah dessert platter with decorated Christmas cookies, rugelach, and traditional Hanukkah sufganiyot; Judges Duff Goldman, Nancy Fuller and Kardea Brown do a blind tasting to decide who wins.
Joanna Gaines joins as guest judge to help choose the champion.
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Five crafty cookie makers design their own interpretation of a young Santa and Mrs. Claus; cookie greenhouses with edible windows and herbs.
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Andrew visits Louisville, KY, when he tastes its unique foods; barbequed sheep meat, pork brain sandwiches and burgoo, a hunter's stew made with squirrel.
Andrew visits the forgotten Gulf shore where people strive to preserve their own unique way of life; stingray tacos; pan fried duck testicles; nutria stew.
In the final shift, Michael Symon and Esther Choi give the five remaining chefs a familiar challenge before asking them to create an elevated breakfast, lunch and dinner for judges Antonia Lofaso, Graham Elliot and Jet Tila.
After more than 20 nonstop hours, Michael Symon and Esther Choi ask the final chefs to create an elevated lunch and dinner; judges Antonia Lofaso, Graham Elliot and Jet Tila decide who will win $75,000 and the title of ``Last Chef Standing.``
Three lobster specialists challenge Alex in two rounds of competition to prove their skill with the king of crustaceans.
In a battle for the ages, Alex competes against her rivals, other Iron Chefs; Michael Symon, Stephanie Izard and Jose Garces face their friend in a battle for supremacy judged by Simon Majumdar and Geoffrey Zakarian.
Eric Adjepong welcomes chefs Ray Garcia, Claudette Zepeda and Gustavo Romero to battle with Alex Guarnaschelli over Mexican cuisine; judges Daniela Soto-Innes and Bricia Lopez determine if the expert chefs are too spicy for Alex to handle.
Alex Guarnaschelli and Eric Adjepong watch three skilled chefs take on a pastry challenge; chefs from Kentucky, California and New Jersey take their shot at knocking Alex out of the top spot.
Four chefs celebrate international night markets and the culinary creativity they inspire; Duck challenges the chefs to make good decisions, while some alarming kabobs in the final basket guarantee interesting desserts.
The Chopped kitchen is buzzing as four social media influencers take to the stoves; a change of plans in the appetizer round forces some chefs to redirect, and a sea bass fiasco in the entrée round threatens to derail one competitor's dish.
America's 50th state knows how to cook up a good time and the fryer is a hot commodity in the appetizer round, creating dilemmas for the chefs who didn't get there first; fish and seaweed in the entrée basket keep the island vibes going strong.
Four talented pastry chefs get to make a chocolate feast for the judges; in the first round of this all-desserts battle, the competitors must make dark chocolate creations that include a prized fruit and a salty snack.
Four of Chopped's biggest winners return to share stories of their life-changing victories and -- in the spirit of the season -- play for a favorite charity.
Sunny Anderson and actor Jenna Elfman team up with chefs Francisco Higareda and Chris Dodson to crush Bobby Flay with their international flavors.
Alex Guarnaschelli reunites with her ``Ciao House`` co-host, Gabriele Bertaccini, to lead chefs Rachelle Murphy and Jackson Kalb to a world of pasta-bilities in beating Bobby Flay.
Alex Guarnaschelli and James Austin Johnson leave a lasting impression on Bobby Flay as he tries to beat chefs Stephanie Cmar and David Standridge.
Brooke Williamson and actor Randall Park recruit chefs Marcos Spaziani and Richard Van Lê to teach Bobby Flay a thing or two about a tricky signature dish.
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.
Sunny Anderson takes Bobby Flay on a trip around the world with chefs Gabe Bertaccini, Marcus Samuelsson and Maneet Chauhan; each round, the acclaimed chefs celebrate ingredients that are commonly found at holiday markets across the globe.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Michael Symon gets some help from the winter solstice and the chillingly hilarious entrepreneur Bethenny Frankel as they try to frost Bobby Flay out of the kitchen; things get icy when chefs Kevin Hickey and Andrew Wilson aren't taking a snow day.
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Carla Hall ushers in an all-pastry holiday extravaganza with chefs Alex Guarnaschelli, Damaris Phillips and Zac Young.
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Duff Goldman and his team square off against Henderson Gonzalez's team to make ocean predator cakes that feature a floating element; judges Amaury Guichon, Sherry Yard and special guest Paul de Gelder are all blown away, but only one cake can win.
Duff Goldman's cake-making marathon continues as he and his team must create a cake inspired by the world of classic cartoons.
Ree Drummond is making over the menu at her Mercantile store; she's dishing out some new favorites like crunchy french toast, no-cook heirloom tomato salad, the Smokie Okie, a fabulous fried chicken BLT sandwich, and her strawberry cake.
Cheesy smashed burgers with beer-battered onion strings and a kicked-up fry sauce; dark chocolate brownies with fresh strawberry sauce and hot fudge sauce are used to make a six-foot sundae.
Ree Drummond asks three of Osage's finest for feedback on some test recipes; rib eye and regular chicken fried steaks with creamy gravy; classic biscuits face off against bacon and onion biscuits; rich chocolate pie and double chocolate silk pie.
Ree Drummond tries to win back her husband; she makes the Farmer's Breakfast, with over-easy fried eggs, honey-glazed ham, fried sausage and bacon, plus crispy bits potatoes and sticky buns; Ree versus her own restaurant.
Ree Drummond prepares three lunches; beef noodle salad bowls with peanut sauce; a cowboy bento box packed with chicken wings in homemade BBQ sauce, creamy lemon basil potato salad, and apple and celery slaw; kale pasta mason jar salad.
Spatchcock chicken sheet pan supper; layered loaf pan lasagna; frontier-style steak frites and oven fries with lemon and pepper seasoning and easy Hollandaise.
Guy Fieri has the chefs turn a savory classic, ravioli, into a holiday favorite, before challenging the remaining chefs to make a decadent chocolate dessert using sample ingredients stationed around the market.
Guy Fieri invites three ''Diners, Drive-Ins, and Dives'' chefs to compete in a sandwich showdown; the chefs make a sandwich using nine ingredients or fewer and build a stacked and jacked sandwich with sammie whammies for a chance to earn $20,000.
Guy Fieri sends talented chefs running through the aisles of Flavortown Market for the chance to make some serious dough. They face real-world challenges as they compete to be the last chef standing in this high-stakes cooking competition.
The winners of the first two City Food Fights face off to prove their city's culinary supremacy; Guy Fieri sets up games inspired by their city's basketball teams; the winning team takes home $15,000 and the GGG City Food Fight champion trophy!
Dishes from real deal to really creative; in Portland, Ore., a 70-year-old icon is serving up authentic Chinese recipes from the chef's hometown; a restaurant in Oklahoma City is cooking chicken and biscuits.
Guy heads to Fairbanks for an Alaskan culinary adventure; authentic German specialties at a super funky food truck; a food-and-music jamfest; Cuban favorites; meatball subs.
In a classic, comfort-filled joyride, Guy Fieri finds mozzarella sticks and gravy fries at a retro diner in Leavenworth, Wash.; homestyle fried chicken and grits in Draper, Utah; and stellar meatless chorizo at a vegan spot in Nashville, Tenn.
Starting in Caguas, Puerto Rico, with churrasco steak, risotto and ropa vieja dumplings; grabbing tandoori chicken and samosas in Middleton, N.J., and next-level Filipino dishes in Cleveland.
In California, Guy takes Marc Summers to check out fried rice in a bowl and burrito; then, he's off to Vegas with Hunter for real deal Jamaican and to Florida for lobster meatballs and pork cheek empanadas.
Guy Fieri dives into a world of cultural cuisine with indigenous recipes; fry bread and pozole in Phoenix, Ariz.; authentic Argentine specialties in Boulder, Colo.; a kabob spot in Memphis, Tenn., marinates meats with Ethiopian flavor.
Guy Fieri dives into Kenyan curried goat and Moroccan lamb in Tallahassee, Fla.; a Chicago spot serves up béchamel arancini and a deli in Gainesville, Fla., brings the heat with salt-and-pepper smoky sausages.
The remaining Great Eight teams fight for their spot in the Final Four; with the championship within reach, the stakes have never been higher; who can keep jingling all the way to the finale?
Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.
Scott Conant and actress Madison Bailey root for Ciao House chefs Preston Paine and Corey Becker in an Italian battle before a showdown with Bobby Flay.
Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads; only one team can walk away with the trophy, the glory, big bucks for charity and a sleigh-load of $100,000!
Sophie Flay takes Bobby Flay on a high-stakes global holiday tour, celebrating Christmas Eve traditions from around the world; chefs Gabriele Bertaccini, and Claudette Zepeda bring the heat with a holiday feast Bobby will never forget.
Eric Adjepong and Jaymee Sire team up with chefs Solomon Johnson and Niema Digrazia to challenge Bobby Flay with a dish from the African Diaspora.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
Carson Kressley brings some never-before-seen big city cheer to the holiday kitchen, enlisting hometown heavyweights Ayesha Nurdjaja, Michael Jenkins and Geoffrey Zakarian for a big apple showdown with Bobby Flay.
Jesse Palmer asks the teams to make desserts representing snow-day activities for judges Duff Goldman, Nancy Fuller and Kardea Brown; the most recent winning team gets to choose either a 15-minute head start or stealing a baker from the other team!
Host Wells Adams challenges the baking teams to create towering showpieces of iconic North Pole animals, like polar bears, walrus and snow owls; judges Yolanda Gampp and Jacques Torres are looking for scale, accuracy and cozy, warm flavors.
For the finale in the Great Hall, James and Oliver Phelps ask the bakers to create showpieces celebrating the Goblet of Fire; guest judges Warwick Davis, Afshan Azad and Devon Murray join Carla Hall to award the Wizards of Baking trophy.
James and Oliver Phelps ask the remaining four baking teams to create showpieces that bring a Harry Potter creature to life, along with a bold smoky or spicy tasting element; special guest Warwick Davis joins judges Carla Hall and Jozef Youssef.
Hosts James and Oliver Phelps challenge the baking teams to create supersized ``Harry Potter`` artifacts that reveal something from within; special guest Afshan Azad joins judges Carla Hall and Jozef Youssef.
Host Oliver Hudson helps guide the remaining teams as they tackle their toughest challenge yet: making their gingerbread move! Guest judge D'Arcy Carden joins to help decide which teams make it to the finale, and which team goes home.
The teams return to double their gingerbread villages with shops and cafés; guest judge Christina Tosi joins as the charm, cheer and chaos unfold because it's the Olympics of gingerbread, and one team won't make it to the next round.
Five teams with assigned architectural styles, brownstone, midcentury, coastal, chalet and villa, each build gathering places as the first corner of their miniature worlds; host Oliver Hudson is joined by guest judge, stylist Brad Goreski.
Pork crown roast with roasted potato and vegetables; smokey bar nut mix; flaming provolone with parsley toast; peppermint skillet cake; blood orange sherry cobbler cocktail punch.
The hosts share their inspired dishes for a festive holiday feast, from Super Cheesy Hometown Lasagna to Fried Shrimp with AtomiCocktail Sauce.
Ree makes cookie swap goodies for four awesome cowboys swinging by to fill up their cookie plates with festive treats; cinnamon roll cookies; red velvet crinkle cookies; no-bake cornflake wreaths; quick Holiday Haystacks; Shortcut Peppermint Bark.
Ree Drummond cooks up her favorite one-pan crowd pleasers for the holidays or anytime; there's easy mexican chicken and rice, shortcut sheet pan lasagna and sloppy joe mac and cheese; braised short ribs and carrots are perfect for a celebration.
Molly Yeh shares her favorite choco-licious recipes to curb the cravings; she makes s'mores pie, chocolate sea salt rugelach and mini marzipan treats; rich and gooey Turkish coffee brownies will be enough to satisfy any chocolate appetite.
Molly Yeh and Nick celebrate their 10-year wedding anniversary with some nostalgic favorites; she prepares Prosciutto and Swiss Croissant Strata, Loaded Avocado Hashbrowns with Salsa Macha, a Creamy Fruit Salad Cocktail and PB.
Ree Drummond shares four festive potluck party ideas for the Christmas cocktail party season; cheery cheesecake Santa hats; bruschetta bar to go; Mediterranean artichoke dip and mini bagel chips for a friend's party.
Ree Drummond is tackling holiday questions, and the answers include outrageously cheesy Lasagna Dip and Chips and a Big Festive Salad perfect to take to any potluck bash.
Molly Yeh prepares Canadian treats, including a ham and pineapple pizza, maple walnut Nanaimo bars and a bloody caesar salad; for a Canadian border mash-up, Molly makes a hot tot short rib poutine.
Molly Yeh shares her favorite cozy recipes, like succulent meatball-stuffed biscuits; she also loves her tomato squash soup and creamy spinach and artichoke chicken casserole.
Molly is making some of her favorite Chinese-inspired recipes; Molly's dad is flying in with Aunt Lucy to visit her and baby Bernie, so Molly makes them her grandma's sweet and sour tepong pork with fried rice that's easy and addictive.
Molly Yeh celebrates St. Patty's Day on the farm with some extra green; she gets cooking with a cheesy zucchini feta pesto lasagna.
Molly Yeh is celebrating her sixth wedding anniversary with an epic dinner that includes a T-bone steak, scalloped potatoes, charred broccolini with shishito pepper romesco and a marzipan moose mousse cake.
Molly Yeh hosts a double-date pizza party on the farm and takes the Italian grilling outside; she makes cheesy fried risotto balls, grilled zucchini pizza with basil mint pesto and a crisp Romaine salad drizzled in bacon fat vinaigrette.
Molly Yeh throws her dad a game day party with an Asian-inspired menu and serves steamed pigs in a blanket, veggie pan-fried noodles, a peanut chicken seven-layer dip with flakey sesame pancakes and sticky honey sachima for dessert.
Molly Yeh celebrates the Lunar New Year with a Chinese-inspired feast that includes saucy orange chicken, peanut-buttery pork, Dan Dan noodles, and lucky baloney egg rolls.
Are you making the most of your Medicare coverage? In this program you will learn about the variety of Humana Medicare plans designed to fit your needs, your lifestyle, and your budget.
Trusted brand Jacuzzi Bath Remodel and interior designer Christina Hall share their secrets on how you can easily and affordably transform your bathroom into a gorgeous custom, safe, stylish space in 1 day! Call for a FREE quote & installation.
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In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.
Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.
In the preheat, the bakers create faux candy desserts, traditional candy decorations that are actually desserts on the inside; the bakers construct gingerbread house cakes in unique architectural styles like modern, Tudor, cozy cottage or castle.
Jesse Palmer asks the bakers to make footie pajama macarons, cream puff garlands and a dessert consisting of either a Charlotte royale, entremets cake or a dacquoise cake.