Guy Fieri welcomes the final four culinary teams back to the festive battlefield for two jolly head-to-heads, but only one team will walk away with the trophy.
Chefs Sunny Anderson and Christian Petroni attempt to freeze Bobby in fear of his fierce competition Minnesota-native chefs Karyn Tomlinson and Erick Harcey.
Molly Yeh chooses a game of four square for her workout today, and later grills margherita and prosciutto pizzettes and corn with spicy Calabrian chili butter.
Molly Yeh cooks vibrant Pan-Asian fast food, including a sticky Char Siu Sandwich and BEC Fried Rice before revealing a sweeter side with Taiyaki and Milk Tea.
Molly Yeh throws a summer solstice cookie swap and invites her friends to participate in an exciting event where she makes her potluck potsticker salad.
Molly makes lunch for her husband and his dad with sweet flatbreads with lemon yogurt whipped cream, then she prepares a dinner of spiced chicken pot pies.
In order to kick off the new year with a bang, Molly Yeh makes tangy English muffin jam rolls, delicious miso salmon grain bowls and harissa roasted carrot dip.
Ree Drummond shares edible gifts and kitchen cookware with four friends, complete with dishes like Chai Spiced Orange Rolls, Red Wine Onion Jam and more.
Molly Yeh makes a festive buffet for the family, including pastrami meatballs, Brussels sprouts latkes, rolled potato flatbreads and airline cookie sheet cakes.
In the honor of the Hanukkah oil that kept burning, the bakers are asked to make festive olive oil cakes before they choose a holiday dessert to reimagine.
The six remaining bakers are asked to impress the judges with sweets that made with dietary restrictions in mind before they update vintage holiday desserts.
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