
Bakers vs. Fakers
Bourbon is used to liven up dishes; melon is squeezed into elevated desserts.

Bourbon is used to liven up dishes; melon is squeezed into elevated desserts.

Contestants try to incorporate tropical fruit in their cream pies; an almond challenge.

In the parfait challenge, velvety parfaits must mingle with earthy beetroot; the grape challenge.

Wine gets poured into upside-down cakes; the surprise ingredient of seeds plants wild ideas.

Both the bakers and fakers are seasoned enough to sprinkle spice rack seasonings into cream puffs.

Great ideas erupt during the lava cake challenge; in Round 2, oats must be used in sweet treats.

Bakers use soy options in the banana bread challenge; salad dressing must be tossed into desserts.

The apple pie battle gets tricky when corn must be featured in the American classic.

Challengers try not to crumble during the coffee cake battle.

Potatoes must be mashed into sandwiched cookie pies; onions must be used in baked sweets.

The contestants must make a carrot cake freshened up with lime in the first round.

The surprise ingredient encourages the bakers to think small.

Bakers face off during a fruit tart battle.

The bakers and fakers must use popcorn to make cheesecake; marshmallow creations.

Doughnuts must be paired with potato chips; desserts made with yogurt.

Coffee must be used in lemon creations; pretzels challenge the contestants in round two.

Pro and amateur bakers must mix bread pudding with hard candies; dessert made from breakfast cereal.

Fruit cobblers with cheese in round one; rice dishes in round two.

Chocolate chip cookies made with beer; the contestants must use fresh herbs.

Classic brownies made with aromatic ginger; crackers must be used in desserts.