Schedule

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Rachael prepares a classic pesto sauce using fresh basil, roasted pistachios, and pine nuts, combined with Pecorino and Parmigiano cheeses. She then cooks it "Lucca Style" with potatoes and green beans and serves it over super-size pasta.

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Political commentator and Rachael's friend, S.E. Cupp joins Rachael in her upstate kitchen to learn how to prepare Chicken Scarpiello, a classic Italian American chicken dish that is baked and sauteed alongside sausages, onions, and peppers that is doused with wine, hot chili peppers and more.

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Rachael makes a new version of sloppy Joes, a quintessential, family favorite dinner, by adding pineapple, peppers, and garlic and serving it on Hawaiian-style sweet buns.

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As a child, Rachael and her family often enjoyed fish fry dinners in Cape Cod. Her mother served countless fish fry meals in her restaurants, and now Rachael shows how to make the dish at home with her favorite yogurt-based tartar sauce, plated with fries.

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Hosts Buddy Valastro and Samantha Seneviratne plant the seed to see which of the four bakers will bloom in this episode's ultimate flower power face-off. The bakers put petals to the metal to out garden their competition, with one baking genius emerging as the floral champ.

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Rachael raids her well-stocked pantry to make Chicken Chow Fun, a fan-favorite recipe centered around wavy Chinese noodles, paired with chicken, sauteed vegetables, and traditional Chinese sauces.

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Korean fried chicken is one of John's favorite dishes. Rachael prepares this sweet and spicy meal at home and shows how to pair the dish with Persian cucumbers, daikon radishes, and kimchi, all served on sweet hot rolls.