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Private Notes
The Charles and Marks families face off in three rounds of cooking, preparing Swedish meatballs, spatchcocked chicken, fish soup and more.
The Karim and Dawes families wow the judges with a spinach and lamb curry, braised pork belly and other mouthwatering foods.
The Hilliards and Pigotts serve up a mix of successes and failures, from a delectable dry-spiced venison loin to an overseasoned vegetable chili.
It's an ambitious battle of Indian and Italian flavors -- with a few surprises thrown in -- when the Gangotras take on the Massaccesis.
Deceptively simple Syrian dips and stews from the Ayoubi family stand in stark contrast to the Herberts' fondness for more experimental fare.
The judges weigh the merits of the Kings' favorite family meals against the Codougans' Caribbean-inspired delicacies -- including curried goat.
The Bellamores' hearty helpings go up against the Bellamys' Persian heritage, with dueling dishes like salt-baked sea bass and crusted crown of lamb.
The Boyes and Rignall families put their best dishes forward, from banana and passion fruit soufflés to a cardamom and rose syrup cheesecake.
Three families return to the Kent countryside to test their skills in the semifinals -- but only one will cook well enough to move on to the final.
Three more families go head-to-head in a second round of semifinals, stretching their skills in improvisation and sticking to a recipe.
The last round of semifinals brings the remaining three families to the barn, where they're pressured to cook up winning dishes on the spot.
With everything on the line, the Top 3 families face the final challenge: preparing a multicourse feast for eight in under five hours.
