Did you know there's a powder you can get that neutralizes allium sensitivities? This isn't an ad, just a fun fact! Also, we debate the ease of making microwave mug cake.

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Honestly, if you can make a salted caramel cheesecake work, we believe that there IS a way to make fish sauce, cheese, and apples work. Also, who else is in the Ivy League of culinary schools?

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If you put water in your smoothie cup, it's practically like you get two smoothies! Oh, and the Global Kitchen Test.

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We draft our chefs for Next Gen Chef (confusingly, after the first episode), which of course means we have to talk about Kelsey Barnard Clark's recent DUI arrest. It's fun, we promise!

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It's the finals! Are ginger biscuits really enough for the final technical? Who doesn't love a marble mirror glaze? And finally, Ify orders some entremets from [redacted].

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Ify's officially becomes Ifiancé, we uncover the origins of "wombo combo," and we question the harshness on Steven's melting chocolate basket!

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What the hell is a Bedfordshire clanger, anyway? We delve into British bakes of yesteryear, debate a shaky-hands ruling, and talk pizza dipping methods.

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It's our first time reviewing a country-inspired week! We scrutinize the Italian jokes, Ify declares himself a cannoli truther, and Mike is unimpressed by Italian baked goods.

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