Chef and James Beard–nominated baker Kareem “Mr. Bake” Queeman joins Jaymee to share the story behind his iconic banana pudding and the Harlem roots that shaped his nostalgic, heartfelt desserts. He opens up about using baking as both therapy and storytelling, and what it meant to make history as the first Black man nominated in the Pastry Chef/Baker category.

Next Kareem reflects on his Food Network journey, from sharing his story on Dig In With to competing on Beat Bobby Flay. Plus the lessons, laughs, and dance breaks along the way.

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Chef, restaurateur, and Top Chef Masters champ Rick Bayless joins Jaymee to talk about the mission that’s guided his kitchens for decades: celebrating regional Mexican cuisine through technique, nuance, and joy. He shares the “why” behind signature sauces and masa, and how insisting on real control over sourcing and recipes helped turn Tortas Frontera into an airport game-changer.

Then Rick previews his turn in the judge’s chair on Bobby’s Triple Threat and what he looks for first. He talks about how risk pays off only when rooted in skill, and the advice he’d give any chef walking into that kitchen. Rick also reflects on his day-one Iron Chef America duel with Bobby Flay, what he learned from that battle, and wraps with rapid-fire favorites from go-to chiles to perfect street bites.

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Chef, author, and fashion icon Marcus Samuelsson joins Jaymee to talk about identity, style, and the journey that took him from Ethiopia to Sweden to New York. Marcus shares how his grandmother’s handmade clothes and early sneaker love shaped his look, why Harlem feels like home, and the global experiences (France, Switzerland, Japan, Singapore) that taught him to mix discipline with street-food soul.

Then it’s competition time as Marcus previews his rare turn from judge to gladiator on Alex vs. America: Alex vs. Chopped Judges, facing Alex Guarnaschelli alongside Maneet Chauhan and Scott Conant. He breaks down how judging thousands of dishes informed his strategy under the clock, what people underestimate about Alex, and the camaraderie among long-time Chopped colleagues. Marcus also reflects on Bobby’s Triple Threat, why competing keeps him sharp, and shares rapid-fire favorites… from bucket hats to a cocktail that blends sake, aquavit, champagne, and honey.

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Food Network star Zac Young returns to the pod to catch up with Jaymee to talk about the 10-year anniversary of his viral PieCaken creation, from humble beginnings to holiday tradition, and why it still surprises him every year. He dishes on Sprinkletown, his shop that balances playful creativity with customer favorites, and how his love of pastry unexpectedly translates into home renovation projects.

Then it’s all things Halloween as Zac previews Season 11 of Halloween Baking Championship. He teases the haunted mansion set, outrageous costumes, and the new twist that forces bakers to “bake for their lives.” Zac also shares behind-the-scenes stories with fellow judges Carla Hall, Stephanie Boswell, and host John Henson. Rapid fire covers everything from his biggest fear to Broadway dream roles, guilty-pleasure snacks, and which childhood treat he wishes would return.

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• Learn More about Halloween Baking Championship : HERE

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HGTV star Jasmine Roth joins Jaymee to talk about family, food, and the new season of Help! I Wrecked My House. Jasmine shares how her move from California to Utah has reshaped both her design style and her family’s kitchen routines, from baby-led weaning to her husband Brett’s famous smoked chimichurri salmon.

She dishes on her foodie favorites (eggplant parm, college entertaining, and coffee bars) plus her dream kitchen design for Bobby Flay. Jasmine also teases Season 5’s biggest wrecks, creative budget hacks, and why this season feels more personal than ever.

Rapid fire covers everything from lumber vs. bread to dinosaur bones, and Jasmine wraps with her perfect food day.

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Chef Ayesha Nurdjaja makes her Food Network Obsessed debut to talk about her Italian and Indonesian roots and building her NYC restaurants Shuka and Shukette into vibrant, herb-forward destinations. She shares why she calls her food a “Middle Eastern party,” what it means to celebrate community through flavor, and how recognition like her James Beard nomination shaped her journey. Ayesha opens up about her unconventional path from law firm assistant to culinary school student, with pit stops dreaming of DJing and even dealing diamonds. And of course, Ayesha dishes on stepping into her biggest role yet… becoming the newest Titan on Bobby’s Triple Threat. From Bobby Flay’s surprise phone call at the gym, to training sessions at Food Network Kitchen, to the surreal moment of seeing her face on the giant posters in New York City, Ayesha shares the nerves, joy, and validation of taking her seat on the Titan couch.

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Laila Ali discusses her early love of cooking, sparked by her grandmother’s guidance. She shares how, at just 11 years old, she began mastering dishes like chicken and gravy, all while secretly training to become a boxer, despite her father Muhammad Ali’s disapproval. Laila dishes on how she won his respect by going undefeated and proving that women belong in the sport. She shares how her disciplined approach to nutrition during boxing evolved into a love for flavorful, balanced meals and eventually led to her cookbook and spice line. Laila discusses family meals like taco nights and growing fresh produce in her home garden. She dishes on hosting Chef Grudge Match, where she thrives on the fiery chef rivalries and helps competitors settle real culinary scores. Laila reflects on how her experience as a Chopped champion gives her a unique perspective and deep respect for those cooking under pressure.

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Gabe Bertaccini shares how a spontaneous weekend in New York City made him fall in love with its vibrant energy and ultimately led to his new bi-coastal lifestyle. He reminisces about the contrasting pace and personality of Los Angeles, where he still treasures his connection to nature. The chef dishes on his nerve-wracking competition debut on Wildcard Kitchen and the intense challenges of 24 in 24: Last Chef Standing, where lack of sleep, spicy street food, and imposter syndrome tested his limits. Gabe reflects on how competing has deepened his empathy and reshaped his approach to judging. The chef honors Anne Burrell with stories of their meaningful connection on Worst Cooks in America, including a touching moment when she crocheted him a heart and made him a hot toddy while he was under the weather. Gabe shares his mentoring style, emphasizing patience, specificity, and the joy of watching even the most hopeless recruits find confidence in the kitchen.

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