Elle makes a holiday salad of raw Brussels Sprouts, Smoked Gouda, Pecans, and Dried Cherries. Dan shows us how to make the holiday show-stopper, Turkey Confit. Lisa reviews remote probe thermometers.

Christie teaches us how to make spice mixes for snacks, main dishes and everything in between. Dan shares his recipe for fermented hot sauce. Ashley makes spicy black bean burgers and cheesy quesadillas.