The Kitchen cooks up a show-stopping spread for the holidays beginning with Geoffrey Zakarian's Prosciutto-Wrapped Pork Loin. Jeff Mauro and Katie Lee wow the crowd with two takes on polenta -- a Four Cheese Creamy Polenta and a Creamy Lemon Parmesan Polenta with Roasted Tomatoes. Cookbook author Elizabeth Heiskell serves up some sweet holiday gifts with her Bourbon Balls and Salted Caramel Pecan Bites, then we put a modern spin on the Yule Log with a Stump de Noel Cake. Food Network's Amanda Freitag makes a show-stopping Kabocha and Acorn Squash side dish. Finally, Katie creates a Caprese Wreath topped with all the tasty trimmings and we toast to the holiday with a Big Batch Pomegranate Cocktail.

The Kitchen is counting down to New Year's brunch starting with Geoffrey Zakarian's Baked Eggs with Kale, Green Chiles and Feta. Jeff Mauro pops some bubbly for his Strawberry and Prosecco Scones with Sparkling Lemon Icing and Chef Eden Grinshpan joins the celebration with her Cardamom Waffles. Katie Lee cooks up a brunch mash-up with her Smoked Salmon and Avocado Everything Pizza and we ring in a sweet New Year with some special treats. Finally, Jeff serves up a Lucky New Year Crostini and we count down to the best Kitchen recipe of 2018.