This episode is really not for children or the faint-hearted, as there is alcohol in every single dish. Without exception. We have a true booze classic, “Penne a La Vodka”, the Danish favorite “Whisky Sauce”, and we finish with the international masterpiece “Tipsy Cake”, which is incredibly demanding and incredibly good. The task is so extensive that the Price Brothers get help from the blacksmith Buller and his apprentice Ingeborg.

Most people love a good sausage, but few can make them themselves.

It is known and loved for its paprika and goulash, but Hungarian cuisine has much more to offer. The Price brothers dive into the flavorful kitchen and bake a world-famous cake, which turns out to be far more challenging than they had expected.

James and Adam Price invite you to an American breakfast, and here neither calories nor portion sizes are spared. Pancakes, syrup, sugar, and plenty of butter are on the menu when the kitchen serves up "Tater Tots", "Breakfast Sandwich," "Biscuits and Gravy," and several other classics from the American diner.

They ate soup 20,000 years ago, and luckily we still do today, because a good soup tastes heavenly. The Price brothers dive into the grand beef soup with meat and dumplings and continue with the summery, vegetarian cold pea soup. James’s absolute soup favorite: Jerusalem artichoke bisque with chorizo croutons, made from freshly dug Jerusalem artichokes. The day ends with the Indian autumn classic Mulligatawny soup, which is a brilliant chicken curry soup.

James and Adam are hosting a huge Oktoberfest in the barn, and of course the guests show up in "dirndl und lederhosen". Draft beer is served by the liter, and the food is both German and highly inviting. We begin with "Schweinhaxe mit Semmelknödel und Sauerkraut". We bake the indispensable pretzels, and no one will miss out on the delightful and truly authentic Oktoberfest dessert: "Apfelstrudel".