This weekend, spring officially begins and so does the one-week countdown to Easter. Fear not, because your favorite chefs are prepared with fresh recipes that’ll help you spring into the new season and get your table set for celebration. First up, Ree Drummond is making a spread of brisket, homemade almond crackers and an amped-up angel food cake. Then, Trisha Yearwood is hosting a recipe swap and sharing her lightened-up tomato bisque and a new take on avocado toast. Next, the co-hosts of The Kitchen are celebrating Easter with an Easter Bunny Cake and sharing new ideas for DIY decorations for spring. After that, Valerie Bertinelli is whipping up shepherd’s pie and a special dessert for her neighbors.

On Sunday morning, Nancy Fuller is back with a new season of Farmhouse Rules and all-new recipes like a spiked ice tea and a spring greens salad. Next, Bobby Flay is celebrating the changing seasons with spice raisin pancakes and a new take on the mimosa. On Sunday night, Guy’s Grocery Games is featuring its most-extreme budget games, All-Star Academy welcomes Adam Richman as guest judge and Cutthroat Kitchen’s got a new slate of sabotages.

There's a new baby on the ranch, so Ree is taking a trip down memory lane and preparing a new-mom care package full of dishes she was given and plenty of pampering goodies. She includes her friend Beth's brisket, as well as Funeral Potatoes, where the name is part of the charm! Plus, there’s Frosted Angel Food Cake, Fruit Salad with Spiced Honey and Thyme, and Sweet Almond Crackers.

Trisha Yearwood invites her friend and Cupcake Wars winner, Chloe Coscarelli, over to swap recipe ideas for healthier eating. First, they enjoy Trisha's Avocado Pesto Toast with a lightened-up Tomato Bisque, then Chloe makes a black-eyed pea stew and a healthier take on biscuits, her Quick Buttery Biscuits with Maple Butter. For dessert, they enjoy Chloe's Lemon-Olive Oil Cupcakes with Coconut Whipped Cream.

The Kitchen is celebrating Easter with Jeff Mauro's Sausage and Spinach-Stuffed Bone-In Pork Loin and an adorable bunny cake. Then, learn egg-cellent ways to decorate Easter eggs and how to make easy DIY spring wreaths to decorate your door. Cooking Channel's Debi Mazar and Gabriele Corcos visit to make a spring-y Sausage and Asparagus Risotto, and Geoffrey Zakarian celebrates the season with his Spring Fling cocktail.

Valerie preps a special meal for her neighbors to thank them for all the times they've taken care of her dog, picked up her mail and brought in packages. She whips up Lamb Shepherd's Pie and Arugula Salad with pickled red onions, cherry tomatoes and champagne vinaigrette, and a refreshing Rosemary Gin Fizz. For dessert, she makes Salted Hazelnut Toffee.

Nancy is hosting a good old-fashioned spring kickoff for all her local farmer friends! After she gets her Strawberry Jelly Roll in the oven, she makes a quick stop at the Hudson Farmers Market to pick up some items for the rest of dinner: Spring Greens Salad with Traditional Ranch Dressing, Shepherd's Pie with Tater Tot Topping, and Minty Spiked Vanilla Iced Tea.

Bobby makes Spice Raisin Pancakes with Rum-Raisin Cream Cheese Glaze and reimagines a holiday staple with his Country Ham and Cheddar Pie served with mixed greens tossed in apricot vinaigrette. He also celebrates the colors of spring with an Everything Hash Brown Cake with Pickled Red Onions and Green Onion Creme Fraiche. And to drink, he's mixing up colorful Carrot-Orange Mimosas.

In this episode featuring the most-extreme budget games, the chefs must start by making an elevated sandwich using only ingredients that are under $4. Next, the Food Wheel determines that they must make a childhood favorite on an unfavorable budget. Then, the final two must dig deep to make a decadent dish using only ingredients whose price begins with the number 6.

Guest professor Adam Richman joins the Academy to test the cooks on science, so first they must dissect iconic dishes and use those ingredients in a new way. Then, Adam makes the mentors switch teams to test how well they can train students. Whoever mentors the cook with the winning dish also gets to save one of their own team members, and the remaining cooks face off creating dishes featuring the four elements — earth, air, fire and water.

Two chefs have to prep their duck a l'orange on rubber duckies. Then, one chef has to make glazed salmon in tiny fish molds. Finally, one chef has to prep a coffee dessert on a jittery table.