Grace tackles a 20lb Turkey and 2lbs of bacon in her first Holiday Special. Bonus: Meet Zelda the Wild Turkey of Manhattan!

Watch what happen when Grace gets personal and cooks up a big hunk of beef.

Cook a pigeon? Who would cook a flying rat? in Paris no less. Oh right, that would be Grace Piper!

What is SpatchCocking? Watch Grace and Sunny from Viral demonstrate.

See Grace cook mussels for the first time. Will she overcook them? Will she be able to cook in a stranger's teeny tiny Parisian kitchen?

Grace whips up a simple retro treat in no time. High octane coffee and dessert all in one. www.fearlesscooking.tv

Fear of the FrenchGrace boldly goes shopping in Paris for the first time with only a limited vocabulary and a fear of humiliation.

It's hotter than hell in Hell's Kitchen, so we're keeping it cool with a watermelon/jalapeno cocktail.

She came, she cooked, she conquered. Squid beaks, tentacles and ink sacs, Oh my.I read cookbooks the way some women read romance novels, but there are certain recipes that make me feel more like I'm reading a Stephen King novel. They fascinate and thrill me, but when I think about cooking them myself, I get scared. I am determined to conquer my culinary fears, and cook the dishes that terrify me most.Visit me at www.fearlesscooking.tv and learn more about what scares me. Post your own kitchen fears in the comment section of my website and I will cook them for you.

Wild footage of a girl and her Octopus! A tease of my next episode of Fearless Cooking.

Hot oil burns my flesh(this is set to Japanese pop music) and then I deep fry a roll of paper towels!I read cookbooks the way some women read romance novels, but I there are certain recipes that make me feel more like I'm reading a Stephen King novel. They fascinate and thrill me, but when I think about cooking them myself, I get scared. So what am I afraid of? Lobsters attacking!? Sauces curdling!? Anything with live yeast!? Some complicated sounding French recipe, like Gigot d'Agneau la Bretonne!? Yes! I mean, no! I mean Hell No! I am determined to conquer my culinary fears, and cook the very dishes that scare me most. I've always steered away from anything requiring a vat of boiling oil. I love, love, love, fried food, but there's the whole mess... the oil splattering up, disfiguring and blinding me... the fact that fried food tastes best hot or it goes limp... grease on the walls, and the house smelling like a fry-o-later... and of course the next day what to do with a cool vat of oil. But I'm set on overcoming my fears, so tonight I made tempura.

Come party with FoodMuse. Laugh and learn about fondue and unique fondue dippers.