Shkoffing popcorn while watching a movie? Meh. Shkoffing this caramel and spice popcorn while watching Crazy, Stupid Love? Now that’s an evening! Check out this recipe for a snack so decadent, it eats like a meal!

Sometimes you just feel like eating a ginormous bowl of soup. With the ridiculous cold, fall and winter is about the only time you can really appreciate something like Pho. It’s a warm hug, for your stomach.

See, I have a thing for replicating restaurant food at home. Sometimes it turns out and sometimes it doesn’t (RIP Crème brûlée, cheesecake, 2009.). So when I had this soup at a Vietnamese place, I had to try my hand at it in the kitchen.

Contrary to what some people will tell you, Pho is really, really easy to make. I mean, if you want to get technical, there’s a plethora of recipes out there (on Google) that can get you a bowl of soup in 2 hours. Me? I want that soup STAT. If you want quick and easy, I can get that soup in your belly in 30 minutes, tops.

Are you ready for this week's Supperclub Challenge? Sure you are!

Tonight, Cooking Channel's got another 2 back-to-back episodes of Nadia G's Bitchin' Kitchen!!!

First up, Nads shows you how to Impress those Inlaws with Candied Pecan and Strawberry Salad, Filet Mignon Drizzle with a Maple Balsamic Reduction, served with Sweet Roasted Cherry Tomatoes and Parmesan Potato Croquettes and  Nadia G's "Famous" Drunken Peaches.

Then at 10:30pm ET, Cooking Channel follows up with Season 2's A Proposal for a Proposal. The G-Star whips up three dishes sure to get that special someone (read: sucker) to say yes! First up: Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes, Creamy Lobster Bisque, and YOUR Supperclub Challenge: Dark Chocolate Souffle with Smoked Salt and a Sweet Mint and Almond Pesto:

It was the legendary Julia Child that transformed boeuf bourgignon, a classic French working man’s dish, into a staple of American fine dining. A lot of people are super nervous to try this recipe out because it takes so long. No worries! Despite the hype, this wine based dish is incredibly forgiving and super-delicious! Plus, it uses an entire bottle of red wine and we’re pretty sure that’s awesome.

BK Troops, you’re united in your love for Bitchin’ Kitchen but divided by geography. Usually we’d be all “We are the world” and stress a BK Troop harmony... but not today. Today we’re amping up the continental conflict and pinning our Canadian and American fans against eachother in the Ultimate Supperclub Showdown! One dish, two countries, NO RULES! Okay, wait, there are rules: