Nick DiGiovanni

I'll spray my baking dish, now down with some of these frozen blueberries, and I'll top this all off with my crumble.

This is ready to go into our oven.

You gotta be kidding me.

It looks like to fit this, I'm gonna have to press it down as best I can.

Then we can go in.

That's good.

I'm at the point where I want to check on this.

So we're supposed to push it all the way through.

And then you stick this in.

Theoretically, I can just pick it up and pull it out.

Oh.

That is not cooked at all.

I'm convinced this thing is pretty much doing absolutely nothing.

This is about all I can do.

To plate my dessert, I'll first go down with a few scoops of my beautiful blueberry crumble, which I must say, turned out better than I thought, but is not quite as crispy as I wanted it to be.

I guess that's what happens when you cook in an Easy-Bake oven.

Then I'm gonna go ahead and take a nice scoop of my vanilla ice cream, which is gonna go right on top of my tart, and we'll finish it with some nice, fresh lemon zest.

Maybe a little blueberry juice on top to finish.

I've broken 10 food-related Guinness World Records, and today I'm gonna walk you behind the scenes of every single one, including making the world's largest sushi roll with Linja and the world's largest beef wellington with Gordon Ramsay.

And we're gonna start with the world's largest chicken nugget.