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The Kitchen is full of money-saving tips: There's Sunny's Bacon Cheeseburger Casserole freezer fix, tasty ways to use up your veggies and two amazing dishes that maximize your pantry's potential. Daphne Brogdon, host of Food Network's Daphne Dishes, reinvents a leftover dessert. Plus, wait until you see how we use that last scoop at the bottom of the jar. Geoffrey's refreshing White Wine Spritzer stretches your alcohol and the gang reveals their money-saving Kitchen Confessions.

Pop a bottle and put on your stretchy pants because The Kitchen is throwing a bottomless brunch! Sunny Anderson makes a crowd-pleasing Bacon, Egg and Cheese Slider Casserole. Katie Lee Biegel and Geoffrey Zakarian whip up some sweet and savory spreads: Cinnamon-Crunch, Greek-Style and Lemon Curd. The hosts collaborate on a creative Continental Brunch Board, and Alex Guarnaschelli shares her Loaded Home Fries. Finally, Jeff Mauro serves Sheet Pan Swirl Pancakes, and Sunny reveals some coffee hacks.

Celebrate fall by using autumn flavors in brunch foods! Marcela Valladolid makes a decadent Pumpkin French Toast Casserole that's perfect for feeding a crowd and then The Kitchen gang competes in a breakfast edition of Tool Takedown. Katie Lee assembles an amazing tray of Breakfast Nachos with a base of waffles, right before Food Network Star winner Tregaye Fraser drops by to share her savory Bacon Breakfast Cupcakes. Katie turns favorite fall desserts into three breakfast smoothies and Geoffrey Zakarian ends with a Fall Mimosa.

The Kitchen is serving up a scrumptious brunch that any dad will love! Katie Lee Biegel starts things off right with her Everything Bagel Breakfast Casserole. Jeff Mauro and Alex Guarnaschelli team up to sweeten Dad's day with Caramelized Grapefruit, Two Ways. Next, Jeff Mauro honors his own dad with Gus' Kitchen Sink Frittata Croissant Sandwich -- aka a "Croissata" -- and Alex whips up a Strawberry Pandowdy good enough to satisfy any father's sweet tooth. Geoffrey Zakarian mixes up a Hazelnut Shakerato coffee cocktail for a toast to Dad, and finally, Sunny Anderson decorates the perfect Father's Day "mug cake" to go with a spectacular Fried-Eggs-and-Bacon Cake made by all the hosts.

Ina Garten's favorite part of the Thanksgiving meal is the side dishes, and she's leaving no vegetable unturned for side dishes that will steal the spotlight at the big feast. There's everything from Mushroom and Leek Bread Pudding with Homemade Gravy and Cranberry Fruit Conserve to Haricots Verts with Dill and Hazelnuts. Then she shares tasty ideas for Sauteed Brussels Sprouts and Bacon, plus Celery Root and Apple Puree. Ina starts with Classic Mashed Potatoes and takes them in three new directions: Truffled Mashed Potatoes, Parmesan Mashed Potatoes and Garlic Mashed Potatoes. In the oven, a colorful Roasted Beet, Butternut Squash and Apple Salad bakes along with a make-ahead Root Vegetable Gratin. There are even some cool, side-inspired table setting ideas. Ina also asks friends to reveal their must-have Thanksgiving sides. For Nigella Lawson, its Red Cabbage with Pomegranate, and Chef Marcus Samuelsson has to have his Killer Collards. Ina's biggest fan, actress Jennifer Garner, makes her grandmother Exie Mae Garner's Sweet Potato Casserole in an episode of her "Pretend Cooking Show" shot especially for Ina.

Joanna cooks up sweet and savory brunch staples like kale and bacon hash brown casserole, French toast crunch, garlic cheese grits and a blended peach sunrise.

So all your buddies are coming over to watch the big game. You want to serve up some incredible snacks - not rabbit food! George has some crowd pleasing treats that you can serve up without sabotaging your low carb lifestyle!" Uncle Al's Sausage and Peppers Casserole; Bacon-Wrapped Buffalo Shrimp Cocktail; Cajun Trail Mix; Frozen Margaritas.

We're cooking up some of our favorite Thanksgiving recipes from the kitchens of our Food Network family, as Giada De Laurentiis, Ree Drummond, Guy Fieri, Bobby Flay, Nancy Fuller and Damaris Phillips share their best recipes, tips, and secrets. Thanksgiving is covered top to bottom, from traditional turkey and gravy, to bacon bourbon Brussels sprouts and smashed potato casserole, to pumpkin and apple pies.

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.