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Aida takes the guessing out of baking with her stellar cookie creations. Chocolate-Dipped Orange Coconut Cookies, Pecan Pie Bars, and Vanilla Cherry Chocolate Cookies all make for a great selection of sweet treats. She leaves just enough room for some outrageous "No Recipe Recipe" Cookie Ice Cream Sundae Sandwiches.

If you're intimidated by the prospect of grilling, don't miss this show on the basics of grilling. Recipes: Grilled Chicken Breast; Chicken Caesar Salad; BBQ Chicken Breast; Whole Trout Wrapped in Pancetta; Garlic Eggplant Dip; Tuna Steak; Salmon Filet

it's varitions on a theme, pizza theme that is. Pizza with Pizza with recipes like, Basic Pizza dough with Parmesan and Oregano varitation, Garlic knots, Pulled Pork BBQ Pizza, Roasted Garlic White Pizza, and Sicilian double Stuffed Pizza

Dave entertains with style for his Holiday Open House. With a sandwich bar with all the fixings and a gorgeous roast ham as the centerpiece. Plus Dave whips up his master recipe for basic cookie dough.

Joanna whips up her Granddad's Syrian doughnut recipe and cookies that Crew loves so much she named them after him. Then, she completes her after-school snack lineup with chewy granola bars and warm banana bread.

Jack asks Frederic for some finger food assistance with some pointers for perfect party dips. 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: Blender Chef’s knife Cutting board Dry measuring cups Rubber spatula Measuring spoons Large pot Large bowl Vegetable peeler Spider or slotted spoon Pairing knife Sieve or colander Coffee filter Zester or rasp Pepper mill Tips: Blanching and Shocking: Blanch vegetables for only 10 – 20 seconds in heavily salted water. For a crudite, the vegetables should still be crisp, not soft and mushy. Shocking in ice water helps stop the cooking process and helps set the bright color of vegetables. Salting the water also helps set the color, and it draws out flavor. If you only have 1 pot to use for blanching, then blanch the mildest vegetables first, and proceed to the strongest flavored ones. Fresh basil: It is imperative to use fresh basil (as opposed to dried) to make the Basil Aioli, as it adds flavor, color, and texture. Basil is highly perishable; look for unblemished leaves with no dark spots. Do not wash or cut basil until immediately before using. Store basil in your refrigerator, wrapped in damp but well-wrung paper towels covered with plastic wrap or in a plastic bag. Draining yogurt: Place plain or low-fat yogurt in a coffee filter set in a sieve set over a bowl, and let sit for 1 – 2 hours until thickened. This restores some creaminess and lends more body to watery yogurt without adding fat. Recipe Rescues: The dip is too thin – Add more mayonnaise to the Basil Aioli. Add more drained yogurt plus a few more red peppers and sun-dried tomatoes to the Roasted Red Pepper and Sun-dried Tomato Dip. Blend again. The dip is too thick – Add 1 tablespoon water and blend again. Add more water if necessary. Vegetables are over-blanched – Try to prevent overcooking by immediately plunging blanched vegetables into an ice water bath to stop the cooking. It is better to undercook vegetables for a crudite, and then blanch them again briefly. If your vegetables are wilted or dried out – Follow instructions for properly storing different types of vegetables. Do not wash vegetable

Round up your doggies for a pony ride! Michael throws a children's birthday party with a western theme that any kid will love. With recipes for Mac and cheese "Lasagna style, BBQ Chicken "toes" on skewers & Cupcake club sandwich

Bob and his father, "Gaucho" Jack Blumer whip up a traditional Argentinian BBQ, using a secret family recipe for the sauce. Eggplant Caviar, Chimichurri Sauce, and Dolce de Leche round out the menu. Picture perfect ranch setting for a perfect meal!

A simple yet versatile sauce can make all the difference when you have to switch gears in the kitchen. Using industrious ingredients and adaptable recipes, Dave shows how keeping it simple can create multiple menus on a moderate income. Recipes Include: Pomodoro (Basic Tomato) Sauce, Bolognese over Gemelli Pasta, Chicken Simmered in BBQ Sauce, Haddock in Puttanesca Sauce with Seared Fingerling Potatoes.

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.