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Tonight Emeril tries out some new varieties of wings and oh baby, is it going to be good. Recipes include: Emeril's Wing Sauce, Alain's Sweet and Spicy Asian Wings with Asian Coleslaw, Broiled BBQ Wings with Potato Salad and Southwestern Style Wings and Jalapeno Poppers.

Donna teaches her class the sensuous side of the spice trail with recipes for String Hoppers and Pittu and Ravadosas - the equivalent to past, biscuits and pancakes. All of this is matched with a special punch made at the bar.

Asian Week continues in celebration of Chinese New Year. We�ll explore the unique food of Hawaii, a melting pot of Asian and Polynesian influences. Recipes: Chinese Roasted Duck Salad; Ginger-Crusted Onaga; Hawaiian Vintage Chocolate Crunch Bars Guest: Alan Wong

Jack asks Frederic to teach her how to make succulent, juicy pan roasted pork chops with a quick apple chutney on the side. 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: Vegetable peeler Chef’s knife Microwave-safe bowl Microwave Measuring spoons Large oven-proof skillet Tongs Cutting board Aluminum foil Pepper mill Flat spatula Dry measuring cups Instant-read thermometer Tips: Cooking thin vs. thick pork chops: Pan-frying, grilling, or broiling are best cooking methods for pork chops. Look for chops cut 1 1/4 to 1 1/2 inches thick. Thinner chops are more prone to drying out. Thin chops need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor. Searing, tenting, and resting meat: Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices. Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest. Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices. Cooking with apples: Macintosh, Fuji, Granny Smith, Rome Beauty, Empire, and Golden Delicious varieties are all good for cooking. A high sugar content and a high acid content are both desired, as well as an apple that holds it shape when cooked. Recipe Rescues: Dry Pork Chops – Briefly simmer in a little broth or cooking liquid to re-moisten the interior. Remember that carry-over cooking will raise the internal temperature of the chops several degrees, so next time remove from heat sooner. Mushy Apples – Cooking them (like in the chutney) is the best way to use mushy apples. When selecting apples for cooking, choose ones that feel rock hard and do not have any brown spots or blemished areas. Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter. Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, finish cooking them in the oven in a new oven-safe pan or platter. Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout.

Tonight Emeril's son EJ joins him in the kitchen to share some of their family favorites. Recipes include: EJ'S Simple Oven BBQ Ribs, EJ'S Favorite Fish Pouches, Meril's Kicked Up Mac and Cheese, Jillie's Pesto and Cheese Dip, and Jessie's Black and White Brownies.

Who says you can't party when you are eating healthy? Ellie's cooking up everyone's favorite bar food and nibbles reinvented her way. Recipes include Five Layer Mexican Dip, Crowd Pleasing Dip and Pop Shrimp, Stuffed Potato Skins and Dazzling Frozen Mango Margaritas.

Cooking with your kids is a great teaching tool, as well as a new way to bond with them. These recipes are perfect for little hands with big appetites. Ham and Cheese Pinwheels; Emeril’s First Alphabet Soup; Peanut Butter Granola Bars

Everyone loves a juicy burger, and Aida perfects three different types to satisfy all cravings. First up, she prepares a mouthwatering Big Bacon Cheeseburger topped with a spicy chile mayo. Then, she creates a flavorful Cajun Veggie Burger and can’t miss Cheesy Sliders with an overflowing toppings bar. For her "No Recipe Recipe," she also puts a healthy twist on everyone’s favorite side: French fries.