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Back to Cooking School

Episode | From: The Kitchen

Back-to-school season isn't just for kids! The Kitchen hosts are teaching new recipes and techniques, starting with Jeff Mauro's lesson on classic Chicken Marsala. Alex Guarnaschelli leads Salad School and shows off her viral 3-2-1-1 Vinaigrette. Katie Lee Biegel shares easy ways to showcase kids' school projects and makes Zoo Mix for an after-school snack. Geoffrey Zakarian wows with his Ricotta Gnudi with Browned Butter. The one and only Bobby Flay stops by to chat and gets challenged to a spelling bee, and Sunny Anderson rings in recess with her 1-2-3 Milkshake.

Cooking for a Crowd

Episode | From: Sara's Secrets

Sara cooks up a crowd-pleasing menu with the New York Giants in no time flat. Skirt Steak Fajitas w/ Lime and Black Pepper; Roasted Tomatillo Salsa; Rice, Bean, and Corn Salad; Grilled Bell Peppers w/ Criolla Sauce.

Cooking in a Shoebox

Episode | From: Sara's Secrets

Sara will share tips and secrets proving you don't need a lot of space to cook well. Turkey Scallopini w/ Capers and Lemon w/ Spinach; Rigatoni w/ Eggplant, Tomato, and Ricotta; Honey and Soy Glazed Salmon.

Cooking, Feeding and Eating

Episode | From: The Pioneer Woman

Ree Drummond's knocking out hearty Breakfast Biscuits that her husband and son are coming to collect on their way to feed the cattle. While they're out, Ree's whipping up three make-ahead meals: Cajun Brisket, delicious Cheesy Sausage Rigatoni, and a Sleepin' in Omelet.

Cooking With the Kids

Episode | From: Mexican Made Easy

Marcela's favorite sous chef is her son, Fausto, and in this show she demonstrates some of her favorite kid-friendly recipes. She starts with a Morning Mexican Frittata made with eggs and plenty of cheese. Then Sweet & Easy Pineapple Empanadas, which are as fun to make as they are to eat. Crispy Turkey Mini Tacos are kid-sized and full of healthy ingredients. And Marcela's delicious sauté of zucchini and corn served in scooped-out zucchini "ships" are a fun way for kids to get their veggies.

Camp Cooking Gone Wild

Episode | From: Guy's All-American Road Trip

On this leg of their epic journey, Guy Fieri and his family are eating crab and cod right out of the water, greens straight from the farm and chicken fresh out of the fryer. Plus, they enjoy a ceviche celebration, a Chinese feast and a rainy-day chili that gets all the cooks into the kitchen.

Cooking School Made Easy

Episode | From: Giada at Home

Giada makes three of her favorite recipes that she learned as a student at Cordon Bleu in Paris. While at Cordon Bleu, Giada and her fellow students had to do everything by hand ... no mixing tools or short-cuts. In this episode, Giada simplifies the recipes for the home chef, whipping up three French inspired desserts: Chocolate and Cheese Danish, Lemon Pavlovas with Berries and Honey-Almond Madeleines.

Cooking for Eva Longoria

Episode | From: Food Network Star

The five remaining finalists are excited when Giada reveals they will cook their all-time favorite signature dish and present it to the camera, but surprise - there's a twist! It's not that easy. They have to add their least favorite ingredient, which was delivered by the family members of each finalist. After recovering from the emotional reunion of seeing their families, finalists are each assigned "an emotion" and must cook a dish and tell a story inspired by that emotion for special guests Eva Longoria and Todd English at their restaurant, Beso.

Cooking With Parental Supervision

Episode | From: Family Restaurant Rivals

Israeli, Indian and Southern restaurant-owning families compete for a once-in-a-lifetime chance to win $10,000. In the first round, Valerie Bertinelli challenges them to make a seafood feast under an intense time crunch. In the second round, the two families that remain try to impress judges Clinton Kelly, Aarti Sequeira and Jet Tila with their signature meat and potatoes meal, but host Valerie Bertinelli adds one final twist.

Pressure (Pressure Cooking Broth)

Episode | From: Good Eats

The scientific theory behind capturing meaty goodness in liquid form and why the pressure cooker makes great broth. (Don't worry, they don't explode any more.)