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Grizzly Game

Episode | From: Down Home with the Neelys

The Neelys are gearing up for a slam dunk dinner, and what better place to fuel up hungry athletes than at the FedEx Forum, home of the Memphis Grizzlies? First, they're grilling up a boatload of protein, with their mouthwatering Mushroom and Swiss BBQ Burger. Then, it's a carb-loaded side that'll keep the Grizzlies going strong well into the fourth quarter, Italian Pasta Salad. Finally, a dessert as sweet as victory, crispy chocolate Grizz Treats! After the Neelys dish out this formidable feast, there is no way the opposing team will be able to handle the "Grizzly Game!"

Skillets, Bakes and Casseroles

Episode | From: The Kitchen

The Kitchen hosts are sharing their favorite regional casseroles, bakes and skillets. Alex Guarnaschelli kicks things off with her New York-inspired Cheesy Spinach Manicotti with Lemon. Then Katie Lee Biegel shares one of her Southern childhood favorites, Chili Cornbread Skillet. Jeff Mauro cooks up a Midwestern-style Chicken, Mushroom and Wild Rice Casserole, and Sunny Anderson transforms a New Jersey deli sub with her Easy Meatball Sub Casserole with Roasted Broccoli. Geoffrey Zakarian makes a decadent dessert of Coconut Allspice Corn Pudding, and the hosts share their favorite fresh sides to pair with their recipes.

The Kitchen's Take on Trends

Episode | From: The Kitchen

The Kitchen co-hosts put their spins on the hottest trends in the food world. Katie Lee Biegel busts out the air fryer to make her Summer Fish Fry. Sunny Anderson weighs in on some of social media's hottest trends and makes her Twisted Bacon in "Tik Tok It or Knock It!" Alex Guarnaschelli jumps on the plant-based meals trend with her Cheesy, Stuffed Portobello Mushroom Burgers. Jeff Mauro and the gang play a game on how to "Compost Like A Champ!" Geoffrey Zakarian finishes with dessert and makes a Chocolate Oat Milk Budino with Balsamic Strawberries.

Fall for Your Pantry

Episode | From: The Kitchen

The Kitchen hosts fall in love with the pantry thanks to seasonal dishes using pantry staples. Katie Lee starts things off with her Chicken Bolognese using a secret ingredient that stumps all the hosts: evaporated milk! Alex Guarnaschelli dazzles with her Popovers with Sesame Butter and Spiced Pear Jam, and then Jeff Mauro and Geoffrey Zakarian make side-by-side salads: German-Style Sweet Potato Salad and Lentil Salad with Mushrooms and Pink Lady Apples. Finally, Sunny Anderson makes her 1-2-3 Ingredient Spicy Bean Dip, and the hosts share tours of their own pantries.

Turkey Day To-Do List

Episode | From: The Kitchen

The Kitchen hosts get ready for the big turkey day with a to-do list! Geoffrey Zakarian makes his picture perfect Whole Roasted Turkey with Sumac, Lemon and Thyme, plus gravy! Then, Sunny Anderson takes cranberry sauce to the next level with her Charred Orange Cranberry Relish. Jeff Mauro checks off a sensational side dish with his Spinach and Artichoke Stuffed Sweet Potatoes, and Katie Lee shares her Cornbread Dressing with Sausage and Mushrooms. Katie's got dessert covered with a Pumpkin Spice Latte Pie, and the hosts have decor ideas, wine tips and an unforgettable game that the family will love!

The Kitchen's Tool-torials

Episode | From: The Kitchen

The Kitchen hosts show how to use your kitchen tools to make cooking easier! Katie Lee Biegel uses the rice cooker and hand mixer to make Sesame Ginger Chicken and Rice Bowls, and Sunny Anderson gets out the mandoline to create her Simple Pizza Frico Crisp. Geoffrey Zakarian turns on the microwave for Mushroom Toast with Herbed Goat Cheese, and Alex Guarnaschelli puts the slow cooker to good use with her Slow Cooker Brownies. Plus, Ayesha Nurdjaja stops by to give the scoop on the new season of "Bobby's Triple Threat" and uses a wire cooling rack to make Tunisian Egg Salad.

Christmas

Episode | From: The Pioneer Woman

Christmas is coming and it's a big day on the ranch. It's all about festive food, fun and family traditions. Ree's celebrating the holidays by cooking up divine Cinnamon Rolls for Christmas gifts, and her little elves, the kids, are on delivery duties. Then the Drummonds are hitting town for the annual Christmas parade of lights before heading back to the ranch for a fabulous feast of Prime Rib with a rosemary salt crust, elegant Duchess Potatoes, nine-hour Burgundy Mushrooms and scrumptious Whiskey Cream Sauce. Ree's sharing all her secrets for a delicious Christmas, frontier style. You're all invited to celebrate!

Racetrack Tailgate

Episode | From: Semi-Homemade Cooking

Sandra heads to the race track, to grill a perfect meal, fast! First up, she’s taking it to the grill, for mouth-watering Black Pepper-Crusted Mini- Burgers with Mustard Sauce that’s served as an appetizer. Then she's turning this tailgate into a fancy spread with her Carpetbagger Steaks, made with savory red wine, mushrooms and blue cheese. On the side, a great finger food for the grill, Bacon-Wrapped Cheese Corn. For dessert, it’s a Racin' Raspberry Shortcake that looks decadent, but is simple enough to make outside. Then, it’s cocktail time!

Day of the Dead

Episode | From: Mexican Made Easy

One of Mexico's most hauntingly beautiful and famous holidays is la Dia de los Muertos, or the Day of the Dead. Occurring at the beginning of November, Mexicans everywhere honor their deceased loved ones by preparing some of their favorite dishes. Here Marcela will host a party and serve up some rich and comforting dishes that remind her of relatives who are no longer with her. Like salmon baked in corn husks with mushroom rice, pork-stuffed chiles in a white walnut sauce, Baja shrimp sauteed in white wine, and a traditional pecan pie made with spiced Mexican chocolate.

Classic Steak with a Twist

Episode | From: Kelsey's Essentials

Knowing how to cook different cuts of beef is an essential technique for any home cook. Today, Kelsey is taking three cuts of steak and cooking them three different ways. First, Kelsey pan sears a Filet and tops it with a Porcini Mushroom Marsala Sauce made from the filet's pan drippings. Then she marinates a Flank Steak in a tangy blend of garlic mustard and brown sugar and broils it for a fresh Salad mixed With champagne grapes, bitter greens and blue cheese. Finally, she grills Skirt Steak and slathers it in a Pomegranate Glaze for fun and feisty Fajitas!