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Tagliatelle and Meatballs

Video | 25:34

The first key to this recipe is making sure all of your ingredients are at room temperature; it ensures that your food will cook evenly and more quickly. Also, mixing the meat by hand is the most effective.

Vegan Banana Pecan Shortbread

Video | 21:51

It took a few tries to get perfect crispy, crunchy, flavorful vegan shortbread, but this recipe finally nailed it. A combination of olive oil and vegan butter mixed with mashed banana creates just the right texture and flavor.

Grilled Pineapple Short Ribs

Video | 28:20

The Korean-cut short rib this recipe calls for has a lot of surface area, maximizing the amount of flavor you can get from the surrounding ingredients. Expect sweet, tangy and savory jerk-like notes from the meat.

Akasha in Los Angeles

Video | 02:40

Akasha in Los Angeles serves 160 pies for Thanksgiving, but the Chocolate Banana Bourbon is the favorite among diners. Owner Akasha Richmond talks about the time she spent perfecting the recipe and shows how the pie is made.

Spinach Tofu Croquettes

Video | 23:56

In this family-friendly vegetarian recipe, croquettes are packed with vegetables and nutritious proteins, plus tons and tons of flavor. The silken tofu gives them a soft fluffy texture on the inside with a golden crust on the outside.

Sugar Cookie Placecards

Video | 16:00

Inspired by a challenge from Holiday Baking Championship, Dan Langan demonstrates a super cute way to dress up your holiday table. Start with your favorite cookie recipe and store bought royal icing and Dan will show you the rest!

Instant Pot Magic Apple Cake

Video | 00:58

You don't need fancy inserts or special pans to make a sweet and satisfying baked dessert in an Instant Pot. This easy recipe lets you cook up a warm, spiced apple treat right in the bowl of the machine.

Cheesesteak Skillet Pizza

Video | 05:57

Katie Lee shares her Cheesesteak Skillet Pizza recipe with her co-host pals. She pairs onions and green peppers with store-bought dough and thinly sliced steak to make this decadent, sauceless pizza cooked in a cast iron skillet.

Chad Sarno

PROFILES

Chad brought over a decade of plant-based culinary experience from restaurants, film sets and healing centers across the globe when he joined Whole Foods Market in 2009 to help launch the company's healthy eating program, Health Starts Here. As the company's healthy eating R&D chef, Chad was responsible for recipe development, culinary education and proving that healthy eating really is delicious.Through the intersection of whole foods and culinary education, Chad continues to share his passion for helping others achieve their health goals, starting in the kitchen. Most recently, he co-authored the plant-based cookbook, "Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution," a New York Times bestseller. Chad's Book:Crazy Sexy Kitchen (2012)

Fish and Chips

Episode | From: Throwdown with Bobby Flay

Mat Arnfield has been flipping fish and chopping potatoes since he was a kid in his father's chip shop in Northern England. Today he fries up his critically acclaimed Fish and Chips at A Salt and Battery in New York City, and customers are utterly hooked on his special recipe. Mat thinks Food Network has asked him to show off his culinary skills for a hungry crowd at Chelsea Brewing Company. But just as the beers are poured and the fish get frying, Bobby Flay appears and challenges Mat to a surprise Fish and Chips Throwdown! Can Bobby's recipe compete against Mat's time-honored tradition? It's sink or swim, as Yanks and Brits alike judge this ultimate battle for the batter, and a challenge for the chip.