Jeff Mauro uses celery root puree as a low-carb alternative to potatoes to top his shepherd's pie with ground turkey.
Geoffrey Zakarian creates a delicious, restaurant-quality risotto that is easy on the dinner budget.
Alex Guarnaschelli creates some larger-than-life scones bursting with flavor with pecans, dried cherries, golden raisins and semi-sweet chocolate chips, then tops them with strawberry jam.
Alex Guarnaschelli reveals her tips for perfectly seasoned, cheese-stuffed burgers with all the flavor -- and cheese pull -- of French onion soup.
Sunny Anderson loads up some crinkle fries with easy-to-make chili, crunchy scallions, jalapenos and cheese sauce.
Geoffrey Zakarian brings on the chocolate with this nutty, fruity dessert inspired by his daughters' sweet creation.
Using store-bought salsa and a surprising ingredient, Sunny Anderson adds richness and flavor to her slow-cooked pork.
Alex Guarnaschelli's cheesy baked pasta with fresh spinach and a hint of lemon is a great make-ahead dish.
Alex Guarnaschelli shares her secrets for a classic, no-fail chicken dinner with roasted carrots and pearl onions.
Sunny Anderson leads The Kitchen crew in giving their final verdict on some viewer's food faux pas.