Kelsey's Essentials

Really simple pizza dough; chopped chicken caesar salad; decadent beet, bacon and herbed goat cheese flatbread; a calzone stuffed with three gooey cheeses; garlic knots.

A luscious pork roast made with a spicy Mexican-inspired corn; a decadent chocolate/peanut butter dessert.

Essential techniques make on-the-go grilling flawless; New York City master chef Floyd Cardoz.

Kelsey shares her essential tips and recipes for creating take out recipes at home.

Sesame ginger salmon en papillote; a tangy and creamy lemon basil orzotto; a sumptuous honey glazed apple and pear tart.

Pickled shrimp with lemon and chive aioli; classic deviled eggs topped with homemade candied bacon; antipasto wrapped up in crisp cups of lettuce; vanilla bean lemonade.

Kelsey turns turkey breast into a tender roast dip with melted gruyere; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.

Kelsey remembers her trip to San Francisco; paella with a twist; fideos with shrimp and chorizo; buttery pilaf; crab tapas.

Global street food; cemitas; sandwich makers bring the flavors of Bombay to the masses; Italian porchetta sandwich; curried chickpea doubles.

Kelsey discovers a new trend in Japanese cuisine; Yugi Haraguchi's unique approach to ramen; Americanized teriyaki balls; roasted shrimp, corn and bacon ramen; grilled hamachi collar with a ponzu dipping sauce.

Kelsey visits Nitehawk Cinema where they serve gourmet food; herb-spiced popcorn; duck and dogs on a blanket; s'mores granola bites; cherry-lime-vanilla glacier.

Japanese risotto; apple pie and meatball sub egg rolls; Thai and Hungarian deviled eggs.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

Perfect party foods for any big first occasion, including sopes with shredded beef, charred corn salad with tomatillo dressing and dos leches strawberry cake.

With a few tips and essential ingredients, Kelsey teaches you to make your own favorite snack at home, including a microwave chocolate cake with peanut butter cream, jerky and fried chickpeas with parmesan, lemon and almonds.

Kelsey discovers the secrets of reinventing cocktail favorites and turning them into innovative mocktails.

Late night cuisine; crispy truffled shoestring fries with a truffle aioli.

Salt and vinegar potato chip ice cream; Asian inspired shaved ice; curried butternut squash ice cream; dessert sushi topped with fresh fruit.

Kelsey reveals the latest trends in using salt not only as an ingredient, but as a cooking tool as well.

Kelsey checks out the first annual Hot Sauce Expo, then gets started on her own hot sauce menu with a Fresno pepper hot sauce, a spicy kale Caesar salad and a spicy roasted chicken with a hot sauce compound butter.

Using pork for four different meals.

Kelsey makes Colorado enchiladas.

Lasagna with pesto bechamel; antipasti bruschetta.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Chicken wings with honey hoisin glaze; sweet honey corn with crumbled honeycomb; papaya slaw with honey vinaigrette.

Grilled shrimp tacos with mango salsa; breakfast taco with sausage and egg; chili-braised lamb tacos.

Surprising desserts; custom cupcake bar; ice cream cake; dry ice root beer float; carrot cookies with orange buttercream frosting.

Cooking with NFL player Nick Mangold; bison chili; roasted beet and orange salad with goat cheese dressing; green smoothie.

Hot dog in homemade cornbread bun; funnel cake; cotton candy lemonade.

Essential techniques make on-the-go grilling flawless; New York City master chef Floyd Cardoz.

Kelsey pickles radishes and pork chops; pickled sugar snap pea butter lettuce salad; pickled brined pork chops.

Kelsey Nixon and Megan Palmer, dine at one of Kelsey's favorite restaurants in an attempt to duplicate some of the restaurant's tastiest techniques and recipes at home.

Homemade candy bars; pomegranate and lime lollipops; frozen pie blended with vanilla ice cream to create a pie shake.

Kelsey flips fast food on its head and makes delicious and portable food in no time.

Kelsey shares some essential cooking tips she discovered while in France.

Kelsey shares her essential tips for cooking and buying cheese.

Kelsey shares her essential tips and recipes for creating take out recipes at home.

Kelsey shares her essential tips and recipes for the best burgers.

Sunday pot roast; arancini cakes; banana chocolate chip cookies; grape juice-ginger ale sparkler.

Roasted whole black sea bass with herbed Israeli cous cous; crispy skin arctic char with butter braised cabbage; oyster chowder.

Kelsey's tips for chocolate.

Chicken fried steak with spiced milk gravy; sausage, shrimp and peppers over cheesy grits; braised greens.

Potato latkes topped with smoked turkey leg and sweet kumquat chutney; crispy prosciutto cups; gingerbread cake truffles mixed with lemon ginger icing and topped with melted white chocolate and toasted pistachios.

Pickled shrimp with lemon and chive aioli; classic deviled eggs topped with homemade candied bacon; antipasto wrapped up in crisp cups of lettuce; vanilla bean lemonade.

Tangy and sweet cumin scented ribs; bacon and maple syrup baked beans; corn salad filled with charred kernels and topped with savory basil vinaigrette; fresh berry pie pops.

Cold and creamy gazpacho; grilled garlic shrimp; steamy clams; empanada's with a classic American ingredient.

Really simple pizza dough; chopped chicken caesar salad; decadent beet, bacon and herbed goat cheese flatbread; a calzone stuffed with three gooey cheeses; garlic knots.

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

Ratatouille, filled with onions, eggplant and tomato jam; Italian bread salad, panzanella; pan-seared Pacific cod.

Every herb lemon pesto; fresh salad with creamy and milky burrata; the perfect, crispy, herby and cheesy chicken roulade; potato salad coated in homemade bacon vinaigrette; raspberry limeade infused with lavender and mint.

Pan seared filet topped with a porcini mushroom marsala sauce; flank steak in a tangy blend of garlic mustard and brown sugar; skirt steak slatherd with pomegranate glaze.

Kelsey turns turkey breast into a tender roast dip with melted gruyere; golden shrimp for a Cajun po' boy; BLT with sweet basil mayo and crispy pancetta; pressed picnic sandwich with roasted red peppers and pepperoncini spread.

Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

A perfectly chopped cobb salad topped with roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

Sesame ginger salmon en papillote; a tangy and creamy lemon basil orzotto; a sumptuous honey glazed apple and pear tart.

A flavorful frittata made with red bliss potatoes, basil, tomatoes and cheese; poached eggs with bacon in a savory, frisee salad; a luscious lemon curdtart topped with fresh berries.

The best mac and cheese ever, made with a bacon and creamy béchamel sauce; a pan seared pork tenderloin drizzled with a rosemary balsamic and orange sauce.

A luscious pork roast made with a spicy Mexican-inspired corn; a decadent chocolate/peanut butter dessert.

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

Banana caramel cream pie; fresh peach and cream pie.

The basics of roasting; tender chicken roasted in lemon; savory rice pilaf; sweet hazelnut roll.

Hand-cut cannelloni with luscious Italian sausage; spinach and ricotta in a simple red sauce; fettuccine with savory yellow squash and parmesan-lemon cream sauce.

Crusty buttery pull-apart rolls; sweet pecan cinnamon rolls drizzled with a gooey glaze; fresh lemon blueberry muffins; a flaky bacon, cheddar and chive biscuit.

Lasagna with pesto bechamel; antipasti bruschetta.

Caramelized onion and cheese bagel-swirl topped with a cream cheese and chive drizzle.

Kelsey visits Nitehawk Cinema where they serve gourmet food; herb-spiced popcorn; duck and dogs on a blanket; s'mores granola bites; cherry-lime-vanilla glacier.

Global street food; cemitas; sandwich makers bring the flavors of Bombay to the masses; Italian porchetta sandwich; curried chickpea doubles.

Kelsey checks out the first annual Hot Sauce Expo, then gets started on her own hot sauce menu with a Fresno pepper hot sauce, a spicy kale Caesar salad and a spicy roasted chicken with a hot sauce compound butter.

Kelsey shares some essential cooking tips she discovered while in France.

Kelsey pickles radishes and pork chops; pickled sugar snap pea butter lettuce salad; pickled brined pork chops.

Pork maple sausage from scratch; egg, cheese and sausage sandwich; blueberry and cream stuffed French toast with fresh strawberry jam.

Homemade candy bars; pomegranate and lime lollipops; frozen pie blended with vanilla ice cream to create a pie shake.

Grilled shrimp tacos with mango salsa; breakfast taco with sausage and egg; chili-braised lamb tacos.

Cumin scallops seared to perfection for tacos with tomatillo guacamole; crispy-bottom skillet corn cakes with bacon; skillet blueberry cobbler.

Kelsey discovers the secrets of reinventing cocktail favorites and turning them into innovative mocktails.

Every herb lemon pesto; fresh salad with creamy and milky burrata; the perfect, crispy, herby and cheesy chicken roulade; potato salad coated in homemade bacon vinaigrette; raspberry limeade infused with lavender and mint.

Tangy and sweet cumin scented ribs; bacon and maple syrup baked beans; corn salad filled with charred kernels and topped with savory basil vinaigrette; fresh berry pie pops.

Cold and creamy gazpacho; grilled garlic shrimp; steamy clams; empanada's with a classic American ingredient.

The best mac and cheese ever, made with a bacon and creamy béchamel sauce; a pan seared pork tenderloin drizzled with a rosemary balsamic and orange sauce.

Chicken fried steak with spiced milk gravy; sausage, shrimp and peppers over cheesy grits; braised greens.

Banana caramel cream pie; fresh peach and cream pie.

A flavorful frittata made with red bliss potatoes, basil, tomatoes and cheese; poached eggs with bacon in a savory, frisée salad; a luscious lemon curd tart topped with fresh berries.

Potato latkes topped with smoked turkey leg and sweet kumquat chutney; crispy prosciutto cups; gingerbread cake truffles mixed with lemon ginger icing and topped with melted white chocolate and toasted pistachios.

The basics of roasting; tender chicken roasted in lemon; savory rice pilaf; sweet hazelnut roll.

Sunday pot roast; arancini cakes; banana chocolate chip cookies; grape juice-ginger ale sparkler.

Late night cuisine; crispy truffled shoestring fries with a truffle aioli.

A perfectly chopped Cobb salad topped with Roquefort dressing; a fragrant French onion soup; a shortcake filled with sweet, delicate strawberries.

Roasted whole black sea bass with herbed Israeli couscous; crispy skin Arctic char with butter-braised cabbage; oyster chowder.

A savory sausage, bacon and duck confit; chicken cacciatore flavored with onion, mushrooms, red peppers and garlic; steamy fish stew or bouillabaisse featuring clams, mussels and shrimp.

Kelsey discovers a new trend in Japanese cuisine; Yugi Haraguchi's unique approach to ramen; Americanized teriyaki balls; roasted shrimp, corn and bacon ramen; grilled hamachi collar with a ponzu dipping sauce.

Ratatouille, filled with onions, eggplant and tomato jam; Italian bread salad, panzanella; pan-seared Pacific cod.

Kelsey shares her essential tips and recipes for the best burgers.

Hot dog in homemade cornbread bun; funnel cake; cotton candy lemonade.

Kelsey remembers her trip to San Francisco; paella with a twist; fideos with shrimp and chorizo; buttery pilaf; crab tapas.

Surprising desserts; custom cupcake bar; ice cream cake; dry ice root beer float; carrot cookies with orange buttercream frosting.

Hand-cut cannelloni with luscious Italian sausage; spinach and ricotta in a simple red sauce; fettuccine with savory yellow squash and Parmesan-lemon cream sauce.

Kelsey flips fast food on its head and makes delicious and portable food in no time.

Japanese risotto; apple pie and meatball sub egg rolls; Thai and Hungarian deviled eggs.

Kelsey shares her essential tips for cooking and buying cheese.

Pan seared filet topped with a porcini mushroom Marsala sauce; flank steak in a tangy blend of garlic mustard and brown sugar; skirt steak slathered with pomegranate glaze.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

Using pork for four different meals.

Kelsey Nixon and Megan Palmer, dine at one of Kelsey's favorite restaurants in an attempt to duplicate some of the restaurant's tastiest techniques and recipes at home.

Cooking with NFL player Nick Mangold; bison chili; roasted beet and orange salad with goat cheese dressing; green smoothie.

Kelsey makes Colorado enchiladas.

Kelsey reveals the latest trends in using salt not only as an ingredient, but as a cooking tool as well.

Kelsey's tips for chocolate.

Chicken wings with honey hoisin glaze; sweet honey corn with crumbled honeycomb; papaya slaw with honey vinaigrette.

Salt and vinegar potato chip ice cream; Asian inspired shaved ice; curried butternut squash ice cream; dessert sushi topped with fresh fruit.