Season one.

Gingerbread Carrot Cake with Salted Maple Cream Cheese Icing

Holiday Baking

Check out a holiday twist on a classic dessert: Gingerbread Carrot Cake with Salted Maple Cream Cheese Icing.

Spicy Fried Shrimp Tacos & Avocado Salsa

Not Your Average Holiday Sides

Watch recipe for Brussels Sprouts with Cranberry Mostarda & Roasted Carrots with Cumin, Honey & Chiles.

Pan-Seared Pork Tenderloin with Apple Chutney & Saffron Jasmine Rice

Kitchen Fundamentals: Apples

Learn to make a delicious apple chutney that goes great with pork tenderloin and saffron jasmine rice.

Spicy Fried Shrimp Tacos & Avocado Salsa

Taco Tuesday

Bring big flavor to the taco night table with Spicy Fried Shrimp Tacos & Avocado Salsa.

Grilled Scallops and Nectarines

At Season’s Peak: Stone Fruit

Expert tips and techniques from Chef Jeff as he makes delicious Grilled Scallops & Nectarines.

Korean-Style Bulgogi

Kitchen Fundamentals: Pickles & Preserves

Learn a simple quick pickled vegetable recipe that goes perfectly with Korean-Style Bulgogi. A must-try!

Spicy-Sweet Caprese Biscuits, and sweet Biscuits with Mascarpone, Berries & Ice Cream

Baking Workshop: Biscuits

Aprons chef Jim teaches a quick and easy new take on biscuits, plus two delicious ways to top them.

Sweet Corn Cake Eggs Benedict with Hollandaise Sauce

Home-Cooked Brunch

Start the weekend right with Sweet Corn Cake Eggs Benedict with Hollandaise Sauce. Get cooking!

Pan-Seared Swordfish Steaks with Cherrywood Smoked Bacon Puttanesca Sauce

Kitchen Fundamentals: Seafood

Big flavors lead to big compliments! Aprons chef Jeff teaches Pan-Seared Swordfish Puttanesca.

Chicken Scaloppini with Capers, Olives and Garlic Butter Sauce

Kitchen Fundamentals: Chicken

Bring big flavor to boneless, skinless chicken breasts. Learn the recipe & techniques for Chicken Scaloppini.

Chorizo Pigs in a Blanket with Sofrito-Truffle Mayo and Candied Chili-Garlic Peanuts

Raising the Bar Food

Let’s cook some appetizers that wow! Learn recipes and techniques for two impressive and simple bar snacks.

Penne with Italian-Grain Sausage and Rapini

Plant-Based Cooking

Aprons chef Emily takes you through a flavor-packed vegetarian Penne with Italian Grain Sausage & Rapini.