Scallop, basil and prosciutto kebabs; Texas barbecue brisket; watermelon lemonade; the BBQ Pit Boys.

Steak, mushroom and tomato salad; scallop and grapefruit salad; shopping for clean greens at a farmers market.

Coconut lemon chicken soup; using the wok; Greek shrimp, farro and greens.

Traditional basil pesto, string bean and potato pasta; growing a windowsill herb garden; cooking with herb; brown and wild rice with broccoli pesto.

Fried chicken; winter chicken chili.

Tea-rubbed duck salad with Roquefort and pear dressing; Napa Valley winery; salmon and corn salsa with pea pesto crostini.

Waffles Benedict; spaghetti with bacon, eggs and toasted bread crumbs; smoked bacon.

Roast duck with a side of duck fat popovers; deviled bones; viewer questions about mashed potatoes.

Mussels and bok choy with a side of tea pilaf; oyster and bacon pad thai; harvesting oysters.

Spicy greens ravioli; rock shrimp fettuccine; viewer questions about pizza dough and ricotta cheese.

Mini meatloaves baked in a muffin tin; macaroni and cheese made with leftovers; creamsicle drink for dessert; a Benedictine nun with a knowledge of raw cheese.

Mushrooms; vegetable storage; mu shu vegetables.

Seasoning a wok; Chinese Burmese chicken; homemade baby egg rolls with soy dipping sauce

Pork with Spanish olives and fideo; a specialty maker of chorizo.

Sauteed lemon chicken with capers; buttermilk fried pork chops; Wholesome Wave.

A traditional sinaya -- Middle Eastern shepherd's pie; falafel salad.

Kielbasa sandwiches with kimchi and cheddar; chorizo chicken wings; egg cream.

Grilled shrimp and lettuce wraps; roasted branzino.

Duck Creole; a traditional boil with crawfish, rice and spice.