The Kitchen Season 3

Texas chili con carne; basic cooking rules; ramen two new ways; fixes for common recipe mishaps; sweet and savory microwave treats; a new spin on and old college drink.

Apple butter-braised pork chops; red wine braised short ribs; baked BLT mac and cheese and stovetop mac and cheese with mushrooms and thyme; Laura Vitale whips up Italian cannoli.

A celebration of Oktoberfest; bratwurst sandwich with a side of red cabbage kraut; testing kitchen gadgets from Germany; dressing up pretzels with delicious dips; Black Forest cake; a German radlermass.

A celebration of the best ingredients of the fall; homemade pumpkin spiced lattes with Maile Carpenter; prosciutto-wrapped halibut; Mo Rocca helps make short rib and spinach-stuffed raviolis.

Frozen ravioli is used to created chipotle lasagna; tips for adding zest to weeknight meals; guest Ching-He Huang stir fries up a quicker-than-take out kung pao chicken.

A freezer fix with a back to school groove; new spins on peanut butter and jelly; Joey Fatone from "Rewrapped" stops by; mastering chilaquiles; toasted marshmallow milkshake.

It's all about barbecue and grilling today on The Kitchen, starting off with incredible dino ribs and great cuts of pork for the grill.

The ultimate open-faced BLT with tomato roasted bacon and avocado; fried green tomato parmesan sandwich; farmer Lee Jones shares tomato tips and helps Sunny make a chilled red summer soup with heirloom tomatoes, watermelon and strawberries.

Fun new ways to cook with children; one stop snacks; food crafts that are fun to make and to eat; treats sweetened with healthy ingredients; the hosts' culinary word knowledge is put to the test.

It's snack time and Katie Lee cooks up a cool and crispy snack with Food Network's most searched summer ingredient. Next we map out your summer road trip with car-ready snacks.

One pan plan for pork loin; puff pastry is taken to sweet and savory heights; three simple and packable party recipes; design guru Sabrina Soto offers party tips; classic margarita.

Jerk Chicken; global gadgets gathered from culinary travels; lobster rolls; spa treatments made with ingredients from the kitchen; Korean BBQ party; strawberry-ginger daiquiri.

This episode is all about the freshest fruits and vegetables of the summer season. Jeff prepares a Grecian grilled chicken salad.