The Kitchen Season 29

The Kitchen lines up a week's worth of simple, crowd-pleasing weeknight meals, starting with Slow Cooker Chili and Baked Curry Tofu. There's also a shortcut Southwestern Pot Pie and Nunya Business Buffalo Chicken Garlic Bread Pizza.

"The Kitchen" hosts share the local food traditions they love; there's an old-world Chicago-style thin crust pizza, white bean, cherry tomato and sausage orecchiette, easy raspberry and strawberry danishes, and a Florida-inspired fried fish sandwich.

The hosts make satisfying recipes, like Banana Birthday Cake, without breaking the bank. There's Roast Chicken with Taqueria-Style Green Sauce, and the leftovers turn into Easy Chicken Tortilla Soup. Ebonée Noel from OWN's The Kings of Napa stops by.

The Kitchen gives beloved family recipes a feel-good makeover, starting with Spicy Pork Loin and Lettuce Wraps. There's also a nonalcoholic Dry-Tai, Chocolate Cheesecake with Strawberry Topping and Post-Workout Lemon Poppy Seed Bars.

The Kitchen throws a bottomless brunch that starts with Bacon, Egg and Cheese Slider Casserole. The hosts collaborate on a Continental Brunch Board, and the menu also includes Loaded Home Fries and Sheet Pan Swirl Pancakes.

The Kitchen gets cosy with festive roasts and toasts, starting with Sunny's Winning Pesto and Ricotta Crostini and Geoffrey's Tostones with Tuna Tartare and Adobo Chili. The hosts also make Easier Porchetta and a Champagne Cocktail.

The Kitchen hosts share their inspired dishes for a festive holiday feast, from Super Cheesy Hometown Lasagna to Fried Shrimp with AtomiCocktail Sauce. Molly and John McCook of Food Network's first-ever movie, Candy Coated Christmas, stop by, too.

The Kitchen throws it back to iconic party bites that deserve a comeback -- with new twists! There's a fabulous fon-duo of Taleggio Fondue and Quick Horchata Fondue as well as Mini Beef Wellington Bites and Retro Rum Ginger Pomegranate Punch.

The Kitchen hosts explore Turkey Day basics with essential recipes and tips for every home cook; there's a butterflied roast turkey with easy orange spice rub, creamy potato puree, creamy green bean salad and classic chess pie for dessert.

The Kitchen hosts throw a Friendsgiving party that kicks off with toasted mulled cider margaritas, and baked brie with cranberry chutney and toasted almonds; roasted turkey and root vegetables and mini pumpkin spice latte puddings for dessert.

The Kitchen shakes things up with a new-school take on a recipe swap, where each host shares a dish made in another's signature style. Short Rib Bourguignon Over Creamy Polenta, Crunchy Orange French Toast, Pumpkin-Spiced Irish Coffee and more.

The Kitchen shares the trends that are worth making in your own kitchen, including a Chili Crisp Egg Bowl, Whipped Feta Dip and Cashew Cheese Sauce. Plus, the hosts lead a hack attack with the viral kitchen tips you'll want to try!

The Kitchen hosts have creepy Halloween creations and recipes for kids of all ages, including Graveyard Chicken Enchiladas and Roasted Pumpkin Pasta. Plus, the hosts share a Dead Velvet Cake, leftover candy treats and unforgettable scares!

"The Kitchen" eases back into entertaining with a creamy burrata and sweet fig appetizer, easy white bean and mushroom soup and pan-roasted filet mignon with green peppers; there's also dessert, plus a game to get party guests laughing.

Proving that even the professionals use shortcuts, The Kitchen hosts each pick one supermarket staple to use in an easy weeknight dish. Their chosen ingredients include frozen garlic and ginger cubes, French onion soup mix and puff pastry dough.

The Kitchen hosts recreate the best local dishes from football tailgates across America, starting with an Upstate-Style Roast Beef Sandwich. They also make Cincinnati-Style Chili and the ultimate Giant Peanut Butter Dark Chocolate Sea Salt Buckeyes.

Back-to-school season isn't just for kids! The Kitchen hosts are teaching new recipes and techniques, starting with Chicken Marsala and 3-2-1-1 Vinaigrette. There's also Zoo Mix for an after-school snack for kids, and Bobby Flay stops by for a chat.

Each host cooks with their favourite fall produce. They make everything from Pan Roasted Chicken and Pear Slaw to Cavatappi with Sausage, Kale and Mushrooms. Chef Carla Hall stops by to chat about Halloween and share her squash tips.

The Kitchen hosts work together on a Labor Day cookout, each bringing a unique ingredient or technique to make the menu tasty and memorable. The spread includes Spicy Green Goddess Burgers, Hibachi-Style Hot Dogs and Spiked Lemony Iced Tea.

The Kitchen hosts create the ultimate summer checklist filled with must-have dishes to enjoy before the season ends. They make Sticky Tamarind Ribs, Triple Tomato Salad and Plum and Black Cherry Buttermilk Shortcake and chat with Robert Irvine, too.