
WATCH THIS if you're going to a Super Bowl Party for BAD BUNNY & OTHERS SNACKS only
Grab your jerseys because, on this episode, our panel counts down your go-to game day dishes.

Grab your jerseys because, on this episode, our panel counts down your go-to game day dishes.

Give the grill a break! Chef Dale teaches us that open fire cooking is beautiful and delicious.

Dale grills turkey, smoky sides, and pumpkin donut bread pudding. Thanksgiving just hit different.

Chef Dale Talde brings us to the bayou as he creates a NOLA-inspired menu with Chargrilled Oysters.

Chef Dale Talde makes spiced apple pancakes, grilled cheese, tomato soup, chicken parm, and s'mores.

Chef Dale grills up a Mediterranean-inspired feast of beef and shrimp kabobs with tomatoes and pita.

Dale's going extra with mac & cheese burgers, truffle fries, and ice cream sandwiches.

Dale brings the best of the island cookouts with salty and sweet nostalgic flavors.

Chef Dale Talde makes smoky chicken wings, whole roasted chicken, and chicken patties with noodles.

Nigella dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy.

Nigella shares recipes for her Basque Burnt Cheesecake, roast veggies, and her celebratory cake.

Nigella shares recipes including a fried chicken sandwich, cheesecake ice cream, and fish stew.

Nigella presents recipes including her take on bhorta, lamb shanks, and desserts with bananas.

Jamie gets a masterclass in Sicilian sweets and cooking an epic tuna, prawn and pistachio spaghetti.

Jamie visits Basilicata in search of some old school Italian recipes.

Jamie visits the pizza capital of Italy to learn recipes from the locals.

Jamie heads for one of the hottest food destinations in Italy.

Nigella presents her crab mac 'n' cheese, chocolate cookies, and a spin on her mother's chicken.

Nigella shares recipes for caramel custard, fusilloni and spicy n'duja, and black pudding meatballs.

Nigella dives into a historical cookbook to utilize one of her favorite ingredients: the anchovy.