The Kitchen Season 16

BBQ pork slow-cooker chili; two new ideas for wrapped appetizers -- a cubano in a blanket and a meatball parm in a blanket; molasses gochujang chicken wings; meaty cheesy slider casserole; best tips for the ultimate game day dips.

Disco fries; patty melt and secret for creamy coleslaw; lemon meringue pie; tricks for crispy meatloaf, easy hollandaise sauce and hash browns in a diner edition of Kitchen Helpline; peanut butter and jelly milkshake.

Valentine's Day food, crafts and sweet surprises; hidden heart cake; food-inspired Valentines; snack mix brownies; sour cream swirl brownies; a box of chocolates cake; pasta pomodoro; Mamrie Hart's French kiss 75 cocktail.

Sunny Anderson's triple-decker E.A.B.L.T; sweet potato and corn chowder; sweet desserts in mugs; crispy Cajun popcorn shrimp and cheesy grits; delicious snow-inspired crafts; hot tequila toddy and a winter warm-up game.

Geoffrey Zakarian's beef stroganoff; Katie Lee's vegetable manicotti; Jeff Mauro puts his spin on a takeout favorite with his General Tso's crispy chicken sandwich; the winner of the 48th Pillsbury Bake-Off Contest demonstrates her winning recipe.

Recipes to warm up winter nights include Sunny Anderson's beef Wellington casserole, Geoffrey Zakarian's baked sweet potato and carrot gratin, Jeff Mauro's lemon chicken and orzo casserole, and Katie Lee's spicy Thai red curry chicken casserole.

Family favourites include a crispy Detroit-style pepperoni pizza. Everyone shares simple snack ideas with only one, two or three ingredients. Cookbook author Siri Daly prepares Greek nachos. Katie Lee serves up ice cream sundae bonbons.

Shortcuts to weeknight meals start with Katie Lee's one pot beef bourguignon; Jeff Mauro makes an eggplant parm cheat sheet; Geoffrey Zakarian serves up galette; cookbook author Elizabeth Heiskell makes chocolate cobbler with cherry ice cream.

Sunny prepares grilled lamb chops with a no-cook orange chutney; Katie makes roasted carrots with honey and mint; Lidia Bastianich celebrates the season with orecchiette with asparagus and peas; Scott Conant shares spruced-up spring appetizer tips.

Plates are piled high with pasta, starting with Geoffrey's cacio e pepe and Jeff's spinach, walnut and golden raisin pesto pasta; Sunny helps comic Kevin Fredericks prepare Grandma mac and cheese; chef Christian Petroni serves spaghetti with clams.

Katie makes porterhouse steak with herb fries; Geoffrey's shrimp bruschetta and Sunny's mini pita pizzas prove to be fun finger foods for any occasion; baker Melissa Ben-Ishay creates birthday magic with a tie-dye birthday cake.

Jeff kicks things off with Mauro's muffuletta; nutritionist Joy Bauer stops by with healthy swaps for a chicken salad with Caesar dressing; Katie cooks up black bean and kale soup; Geoffrey freshens things up with a Greek salad.

Katie Lee's smothered pork chops; Jeff Mauro's pomegranate glazed salmon; Sunny Anderson's five-ingredient lemon and cheese peas; Alex Guarnaschelli makes her roasted potato salad; Geoffrey Zakarian makes three-ingredient no-churn ice cream.