Food Network Kitchen Classes

Ina Garten pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce. She also heads to her gardens to show off her vibrant flowers and collect parsley for a garnish.

Scott Conant prepares an Italian-inspired meal of homemade linguine with spinach and basil pesto.

Jeff Mauro shares how to put together these easy-to-make, golden brown coconut chicken tenders with a spicy mango dipping sauce.

Katie Lee tops her gorgeous cauliflower pizza crust with gooey mozzarella cheese and fresh, aromatic basil.

Amanda Freitag shares how to prepare and cook tender poached shrimp for shrimp cocktail, and she makes an easy homemade cocktail sauce with ketchup, horseradish and other kitchen staples.

It's biscuit time! Carla Hall bakes light and fluffy buttermilk biscuits, just like her grandmother's.

Rachael Ray shows how to make a giant, baked and puffed omelet that's gluten-free and topped with pizza flavors.

Working with yellow cake batter and food coloring, Molly Yeh demonstrates, step by step, how to make a stunning Rainbow Layer Cake.

Chef Kwame Onwuachi shares one of his all-time favorite dishes that is filled with layers of Caribbean flavor and served with fluffy, buttery rice.

Using only a bowl and one sheet pan, Valerie Bertinelli shares how to make this quick and easy curry-spiced salmon dish with roasted fingerling potatoes and broccoli.

Ree Drummond makes her lower-carb eggs Benedict by placing perfectly poached eggs on a bed of kale sauteed in bacon grease and garlic, and she tops it with homemade hollandaise sauce.

Bobby grills up adobo chicken with zesty citrus and spicy chile powder, paired with a chunky avocado salad.