David travels the stunning Amalfi coast exploring the famous Amalfi lemon. Sweeter and juicier than lemons grown in other parts of the world, the people of Amalfi have cultivated this extraordinary sunny fruit for centuries. Here, locals use every part of the "limone" in the kitchen - even the leaves. David cooks inspired savory dishes using lemon leaves, shares a tasty lemon Granita, and learns how to make the coast's signature liqueur - Limoncello.

Ben heads to Key West to fish for hogfish and mutton snapper and also learns about an ancient Japanese art of fish rubbing called Gyotaku. Ben goes to Hogfish Bar and Grill, where he meets the chef and owner, Bobby Mongelli, who takes him out to the marina to catch some fresh hogfish for their wildly popular hogfish dish. Ben then goes fishing for mutton snapper with Tyson Veach and after one snapper fights hard enough to break a rod, Ben successfully catches some snapper to bring back to shore. Doug Shook, the head chef at Louie's Backyard for 25 years, cooks up the snapper with some mango salsa, all in a banana leaf wrap with some key limes.

Join Chef Emeril Lagasse as he returns to the city that made him famous, New Orleans, and stops by three of his favorite classic restaurants. He ventures to Casamento's, a restaurant renowned for its fresh oysters and Italian tile walls and floors. Emeril hits the kitchen to help make their oyster stew and whips up some cocktail sauce for diners at the oyster bar. He also visits Café Du Monde, where donuts do not have holes and go by the fancy name of beignets. Find out why locals and tourists alike visit the café 24/7 for the simple joy of these beignets and a cup of chicory coffee. Plus, Chef Lagasse heads to the heart of the French Quarter to dine at one of the country's grandest restaurants, Antoine's. He tours Antoine's 15 dining rooms and learns the history behind one of its most famous dishes, Oysters Rockefeller. Want to see how they make a Baked Alaska dessert? Emeril has you covered as well.

Food Network Kitchen Cooks showcases the incredible variety of talent and recipes available to cook along with and discover on the Food Network Kitchen app. The app helps turn America's kitchens into Food Network Kitchens through thousands of classes and live cook-alongs with favorite Food Network personalities, cookbook authors and influencers. With over 80,000 recipes, cooking has never been this easy, this inspiring and this delicious.

Chef Aaron Sanchez is in Las Vegas, Nevada, searching for the tastiest tacos Sin City has to offer. Las Vegas is a hub for exquisite crossover Mexican food and Aaron goes after some unique Korean and Hawaiian-Mexican fusions from KoMex and Braddah's Island Style, before stopping off for some more traditional dishes from Los Antojos and El Dorado Cantina.

The Recruits are down to the final four when they are faced with their most-important challenge so far. They re-create their signature dishes from the first episode, using their newfound skills and food knowledge, showing who has truly improved and who is still a Worst Cook. The next day, the Recruits are shocked to find they will be cooking for their family members. As this is a blind tasting, the Recruits risk being sent home by their very own loved ones.

Bracing yourself for one of your toughest, busiest weeks ever? Well when it comes to dinner and cleanup, it's about to get a whole lot simpler. Brace yourself for five straight one pot meals that will take you through the entire work week with ease. Creamy Chicken and Mushroom One Pot With Pot Pie Toppers; Sausage Pepper and Onion One Pot; Cauliflower Mac 'N Cheese; Minestra With Beef and Pork Polpette; Nacho Topped Chili Pot

New Orleans' favorite son, John Besh, shows Michael Symon his most treasured spot for an incredible burger and sides that play on the region's staples. Next, Michael hops over to Hoboken, N.J. for a juicy, authentic Eastern European pot roast that takes five days to make! Lastly, he builds a super-sized smoked meat sandwich along with a candied praline pie in St. Louis.

It's July in Tuscany and it's hot. Debi Mazar, Gabriele Corcos and the girls need a break from the heat, so Gabriele decides to take them to the Mediterranean coastal town of Livorno, Italy. They have some fun in the breezy sea air and get a taste of some fresh, light seafood. Then, they stop at a local restaurant for some traditional cuisine, take in the boardwalk scene and hit the big fish market to buy fresh seafood to take home and cook tomorrow. For dinner, they make a Livorno-inspired meal with Gabriele's signature Tuscan twist.

Andrew Zimmern gets a whole new taste of Alaska when he visits the Inside Passage. From fresh sea cucumbers straight out of the ocean to fish heads that are buried on the beach before they're roasted over a fire, Andrew finds out that people in this part of Alaska are still making the most of the bounty that nature has provided.