You may not know that you've been eating Tonkatsu for years. Let Rachel reintroduce you to her version of the dish also known as, fried pork chops, served with an umami rich sauce that will awaken your palate.

It's make-your-own-take-out time; on the menu tonight is Thai chicken; made with both sweet and hot peppers, topped with basil and mint, it's sure to become a takeout favourite.

In honour of Rachael's rock star friends, she's making Hella Mexa Suiza Burgers, or hamburgers and fries cooked with Mexican spices and topped with Swiss and Mexican soft cheese.

Rachel is cooking up pork loin chops with sweet onions and apples and serving it with twice-baked potatoes topped with sour cream and chives, all in minutes.

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Rachael cooks plant-based burgers, topping the flavourful patties with sautéed onions and a blue cheese sauce.

Rachael shows how to make a family favourite recipe of pork cutlets with a fruity and savoury huckleberry sauce; she serves them with potato salad, broccolini, and fresh cherry tomatoes.

Rachael shows a new take on traditional pesto sauce with a base of herbs and charred onions, that pairs with a Mediterranean chicken salad.

Rachael shows how to make a beautiful, white, quick cooking ragu sauce that she'll serve over ribbony pappardelle pasta cooked al dente style.

Rachael demonstrates how to use semi-dried tomatoes, a fairly new staple in American grocery stores, as the star in her recipe for a pesto that's paired with broccolini and served with sausage.

Rachael spices up a charred tomato sauce in pasta dinner in two ways, in minutes; in one dish, she serves the pasta over sausage and in the other dish she pairs the pasta with chickpeas that are seasoned for heat.

Rachael embraces the Italian tradition of cucina povera, where nothing goes to waste. She crafts a delicious Tuscan-style meatloaf served over crispy roasted potatoes. To complement the dish, John stirs up a "Siena Sour," and Maria bakes a decadent ricotta cake with fruit for dessert.