In only 30 minutes, Rachael Ray makes her recipe of shawarma burgers with tahini-yogurt sauce to rival any Mediterranean restaurant; her lamb patty is sandwiched with yogurt sauce and a mixture of toppings and fresh herbs.

Rachael's dish is a spicy change from the everyday; ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha; Rachael adds cool, creamy yogurt and zesty lime to complement the heat of this hearty dish.

For fans of Indian takeout or home cooks looking for a recipe, Rachael's beef pepper fry with Indian-style pepper steak will become a favorite; the secret to its Indian-style flavor is a mixture of warm, earthy spices with bright vegetables.

Rachael believes that salads shouldn't be limited to small bowls and sidelines, so she makes a huge Buffalo Chicken and Blue Ranch Statement Salad that's perfect for a dinner party or a big game night.

Rachael Ray thinks outside the box with this soup and salad combination; the garnish is a game-changer in her tomato soup with cheddar dill popcorn and her Reuben salad of iceberg lettuce is topped with all the fixings of the classic deli sandwich.

Rachael throws together a quick salt and pepper shrimp appetizer; her 3-cup chicken with rice is a riff on the 3-cup meals that everyone is trying, proving that there are as many recipes out there as there are cooks that make it.

The great thing about Rachael Ray's 3-Salad Chef's Salad Plate is that there's no need to pick a favorite, because each of the salads has a unique flavor; it contains sour cream and horseradish, cayenne and pickle relish, and mustard and capers.

Big lumps of crabmeat are the secret to Rachael Ray's twist on pasta carbonara; crab, celery, lemon and sherry create a bright flavor that balances rich, creamy egg yolks, fatty pancetta and sharp cheese in her carbonara with crab.

The secret to Rachael Ray's Portobello Cheese-Steak Fries is that there's no steak; instead of sliced beef, she packs portobello mushrooms with flavor and layers them on fries with cheese sauce for a meat-free win.

Rachael Ray makes her husband John's favorite sandwich, the Cusimano Special -- a beef au jus with an Italian twist, adding provolone sauce, roasted peppers and pickled peppers; it is so beloved that they call it "'Da Cuz" for short.

Rachael Ray reinvents the everyday pork cutlet with her thin and crispy fried pork tonkatsu with shiso and Savoy, topped with a sweet and tangy sauce.

Rachael Ray makes her favorite pizza at home in a cast iron skillet; spicy sausage, chili flakes and honey liven up her sausage pizza, and her fennel and olive salad is a bright, refreshing complement to the hot and cheesy pizza.

For a Korean-inspired Sloppy Joe, Rachael Ray mixes ground pork and beef with new ingredients like pears, sesame oil and gochujang; her Quick Korean Pickles add a sweet crunch that rounds out the sandwich.

Rachael Ray skips the fuss of making a traditional chicken pot pie by whipping up her easy, stove-top version in half the time; she tops the filling with golden, buttery pieces of puff pastry for a fast and pretty finish to this bowl of comfort.

Rachael Ray gives cheesy chicken enchiladas a makeover by transforming them into a quick and easy Mexican Lasagna Suiza; she blends tomatillos with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.

Rachael Ray chooses two ingredients to star in her quick pasta dish, spaghetti with bacon and chard; smoky bacon flavors a sharp pecorino cheese sauce that coats swirls of spaghetti and earthy greens, making this dish a decadent way to eat veggies.

Rachael Ray's Barbecue Chicken Pan Pizza is a mix of salty, sweet, tangy and sharp; she bakes the pizza dough in cast iron until it's crispy and tops it with barbecue chicken, mozzarella and cheddar cheese and finishes it off with a drizzle of honey.

Rachael Ray's roasted meatballs with garlic bread taste just like Grandma used to make, but they come together in just 30 minutes; Rachael adds crusty, buttery garlic bread for an unbeatable home-cooked meal.

Rachael prepares her recipe, Chicken Curry in a Hurry with Basmati; she seizes the opportunity to experiment with curry flavor by making her own spice blend instead of using a store-bought one.

Rachael turns up the flavor on a steakhouse staple with her Sichuan steak au poivre with scallion mashed potatoes, which uses both Sichuan and traditional black peppercorns; her side of creamy mashed potatoes rounds out the steakhouse-inspired meal.

Rachael takes on the classic burger-and-fries combo and gives it a south-of-the-border twist; the secret to her flavorful Mexi-Mac Burgers and waffle fries with taco sauce is the mix of chorizo sausage and ground beef.

Hosted by cookbook author Ina Garten, "Barefoot Contessa" is all about simple, fun entertaining. The former White House nuclear policy analyst (for President Richard Nixon) shares recipes for picnics, parties and dinners as well as other touches to make a meal or event a success.

With roadside diners, vintage drive-ins and out-of-the-way "dives" enjoying a resurgence of hipness among foodies, host Guy Fieri travels across America in search of some of the best "greasy spoon" eateries. The restaurants that Guy visits are usually well-known among locals and other people in the region. While at each location, Fieri talks to the staff as well as the customers to get their thoughts on the food. Many episodes feature eateries that are connected by a common thread, such as burgers or comfort foods.

Talented young chefs embark on a series of tough cooking challenges and high-pressure obstacles.

Four chefs call on their culinary skills as they face off against one another to prepare a spectacular three-course meal consisting of an appetizer, entree and dessert. The catch? In each round, they have to use all the ingredients the show provides them, however unlikely they might be (Gummi Bears, anyone?). At the end of each course, a panel of three guest judges "chops" one chef who fails to measure up in terms of taste, presentation and creativity. The last chef standing takes home bragging rights and a cool $10,000. Ted Allen hosts.

Equal parts smart and sardonic, creator and host Alton Brown uses a combination of classroom methods and wacky comedy sketches to explain not just how to whip up an excellent dish, but also why the ingredients interact as they do when you put them all together. Brown has said that the show's inspiration is to combine Julia Child, Mr. Wizard and "Monty Python."

Looking for recipes and meal tips from an all-star lineup of Food Network hosts? Then "The Kitchen" is for you. The hourlong show, featuring hosts Sunny Anderson, Katie Lee, Jeff Mauro, Marcela Valladolid and Geoffrey Zakarian, shares simple dinner recipes and family meal tips, plays trivia games, and answers viewer questions in addition to just shooting the breeze about all things food. With a roster that includes a "Food Network Star" winner who specializes in making sandwiches, an Iron Chef, and a Tijuana native who is known for her Mexican cuisine, there's sure to be something of interest for all home cooks in Food Network's "Kitchen."

Chefs mentor amateur cooks in an attempt to transform them from kitchen zeros to kitchen heroes.