These candy-coated drops of yum take salads or desserts from good to great.
Making your own sweet and sassy nuts cuts calories and fat but not flavor.
Kelsey uses orange bitters to spice up bar nuts for her happy hour party.
David makes a holiday favorite: croccante, or Italian almond brittle.
Andy Snow magically makes almond crunch from almond oil and maltodextrin.
Enjoy this traditional chestnut stuffing from Giada De Laurentiis.
Kelsey uses a Himalayan salt block to make delicious cashew nut brittle.
English cake with American frosting: now, that's international cooperation!
Ching shares her recipe for delicately flavored almond shortbread cookies.
This is Giada's version of peanut brittle, made with toasted hazelnuts.
Even committed non-vegans will love Wrapatouilles With Cashew Sour 'Cream.'
Add heat and crunch to string beans for a side dish that's sure to please.
The Neelys head to Kansas City for locally famous caramel pecan pound cake.
At Chicago's Hot Chocolate, Jeffrey samples smoked almond shortbread.
Kelsey makes Roasted Peanut Slaw as a side dish for an Asian-inspired meal.