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