Rachael Ray is fired up for a smokin' taco night with Mezcal Shrimp Tacos; Mezcal, fire-roasted tomatoes, paprika and chipotle in adobo bring smoky heat to counter a cool crema and juicy shrimp.

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.

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 makes her favourite 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.

Rachael Ray prepares an Oklahoma-style Smack Burger; smashing slices of Vidalia onions into burger patties and adding a simple sauce makes them juicy and flavorful; Rachael uses powdered buttermilk and dried spices in easy ranch-flavored tater tots.

A Korean-inspired batter and slaw shakes up the traditional fried chicken game; vodka and cornstarch in the batter are the secret to light and crispy skin on Korean Fried Chicken; Kimchi Slaw with gochujang puts a new spin on a traditional slaw.