Kelsey's Essentials

Kelsey checks out the first annual Hot Sauce Expo, then gets started on her own hot sauce menu with a Fresno pepper hot sauce, a spicy kale Caesar salad and a spicy roasted chicken with a hot sauce compound butter.

Kelsey reveals the latest trends in using salt not only as an ingredient, but as a cooking tool as well.

Salt and vinegar potato chip ice cream; Asian inspired shaved ice; curried butternut squash ice cream; dessert sushi topped with fresh fruit.

Late night cuisine; crispy truffled shoestring fries with a truffle aioli.

Kelsey discovers the secrets of reinventing cocktail favorites and turning them into innovative mocktails.

With a few tips and essential ingredients, Kelsey teaches you to make your own favorite snack at home, including a microwave chocolate cake with peanut butter cream, jerky and fried chickpeas with Parmesan, lemon and almonds.

Perfect party foods for any big first occasion, including sopes with shredded beef, charred corn salad with tomatillo dressing and dos leches strawberry cake.

Fried fish with carrot escovitch using Jamaican flavors; grilled lobster tails with jerk sauce and coconut rice.

Japanese risotto; apple pie and meatball sub egg rolls; Thai and Hungarian deviled eggs.

Kelsey visits Nitehawk Cinema where they serve gourmet food; herb-spiced popcorn; duck and dogs on a blanket; s'mores granola bites; cherry-lime-vanilla glacier.

Kelsey discovers a new trend in Japanese cuisine; Yugi Haraguchi's unique approach to ramen; Americanized teriyaki balls; roasted shrimp, corn and bacon ramen; grilled hamachi collar with a ponzu dipping sauce.

Global street food; cemitas; sandwich makers bring the flavors of Bombay to the masses; Italian porchetta sandwich; curried chickpea doubles.

Kelsey remembers her trip to San Francisco; paella with a twist; fideos with shrimp and chorizo; buttery pilaf; crab tapas.