The final four low-cost kitchen tools are revealed, and are joined by two implements that Nisha would not personally recommend. Space is valuable in the kitchen, and there’s no room for anything superfluous!

The next batch of affordable tools recommended by Nisha includes a utensil to help juice citrus fruits, and special forms of spatulas and vegetable peelers that make life in the kitchen considerably easier.

Nisha reviews the low-cost kitchen tools that have made a big difference in her cooking and baking, and includes little tips and tricks that show us why she’s found them so handy.

Nisha’s lemon olive oil pasta with green beans is a very adaptable recipe, and she encourages swapping in whatever you might have at home. It's lemony, garlicky, fresh, and just perfect for those weekday evenings when you don’t have too much time to spare.

Chef Mike G presents his final fifteen-minute meal: air fried chicken wings, which he says is his laziest dinner option yet! But he doesn’t waste time, whipping up a salad and doing some cleaning before the fifteen minutes are up.

Sigrid finishes preparing her simple lunch using the wild greens she had gathered that morning.

Joking about the tradition in the United States of eating tacos on Tuesdays, Nisha whips up some spicy and crispy chickpeas in a cast iron skillet. She combines these with a creamy cilantro pesto in charred tortillas. It’s a quick and tasty meal, actually fit for any day of the week...

This fifteen-minute dinner is another of Chef Mike G’s “go-to” quick meals and his own take on a popular Thai dish. He visits the garden for some ingredients, and uses what he has on hand in the kitchen, cooking up a quick, easy, and delicious noodle stir-fry.

Mexican food is Chef Mike G’s next inspiration, as he prepares us a mouthwatering quesadilla with bacon, mozzarella, spinach, and spicy gouda cheese, all within fifteen minutes!

Back home, Sigrid works out on her terrace preparing the greens she has picked. She will cook the lambsquarters, but she'll eat the purslane raw, as a salad. She also has some regrets about one missed opportunity.

Expert vegan chef Nisha Vora shows us how to cook up a fresh, delicious vegan recipe in only twenty minutes! Her first meal is tofu with cabbage slaw and peanut sauce.

Sometimes even a pro cook arrives home tired and hungry, or is feeling lazy, and they just want to cook up something quick, simple, and delicious. Chef Mike G shows us how to do this without resorting to canned ingredients. In the first of a four-part series, learn to make a mouthwatering fifteen-minute pasta dish with a fresh tomato sauce.

For her final lentil dish, Nisha prepares deliciously creamy and savory lentils that are flavored with herbs and mixed with tahini and balsamic vinegar.

Nisha calls the experts for guidance before making her perfect dal tadka, a spicy Indian lentil stew. The “dal” refers to the lentils and “tadka” to the aromatic oil infusion that is the finishing touch for the dish.

Food blogger and expert chef Nisha Vora shows us how she cooks lentils in three fresh and tasty vegan dishes. First up is a marinated lentil salad with fresh herbs, which is sure to be delicious and light!

Sigrid goes on a hike, sees some edible greens, and decides to go back with the right equipment. As you will see, foraging is her idea of fun.

Sigrid muses about how much she loves this time of year and time of day where she lives in Italy. If she had one complaint, it would be: too much green!

Sigrid describes her day using verbs in the simple past tense. Each verb will flash on the screen in the past tense with the infinitive in parentheses, just in case you need a little help. There is even a vegetarian pasta recipe included!

Abi decides that a picnic in the park will be a great way to spend time with her friends, but first she needs to prepare the sandwiches. Follow Abi through the process and learn a lot of English food vocabulary along the way!

As the vegan red lentil curry dish comes together, it certainly looks inviting enough to entice anyone to try tasting it. Nisha recommends serving it with basmati rice and Indian bread.

This vegan red lentil curry is a dish that can even convince people who don't believe they like to eat vegan food. It's easy, quick, and extremely delicious.

Nisha rounds off her top ten tips for home cooking with suggestions related to both technique and ingredients and ideas for achieving the right mindset for future culinary success!

Nisha continues with more ideas to enhance our home cooking. Moving from herbs to acidic ingredients such as citrus zest, she suggests surprising ways to balance and bring out flavors in our food.

Nisha Vora, chef and creator of the vegan food and lifestyle website “Rainbow Plant Life," shares her top ten tips for improving your home cooking! And these tips aren't just for vegans, but really for anyone who would like to become a better cook.