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.

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

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.

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...

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.

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.

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.

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!

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.

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!

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.

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.

Paul is having trouble waking up this morning, but he manages to make coffee and tell us a bit about his morning routine.

Here's a video from the World Wildlife Fund. Traditionally, anaerobic digester systems have not been practical on small dairy farms, but this didn’t stop Sensenig Dairy, a 100-cow farm, from pursuing its goal. Then Sensenig teamed up with the local community to collect enough waste to produce 1,401,600 kilowatt hours of electricity per year from "trash" that would otherwise end up in a landfill.

World Wildlife Fund: Making sustainability a priority, the Marshik Dairy — a fifth-generation family farm — implemented a new, technologically advanced and energy efficient barn design for their 155 cows. The new design included robotic milking facilities, energy efficient lighting and ventilation, and renewable wind and solar power.