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.

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.

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.

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!

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.

Watch this hilarious episode of the show Red Bull Cliptomaniacs.

The iconic Los Angeles band Red Hot Chili Peppers released their hit single "Can't Stop" on their 2002 album By the Way. Enjoy!

“Tom Traubert’s Blues” was written by American rocker Tom Waits and tells a story of alcohol abuse. The chorus comes from the famous Australian bush ballad “Waltzing Matilda.” which is itself a tale of vagrancy, hard times, and misadventure. This version is sung by British singer Rod Stewart.