Season 6

Giada visits her daughter's school for career day and prepares a kid-friendly menu for the students. Included: sushi pinwheels; almond-butter minimuffins with strawberry jam; and homemade fruit roll-ups.

Bobby Flay joins Giada in the kitchen, where they make grilled seafood pasta fra diavolo; chili-rubbed pork chops with grilled pineapple; and grilled peach tarte tatin with thyme whipped cream. Also: Bobby's recipe for sparkling apricot-mint sours.

Dim sum is on the menu when Giada invites her companions who traveled with her to Hong Kong over for a meal that includes chocolate bao with dipping sauce; braised short rib dumplings with corn puree; lemper ayam; and Gorgonzola-pear gyoza.

A kid-friendly menu for a sleepover. Included: crispy chicken tenders with piccata sauce; "pizza di rotelle"; and strawberry hot chocolate with chocolate-pretzel dippers.

Giada puts her own spin on a diner classic when she prepares a burger with the works served with Parmesan-eggplant fries with basil ketchup. Also: a recipe for cupcake shakes.

Treats are made for a festive Halloween party. Recipes include: pumpkin-maple-bacon cheesecake; witch finger cookies; brittle bones; and chocolate-fig black hats.

Giada and her husband throw a party with a casino theme based on their recent trip to Monte Carlo. On the menu: lobster arancini; crostini with poached figs, goat cheese and crispy pancetta; tangerine sorbet with vanilla ice cream and candied pistachios; and to wash it down, basil-blackberry spritzers.

Giada adds a new twist to Thanksgiving leftovers. Included: a "thankful shepherd's pie"; cranberry-barbecue sliders with celery-apple slaw; and eggs Benedict on stuffing cakes.

Easy homemade treats to give for presents are prepared by Giada. Included: double ginger cookies; crispy chickpeas; rosemary cashews; raw goji berry trail mix; Moscow Mule cocktails; peanut-butter dog treats. Also: tips and techniques for wrapping these edible gifts.

Giada whips up a festive Christmas brunch with help from her aunt. On the menu is breakfast lasagna and a triple-ginger soufflé, along with Todd's scramble and strawberry Santas.

Veggies take center stage. Included: kale-raisin-and-pine nut soccas; Tuscan barley-and-vegetable soup; fettuccine with roasted tomatoes, peas and fresh mozzarella; and tofu-black bean scramble with smoked salmon.

Giada's guide to preparing inexpensive and delicious Italian dishes. On the menu: a stew made with cannellini beans and sausage; an open-faced eggplant-mushroom sandwich; spicy garlic-anchovy farfalle; and almond affogato.

Giada's menu for game day. Included: sticky pork ribs with a balsamic barbecue sauce; sweet-potato tots with dill dust; and strawberry with orange mascarpone in wonton cups.

Recipes featuring chocolate as the star ingredient. Included: chocolate fettuccine with peas and pancetta; white-chocolate risotto; and a black-and-white Italian cocktail.

Giada hosts a poolside party featuring appetizers inspired by traditional breakfast foods. Included: French toast fingers with ginger-bourbon-maple syrup; mini smoked frittatas with chive crème fraîche; and a Scotch bonnet-marmalade cocktail.

Giada puts a grown-up spin on three favorite recipes from childhood. Included: franks and beans; mac and cheese with mushrooms; and strawberry-shortcake soup.

Giada puts her own spin on dishes from tourist attractions in Los Angeles. Included: Pink's Hot Dogs; Roscoe's House of Chicken and Waffles; and pie from Knott's Berry Farm.

Four healthy recipes that are full of flavor, but low in fat and calories. Included: egg-and-kale breakfast wraps; roasted vegetables with chipotle cream; grilled salmon and pineapple with avocado dressing; a banana-walnut smoothie.

A traditional Italian Easter luncheon is prepared by Giada for her family. On the menu: springtime lamb; artichoke risotto; a whipped ricotta salad.

Giada makes spicy-citrus popcorn; and learns her aunt's recipe for quinoa-and-ceci soup. Also: peanut-butter-espresso brownies.

Fiery recipes from around the globe. Included: Vietnamese red snapper with noodles; vegetable paella; spiced beef kabobs with cucumber-yogurt sauce; Moroccan chocolate mousse.

Giada makes a Mother's Day lunch for her sister and their kids. On the menu: crostini with strawberry-tomato jam; and prosciutto-cucumber crostini with arugula mustard. Also: fusilli with sun-dried tomato vinaigrette.

Giada makes mini versions of her favorite recipes for a party. On the menu: antipasto calzones; roasted fingerling potatoes with lemon-parsley aioli; ricotta-cinnamon meatballs; and chocolate-honey-almond tartlets.

Three California-inspired recipes are prepared for a backyard feast with friends. On the menu: lettuce cups; Gorgonzola burgers; and angel food cupcakes with lemon curd and mascarpone frosting.

A trip to Thailand inspires Giada to create an exotic dinner at home. On the menu: curry, naked spring rolls, and a sweet iced tea.

Giada hosts a summertime pool party in her backyard, and serves her guests grilled shrimp with a goat-cheese dipping sauce, gazpacho sandwiches, mascarpone-filled watermelon, and refreshing spa water.