Magnolia Table with Joanna Gaines - Episode Guide

Joanna makes a Lebanese dish and family favorite, then surprises her dad.

Joanna makes casserole, cranberry sauce, green bean amandine and dessert.

Joanna makes parmesan chicken, fettuccine alfredo, a salad and tiramisu.

Joanna makes French onion dip, potatoes, Philly cheesesteak and brownies.

Joanna makes appetizers: cheese balls, baked brie, dip and pretzels.

Joanna shares her biscuit recipe and favorite ways to eat them.

Joanna cooks up sweet and savory brunch staples like French toast crunch.

Joanna prepares an Italian feast with a little help from Chip.

Joanna shares her night-in favorites like beef tenderloin.

Joanna shares her favorite Mexican dishes, including sour cream enchiladas.

Joanna and her mom share stories of their heritage through Korean dishes.

Joanna and her sister enjoy classic lunch staples like pimento cheese.

Joanna's Sunday dinner includes pot roast, a braided loaf, salad and pie.

Joanna celebrates Taco Tuesday with street tacos, street corn and churros.

Joanna prepares lunch with curry chicken salad and peach caprese.

Jo's after-school snacks include doughnuts, banana bread and more.

Joanna makes roast chicken, bowtie pasta, sweet kale salad and cheesecake.

In this episode, Joanna helps you reimagine your idea of sandwiches.

Joanna takes on Southern cooking by making crispy fried chicken.

Joanna prepares an Italian meal for a lunch date with Chip.

Joanna prepares a new family favorite: raspberry chipotle pork tenderloin.

Joanna prepares a healthy and fresh salmon dinner.

Joanna prepares some of her favorite holiday side dishes.

Joanna puts a spin on breakfast classics, including eggs benedict.

Joanna shares one of her favorite holiday traditions: candy making.

Joanna puts her spin on an all-American classic meal: burgers and fries.

Jo prepares a Tex-Mex menu inspired by the first meal she made for Chip.

Joanna elevates a classic meat and potatoes meal, complete with braised short ribs, gnocchi, a side of broccolini and a chocolate hazelnut bread pudding.

Joanna prepares an Asian-inspired meal with the help of her family.

Joanna shares two of her favorite homemade pizza recipes.

Joanna makes her favorite sweet and savory crepes.

Joanna prepares a peach-themed menu made from peaches she grew on her farm.

Joanna whips up Chip's favorite breakfast: huevos rancheros.

Joanna fires up the grill to prepare some of her most flavorful recipes.

Joanna reveals her homestyle favorites menu, all while on roller skates!

Joanna prepares a menu for an outdoor picnic with family and friends.

Joanna prepares a flavorful, Southern-inspired shrimp boil spread.

Joanna prepares a scratch-made menu that includes delicious Homemade Pasta.

Chef Andrew Zimmern teaches Joanna how to make his grandma's meatloaf.

Joanna whips up one of her favorite meals for fun busy weekends.

Joanna shares the secret to the Gaines' family favorite, Chicken Pot Pie.

Chef Katie Button teaches Joanna how to make some Spanish dishes.

Joanna makes a meal that celebrates her love of mushrooms (and bread).

If there's one rule about visiting Texas, it's that you can't leave without trying some good ol' fashioned barbecue, with all the sides. In this premiere episode of the newest season of Magnolia Table with Joanna Gaines, Texas native (and former The Office costar!) Angela Kinsey joins Jo in the kitchen. Angela has roots in Archer City, where Chip is from originally, and attended college at Baylor University in Waco. Her and Jo bond while working through a lineup of classic recipes, each with a Texas twist.

From Dr Pepper BBQ Pulled Pork Sandwiches to Loaded Baked Potatoes and skillet-sized Peach Cobbler, Angela and Jo share the basics of a menu filled with tried-and-true favorites from their home state.

There's something special about a seafood spread in the summertime. It can feel casual, yet elevated, and just right for the season at hand. In this episode, Jo shares her go-to recipe for Lobster Rolls, inspired by her honeymoon with Chip on the East Coast, along with other dishes that are rich in both flavor and experience.

On the side, Jo pairs classic Hush Puppies and a delicious Wedge Salad drizzled with Blue Cheese Dressing, one of Chip's all-time favorites. To end on a sweet note, she makes Cherries Jubilee, a classic combination of cherries, sugar, orange juice, and rum. It's flambéed, then served over creamy vanilla bean ice cream.

Familiar dishes can bring a sense of ease to the kitchen, creating an opportunity for connection any day of the week. In this episode, Jo celebrates two of her favorite things—food and design. She shares her all-time favorite recipes tied to some of her treasured memories while simplifying the art of hosting, step by step.

First up, dessert! She starts by whipping up Peanut Butter Pie with Chocolate Crust, a delicious combination of chocolate cookie crumbles and creamy peanut butter filling. Next, Jo makes a Gruyère Potato Casserole to side one of her go-to main dishes, Chicken Cordon Bleu. Last but not least, she shares her tried-and-true salad recipe, peppery arugula topped with pickled tart cherries and Gorgonzola cheese.

In this episode, health and wellness expert Emma Lovewell joins Jo in the kitchen. Both Jo and Emma have family ties to Asia, so this lineup of recipes was inspired by familiar meals that remind them of their roots.

They team up to make one of Jo's favorite dishes, Japchae, paired with a simple Egg Drop Soup and Yaki Gyoza (Japanese for pan-fried dumplings) served with a side of savory dipping sauce. Almond Butter Cake is for dessert, with flavor nodding to nostalgic almond cookies that Jo loved when growing up. Light in taste, this cake blends vanilla-almond flavor with a dense, honey-butter glaze that's coated in almonds for satisfying crunch.

Mexican food is always a top choice in the Gaines household. During this episode of Magnolia Table with Joanna Gaines, Jo carries on the tradition of sharing family-favorite Mexican dishes almost every season of the show. She starts off with something sweet, baking one of her and Crew's favorite desserts, warm Churro Cookies. (Fun fact: You can try these at Silos Baking Co. this summer!).

For the main, Jo shares her recipe for creamy Spinach Enchiladas—a delicious way to incorporate a medley of fresh, nutrient-dense veggies into a meal. Next up, she makes homemade Queso Blanco and Fresh Tomato Salsa sided with crunchy tortilla chips. She plates this delicious meal alongside Mexican Rice, a staple recipe from Magnolia Table Cookbook, Volume 1, and Charro Beans.

Cheese, pasta, and bread—three words that mark this episode's menu. Jo shares a well-rounded lineup of Italian eats, starting off with Pink Baked Ziti, a favorite of the Gaines girls. On the side, she pairs homemade garlic-parmesan butter with French Bread from Magnolia Table, Volume 3 to bake Roasted Garlic Parmesan Toast. She also shares her Antipasto Salad, a bed of arugula tossed with salami, Parmesan, cherry tomatoes, and a sun-dried tomato vinaigrette to add some fresh color.

For a twist on the classic Italian dessert, Jo deconstructs cannoli into pillowy chips dusted with powdered sugar (for good measure) and served alongside whipped ricotta-mascarpone dip laden with vanilla bean.

Chip and Joanna share how Joanna's new cooking show came to life.

Aired simultaneously on Food Network, Cooking Channel, HGTV, and DIY Network.