Cooking in with Joycelene

In this Halloween-themed episode, Joycelyne creates caramel apples with a dark chocolate web dipped in almonds and pumpkin seeds, a decadent treat.

Feel the spirit as Joycelyne and Santa demonstrate how to save the holiday pumpkin for pies and pudding while using the seeds in unique, tasty ways.

Hop into Spring as Joycelyne celebrates Easter with a quick and easy salad using eggs, potatoes, and celery.

Italian Chef Perroni joins Joycelyne to explore vegetarian and meat-filled bell peppers and collaborate on a few delicious dishes.

Joycelyne and Bill Perron put a twist on corn to cook sweet kettle corn from scratch as well as a unique, delectable Mexican snack.

Joycelyne and Vida Ghaffari belly dance their way into a lesson on hummus and pita chips.

For this Christmas-themed episode, Joycelyne shows Santa how to make angel hair pasta with fresh red tomatoes and green basil.

Chicken is great by itself but chicken with wine sauce is even better. Enjoy this dish as Joycelyne cooks with legendary magician, Bill Perron.

Joycelyne joins Northside Kid Mel Novak and Mae East as they cook Italian Meatballs gangster style.

Bill Perron magically presents a Valentine Rose as Joycelyne bakes a healthy olive oil crust and a Blueberry Pie.

Joycelyne and legendary magician, Bill Perron, spice up a timeless classic, fresh green beans.

Joycelyne teaches Andy Dick, an accomplished actor, how to turn his favorite custard treat into an irresistible creamy dessert.

Bill Perron joins Joycelyne as she teaches him how to make delicious patriotic cream puffs using red strawberries, blueberries and whipped cream.

Joycelyne and Green Bay Packers Defensive End, Michael Montgomery, tackle one of the most popular meals of all time, macaroni and cheese.

Joycelyne and legendary magician, Bill Perron, pay homage to Mickey and Minnie by preparing a vegan avocado toast and flavor-packed bruschetta.

Joycelyne and special guest, Dominic Kinnaird, bring Paris back home by cooking a fresh, warm, French onion soup.