I could have talked to Caitlin Crosby all day. She’s the founder of The Giving Keys, which turns old keys into little reminders like faith, worthy, and rise while employing people transitioning out of homelessness. We talk about loving our flaws, how a jewelry side hustle at her merch table outsold her CDs, and what it’s like when life blows up right after your biggest high. Stay for the Full Reveal, where we answer your questions about breakups and bodyguards (yes, really). Then grab a key of your own: use code DIVINE30 for 30% off at thegivingkeys.com, including making your own custom "divine" key. Follow Caitlin on Instagram: @caitlincrosby Follow The Giving Keys: @thegivingkeys

Peanut butter protein balls are all over the internet, and they look so easy that I had to try them. You mix up a dough, flatten it into little discs, give them a quick trip to the freezer, and dip them in melted chocolate. Mine got a little messy (those videos make it look way easier than it is), but that just meant they had to be eaten. They're a big yes from me.

Welcome to our very first Wine Down! Todd and I pour a glass and sit down with the one and only Michael Burger, the warm-up guy whose job most people never knew existed. He tells us how a $1,900 credit card purchase on a cruise ship changed his career, why a biker bar in Stanton paid him $50 to never come back, and what Jamie Lee Curtis said to him that proved she meant it. Plus, a woman in church who wanted to know why he wasn't on the air anymore (during Mass!), and a sitcom audience full of very special guests. Grab a glass and settle in. Learn more about Michael Burger, get his book, and book him for your event by going to https://www.michaelburger.com/

Missed the Halloween watch party? Grab your candy and catch the replay. I'm watching a Halloween-themed episode of Valerie's Home Cooking in real time, with my live reactions, my commentary, and probably some laughing at my own hair. I'm the annoying friend who talks through the whole movie, except this time that's the point. Press play and watch along like you're on the couch next to me.

Shells that take half the egg with them? Not today. Watch Val and Sophie put an egg-peeling trick to the test, then go try it in your own kitchen.

Valerie's guest this week is Tetyana Denford, the writer and author behind the "nobody cares" movement that's taken over Instagram — and quickly took over Valerie's algorithm too. Valerie is joined by co-host Mackenzie Phillips for this one, and together they dig into Tetyana's philosophy, which sounds blunt at first but is really a permission slip: stop performing, stop bracing for judgment that mostly isn't coming, and get comfortable with being a little uncomfortable. The conversation covers body image at different ages, Instagram as a tool versus Instagram as a trap, giving your insecurities a name (meet Steve), and Tetyana's five-word mantra for anyone drowning in comparison: "you are not an algorithm." Members get the full reveal, where Tetyana goes even deeper on that mantra, opens up about chasing likes versus staying human, and shares some genuinely exciting news — a new agent at CAA and a headline speaking slot at a major 2027 media festival. Plus, the story of how she became a "safe space" for total strangers, and what it takes to hold that space without losing herself. Follow Tetyana on Instagram @tetyanawrites for more.

Missed it live? No problem, the kitchen's still open. We're making angel hair with a fresh tomato sauce that's simple, bright, and on the table in about the time it takes to boil the pasta. Grab your ingredients, hit play, and cook right alongside me whenever it works for you. Pause, rewind, take your time. I'll even wait while you chop the basil. Now We're Cooking LIVE replays are for VP Preferred and VIP members. Come cook with us! 🍅

This is the pasta you make when you want people to think you tried way harder than you did. Boursin cheese — already loaded with garlic and herbs — melts right into the hot pasta water to create an instant creamy sauce, no cream or butter required. A little lemon zest wakes the whole thing up, Parmesan thickens it, and a handful of chives on top makes it look like you did something fancy. Fifteen minutes, one bowl, and everyone at the table is going to ask what's in it.

After three deep weeks with Mackenzie, it was time for something lighter - so I sat down with Jordan Catapano, co-founder of This Girl Walks Into a Bar, to talk mocktails, mixers, and the winding road that got her here. Jordan started as a bartender, wrote a book for women who wanted to break into the industry, and built that into a full-blown mixer company with her sister. We get into the creativity of entrepreneurship, why quality nonalcoholic options matter, and Jordan opens up about her son's serious accident and losing their home in the Palisades fire - and how she keeps finding her way back to gratitude. Then in the Full Reveal, Jordan mixes up two drinks live: a peach-simple-syrup "kir royale" and a Halloween-ready charcoal margarita that is seriously stunning. The Full Reveal is exclusive to Valerie's Place members.  This Girl Walks Into a Bar is giving Valerie's Place members 30% off their entire order. Head to thisgirlmixerssnacks.com and use code VALERIE at checkout.

Val takes you behind the scenes at The Drew Barrymore Show for an Ask Val Anything you won't want to miss! Walk the halls with her, peek inside her dressing room, and hang out while she answers your questions from the live chat. It's been months since the last AVA, and this one was worth the wait.

Whether you're tailgating in the parking lot or hosting the whole crew on your couch, Val's got you covered. She's rounding up her favorite gameday recipes from the archive — bold dips, finger foods you can eat one-handed, and hearty mains that'll keep everyone fed through overtime. Explore the Gameday topic for the full playlist Val picked herself. 💛

"Oh my God. Holy Toledo. That's like... perfect." That's Val's actual reaction after the first bite of her Smash Tacos — and honestly, it tracks. Seasoned ground beef mixed with onion and cilantro (leave it out if you want, she's not judging), rolled into little meatballs, then smashed directly into a tortilla on a screaming-hot griddle until the meat is beautifully charred and the tortilla is golden brown and crisp. Load them up with Monterey Jack, shredded lettuce, pico, guacamole, and a drizzle of crema. The best part? Val makes the whole pound of beef, rolls it into portions, and freezes them individually — so anytime you want a smash taco, you just pull one out, let it defrost, and smash it down in the pan. Meals for One, stocked and ready. Use a store-bought taco seasoning packet. She really isn't judging.

Okay, I'll admit it — I'm about a year late to this trend, but that's kind of my thing, I like to watch something a dozen times before I finally cave and make it. Good news: it's stupid easy. Parmesan, thin-sliced onion, a few spices, into the oven at 400 for about 15 minutes. Fair warning, straight out of the oven they'll look a little rough — Wolfie would call these "overdone onion rings" — but give them a few minutes to cool and crisp up and that's when the magic happens: tender onion, crackly golden parmesan, and a little kick of spice.

When summer hits, the best way to celebrate is to head outside and grill the perfect cheeseburger. Add in Valerie's special burger sauce and it's a can't miss hit.

As seen on the Today Show... Forget the appetizer, we’ve turned the classic jalapeño popper into a main event. These bone-in chicken breasts are stuffed under the skin with a savory blend of garlic, shallots, and spicy jalapeño cream cheese. As it roasts, the skin gets golden and shattered-glass crisp, while the filling melts into the meat for the ultimate juicy, "how-is-this-so-good" dinner.

Valerie brings the outdoors inside with a camping-inspired picnic for her nephew, Enzo, joined by her brothers, Patrick and David. On the menu are Baby Back Ribs with homemade barbecue sauce, Crispy Cheesy Nacho Tots, Arugula-Corn Salad with cilantro-lime dressing, and Cinnamon Hot Chocolate. For dessert, Peanut Butter S'mores Ice Cream Pie with toasted marshmallows.

Val and Sophie make a fun, melty, cheese-y twist on the old-school ham and cheese sandwich.

Valerie creates a menu inspired by her friend Brian Bowen Smith's favorite ingredient: tequila! She serves Tequila Lime Chicken Wings, Chile Lime Party Mix, a Mango Tart with Tequila Lime Glaze and a Mango Tequila Sunrise.

Valerie Bertinelli celebrates Taco Tuesday with her friend, actress and comedian Anjelah Johnson, and her husband, musician Manwell Reyes. She creates a do-it-yourself taco bar featuring Chicken Tinga Tacos, Quick-Cook Carnitas, Spicy Black Beans, Lime-Cilantro Rice, and Pickled Shallots and Red Onions. For dessert, Neapolitan Dessert Tacos.

Valerie Bertinelli celebrates the beautiful colors of springtime produce with her friend Katie Lee, Food Network chef from 'The Kitchen.' On the menu are Honey-Roasted Rainbow Carrots, Purple-and-Green Kale Salad with Lemon-Anchovy Vinaigrette, Red-Raspberry Goat-Cheese Crostinis, Heirloom-Garlic-Clove Chicken Thighs, and a Blood-Orange Brown Derby cocktail. For dessert, Sweet-and-Salty White-Chocolate Bark with Pistachios and Dried Cranberries.

Valerie Bertinelli grills the day away for her friend, food and travel blogger Jo Stougaard. On the menu are Tamarind Chicken Soup, Chicken Fried Rice, Marinated Grilled Chicken Breasts with Arugula, and for dessert, Grilled Chocolate Angel Food Cake.

Valerie Bertinelli is preparing a weekend's worth of make-ahead dishes for her longtime friends Kevin and Kristen, who are visiting from Ohio. On the menu are Turkey and Swiss Sandwiches with Carrot Slaw, Homemade Barbecue Potato Chips, Chicken Tetrazzini with hidden cauliflower, and a Chopped Salad Trifle with Homemade Ranch Dressing. For drinks, she makes her version of sangria with fresh fruit.

Valerie Bertinelli hosts game night for her longtime friends Jo and Peter, and Tom, a writer from 'Everybody Loves Raymond,' and Grace, a Pilates instructor. She matches all her dishes to the games with a Butter Lettuce Salad with Lemon Shallot Vinaigrette, Part-Cheesy Parcheesi Twists, Bacon and Artichoke Hearts Lavash Flatbread, and a Gin Rummy Cocktail. For dessert, Red and Black Checkerboard Cookies.

Valerie Bertinelli brings the flavors of Tuscany to her home kitchen as she entertains cooking course hosts Colleen and Rhonda, along with her longtime friends Danny and Suzanne, to reminisce about their trip to Italy. She makes Zucchini Rollatini, homemade Pici Pasta with Carbonara Sauce, traditional Tiramisu, and Rummy Roman Holiday cocktails for a perfect Italian feast.

Valerie Bertinelli treats her brother David and nephew Enzo to a backyard beach party with classic picnic dishes. On the menu are Antipasto Pasta Salad, Mom's Perfect Sub Sandwiches, Fried Clams with Tartar and Cocktail Sauces, refreshing Watermelon Agua Frescas, and for dessert, Frozen Firework Surprises.

Valerie Bertinelli tackles her toughest critics — kids! — when her friend Aurora and her two sons, Harry and Theo, come over for a weeknight meal. On the menu are Sweet Orange Chicken Drumsticks, Green Bean Oven Fries, Buttery Bow Ties with Brown Butter Sauce, and Fudgy Avocado Pops. For dessert, a Do-It-Yourself Chocolate Dip with marshmallows and fresh fruit.

Valerie Bertinelli welcomes her longtime friend David Venable to her kitchen for an elegant dinner during his book tour. She serves Espresso Rubbed Rib Eye with Rissole Potatoes and Sautéed Asparagus. For dessert, she makes a Classic Lemon Tart with Coconut Almond Crust.

Valerie Bertinelli celebrates making over 500 recipes with her longtime crew, many of whom have become fathers since the show began. She makes Marinated Lamb Chops, Zoodle Panzanella, Honey Rosemary Snack Mix, and for dessert, Chocolate Marble Love Cake.

Valerie Bertinelli helps her friend Melissa Peterman, an actress, create the perfect birthday menu for Melissa's husband, John. She makes Lemon Buttered Scallops, Misticanza Salad, Olive and Rosemary Focaccia, a Classic Negroni cocktail, and for dessert, a Strawberry Icebox Cake.

Valerie honors the special women in her life who taught her to cook as she welcomes her brothers David and Patrick, their wives Stacy and Jessica, and nephew Enzo. She makes Mom's Lasagna, Kale and Radicchio Salad with Raspberry Vinaigrette, Raspberry-Prosecco Cocktail, and No-Ice-Cream-Machine Pistachio Gelato.

Valerie Bertinelli is celebrating her son Wolfgang's first solo album release with a party featuring all his favorite dishes. Her longtime friend Patrick and his wife Stacy join Wolfgang's girlfriend Andraia and his childhood friends Garrett, Emma, and Katie for the festivities. On the menu are Mini Crab Cakes with Mustard Crème Fraîche, Cedar-Plank Salmon with Grilled Cherry Tomatoes, Brown-Butter-Sautéed Spinach with Lemon, and for dessert, a Naked Vanilla Cake with Fresh Berries.

Hint: Don't throw 'em away!

If you struggle peeling garlic, this one's for you.

Shells that take half the egg with them? Not today. Watch Val and Sophie put an egg-peeling trick to the test, then go try it in your own kitchen.

Pop the lid on this amazing salad dressing hack!

Val shares her special trick for making butter easily spreadable.

You're never too old to learn a new trick! Watch as Val tests a new way to peel a mango and then go try it yourself!