In the final episode of The Shameless Chef, Michael Davenport entertains and delights with the richer things in life. From pavlova to sundae smorgasbords and homemade pie crusts, it’s all about dessert this week.

Revisit ingredients you may be overlooking and realize that experimentation is a big part of the joy of eating. First, Michael hams it up, discussing whole hams, ham and bean casserole, and ham salads.

Michael Davenport was thrilled whenever he found a roadside stand and if you’re anything like him, and have gone overboard buying too many fruits and vegetables, this episode has some ideas for putting them to use. He talks berries, cherries, bananas and avocados.

Michael Davenport offers tips for being a great host, from the moment guests arrive to the time they leave when you’re left with the dirty dishes. Knowing how to ad-lib in the kitchen is an important skill, especially when more people than you expected show up for dinner.

Michael Davenport proclaims: “along with peanut butter, I think salads are the gifts of the Gods.” However he would not stand for a bowl of iceberg lettuce with bottled dressing.

Head outside with The Shameless Chef this week. Michael’s ideal picnic was easy to transport and easy to clean up but that doesn’t mean the food has to be forgettable.

Never commit the crime of overcooking your food again with some timeless tips from The Shameless Chef. No matter what sauce you’re serving with spaghetti, you have to boil the pasta first and Michael had a secret to get al dente noodles without fail.

Michael Davenport didn’t frequent restaurants often because he preferred to prepare a meal. Perhaps his love for home cooking is why this episode’s stories are about the woes of dining out.

Try something new this week, whether it’s a novel recipe or an unfamiliar food. Michael talks edible weeds; from sage and fiddlehead fern to dandelions, he has tips for cooking and serving all types of greens.

From ornamenting your pastries to adding embellishment to your table, Michael Davenport believed that for all the time we take preparing our food, it should be presented proudly. An elaborately, or even just a neatly set table can get the salivary glands going.