Selena improves her nonexistent cooking skills with the help of French chef and restaurateur Ludo Lefebvre; Selena is at her house, while Ludo's at his, and they attempt to make a French omelet and cheese souffle together.

Using her signature feel-good cooking style, executive chef and cookbook author Antonia Lofaso helps Selena whip up her first seafood tostada, and while Selena's a shrimp-peeling natural, she and the octopus may have creative differences.

Selena teams up with the godfather of the modern food truck movement, Roy Choi, to make some dangerously delicious Korean BBQ breakfast tacos and Hawaiian malasadas.

Selena bows down to two iconic chefs who have been behind many dinners in her life: restaurateurs, authors and BFFs Jon and Vinny; together, they attempt to make roasted chicken with cilantro sauce and a tomato bruschetta appetizer.

The great Nancy Silverton helps Selena craft an ambitious vegetable buffet, but before Selena and her friends can dig into the stunning multi-color bounty, a series of hilarious technical difficulties brings Selena's kitchen to its knees.

Culinary director and restaurateur Angelo Sosa enrolls Selena in two core classes: Guac 101 and Wok 101; As the duo go back to basics to prepare guacamole and Baja-style fried rice, Angelo shares a kitchen secret with his skeptical pupil.

Bay Area legend Tanya Holland connects Selena to her Southern roots with a soul food feast; buttermilk fried chicken and fresh-baked cheddar scallion biscuits are on the menu.

Daniel Holzman, the mastermind behind The Meatball Shop, puts Selena to work with one of the most ambitious meals she's cooked to date: mini chicken meatballs paired with gnocchi made from scratch.

Southern California chef Nyesha Arrington guides Selena through cooking two meals: pan-seared branzino with spiced tomato-coconut sauce and home cooked doggy biscuits, allowing Selena to show off all her new skills.