Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas. Air Date : 22nd-Nov-2012

Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata. Air Date : 27th-Sep-2012  Read More

Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients. Air Date : 4th-Oct-2012  Read More

Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad. Air Date : 11th-Oct-2012  Read More

Three common stocks - - chicken, beef, and vegetable. Air Date : 25th-Oct-2012  Read More

Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin. Air Date : 1st-Nov-2012  Read More

Fluffy white rice; pilaf; risotto; Thai fried rice. Air Date : 8th-Nov-2012  Read More

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT. Air Date : 15th-Nov-2012  Read More

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas. Air Date : 22nd-Nov-2012  Read More

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef. Air Date : 29th-Nov-2012  Read More

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches. Air Date : 6th-Dec-2012  Read More

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs. Air Date : 13th-Dec-2012  Read More

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces. Air Date : 20th-Dec-2012  Read More

Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction. Air Date : 27th-Dec-2012  Read More