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The French Chef
Ways to dress up hamburgers the French way and what to do with filet mignon.
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The French Chef
Julia Child turns potato basics into classic French meals; potato pancake.
The French Chef
How to make a souffle.
The French Chef
How to cook the main course in one pot.
The French Chef
A versatile pastry for anything from appetizers and dumplings to fancy desserts.
The French Chef
Julia Child is all about caramel, and makes Caramel Custard and Apple Souffle.
The French Chef
Julia Child shows you how to truss, stuff, brown, roast, braise, sauce and carve your goose.
The French Chef
Julia Child uses chestnuts -- peeling, braising and pureeing them for a special dessert.
The French Chef
Julia Child presents a galaxy of amuse-gueules -- appetizers for the New Year’s table.
The French Chef
Julia Child presents a galaxy of amuse-gueules -- appetizers for the New Year’s table.
The French Chef
Julia Child cooks up Coq au Vin making dining at home just as exciting as dining out.
The French Chef
Julia Child cooks up Coq au Vin making dining at home just as exciting as dining out.
Jacques Pépin: Cooking With Claudine
Arugula salad, salmon, endive with tarragon oil, almond and plum cake.
Jacques Pépin: Cooking With Claudine
Spinach and mozzarella salad, seafood, broccoli purée and chocolate nut pies.
Jacques Pépin: Cooking With Claudine
Rice Noodles; Mussels; Sautéed Turnip Greens; Cherry Pie.
Jacques Pépin: Cooking With Claudine
Celebrated chef Jacques Pépin teaches his daughter Claudine to prepare simple, elegant meals.
Jacques Pépin: Cooking With Claudine
Jacques Pépin shows his daughter Claudine simple meals to suit her budget and lifestyle.
Essential Pépin
Mollet eggs Florentine; eggs in ramekins; eggs en cocotte; scrambled eggs in bread cases.
Essential Pépin
Venison steaks in sweet-sour sauce; skillet duck with red oak salad; sautéed rabbit.
Essential Pépin
Tomato chowder with mollet eggs; black bean soup with bananas; garlic soup; onion soup; consommé.
Jacques Pépin: More Fast Food My Way
Baked clams Madison; cod in olive-tomato crust; skillet broccoli.
Jacques Pépin: More Fast Food My Way
Crisp pear tart; bay scallops in mignonette sauce; sausage patties with pumpkin seeds and mushrooms.
Today's Gourmet
Garlic soup with potatoes and leeks; roast veal; almond cake.
Today's Gourmet
Tuna carpaccio; paella; figs in spicy port sauce.
Today's Gourmet
Potato crêpes with caviar; cabbage anchoyade; soufflé cake.
Today's Gourmet
Leeks in sauce; glazed roast pork; sour cabbage; shortcake.
Today's Gourmet
Leeks in sauce; glazed roast pork; sour cabbage; shortcake.
Today's Gourmet
Spicy shrimp; grilled lamb chops; pineapple in liqueur.
Today's Gourmet
Spicy shrimp; grilled lamb chops; pineapple in liqueur.
Today's Gourmet
Scallion au gratin; rabbit stew; cornmeal and Gruyère.
Today's Gourmet
Scallion au gratin; rabbit stew; cornmeal and Gruyère.
Today's Gourmet
Sautéed eggplant; red snapper; light apple tart.
Somewhere South
A trip to West Virginia includes pepperoni rolls and the most popular hand pie -- the empanada.
Somewhere South
A dinner honors chef Edna Lewis; porridge; how blacks contributed to Southern cuisine.
Somewhere South
A dinner honors chef Edna Lewis; porridge; how blacks contributed to Southern cuisine.
Somewhere South
A trip to the Mississippi Delta and farther south reveals that not all dumplings are the same.
Somewhere South
Chow Chow culinary festival; Indian and Sri Lankan pickles; Puerto Rican escabeche; Korean kimchi.
Jacques Pépin: Heart & Soul
Skinning a salami; classic dumpling dish; ricotta quenelles; flounder with lemon butter; rabbit.
Jacques Pépin: Heart & Soul
Duck liver mousse with apples; sautéed duck breast with arugula salad and cracklings.
Jacques Pépin: Heart & Soul
Black lentil salad with eggs; pork neck and bean fricassee; spinach and ricotta lasagna.
Jacques Pépin: Heart & Soul
Simple seafood salad; spicy shrimp with cocktail sauce; Creole-inspired blackfish beignets.
Jacques Pépin: Heart & Soul
Salmon scaloppini with sorrel sauce; lamb breast navarin; green salad with mustard dressing.
A Chef's Life
Vivian struggles to find enough green beans to add to the menu; pickled pork; snapping pole beans.
A Chef's Life
Prepping peppers; stuffing peppers.
A Chef's Life
The crew makes a practice run with the new food truck; pear relish.
A Chef's Life
Vivian heads to a book launch in New York; a challenging hunt for broccoli.
A Chef's Life
A dinner honoring Vivian; the differences between whiskey, scotch and bourbon.
Julia Child: Cooking With Master Chefs
Jeremiah Tower prepares grilled game hens with vegetable salad and casserole roasted chicken.
Julia Child: Cooking With Master Chefs
Jan Birnbaum; smoked salmon; Lidia Bastianich; cappellini pasta.
Julia Child: Cooking With Master Chefs
André Soltner; tarte flambée; Alsatian meat stew; tarte citron.
Julia Child: Cooking With Master Chefs
Nancy Silverton; bread starter; rustic dough; rustic peasant bread; focaccia; Tuscan olive bread.
Julia Child: Cooking With Master Chefs
Jacques Pepin prepares braised sweet breads in a puff pastry with truffle sauce.
Julia Child: Cooking With Master Chefs
Cookbook author and restaurateur Alice Waters prepares several salads and green olive tapenade.
Simply Ming
Crab cakes with a lemon aioli; a vegetarian version of "crab" cakes with lemon aioli.
Simply Ming
Sausage and peppers Fenway style; vegan sausage and peppers buns; Thai basil-lemon smash.
Simply Ming
Cooking maki rolls with toasted nori, fish, poached shrimp and avocado; a sake royal.
Simply Ming
A festive Tsai family hot pot accompanied by shrimp wontons and red wine.
Simply Ming
Sole meunière and the vegetarian Napa cabbage meunière, both accompanied by chive rice.
Simply Ming
Buffalo chicken wings and vegetable tempura; classic shandy.
I'll Have What Phil's Having
Ramen, sushi and other delicacies of Tokyo; New York egg cream; TV host Dave Spector.
I'll Have What Phil's Having
A home-cooked meal at chef Nancy Silverton's home in Umbria, Italy; roasting steaks.
I'll Have What Phil's Having
A home-cooked meal at chef Nancy Silverton's home in Umbria, Italy; roasting steaks.
I'll Have What Phil's Having
Hot chocolate, croissants and vanilla bombes; roast chicken and vegetable dishes.
I'll Have What Phil's Having
Hot pot; a classic dish of century-old eggs; unusual tea.
I'll Have What Phil's Having
Hot pot; a classic dish of century-old eggs; unusual tea.
No Passport Required
The influence of Filipino-American chefs on the city's food scene.
No Passport Required
Exploring the Armenian community in Los Angeles, including its history and traditional cuisine.
No Passport Required
The food and culture of Houston's Nigerian and West African community.
No Passport Required
The Italian food scene in Philadelphia features pizza, cannoli, burrata and handmade pasta.
No Passport Required
The Italian food scene in Philadelphia features pizza, cannoli, burrata and handmade pasta.
No Passport Required
Diverse Chinese food traditions in Las Vegas and chefs who are transforming their parents' cuisine.
No Passport Required
The Portuguese, Brazilian, and Cape Verdean culinary traditions in Boston.
The Mind of a Chef
Gabrielle Hamilton loves the small details found in Milanese restaurants.
Family Ingredients
Native Hawaiian singer Raiatea Helm shows us the importance of Aloha ʻĀina.
The Life of Loi: Mediterranean Secrets
Fish market; grilled sea bass with Emirati spices; sea bass with Greek herbs.
The Life of Loi: Mediterranean Secrets
Mina Fruits and Vegetables Market in Abu Dhabi; marinated kale fattoush; Gracia Farm.
The Life of Loi: Mediterranean Secrets
Vibrant flavor of the Emirates; baba ghanoush; traditional lamb stew; skewered grilled chicken.
The Life of Loi: Mediterranean Secrets
Gahwa, traditional Emirati coffee; Al Fanar Restaurant; Greek-style coffee cake.
The Life of Loi: Mediterranean Secrets
MouzMari short ribs; grilled meat; Loi creates her own take on short ribs.
The Life of Loi: Mediterranean Secrets
Mandi combines rice, meat and spices; goat youvetsi and marinated chicken.
The French Chef
A French take on baked beans.
The French Chef
Julia Child showcases lettuce; and the transformation of sauerkraut into a party dish.
The French Chef
Julia Child demonstrates Pate Feuilletee, showing you how to be successful with pastry dough.
The French Chef
More French pastry ideas.
The French Chef
Julia Child's fish with a different look and taste may turn anyone into an ardent fish fan.
The French Chef
How to make French butter sponge cake.
The French Chef
Julia Child shows you how to buy, prepare, cook, serve, and eat artichokes.
The French Chef
Elegant ideas for preparing eggs.
The French Chef
Rediscovery of an age-old dessert.
The French Chef
The French Chef tips the scales in favor of a fishy client.
The French Chef
Julia Child takes a fresh look at this talented twosome of the cabbage family.
The French Chef
Julia Child cooks Veau Sylvie, taking the leg of veal and then stuffing, braising and saucing it.
Jacques Pépin: Cooking With Claudine
Fillet of sole, spicy rib roast, horseradish and cottage cheese dip and apricots.
Jacques Pépin: Cooking With Claudine
Cream of turnip and sweet potato soup, leek julienne, cauliflower and apricot sauce.
Jacques Pépin: Cooking With Claudine
Lentil and barley soup, catfish, bean sprout salad and apples.
Jacques Pépin: Cooking With Claudine
Tuna steaks, braised duck, noodles and peas, rhubarb and berry nectar.
Jacques Pépin: Cooking With Claudine
Sea bass, chicken, tomatoes.
Jacques Pépin: Cooking With Claudine
Souffle, veal shanks, rice and pecans and bread pudding souffles.
Jacques Pépin: Cooking With Claudine
Asparagus and ham au gratin, endive radicchio and walnut salad, grapes, citrus juice.
Jacques Pépin: Cooking With Claudine
Cream of tomato soup, roasted red snapper, fish, spinach and pasta au gratin and stew.
Jacques Pépin: Cooking With Claudine
Broiled striped bass, spicy chicken breasts, relish, celeriac purée and cantaloupe sherbet.
Jacques Pépin: Cooking With Claudine
Stuffed tomatoes, eggplant and sausage stew, candied grapefruit, orange and lemon chips.
Jacques Pépin: Cooking With Claudine
Bread, sandwiches, chilled cucumber and mint soup, ice cream.
Essential Pépin
Tomato chowder with mollet eggs; black bean soup with bananas; garlic soup; onion soup; consommé.
Essential Pépin
Meringue shells with Chantilly cream; macaroons; chocolate roll; chocolate souffle cake.
Essential Pépin
Grilled swordfish with yogurt sauce; mackerel with potatoes and onions; seafood; poached trout.
Essential Pépin
Quiche with bacon; eggs Jeannette; flan with green herbs; spinach, ham and Parmesan souffle.
Essential Pépin
Chocolate mint truffles; almond and plum cake; tuiles à l'orange; summer cornets susie.
Essential Pépin
Brandade de morue au gratin; sea bass in shredded potato skin; nage courte of striped bass; codfish.
Essential Pépin
Turkey cutlets in anchovy-lemon sauce; grilled chicken with tarragon butter; roast capon.
Jacques Pépin: More Fast Food My Way
Chorizo, mushroom and cheese pizza; orecchiette with fennel and tuna; popover with apricot jam.
Jacques Pépin: More Fast Food My Way
Ratatouille with penne; shrimp with cabbage and red caviar; peach Melba.
America the Bountiful
The history of wild rice and how it is harvested and processed; sampling decolonized cuisine.
America the Bountiful
A pear orchard owned by a Japanese American family; different ways that pears can be prepared.
America the Bountiful
The history of the oyster in modern-day South Carolina; harvesting oysters with Gullah community.
America the Bountiful
A colorful New Mexico road trip traces the history of chilies; a chilies tasting contest.
Baking With Julia
Pumpernickel loaves; matzos.
Baking With Julia
Chef Johanne Killeen bakes gingerbread-baby cake and johnnycake cobblers.
Baking With Julia
Plum cakes; chocolate.
Baking With Julia
Author Nick Malgieri prepares Sicilian dishes, including pizza rustica and fig-filled cookies.
Baking With Julia
Pastry chef Mary Bergin makes a vanilla chiffon cake with chocolate-laced walnut mousse.
Baking With Julia
Poppy seed torte with poached apricots.
Baking With Julia
Bread.
Baking With Julia
Lemon meringue pie; cookies.
Jacques Pépin: Heart & Soul
Crab chips with salmon caviar; an egg and herb appetizer; Camembert with pistachio crust.
Jacques Pépin: Heart & Soul
Parisian potage; poulet à la crème paired with rice soubise; orange cake.
Jacques Pépin: Heart & Soul
Sole vin blanc; lesson on filleting fish; pan-roasted rack of lamb with spice crust.
Jacques Pépin: Heart & Soul
Country-style eggs and Swiss chard gratin; curing meat; kale, sausage, ribs and lima bean stew.
Jacques Pépin: Heart & Soul
Fougasse; salmon rillettes; poussins a la russe with broiled maple sweet potatoes; crêpes.
Jacques Pépin: Heart & Soul
Tomato velvet soup; sliced tomato gratin; lamb shashlik; red cabbage, pistachio and cranberry salad.
Jacques Pépin: Heart & Soul
Garlic and pasilla soup; chicken with chili sauce and achiote rice; banana gratin.