The French Chef
Preparing ice cream.
Preparing ice cream.
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Lidia Bastianich shares holiday traditions with four families across America.
Lidia Bastianich, Rick Bayless and Ming Tsai help celebrate Jacques Pépin's 80th birthday.
The best chefs know that there’s a hidden ingredient in any tasty dish: science!
Jamaican jerk chicken; Trinidadian grilled vegetable dip with grilled flatbreads; shrimp boka dushi.
Grilled quail with pear salsa and blue cheese farrotto; grilled rib-eye steaks; hot gut hero.
Mexican grill specialties -- pollo asado, grilled swordfish with salsa macha and carne enchilada.
Carne asada breakfast tacos; oak-smoked cherry-glazed ribs; beef cheek barbacoa.
Wood-grilled gazpacho with serrano ham crisps; spiessbraten with jicama salad; crème brûlée.
Barbecued chicken with Thai curry; grilled pork and cactus salad with Thai flavors; lone star kalbi.
Wood-grilled rib roast with chimichurri and salsa criolla; meat crust pizza; meatless mixed grill.
Chef Lidia Bastianich presents pantry-inspired recipes that have been passed down in her family.
Discover the story of Chef Jacques Pépin, a young immigrant who ushered in a new era in cooking.
Lidia shares the inspiring stories of Americans who have overcome extraordinary odds.
Grilled squid; pork roast; dauphin potatoes; frozen black velvet.
Spicy Hanoi soup; Oriental savoy salad; banana tartlets.
Cod; chicken thighs with onion/garlic/wine.
Beef stew; glazed strawberries.
Mushroom soup; roast chicken; crêpes.
Poached bass; grilled veal chops.
Oysters; Pilaf; Grapefruit.
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