
The French Chef
Julia Child makes a dessert souffle that is unconventional from start to fiery finish.

Julia Child makes a dessert souffle that is unconventional from start to fiery finish.

Julia Child features soup, including Potage Parmentier, Watercress and Vichyssoise.

Julia Child cooks up Veau Sylvie -- how to make a leg of veal become a regal roast.

Julia Child takes a fresh look at this talented twosome of the cabbage family.

Julia Child tips the scales in favor of a fishy client.

Ming and Paul Corsentino cook grilled abalone and an Asian abalone Rockefeller.

Ming and Kendra Baker make tacos two ways at Kendra's restaurant, Snap Tacos.

Ming and Kenji López-Alt have a kimchi feast of spaetzle and pork scallions.

Travel with Vivian from North Carolina to Georgia to learn the goodness greens provide

Vivian gives a lecture on chow chow, then dives into other pickled dishes.

Vivian learns about how dumplings stretch ingredients and imaginations.

Join Vivian as she honors African American contributions to Southern food.

Follow Vivian as she learns the historical ties between hand pies, labor and migration.

Fillet of Sole, Succulent Grilled Leg of Lamb Robert and Orange Soufflé.

Oysters and Asparagus, Strawberry Napoléon and Black Raspberry Jam Dartois Tart.

Carrie must rebalance her work and her life while big decisions loom over her company.

Carrie hires a long-time friend to help the company sell more biscuits in grocery chains.

Chef Marcus Samuelsson goes inside the Indo-Guyanese community to explore its cuisine.

Marcus visits the longstanding Mexican community in Chicago.

Chef Marcus Samuelsson discovers how Vietnamese residents influenced food in New Orleans.