
Jacques Pepin: Heart & Soul
Jean-Claude joins Jacques to create a feast of octopus stew served over polenta.

Jean-Claude joins Jacques to create a feast of octopus stew served over polenta.

Reed Hearon prepares frito misto with aioli.

Dean Fearing prepares shrimp diablo with Caesar salad and corn tamales.

Gordon Hamersley creates a roast chicken with garlic and lemon.

Rick Bayless prepares chile-glazed country ribs and a rustic jicama salad.

Jean-Georges Vongerichten creates a three-course Thai meal.

Zarela Martinez creates tamales with mole verde.

Anela Evans shares her life in Lana'i, Hawai'i, and expresses how she values everything.

Chef Andrew Le joins Ed on a trip to Hanoi in search of Pho, Vietnam's national dish.

Chef Andrew Le and Ed go to Ho Chi Minh City in search of Pho.

Ed and farmer Valerie Kaneshiro go to Wisconsin to find her roots on the reservation.

Ed and Sheldon Simeon go to the Philippines looking for the original Pork Adobo recipe.

Ed meets up with singer-songwriter Jack Johnson and explores the California coast.

Norman Love prepares savory puffs, salmon mousse, eclairs and mascarpone vegetable medley.

Vegetable decorations glazing with aspic fluting mushrooms peeling apples and pears.

Carving a chicken and turkey making stock and gravy handling wine and champagne.

Preparing chicken for the grill boning and stuffing chicken trussing chicken.

Trussing lamb preparing veal steaks breading veal preparing Wiener Schnitzel.

Filleting sole and salmon rolling a paupiette preparing a gravlax serving a carpaccio.

Shelling prawns and shrimp opening oysters and clams cleaning mussels mussel pilaf.