
The Mind of a Chef
Ludo Lefebvre's obsession with a perfectly cooked bird trace back to France.

Ludo Lefebvre's obsession with a perfectly cooked bird trace back to France.

Julia Child prepares a Pear and Meringue Dessert Fantasy -- the perfect ending to a meal.

Julia Child prepares meat and vegetables, plus how to choose and serve the right red wine.

Julia Child presents filled artichokes topped with poached eggs and Bearnaise sauce.

Jacques demonstrates desserts that impress guests, but don't stress out the chefs!

Jacques cooks his aunt's quiche, his mother's Eggs Jeannette, a savory flan and more.

Jacques loves seafood! He highlights a wonderful seafood medley, freshwater fish and more.

Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth.

Jacques showcases soups from his childhood, a French classic and more!

Game might seem intimidating, but it's fairly easy to find these days--and it's delicious.

It's eggs all the ways: Eggs in Ramekins, Eggs en Cocotte, a Flat Potato Omelet and more.

Jacques is rolling in dough, baking Soda Bread, Gros Pain, a tender Brioche and more.

Jacques, his daughter and granddaughter all enjoy some delicious shellfish.

Jacques uses his Fast Puff Pastry for everything from Choux a la Creme to Pigs Ears.

Jacques honors his roots with recipes reflecting his U.S., French and Puerto Rican family.

Chef Marcus Samuelsson explores the cuisine, culture and history of the Haitian community.

Christopher Gross creates beef loin with red wine sauce, and farecki paired with harissa.

Leah Chase cooks up her famous fried chicken, biscuits and sweet-potato pie.

Charlie Trotter prepares seared scallops with curried carrot broth and a fruit dessert.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake.