S01 Episode 1
Eggs
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Thu, 27 Sep 2012
S01 Episode 2
Sauces
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Thu, 4 Oct 2012
S01 Episode 3
Vegetables
Simple vegetable side dishes include steamed spinach, sauteed broccoli rabe, roasted cauliflower steaks, brown sugar-glazed carrots, sauteed sugar snap peas, and shelled peas with mint and lemony kale salad.
Thu, 11 Oct 2012
S01 Episode 4
Stocks
Three common stocks - - chicken, beef, and vegetable.
Thu, 25 Oct 2012
S01 Episode 5
Butchering
Master class on meat with fourth-generation butcher Evan Lobel includes cutting up a whole chicken, spatchcocking a Cornish game hen, butterflying a leg of lamb, butchering a beef tenderloin, and making medallions from pork loin.
Thu, 1 Nov 2012
S01 Episode 6
Rice
Fluffy white rice; pilaf; risotto; Thai fried rice.
Thu, 8 Nov 2012
S01 Episode 7
Dressing & Emulsions
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Thu, 15 Nov 2012
S01 Episode 8
Steaming
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Thu, 22 Nov 2012
S01 Episode 9
Roasting
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Thu, 29 Nov 2012
S01 Episode 10
Braising
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Thu, 6 Dec 2012
S01 Episode 11
Poaching
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Thu, 13 Dec 2012
S01 Episode 12
Frying
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Thu, 20 Dec 2012
S01 Episode 13
Pan Searing
Pan-seared scallops with lemon-caper sauce; crisp-skinned salmon filet; pan-seared steak with mustard-cream sauce; Muscovy duck breasts with port wine reduction.
Thu, 27 Dec 2012
