Aired: 9/27/2012
Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.
Aired: 10/4/2012
Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.
Aired: 10/11/2012
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.
Aired: 10/25/2012
Three common stocks - - chicken, beef, and vegetable.
Aired: 11/1/2012
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.
Aired: 11/8/2012
Fluffy white rice; pilaf; risotto; Thai fried rice.
Aired: 11/15/2012
Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.
Aired: 11/22/2012
Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.
Aired: 11/29/2012
Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.
Aired: 12/6/2012
Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.
Aired: 12/13/2012
Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.
Aired: 12/20/2012
French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.
Aired: 12/27/2012
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.