Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast. He also suggests tearing basil leaves to get the best flavor.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals. His style of cooking uses very little fat.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook. They create a triple citrus meringue tart, stressing the importance of keeping all the crust ingredients cold when using a food processor.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans. He offers a number of tips for his dish, such as using an herb called episote to add taste to (and remove gas from) beans; and buying tortillas produced locally and without preservatives, if possible.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary. Gordon Hamersley prepares "perfect" tossed salad, noting the importance of tossing the salad correctly.