Chef Roberto Donna makes the Italian classic, pizza margherita.
Chef Jasper White makes a hearty new England fish chow-da.
Chef Jimmy Sneed makes his famous dish, soft-shell crabs with fresh pasta.
Chef Monique Barbeau makes Eggplant Falafel that is inspired from a trip to Israel.
Chef Alfred Portale prepares a Muscovy duck breast with Chinese spices.
Chef Jasper White prepares a Southern favorite.
Chef Mark Militello talks about Florida cuisine while sharing a recipe for pork tenderloin
Chef Jody Adams makes a rustic bread carried by sheep herders in Sardinia.
Chef Jim Dodge makes an old fashioned, American apple pie.
Baker Jim Dodge makes a decadent chocolate buttermilk fudge cake.
Chef Dean Fearing prepares a mollasses-glazed duck salad.
Chef Madhur Jaffrey makes eggplant inspired by Indian flavors.
New Orleans Chef Leah Chase shows the best way to make fried chicken.
Chefs Daniel Boulud and Gordon Hamersley prepare dishes perfect for summer.
Chefs Johanne Killeen and George Germon prepare dirty steak with their special hot fanny.
Chef Christopher Gross combines American ingenuity with traditional French techniques.
Chef Rick Bayless cooks some Mexican soul food, a black bean tortilla casserole.
Chef Jody Adams shows off her skills when she makes a braised stuff breast of veal.
Chef Jimmy Sneed prepares a Virginia stuffed turkey leg with homemade stuffing.
Chef Zarela Martinez makes one of her famous Mexican dishes - tamal with mole verde.
Chef Jean-Georges Vongerichten makes Thai-marinated beef with noodles for Julia Child.
Chefs Lynne Rossetto and Roberto Donna prepare two delicious pasta dishes.
Chef Joachim Splichal prepares braised lamb shank on barley risotto.
Chef Julian Serrano makes the classic Spanish dish paella with lobster and chicken.
Chef Rick Bayless makes a delicious rustic jicama salad with pickled onion.
Chef Mark Militello shows what to do with a fresh heart of palm.
Chef Gordon Hamersley makes his famous roast chicken with garlic and lemon for Julia.
Chef Alfred Portale cooks Julia's favorite, duck.
Pastry chef Jacques Torres gives a presentation on chocolate.
Chef Dean Fearing makes the great Texas salad - mansion shrimp diablo with Caesar salad.
Chef Monique Barbeau makes tequila cured gravlax with dill pancakes.
Chef Reed Hearon makes frito misto with aioli, featuring fried baby artichokes.
Chefs Johanne Killeen & George Germon create their triple citrus meringue tart for Julia.
San Francisco author Carol Field bakes one of her favorite breads, grissini.
Madhur Jaffrey prepares shrimp in a spicy coconut sauce and basmati rice with dill.
Chef Daniel Boulud of New York, N.Y. roasts veal chops and makes sweetbreads.
Lynne Rossetto Kasper combines roast lamb leg with a green bean salad.
'21' Club chef Michael Lomonaco forms a mixed game grill with quail, venison and more.
Chicago restaurateur Charlie Trotter creates a scallop entree and a fruity sorbet dessert.
