Season 1

1. Eggs

2012-09-27

Preparing eggs properly, no matter the style; frying eggs; omelet recipe; foolproof frittata.

2. Sauces

2012-10-04

Two methods for preparing hollandaise sauce; creamy bechanel sauce; serving French sauce beurre blanc over steamed lobster; marinara sauce made with four ingredients.

3. Vegetables

2012-10-11

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.

4. Stocks

2012-10-25

Three common stocks - - chicken, beef, and vegetable.

5. Butchering

2012-11-01

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.

6. Rice

2012-11-08

Fluffy white rice; pilaf; risotto; Thai fried rice.

7. Dressing & Emulsions

2012-11-15

Shallot vinaigrette prepared two different ways; creamy blue cheese dressing; mayonnaise; BLT.

8. Steaming

2012-11-22

Cooking chicken breasts in parchment paper; cleaning and steaming mussels; using a bamboo steamer to prepare steamed salmon and peas.

9. Roasting

2012-11-29

Roast chicken; roasted root vegetable salad; green peppercorn-crusted roast tenderloin of beef.

10. Braising

2012-12-06

Which cuts of meat are good for braising; classic pot roast; braised cabbage with apples; pulled pork sandwiches.

11. Poaching

2012-12-13

Using poached chicken breast in chicken salad sandwiches and Cobb salad; poached salmon steaks; poached eggs.

12. Frying

2012-12-20

French fries; pan-fried chicken; Japanese tempura vegetables with dipping sauces.

13. Pan Searing

2012-12-27

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.