E1 - Eggs

Aired: September 27, 2012

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

E2 - Sauces

Aired: October 04, 2012

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

E3 - Vegetables

Aired: October 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.

E4 - Stocks

Aired: October 25, 2012

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

E5 - Butchering

Aired: November 01, 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.

E6 - Rice

Aired: November 08, 2012

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

E7 - Dressing & Emulsions

Aired: November 15, 2012

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

E8 - Steaming

Aired: November 22, 2012

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

E9 - Roasting

Aired: November 29, 2012

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

E10 - Braising

Aired: December 06, 2012

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

E11 - Poaching

Aired: December 13, 2012

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

E12 - Frying

Aired: December 20, 2012

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

E13 - Pan Searing

Aired: December 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.