Saturdays, 12:00-12:30 p.m. ET
Emeril Lagasse prepares shrimp étoufée and crab and crawfish boil.
Michel Richard prepares a chocolate dome cake and hot chocolate truffles.
Patrick Clark prepares salmon roulade with gazpacho sauce and horseradish-crusted grouper.
Lidia Bastianich prepares risotto with wild mushrooms, and orecchiette with broccoli di rape and sweet sausage.
Charles Palmer prepares pepper-seared venison steaks, herb potato maximes and chocolate tarragon cake.
Amy Ferguson-Ota prepares green papaya salad and wok-seared ono.
Robert Del Grande prepares sea scallops with wild mushrooms and filets of beef in pasilla chile sauce.
Jean-Louis Palladin prepares foie gras with poached apples and roasts a duck breast.
Susan Feniger and Mary Sue Milliken prepare Thai melon salad, spinach and eggplant curry, and curried popcorn.
Jacques Pépin joins Julia to prepare a lobster souffle.
Chef and restaurateur Jeremiah Tower grills chicken marinated in fresh herbs and prepares poached chicken with mushrooms and bacon.
Jan Birnbaum prepares a Cajun-inspired meal, and Lidia Bastianich cooks a pasta and seafood dish.
Chef André Soltner prepares tarte flambée, Alsatian meat stew and a classic tarte citron.
Nancy Silverton makes rustic bread, foccacia pizza dough and olive bread.
Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce.
Alice Waters of Chez Panisse prepares a tapenade, an appetizer and two salads.
Chef Roberto Donna creates pizza margherita and demonstrates his techniques for making pizza dough.
Chef Jasper White makes New England fish chowder and his special pan-roasted lobster.
Lynne Rossetto Kasper roasts a “Renaissance-style” leg of lamb.
Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.
Cookbook author and teacher Madhur Jaffrey creates shrimp in spicy coconut sauce and basmati rice with dill.
Chef Daniel Boulud prepares roasted veal chops and sweetbreads.
Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake.
Chef Charlie Trotter prepares seared scallops with curried carrot broth, and a modern fruit dessert.
Leah Chase cooks up her famous fried chicken, biscuits and sweet-potato pie.
Christopher Gross creates loin of beef with red wine sauce, and farecki, a Middle Eastern grain dish.
Jody Adams creates a braised, stuffed breast of veal over a bed of polenta.
Zarela Martinez creates tamales with mole verde.
Jean-Georges Vongerichten creates a three-course Thai meal.
Rick Bayless prepares chile-glazed country ribs and a rustic jicama salad.
Gordon Hamersley creates a roast chicken with garlic and lemon.
Dean Fearing prepares shrimp diablo with Caesar salad and corn tamales.
Reed Hearon prepares frito misto with aioli.
George Germon and Johanne Killeen create a triple citrus meringue tart.
Carol Field prepares grissini (bread sticks) and rustic country bread.
Michael Lomonaco forms a mixed game grill and makes a berry relish and home-fried potatoes.
Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes.
Torres creates chocolate presentation with pralines. He demonstrates his technique and designs the chocolate in an artistic presentation.
Portale creates duck soup with foie gras ravioli and black truffles.
Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper.
Julian Serrano creates a lobster and chicken paella for a main course and crème fraiche ice cream for dessert.
Splichal creates braised lamb shanks on barley risotto.
Lynne Rossetto Kasper creates a Sunday night pasta and Roberto Donna creates homemade pasta with chestnut flour and pesto sauce.
Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.
Rick Bayless creates a black bean tortilla casserole and refried beans.
Johanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.
Daniel Boulud creates a chilled green pea soup and Gordon Hamersley prepares a “perfect” tossed salad.
Madhur Jaffrey creates minty sweet and sour eggplant and Reed Hearon creates iron skillet mussels and sand dabs a la plancha.
Dean Fearing creates a molasses-glazed duck salad.
Master baker and teacher Jim Dodge creates an all-American pie — the harvest apple pie.
Jody Adams creates carta musica and Joachim Splichal prepares mushroom potato lasagna.
Mark Militello creates grilled pork tenderloin with Jamaican spices.
Jasper White creates sweet corn fritters, and Zarela Martinez prepares poblanos chiles rellenos.
Alfred Portale prepares Muscovy duck breast with Chinese spices, a meal that balances both sweet and strong flavors.
Monique Barbeau creates eggplant falafel and Jacques Torres prepares a baked chocolate soup with meringue.
Craig Kominiak prepares bread loaves and focaccia.
Alice Medrich prepares chocolate ruffle cake.
Michel Richard prepares puff pastry, apricot pastries and torte Milanese.
Lora Brody demonstrates bread machine breads, brie in brioche and quitza.
Marcel Desaulniers prepares plum cakes, brownie cake and chocolate mint nightcaps.
Gale Gand prepares tiramisu, napoleons, lemon meringue pie and ice cream sandwiches.
Norman Love prepares cake, espresso profiteroles and choux.
Lauren Groveman prepares bagels, matzos and pumpernickel loaves.
Mary Bergin prepares bundt cake and chiffon roll.
Steve Sullivan prepares walnut bread and decorative loaves.
Nancy Silverton prepares twice-baked brioche, savory brioche pockets, pecan sticky buns and brioche tart.
Nick Malgieri prepares zaleti, X cookies, amaretti, pizzelle, classic biscotti and tuiles.
Flo Braker prepares petits fours, ladyfingers, madeleines and miniature Florentine squares.
Esther McManus prepares several types of croissants and basteeya.
Beatrice Ojakangas prepares Scandinavian specialties.
Naomi Duguid and Jeffrey Alford prepare pita bread, Afghan snowshoe bread, and Middle Eastern lamb and tomato breads.
Danielle Forestier prepares French breads, including baguette, boule, pain de mie and pain de campagne.
Markus Farbinger prepares cardinal slice and poppyseed torte.
Charlotte Akoto prepares meringue cookies, cocoa nests with caramel mousse and tropical napoleon.
Marion Cunningham prepares buttermilk muffins and scones, popovers, Irish soda bread and biscuits.
Join Julia Child and chef Johanne Killeen.
Leslie Mackie prepares French apple tart, fruit and yogurt tart, double-crusted blueberry-nectarine pie and raspberry-fig crostata.
David Ogonowski prepares crispy cocoa cookies, chocolate truffle tartlets and chocolate waves.
Joe Ortiz demonstrates how to make crusty sourdough bread loaves.
Join Julia Child and chef David Blom.
Join Julia Child and chef Norman Love.
Join Julia Child and Martha Stewart as they bake one grand and glorious three-tiered wedding cake. Part 1 of 2.
Join Julia Child and Martha Stewart as they bake one grand and glorious three-tiered wedding cake. Part 2 of 2.
Watch as Nancy Silverton bakes a crème fraîche brioche torte.
Watch Michel Richard work his magic with puff pastry and Alice Medrich bake vanilla hazelnut biscotti.
Watch Lauren Groveman demonstrate how easy it is to make European ethnic specialties.
Learn how to bake two American classics from Johanne Killeen.
Marcel Desaulniers prepares plum cakes and chocolate mint nightcaps.
Nick Malgieri prepares pizza rustica and fig-filled treats called "X" cookies.
Mary Bergin demonstrates how to make a vanilla chiffon cake with a twist.
Markus Farbinger bakes a poppyseed torte.
Jeffrey Alford and Naomi Duguid demonstrate two different kinds of naan; Beatrice Ojakangas makes a Scandinavian flatbread.
Gail Gand demonstrates lemon meringue pie-for-one; David Blom makes cookies.
Flo Braker turns out two crunchy butter galettes; Leslie Mackie makes raspberry-fig crostata.
