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- 1.262304E9
- Jean-Louis Palladin—who ran his own restaurant in the Watergate Hotel for nearly 20 years—prepares foie gras with poached apples, roasts a duck breast over an open fireplace, and sautees porcini mushrooms. (en)
- At his home kitchen in Los Angeles, Michel Richard of Citrus Restaurant prepares a chocolate dome cake and hot chocolate truffles. (en)
- Clark, who ran the kitchen in Washington, DC's esteemed Hay-Adams Hotel for many years, prepares seared peppered salmon roulade with gazpacho sauce and horseradish-crusted grouper. (en)
- Waters, owner and chef of the renowned Chez Panisse in Berkeley, CA, prepares a shaved fennel, mushroom, and parmesan salad; green olive tapenade; a beet, blood orange, walnut, and arugula salad; and an appetizer of prosciutto with warm, wilted greens. (en)
- Robert Del Grande of Houston's Café Annie demonstrates his unique ability to combine complementary flavors as he prepares sea scallops with wild mushrooms in green sauce, with a side of fresh corn pudding, and filets of beef in a special pasilla chile sauce. (en)
- From his home kitchen, New York chef Charles Palmer shares his expertise with wild game and prepares pepper-seared venison steaks with pinot noir and sun-dried cherries, herb potato maximes, and a warm chocolate tarragon cake. (en)
- In her home kitchen in Queens, Lidia Bastianich—chef and co-owner of Felidia in New York City—prepares risotto with wild mushrooms and orecchiette pasta with broccoli di rape and sweet sausage. (en)
- Chef and restaurateur Jeremiah Tower of Stars in San Francisco prepares grilled young chicken marinated in fresh herbs, served with a warm vegetable salad; poached chicken stuffed with mushrooms and smoked bacon with aromatic vegetables; and a casserole of roasted chicken salad with lemon, rosemary, and garlic. (en)
- Nancy Silverton owns and operates La Brea Bakery, considered one of the most innovative bakeries in the country. From her kitchen at home in Los Angeles, she prepares a sourdough starter, which is then used to make a loaf of rustic bread, a foccacia pizza dough, and an olive bread. (en)
- Jan Birnbaum, who runs a Cajun-inspired restaurant called Catahoula, cooks smoked salmon and scrambled egg torte with caviar at his home in the Napa Valley. Then Lidia Bastianich prepares cappellini pasta with a seafood and tomato sauce. (en)
- From his Connecticut home kitchen, Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce. (en)
- From her home kitchen in Hawaii, Amy Ferguson-Ota—the first female executive chef at the Ritz-Carlton Hotel in Hawaii—prepares a green papaya salad with Thai vinaigrette, wok-seared ono served with a banana curry, and a steamed-banana side dish. (en)
- Jacques Pépin, a master chef and fellow teacher of French cuisine, joins Julia to prepare a lobster soufflé. (en)
- Susan Feniger and Mary Sue Milliken—chefs of L.A.'s famed Border Grill—prepare an eclectic selection of dishes, including Thai melon salad, spinach and eggplant curry, and curried popcorn. (en)
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