Season 1

Series Premiere

1x01 Lesson 1. Cooking—Ingredients, Technique, and Flavor

• no air date — 42m

1x02 Lesson 2. Your Most Essential Tool—Knives

• no air date — 42m

1x03 Lesson 3. More Essential Tools—From Pots to Shears

• no air date — 42m

1x04 Lesson 4. Sauté—Dry-Heat Cooking with Fat

• no air date — 42m

1x05 Lesson 5. Roasting—Dry-Heat Cooking without Fat

• no air date — 42m

1x06 Lesson 6. Frying—Dry-Heat Cooking with Fat

• no air date — 42m

1x07 Lesson 7. From Poach to Steam—Moist-Heat Cooking

• no air date — 42m

1x08 Lesson 8. Braising and Stewing—Combination Cooking

• no air date — 42m

1x09 Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat

• no air date — 42m

1x10 Lesson 10. Stocks and Broths—The Foundation

• no air date — 42m

1x11 Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat

• no air date — 42m

1x12 Lesson 12. Herbs and Spices—Flavor on Demand

• no air date — 42m

1x13 Lesson 13. Sauces—From Beurre Blanc to Béchamel

• no air date — 42m

1x14 Lesson 14. Grains and Legumes—Cooking for Great Flavor

• no air date — 42m

1x15 Lesson 15. Salads from the Cold Kitchen

• no air date — 42m

1x16 Lesson 16. Eggs—From the Classic to the Contemporary

• no air date — 42m

1x17 Lesson 17. Soups from around the World

• no air date — 42m

1x18 Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas

• no air date — 42m

1x19 Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops

• no air date — 42m

1x20 Lesson 20. Seafood—From Market to Plate

• no air date — 42m

1x21 Lesson 21. Vegetables in Glorious Variety

• no air date — 42m

1x22 Lesson 22. A Few Great Desserts for Grown-Ups

• no air date — 42m

1x23 Lesson 23. Thirst—The New Frontier of Flavor

• no air date — 42m

1x24 Lesson 24. Crafting a Meal, Engaging the Senses

• no air date — 42m