A Focus on Cooking

A Focus on Cooking

Episodes and films that focus on cooking.

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A Focus on Cooking
  • Chef's Notebook: Pici Pasta

    Experience the world of pici pasta with Master Sommelier Bobby Stuckey and Taverna del Grappolo Blu.

  • Chef's Notebook: Chimichurri

    Visually experience the creation of chimichurri sauce with Chef Matias Mansilla at Siete Fuegos Restaurant in Argentina.

  • Chef's Notebook: Baked Clams

    Journey with Sabato Sagaria MS as he prepares one of his favorite meals from his childhood and a current staple in his house.

  • Food and Wine Philosophy

    Yoon Ha and Aldo Sohm discuss the joys and challenges of wine pairings.

  • Classic Demonstration with Thomas Keller: Foie Gras

    Filmed in November 2000, Thomas Keller speaks about the fundamentals of French cuisine and prepares a Foie Gras Torchon.

  • Classic Demonstration with Michael Chiarello: Cheese

    Filmed in February 1992, this "Sharing Knowledge” episode features a cheese demonstration with Michael Chiarello.

  • Classic Demonstration with Daniel Bolud: Tasting Menu Part 1

    Filmed in November 1992, this "Sharing Knowledge” episode (part 1) features a Tasting Menu demonstration with Daniel Boulud.

  • Classic Demonstration with Daniel Bolud: Tasting Menu Part 2

    Filmed in November 1992, this "Sharing Knowledge” episode (part 2) features a Tasting Menu demonstration with Daniel Boulud.

  • Classic Demonstration with Michael Chiarello: Gnocchi

    Filmed in September 1994, this "Sharing Knowledge” episode features a gnocchi demonstration with Michael Chiarello.

  • Classic Demonstration with Michael Chiarello: Polenta

    Filmed in February 1992, this "Sharing Knowledge” episode features a polenta demonstration with Michael Chiarello.

  • Classic Demonstration with Julia Child and Markus Farbinger: Cardinal Slice

    Filmed in November 1996, this "Great Chef Series" features Julia Child and Markus Farbinger doing a Cardinal Slice demonstration.

  • Pitchin' In: Potatoes

    According to Chef Lynn, “ a day without a potato is like a day without sunshine”. So she’s keen to get down and dirty to dig up a variety of heirloom potatoes in Alberta. Trouble is, it’s all about operating heavy and dangerous machinery, and that freaks her out.

  • Pitchin' In: Mussels

    The clear and clean waters around Prince Edward Island are home to some of the best shellfish in the world, especially mussels. They are great just steamed in their own juices or with white wine. But Chef Lynn can’t wait to get her hands to show the locals how much she can do with them.

  • Pitchin' In: Bison

    Bison was once almost extinct. But a small group of ranchers have worked to bring them back and now bison is becoming a popular more healthy alternative to beef. But these majestic creatures are raised almost wild, and Chef Lynn has to come face to face with her fears when she has to handle them.

  • Pitchin' In: Avocado

    Avocado is almost always served as an appetizer or used to enhance a dish. But Chef Lynn decides she wants to make it the star of a meal. Turns out the farmer she meets is a retired army officer and puts her through a serious avocado boot camp.

  • Pitchin' In: Catfish

    Farmed fish is the way of the future, so Chef Lynn decides to check out the classic fish in Southern cuisine.

  • Pitchin' In: Wild Boar

    Perth County in Southwestern Ontario is famous for some of the best pork in Canada. But it’s also home to one of only a handful of farmer’s who are raising wild boar. Inspired by the possibilities, Lynn has a local butcher prepare wild boar bacon for her.

  • Pitchin' In: Limes

    Chef Lynn calls limes the underdog of the citrus family because they are relegated to very few dishes in North American cuisine. In the orchards she visits, many varieties of lime are grown, some she’s never tasted, and her imagination goes wild for all the great dishes she can prepare with them.

  • Pitchin' In: Berries

    Cloudberries or Bake Apples, as they are called in Newfoundland, can fetch up to $60 a gallon, because they are so rare and so tasty. But Chef Lynn has to battle her fear of heights to gather enough of them for a meal that celebrates the local tradition of living off the land.

  • Pitchin' In: Squid

    Squid fishing is highly competitive and the people who do it are hard core. But that doesn’t stop the intrepid Chef Lynn. Battling the cold and the darkness, Lynn goes out for an all-night adventure.

  • Pitchin' In: Pecans

    The plumpest and richest pecans in the world can be found in north central Texas, and it’s there that Chef Lynn finds a family farm that’s producing the tastiest nuts she’s ever had.

  • Pitchin' In: Chicken

    Chef Lynn loves a roast chicken—now she’s found heritage French birds that taste the way chicken used to taste. But raising them is hard and dirty work, and even requires Chef Lynn to sleep overnight with 5000 baby chicks.

  • Pitchin' In: Crab

    Chef Lynn will admit that she prefers Crab to any other seafood—including Lobster. So she’s thrilled to go out on the open waters off Vancouver Island to haul in trap after trap of the finest Dungeness Crab in the world. Tipping her toque to her Asian mentors, she prepares a Cantonese inspired cr...

  • Pitchin' In: Cream

    Chef Lynn loves to quote Julia Child, who used to say: “If you don’t want to use butter, use cream.” As far as Lynn is concerned, life would be empty without dairy fat, so she’s found an organic farmer in Minnesota who produces some of America’s finest-His pride and joy is his 43% cream. Dairy is...