Season - Episode
1
Season 1 Feb 01, 2012
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1 - 1Cooking--Ingredients, Technique, and Flavor Feb 01, 2012 -
1 - 2Your Most Essential Tool--Knives Feb 08, 2012
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1 - 3More Essential Tools--From Pots to Shears Feb 15, 2012
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1 - 4Saute--Dry-Heat Cooking with Fat Feb 22, 2012
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1 - 5Roasting--Dry-Heat Cooking without Fat Feb 29, 2012
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1 - 6Frying--Dry-Heat Cooking with Fat Mar 07, 2012
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1 - 7From Poach to Steam--Moist-Heat Cooking Mar 14, 2012
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1 - 8Braising and Stewing--Combination Cooking Mar 21, 2012
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1 - 9Grilling and Broiling--Dry-Heat Cooking without Fat Mar 28, 2012
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1 - 10Stocks and Broths--The Foundation Apr 04, 2012
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1 - 11The Stir-Fry Dance--Dry-Heat Cooking with Fat Apr 11, 2012
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1 - 12Herbs and Spices--Flavor on Demand Apr 18, 2012
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1 - 13Sauces--From Beurre Blanc to Bechamel Apr 25, 2012
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1 - 14Grains and Legumes--Cooking for Great Flavor May 02, 2012
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1 - 15Salads from the Cold Kitchen May 09, 2012
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1 - 16Eggs--From the Classic to the Contemporary May 16, 2012
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1 - 17Soups from around the World May 23, 2012
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1 - 18From Fettuccine to Orecchiette--Fresh and Dry Pastas May 30, 2012
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1 - 19Meat--From Spatchcocked Chicken to Brined Pork Chops Jun 06, 2012
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1 - 20Seafood--From Market to Plate Jun 13, 2012
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1 - 21Vegetables in Glorious Variety Jun 20, 2012
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1 - 22A Few Great Desserts for Grown-Ups Jun 27, 2012
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1 - 23Thirst--The New Frontier of Flavor Jul 04, 2012
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1 - 24Crafting a Meal, Engaging the Senses Jul 11, 2012
Overview
There’s a strong sense of pride and accomplishment that comes from cooking your own meals; from taking ingredients and combining them to create eye-catching and mouth-watering dishes that can please you and your family and friends. The only problem: For many of us, cooking looks so complex and frustrating that it doesn’t seem worth our time.
Year 2012
Studio
Director The Great Courses
Crew
Popularity 0.0239
Language
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