Play Salad with Alice Waters

This episode features Alice Waters at home with Julia preparing a shaved fennel, mushroom and parmesan salad, green olive tapenade she spreads on bread, a beet, blood orange, walnut and arugula salad and a proscuitto with warm, wilted greens appetizer.

Play Braised Sweetbreads with Jacques Pepin

This show features Jacques Pepin in his Connecticut house kitchen preparing braised sweetbreads in puff pastry with a black truffle and madeira sauce. He begins by making the puff pastry, then braising the sweetbreads baking them in the pastry and then making the sauce.

Available to Passport members only

Play Rustic breads with Nancy Silverton

This show features chef Nancy Silverton in her kitchen at home in LA. She prepares a sourdough starter and then uses some to make a loaf of rustic bread, a foccacia pizza dough and an olive bread.

Available to Passport members only

Play Tarte flambee with Andre Saltner

This episode features chef at restaurant Lutece, Andre Soltner. At his home kitchen, he prepares a tarte flambee (a bacon and onion pizza) and an Alsatian meat and potatoe stew.

Play Dishes with Jan Birnbaum and Lidia Bastianich

This show features chef Jan Birnbaum at his home in the Napa valley California preparing a home smoked salmon with a scrambled egg torte with caviar. The other half of this episode features Lidia Bastianich preparing cappellini pasta with a seafood and tomato sauce.

Available to Passport members only

Play Chicken with Jeremiah Tower

In his own kitchen at home, he grills young chicken marinated in fresh herbs served with a warm vegetable salad and poached chicken stuffed with mushrooms and smoked bacon with aromatic vegetables and a casserole of roasted chicken salad with lemon, rosemary and garlic.

Available to Passport members only

Play Thai and Indian flavors with Susan Feniger and Mary Sue...

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Available to Passport members only

Play Foie gras with Jean-Louis Palladin

The featured chef for this episode is Jean-Louis Palladin, who has his own resturant at The Watergate. He prepares foie gras (duck liver) with poached apples and then roasts a duck breast over a fireplace and with it prepares sauteed porcini mushrooms.

Available to Passport members only

Play New Texan with Robert Del Grande

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Available to Passport members only

Play Hawaiian cuisine with Amy Ferguson-Ota

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Available to Passport members only

Play Charles Palmer

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Available to Passport members only

Play Salmon and Grouper with Patrick Clark

Content rating: TV-G

Chef of the Hay-Adams hotel Patrick Clark brings sophisticated salmon roulade and horseradish grouper to the table.

Available to Passport members only

Play Chocolate with Michel Richard

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Play Cajun Cooking with Emeril Lagasse

Content rating: TV-G

Julia Child visits nationally acclaimed master chefs in their own kitchens. Each chef demonstrates distinct techniques, regional recipes and culinary tips that guide home cooks through their favorite recipes.

Supported by