Cook Like a Chef

Chef Caroline McCann guides cooks into the complex layers and world of curries.

Chef George Laurier takes a new direction with beef and shows how to spice up old favorites.

Chef Tim McRoberts makes gorgeous chocolate molten cake and demonstrates the art of working fondant.

Chef Ned Bell works with the delicate spice Saffron to demonstrate how to infuse the unique taste in dishes.

Chef Michael Bonacini reveals the secret to cooking with nuts and experiments with tasty recipes.

Chef Rene Rodriguez creates delicious aromatic dishes using onions and leeks as the main ingredient.

Chef Caroline McCann brings out the best in chicken when she creates a gourmet meal.

Chef Georges Laurier demonstrates how to prepare squash for all occasions, including acorn squash soufflé.

Chef Tim McRoberts works with pork in all its shapes and sizes and builds succulent dishes.

Chef Ned Bell tempts the sweet tooth with his hazelnut caramels, grape jellies and marzipan fruit.

Chef Michael Bonacini prepares delectable appetizers that are perfect for any occasion.

Chef Rene Rodriguez brings out the best in mushrooms with dishes such as mushroom and chèvre tart.

Chef Caroline McCann-Bizjak creates inspirational dishes with fruit such as cranberry eggs Benedict.

Chef Georges Laurier embarks on a chicken crusade designing fabulous new dishes.

Chef Tim McRoberts tempts the carnivore in everyone with some great techniques for working with beef.

Lamb in a fennel coconut sauce; crown roast of lamb served with mustard rub and a shallot and mint sauce.

Rhubarb and anise hyssop custard; pear and blue cheese strudel; grilled pineapple with a ginger-lime mascarpone mousse.

Seafood salad in martini glasses; Asian beef salads in umbrellas.

Crab and shrimp souffle with roasted red peppers; oysters Rockefeller; tender scallop croquettes.

Pancetta-wrapped salmon with a red wine butter sauce; seafood brochettes with tomato-basil champagne cream sauce.

From baked to mashed, chef Ned Bell takes the potato to new heights.

Chef Michael Bonacini demonstrates how to tea-smoke a duck, grill quail and much more.

Chef Georges Laurier demonstrates the techniques for making hard maple taffy and the perfect sponge candy.

Stuffed breast of lamb; glazed and crusted racks and beautiful braised shanks.

Beet custards; vegetable and ricotta stuffed cabbage; rolls and a root vegetable purée with a pecan honey crust.

Chef Ned Bell creates two delicate and delicious decadent dishes that ooze with chocolate.

Chef Michael Bonacini dresses up chicken in different ways.

How to create artful hors d'oeuvres using meat, fish, veggies and puff pastry.

Beef fillet with Gorgonzola cheese and funky Parmesan soufflé.

Snapper wrapped in romaine lettuce; salt cod; sea bass with anchovies and breadcrumbs.

Ned Bell makes pork chops stuffed with fruit, roasted pork tenderloin.

Chef Michael Bonacini creates works of art with chocolate, including chocolate noodles.

Chef Rene Rodriguez makes porcini dusted veal chops, veal in eggplant purses, and more.

Chef Caroline McCann-Bizjak gives some great tips on how to create unique and delicious meals with noodles.

Chef Georges Laurier will broaden horizons on vegetarian meals, including artichoke stew and more.

Chef Tim McRoberts demonstrates the techniques for making some delicious sauces suitable for any occasion.

Chef Ned Bell has endless delicious ideas for salads like a breakfast salad with fresh goat cheese and more.

Chef Michael Bonacini provides an eclectic mix of new and exciting ways to cook fish.

Chef Rene Rodriguez adds new and improved taste to soups with simple techniques and the best ingredients.

Chef Michael Allemeier embraces his wild side and demonstrates great tips and delicious recipes for cooking wild game.

Techniques for working with chocolate.

Fresh herbs and spices in a broad range of dishes.

Tips for cooking fish.

Chef Michael Bonacini reveals the secrets of sautéing, pan-frying and deep-frying.

Chef Michael Cummings heats up the studio while working with various cuts of veal.

Chef Tim McRoberts reveals the secrets to stuffed pasta.

Chef Ned Bell demonstrates the techniques behind those fascinating chef preparation skills.

Chef Elizabeth Manville cooks with fresh fish that usually comes from a can.