Explains where various foods originate from, how food is grown, and brought to supermarkets and other stores, in simple text with illustrations.

In this episode, you'll learn how and why to truss a chicken before roasting and the best way to season and oil the bird. Using a chef's thermometer, you'll learn how to manage the Maillard reaction while making sure the interior retains its juices.

In this episode, you'll learn how to create a three-course meal and have it all come together with perfect timing. You'll prepare filet mignon from a beef tenderloin, create a spinach salad, a potato salad, and a chocolate tarte with raspberry coulis.

Gnocchi, sometimes called Italian dumplings, is a pasta made with flour and potatoes. Learn about a few of the 200+ types of potatoes, their range of starch-to-moisture ratios, and which potatoes are best for making gnocchi. You'll learn to mill, cut, and shape this pasta with a gnocchi pallet, and how to make a delicious sauce to accompany this Mediterranean comfort food.

Learn how to trim, score, and tie beef before you start cooking to help with flavor and presentation later on. After oven searing, you'll use a chef's thermometer to determine when to remove the meat, resting it with carryover cooking to complete the process. You'll learn to make a delicious potato gratin, as well.

Starting with a whole salmon, you'll learn how to check for freshness; create the filets; and remove the ribs, pin bones, skin, and as much bloodline as possible. In addition to finishing the salmon on a grill pan, you'll learn how to parch and cook quinoa for a delicious quinoa pilaf.

Coq au vin is a French chicken dish, all made in one pot. You'll learn how to create a 24-hour marinade, braise the chicken while keeping the fond golden-brown, safely add and cook off brandy, and create the perfectly sized cartouche for oven cooking. To accompany the chicken, you'll make a pomme puree and a garnish of onions and mushrooms.

Learn how to safely pound pork to create a thin, wide cutlet that will fill almost your entire plate. You'll also learn how to bread the pork with seasoned flour, egg, and breadcrumbs, and how to pan-fry it, not deep fry. In addition, you'll make a beautiful salad with supremed grapefruit.

You might think monkfish is an unusual choice for a gourmet meal: It's a bottom-feeder formerly called garbage fish and is considered so "ugly"_x009d_ that it's almost never sold with the head on. But with Chef Kahlenberg's instruction, you will turn monkfish to a golden-brown delicacy, accompanied by a whole-grain salad.

Should you peel a vegetable before cooking or not? Cook it in water or oil? Put a lid on the pot or leave it off? Add salt to the water and, if so, why? Chef Kahlenberg answers these questions and more as he begins with kitchen basics. Learn which knives you need in the kitchen and other tools you might need to add.