Episode 101: RISOTTO (DVD A)
Joanne's side-by-side instruction gives her student Ron the recipe to make the perfect risotto including a special trick to produce the creamiest results.	Basic Risotto Technique Risotto with Fava Beans, Asparagus and Peas Risotto with Saffron Shrimp
Episode 102: SAUCE CAMP #1 (DVD A)
A boot-camp-style lesson from Joanne on how to prepare several sauces that can be used to complete any dish. . Wine Segment: Pairing with rich sauces.	Caper and Olive Aioli Chicken with Simple Pan Sauce Grilled Shrimp with Romesco Sauce Summer Fruit Salsa with Tuna
Episode 103: SOUFFLÉS (DVD A)
Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.	Gruyere Soufflé Spicy Corn Soufflé
Episode 104: BRAISING (DVD A)
Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.	Braised Fennel with Oranges Beef Braised in Red Wine Braised Tuna with Tomatoes, Capers, and Basil
Episode 105: SPAIN (DVD A)
Joanne teaches her student Nicolas modern takes on classic Spanish dishes. Wine Segment: Balance and harmony.	Pan con Tomat (Grilled Bread with Ripe Tomatoes and Olive Oil) Fideus (Baked Garlic Pasta with Garlic Prawns)
Episode 106: VEGETARIAN (DVD A)
Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire. Wine Segment: Cork or screw cap.	Wilted Spinach with Lemon and Pine Nuts Grain Pilaf with Apricots and Pistachios Roasted Cauliflower
Episode 107: ROASTED LAMB (DVD B)
Joanne turns up the heat during this lesson as she teaches Heather the fundamentals of spit-roasting to create a seasonal menu. Wine Segment: Pinot Noir.	Spit-Roasted Lamb with Herbs and Parsley Salad Spring Vegetables with Mint and Lemon Lemon Soufflé Cakes
Episode 108: SEAFOOD (DVD B)
Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.	Lobster Salad with Avocado, Mango and Grapefruit Shrimp with Sherry and Pimenton Salmon Fennel and Leek Soup with Crouton and Herb Salad
Episode 109: SAUCE CAMP #2 (DVD B)
Joanne shows Emily how to prepare more sauces that can be used with a number of dishes. Wine Segment: Red wine with fish.	Blood Orange Chive Vinaigrette (with salmon) Arugula Hazelnut Salsa Verde (with pork loin)
Episode 110: DRY PASTA (DVD B)
Joanne teaches her student Geoff how to turn the quintessential pantry item into the star of three substantial Italian-inspired dishes. Wine Segment: Pairing with pastas.	Baked Penne with 3 Cheeses Pasta alla Cacciatora
Episode 111: CHEESE (DVD B)
An in-depth overview of cheeses of the world and how to incorporate them into recipes. Joanne teaches Lauren how to assemble a cheese course. Wine Segment: Champagne.	Mozzarella and Mache Salad Gorgonzola and Mushroom Galette
Episode 112: MOROCCAN (DVD B)
Joanne demystifies exotic cooking for Erik when she shows him how to prepare a Moroccan feast using fresh and familiar ingredients. Wine Segment: Pair with the whole dish.	Couscous with Six Vegetables Harissa Sauce Oranges and Pomegranate with Orange Flower Water
The remaining episodes will be posted soon!