Season 3, Episode 13
How to make corn fritters, corn stock, corn chowder and creamed corn.
Season 3, Episode 12
Salad recipes. Included: frisée aux lardons, which is a French salad that features spicy greens, bacon, poached eggs and vinaigrette; a chopped salad; Caesar salad; and stacked butter lettuce with citrus and yuzu vinaigrette.
Season 3, Episode 11
A primer on potatoes. Included: scalloped potatoes; potato salad; and mashed potatoes.
Season 3, Episode 10
Pork dishes are demonstrated. Included: porchetta; glazed ham; and pork tenderloin with plums.
Season 3, Episode 9
Making sauces, including béarnaise sauce; Kansas City barbecue sauce; tartar sauce; and cocktail sauce. Also: salsa verde, which goes well with grilled meats, poultry, seafood and vegetables.
Season 3, Episode 8
Mushroom barley soup; couscous royale; grits with broiled tomatoes; and bubbly cheddar cheese and crispy bacon.
Four vegetable dishes. Included: steamed artichokes with tarragon butter; braised leeks; fried okra; and whole roasted garlic.
Season 3, Episode 6
Cooking with rice. Included: a paella that features tender chicken, pork, seafood and vegetables; stuffed peppers with fluffy rice, pine nuts, raisins and herbs cooked on a bed of tomatoes; and Persian rice atop thinly sliced, buttery potatoes.
Season 3, Episode 5
Braising is demonstrated. Included: osso buco; and corned beef. Also: making lamb shanks with the spices of Morocco.
Season 3, Episode 4
Three noodle dishes: pad thai; one-pan pasta; and pho.
Season 3, Episode 3
Roasting techniques are demonstrated. Included: roast rack of lamb; salt-roasted sea bass; and saffron-roasted chicken wings.
Season 3, Episode 2
Three onion dishes that use different cooking techniques: French onion soup, balsamic-glazed pearl onions and fried onion rings.
Season 3, Episode 1
The Season 3 premiere shows how to prepare chicken paillard, chicken pot pie and spatchcocked chicken.