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Pate a Choux Channel: PBS Length: 406 Date: January 27, 2008 An egg-based dough, which puffs when baked--the base for cream puffs and profiteroles.

Fried Chicken Channel: PBS Length: 557 Date: January 26, 2008 Moist chicken meat covered in a crunchy crust.

Roasted Veal Chops and Sweetbreads, Part 2 Channel: PBS Length: 1490 Date: January 26, 2008 Veal chops and sweetbreads seasoned with lemon and rosemary and then roasted.

Chocolate Buttermilk Fudge Cake, Part 2 Channel: PBS Length: 1506 Date: January 26, 2008 A deliciously moist chocolate cake, topped with a smooth, rich frosting.

Roasted Veal Chops and Sweetbreads, Part 1 Channel: PBS Length: 990 Date: January 26, 2008 Veal chops and sweetbreads seasoned with lemon and rosemary and then roasted.

Poached Chicken with Mushrooms and Vegetables Channel: PBS Length: 1136 Date: January 26, 2008 Tower first stuffs a chicken with a mushroom and bacon stuffing, then slowly poaches it in flavorful broth.

Pan-Roasted Lobster Channel: PBS Length: 1503 Date: January 25, 2008 Fresh lobster seasoned and pan-roasted to perfection.

New England Fish Chowder Channel: PBS Length: 787 Date: January 25, 2008 A flavorful fish stew that makes a hearty meal.

Fish Stock Channel: PBS Length: 264 Date: January 25, 2008 A luscious blend of herbs and fish for a perfect stock.

Dough Channel: PBS Length: 572 Date: January 25, 2008 A great foundation to many baked goods.

Julia Introduces Chef Andre Soltner Channel: PBS Length: 142 Date: January 25, 2008

Julia Introduces Chef Jeremiah Tower Channel: PBS Length: 126 Date: January 25, 2008

Fireplace Roasted Duck with Sauteed Porcini Mushrooms Channel: PBS Length: 1485 Date: January 25, 2008 Palladin expertly roasts duck breasts over an open fire, then serves them with garlic sauteed mushrooms.

Chocolate Tarragon Dessert with Chocolate Tuiles Channel: PBS Length: 1496 Date: January 25, 2008 A rich souffle-like cake, with fresh tarragon included in the batter.

Deep-Fried Chocolate Truffles Channel: PBS Length: 1481 Date: January 25, 2008 Molten chocolate truffles with a caramel crust.

Focaccia, Part 1 Channel: PBS Length: 617 Date: January 25, 2008 Chef Kominiak makes the basic dough for focaccia.

Braised Sweetbreads in Puff Pastry with Black Truffle Sauce, Part 1 Channel: PBS Length: 743 Date: January 25, 2008 An incredible dish of sweetbreads, braised and then put inside a puff pastry shell. Drizzled with a Black Truffle Sauce.

Lobster Souffle a l'Americaine, Part 2 Channel: PBS Length: 1460 Date: January 25, 2008 A summery lobster souffle, served with cold chunks of lobster meat alongside. An elegant dish.

Cleaning Foie Gras Channel: PBS Length: 320 Date: January 25, 2008 Chef Palladin demonstrates his technique for cleaning lobes of foie gras.

Sea Scallops with Wild Mushrooms Channel: PBS Length: 892 Date: January 25, 2008 Sea Scallops seared with a zesty wild mushroom and tomatillo sauce.

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