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Julian Serrano prepares a lobster and chicken paella and crème fraîche ice cream.

In Julia's Kitchen With Master Chefs

Julian Serrano

Mark Militello; stewed hearts of palm; sauteed yellowtail snapper; brown butter sauce.

Mark Militello

Alfred Portale; duck soup; foie gras ravioli; Muscovy duck breast.

Alfred Portale

Jacques Torres; chocolate soup; chocolate/praline centerpiece.

Jacques Torres

Monique Barbeau prepares gravlax cured with tequila and lime, and dill pancakes.

Monique Barbeau

Michael Lomonaco prepares a mixed game grill with berry relish and home-fried potatoes.

Michael Lomonaco

Carol Field prepares rustic country bread and Italian breadsticks.

Carol Field

Johanne Killen and George Germon prepare a triple citrus meringue tart.

Johanne Killeen and George Germon

Reed Hearon; fritto misto of artichokes and fennel; salt-encrusted cod; iron-skillet mussels.

Reed Hearon

Dean Fearing; shrimp diablo; molasses-glazed duck salad.

Dean Fearing

Gordon Hamersley prepares roast chicken with garlic and lemon, and warm peach tarts.

Gordon Hamersley

Rick Bayless prepares chili-glazed country ribs and a jicama salad.

Rick Bayless

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Julia Child takes an in-depth look at contemporary American cooking.

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Jody Adams braises a stuffed breast of veal over polenta; the benefit of using whole garlic in sauces to thicken without fat.

S1 E11 | Jody Adams

E25 | Julian Serrano

E24 | Mark Militello

E23 | Alfred Portale

E22 | Jacques Torres

E21 | Monique Barbeau

E20 | Michael Lomonaco

E19 | Carol Field

E18 | Johanne Killeen and George Germon

E17 | Reed Hearon

E16 | Dean Fearing

E15 | Gordon Hamersley

E14 | Rick Bayless