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.
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.
Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.
Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.
Joanne teaches her student Nicolas modern takes on classic Spanish dishes. Wine Segment: Balance and harmony.
Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire. Wine Segment: Cork or screw cap.
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.
Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.
Joanne shows Emily how to prepare more sauces that can be used with a number of dishes. Wine Segment: Red wine with fish.
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.
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.
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.
Joanne provides her student Helen with a full immersion course in Italian—cooking that is! Wine Segment: Restaurant etiquette.
Joanne gives Pam a hands-on seminar in entertaining for a crowd using a variety of simple, flavor-packed sauces paired with skewers of meat, poultry and seafood.
Fresh, seasonal ingredients and Joanne's good friend and student, Linda, make up the recipe for the perfect Tuscan meal. Wine Segment: Wine pairing with pork.
Joanne's teaches Kyle how to make pasta from scratch and encourages him to try it at home. Wine Segment: Wine pairing with pasta.
A homey standard is elevated to new heights when Joanne shows her student Ron how to create two very different yet delicious soups.
Joanne demystifies yeast and teaches Barbra how to make the best Weir Dough that they use to create the perfect pizza crust and foundation for some of Joanne's favorite pies.
Joanne shares her love of teaching abroad as she teaches her student Heather to prepare this Tuscan-inspired menu. Wine Segment: Wine pairing with meat.
Joanne teaches her brother John that he can create a delicious family meal without resorting to soup made from a stone. Wine Segment: Decoding the restaurant wine list.
Joanne gives Helen an intensive hands-on lesson on how to prepare sweet and savory tarts using puff pastry dough.
Joanne teaches her student Erik her simple techniques to creating a sophisticated menu for a special occasion. Wine Segment: Pairing Cabernets with meat.
Joanne leads her student Lauren on a virtual food field trip through one of Northern Italy's best food and wine regions. Wine Segment: Styles of Chardonnay.
Joanne shows Geoff an all-hands approach to creating wonderful baked goods in this lesson.
Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients. Wine Segment: Pairing Salad with wine.
Joanne gives a comprehensive lesson to her student Kyle on how to sort, soak and prepare dried legumes.
Joanne teaches her student Geoff a new way to prepare chicken using some of his favorite ingredients, and shows him how with a little work he can create a vibrant, fragrant salad. Wine Segment: Pairing Sauvignon Blanc with goat cheese.
Joanne gives her student Cheryl and intensive hands-on lesson on brining pork chops, cleaning dried mushrooms, and rolling and cutting out cookie dough. Wine Segment: The Rioja wines of Spain.
Joanne shows her student Leigh techniques and pointers for working with and selecting the freshest seafood for a hearty, healthy stew, and how to segment citrus and prepare vinaigrette for a refreshing salad. Wine Segment: Chianti and other Tuscan wines.
Joanne teaches her student Heather how to prepare three quick and simple recipes packed with lots of flavor and texture which she can make at home despite her busy schedule. Wine Segment: The versatility of Sauvignon Blanc.
Joanne gets her student Ron “fired-up” in this hands-on class featuring tomatoes. Ron learns to create both a hot and colorful pasta dish with a bit of crunch and a grilled corn and arugula salad tossed with an intriguingly delicious smoky tomato vinaigrette. Wine Segment: Why we call it Fumé Blanc.
Joanne teaches her student Michelle to use the freshest seasonal ingredients including shell and string beans, tomatoes, and straight-from-the-garden summer herbs to create two Italian-inspired recipes. Wine Segment: Austrian Grüner Veltliner.
Joanne helps her student Yasu build her culinary repertoire by teaching her a unique way to cook chicken with a brick, and a new spin on potato salad. Wine Segment: Choosing a Pinot Noir.
Joanne gives student Del a technique-intensive lesson on how to prepare beef rolled around vegetables, then shows him a special tool from Italy which they use to make grilled bread with ripe tomatoes and olive oil. Wine Segment: Sparkling Cava from the area around Barcelona.
Joanne unlocks the mystery of preparing lasagna using dry pasta for her student Aggie, and gives a hands-on lesson on grilling peppers over the gas stove. Wine Segment: Pinot Noir with rich foods.
Joanne shows her student Jerry how to prepare one of her favorite pasta recipes, and gives Jerry a “punching” lesson with flatbread dough. Wine Segment: Cooking with wine.
Joanne teaches her student Cheryl the basics of soup-making and using fresh and dried herbs to create two delicious recipes. Wine Segment: Pairing wine and food from the same region.
Joanne instructs her student Heather on the fundamentals of slow cooking, or braising, and then shows her to create a dessert with a “wow” factor. Wine Segment: Different types of Chadonnay.
Joanne shows her student Geoff how to cook a hearty one-pot main course and introduces him to new flavor combinations. Wine Segment: The wines of southern France.
Joanne gives her student Leigh a crash course on working with crab and creating a composed salad. Wine Segment: Vouvray from the Loire Valley.
Joanne finds her student Ron’s enthusiasm for food contagious as she shows him how to prepare a pasta dish whose star is a spicy olive oil condiment, and shares the story of how she came up with a novel take on a popular salad. Wine Segment: Dolcetto from Italy’s Piedmont region.
Joanne’s watchful instruction and encouragement gives her student Yasu the confidence to try more challenging recipes. Wine Segment: “What is a Master Sommelier?”
Joanne takes the challenge of changing her student Michael’s mind about certain ingredients by teaching him two delicious recipes. Wine Segment: Côtes du Rhône for everybody.
Joanne shows her student Del how to peel fava beans and use rosemary in an unexpected way, and then they create a seasonal twist on the classic French cheese gougères. Wine Segment: Châteauneuf du Pape.
Joanne demystifies yeast and teaches her student Jerry a foolproof pizza dough and shows him how to create a well-seasoned vinaigrette. Wine Segment: Soave wines from the region around Venice.
Joanne’s teaches her student Michelle how to make pasta from scratch and encourages her to try it at home. Wine Segment: Understanding Italian wine labels.
Joanne raises the curtain on her student Bob’s cooking skills as she shows him how to make a tangy cheese pasta dish and roll dough for the crispiest cracker bread. Wine Segment: Pinot Gris and Pinot Grigio with Master Sommelier Andrea Robinson.
Joanne gives her student John a hands-on cooking lesson on grilling fish and vegetables indoors, and teaches him how to prepare a Spanish-inspired sauce. Wine Segment: Contrast and complement in wine pairing.
Joanne’s side-by-side instruction gives her student Michael the recipe to make the perfect risotto including a special trick to produce the creamiest results. Wine Segment: The “Big Six” grapes.
Joanne shares her trick for cooking salmon and creating a fresh herb sauce, and gives her student Yasu her first baking lesson. Wine Segment: Describing wines with food terms.
Joanne teaches her student Kyle a classic Milanese main course topped with a salad followed by a refreshing sorbet drizzled with a unique ingredient that gets a raised eyebrow from Kyle. Wine Segment: Let’s talk about Rosé.
In this episode, Joanne helps her student Del develop his knife skills by teaching him to chop, mince, and dice vegetables and other ingredients for two of her specialties. Wine Segment: Albariño from Spain.