The Culinary Institute of America - Unknown - Season 1

When available, episode names will be translated into your preferred language. Otherwise they will be shown using the series' origin language.

	Name	First Aired	Runtime	Image
S01E01	Lesson 1. Cooking—Ingredients, Technique, and Flavor
S01E02	Lesson 2. Your Most Essential Tool—Knives
S01E03	Lesson 3. More Essential Tools—From Pots to Shears
S01E04	Lesson 4. Sauté—Dry-Heat Cooking with Fat
S01E05	Lesson 5. Roasting—Dry-Heat Cooking without Fat
S01E06	Lesson 6. Frying—Dry-Heat Cooking with Fat
S01E07	Lesson 7. From Poach to Steam—Moist-Heat Cooking
S01E08	Lesson 8. Braising and Stewing—Combination Cooking
S01E09	Lesson 9. Grilling and Broiling—Dry-Heat Cooking without Fat
S01E10	Lesson 10. Stocks and Broths—The Foundation
S01E11	Lesson 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat
S01E12	Lesson 12. Herbs and Spices—Flavor on Demand
S01E13	Lesson 13. Sauces—From Beurre Blanc to Béchamel
S01E14	Lesson 14. Grains and Legumes—Cooking for Great Flavor
S01E15	Lesson 15. Salads from the Cold Kitchen
S01E16	Lesson 16. Eggs—From the Classic to the Contemporary
S01E17	Lesson 17. Soups from around the World
S01E18	Lesson 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas
S01E19	Lesson 19. Meat—From Spatchcocked Chicken to Brined Pork Chops
S01E20	Lesson 20. Seafood—From Market to Plate
S01E21	Lesson 21. Vegetables in Glorious Variety
S01E22	Lesson 22. A Few Great Desserts for Grown-Ups
S01E23	Lesson 23. Thirst—The New Frontier of Flavor
S01E24	Lesson 24. Crafting a Meal, Engaging the Senses

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