"There's nothing as good as a good piece of meat," and as Julia is quick to point out there is less and less really g...

Jacques and Julia create some very special desserts in this colorful episode: scrumptious, sweet, creamy, rich and de...

Jacques dressed in a toga? For Julia's Caesar Salad, of course! This show has a salad for everyone, from a simple mix...

As a child, one of Julia's favorite sandwiches was an ice cream sandwich. Jacques' was a stick of chocolate between t...

Julia and Jacques prepare artichokes--several ways--including artichoke hearts stuffed with spinach and mushroom duxe...

Sounds rather ordinary for this celebrated duet...but here, Jacques and Julia demonstrate why Beef Burgundy and Pot R...

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This meal is the holiday favorite that is so good, Julia and Jacques recommend it for any day of the year...Roast Tur...

Four classic soups made from scratch in Julia's kitchen: aromatic steaming hot French Onion Soup, topped with a baked...

Eggs--all sizes, all types from chicken to quail to ostrich...soft, scrambled, poached...from omelets to Frittatas to...

A classic of the American table--Pork Chops and Applesauce, is the starting point for three Julia and Jacques improvi...

Julia dons safety goggles and takes up a blowtorch for this hot dessert show. Delectable Crème Caramel and Crème Brul...

Julia and Jacques share opinions and know-how on mussels...and, oysters, clams and shrimp. Jacques shucks, Julia sauc...

Perfectly roasted chicken says Julia, is a tell-tale of a really good cook. Here are three ways to perfectly roast a ...

Julia and Jacques demonstrate the art and the adventure of the soufflé. Julia extends the classic Cheese Soufflé to s...

Julia and Jacques take the doldrums out of winter vegetables, and demonstrate how even vegetables cooked only in seas...

Julia and Jacques demonstrate recipes for sausage and patÚ that are right out of the French countryside. Made from sc...

Julia and Jacques show how simple it is to poach a chicken with vegetables, mushrooms and a little white wine, and th...

Start with one large, whole salmon, and observe as Julia and Jacques transform the fish into Salmon Tartar and "Insta...

First is a Roast of Veal with wild mushrooms, braised endive, onions and white wine--the aromas just fill the kitchen...

One potato, two potato, oh, so many potatoes. Julia and Jacques share their tricks, "trucs" and techniques for perfec...

Duck is a favorite in restaurants, but often considered too difficult to cook at home. No longer! First, Julia prepar...