In Julia's Kitchen with Master Chefs

Chef Roberto Donna creates pizza margherita and a panino di pizza, and demonstrates his techniques for making pizza dough. He also suggests tearing basil leaves to get the best flavor when adding basil to classic tomato sauce.

Chef Jasper White creates New England fish chowder and his special pan-roasted lobster. He also demonstrates a quick way to prepare lobster and his unique trick for getting all the meat - whole - out of a lobster claw.

Lynne Rossetto Kasper creates a “Renaissance-style” roast leg of lamb inspired by Italian cooking from the 16th century. She also prepares a sumptuous side dish of green beans with fresh mortadella, savoring the tastes of her Italian heritage.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw. He demonstrates how anyone can make fresh pasta at home, and how to clean a soft-shell crab before cooking it.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill. Using blends of Indian spices, Jaffrey demonstrates ways to intensify or change flavors and aromas in Indian cooking.

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads. Boulud uses various techniques and an array of vegetables to add touches of sweet and sour flavoring to this dish.

Master baker and teacher Jim Dodge creates a chocolate buttermilk fudge cake, offering tips on how to make the cake moist and the frosting smooth. He also demonstrates the best way to frost and decorate cakes, as well as techniques for preparing crystallized rose petals.

Chef Charlie Trotter prepares one of his innovative main dishes, seared scallops with curried carrot broth, and follows this entree with a modern fruit dessert, warm peach soup with a trio of sorbets — blackberry, yogurt and watermelon.

Chef Leah Chase cooks up her famous fried chicken, baking-powder biscuits and sweet-potato pie on a pecan crust, giving viewers a taste of her New Orleans fare. Chase provides some "no-nonsense" steps for preparing down-home cooking.

Chef Christopher Gross creates alder-smoked loin of beef with red wine and shallot sauce, and a Middle Eastern grain dish - farecki - paired with harissa. He also shows viewers how to make thin "411" (so-called because of the ratio of ingredients) potato chips.

Chef Jody Adams creates a braised, stuffed breast of veal over a bed of polenta. As she cooks, Adams offers numerous tips for the home cook, including the benefit of using whole garlic in sauces to thicken without fat, and the potential dangers of swallowing bay leaves.

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos. The program closes with Martinez providing the recipe for the margaritas she and Julia sip as the final credits roll.

Jean-Georges Vongerichten creates a three-course Thai meal of crab spring rolls, Thai marinated beef with rice noodles, and marinated fruit with white peppercorn ice cream and candied rose petals.

Rick Bayless prepares two Mexican dishes: chile-glazed country ribs and a rustic jicama salad. Bayless demonstrates how to deflame onions through blanching.

Gordon Hamersley creates a roast chicken with garlic and lemon. As a side dish, he roasts onions in their skins; for dessert, he prepares warm peach tarts.

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales, and offers advice about working with hot peppers.

Reed Hearon prepares frito misto with aioli and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, create a triple citrus meringue tart.

Author, teacher and baker Carol Field prepares grissini (bread sticks) and rustic country bread, with which she makes bruschetta.

Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill. He cooks these dishes together outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Monique Barbeau prepares tequila-cured gravlax with savory dill pancakes. She cures fresh salmon in tequila and spices, then makes cr?me fraiche with tomatoes to use as a sauce for the gravlax. She prepares dill pancakes without eggs. Finally, Barbeau puts all these elements together to form a small sandwich that's topped with fried capers.

Jacques Torres creates chocolate presentation with pralines. He demonstrates his technique for tempering dark and white chocolate, then applies the melted chocolate to florist-style plastic wrap, bubble wrap and to molds. When the chocolate sets, Torres cuts and designs the chocolate in an artistic presentation. He then creates non-brittle pralines, using a wide assortment of nuts.

Alfred Portale creates duck soup with foie gras ravioli and black truffles. He demonstrates how to bone a duck and provides hints for the preparation of duck. Portale also provides a great deal of information about the wild and fresh vegetables he uses in the soup.

Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper. Militello uses hot peppers in his salad and recommends coating the fingers with oil to protect from the heat. He also offers other tips, such as scoring the fish to prevent curling and shrinking.

Julian Serrano creates a lobster and chicken paella for a main course and crème fraiche ice cream with almond roasted figs and honey lime peaches for dessert. When making the paella, Serrano uses a paellero - a shallow, wide pan.