Barefoot Contessa: Back to Basics

It's a day of sunshine food at the barn as Ina swaps her delicious Roasted Shrimp with Feta in exchange for an ice cream master class from friend and creamery owner Rori Trovata. Together they mix up Salted Caramel Ice Cream.

Ina unleashes flour power and reveals her bread secrets. There's Honey White Bread, the perfect basic loaf everyone needs in their repertoire plus tips from master Baker Amy Scherber from Amy's Bread in NYC.

It's everything Italian as Ina gives classic bolognaise an easy weeknight makeover and then makes Tuscan classic Roasted Sausages and Grapes with renowned Chef Johanne Killeen from Il Forno.

Inspired by local food producers, Ina creates delicious recipes celebrating the incredible ingredients she can find right on her doorstep.

Inspired by foodie haunts visited in Paris, Ina has a day of eating French. From the French bistros there's a French Country Omelet for breakfast, Veal Chops With Roquefort Butter and delicious Potato Basil Puree.

Ina unlocks the secrets of entertaining fast with two fantastic main course ideas and three fast side dishes. Interior Designer William Yeoward and Florist Michael Grim share a five-minute table setting and flower arrangement.

Ina's turning up the volume on burger-joint classics and Chef Laurent Tourondel shares secrets on how to make the perfect burger and recipes for delicious toppings.

It's time to find out how the cookie crumbles, Barefoot-style as Ina bakes Chocolate Chunk Blondies and Animal Cookies in the barn.

Ina shares her favorite candy recipes perfect for gifting and Dylan Lauren shows Ina two fantastic ideas for displaying and wrapping candy.

It's cocktail time and Ina is preparing three easy canapes special enough for the holidays and all year round. Then Mixologist Brian Van Flandern is challenged to create a modern and vintage cocktail to match the menu.