Disc 1. Cooking: ingredients, technique and flavor

Your most essential tool: knives

More essential tools: from pots to shears

Sauté: dry-heat cooking with fat

Roasting: dry-heat cooking without fat

Frying: dry-heat cooking with fat

disc 2. From poach to steam: moist-heat cooking

Braising and stewing: combination cooking

Grilling and broiling: dry-heat cooking without fat

Stocks and broths: the foundation

The stir-fry dance-dry: heat cooking with fat

Herbs and spices: flavor on demand

disc 3. Sauces: from beurre blanc to béchamel

Grains and legumes: cooking for great flavor

Salads from the cold kitchen

Eggs: from the classic to the contemporary

Soups from around the world

From fettuccine to orecchiette: fresh and dry pastas

disc 4. Meat: from spatchcocked chicken to brined pork chops

Seafood: from market to plate

Vegetables in glorious variety

A few great desserts for grown-ups

Thirsty: the new frontier of flavor

Crafting a meal, engaging the senses.