In Julia's Kitchen with Master Chefs

Joachim Splichal creates braised lamb shank on barley risotto.

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow.

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow.

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow.

Lynne Rossetto Kasper, an expert on Italian foods, creates a Sunday night pasta with balsamic vinegar, cooking the garlic very slowly until it's sweet and mellow.

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

Jimmy Sneed creates a stuffed turkey leg, using shitake mushrooms and Virginia smoked ham in the stuffing.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans.

Rick Bayless, known for his skills in cooking Mexican food, creates a black bean tortilla casserole and refried beans.

ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

ohanne Killeen and George Germon create a main course, and Christopher Gross makes the dessert.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

Daniel Boulud, using four kinds of peas, creates a chilled green pea soup with rosemary.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.

International cookbook author and teacher Madhur Jaffrey creates minty sweet and sour eggplant, a dish that can be served as a first course or as a side dish for lamb.