In Julia's Kitchen with Master Chefs

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

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.

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.

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.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

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

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

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

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.

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.

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.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

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

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

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

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.

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.

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.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

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

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

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

Chef Roberto Donna creates pizza margherita and panino di pizza, and demonstrates his techniques for making pizza dough -- gently kneading, petting, patting and tossing the dough to avoid disturbing the yeast.

Chef Jimmy Sneed cooks soft-shell crabs with fresh pasta and cole slaw.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

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.

Cookbook author and teacher Madhur Jaffrey creates two southern Indian dishes: shrimp in spicy coconut sauce and basmati rice with dill.

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.

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.

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.

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.

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.

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

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

Husband and wife George Germon and Johanne Killeen, originally trained as artists, taught themselves how to cook.

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

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

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.

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

Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen.