In Julia's Kitchen with Master Chefs

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

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.

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos.

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 Jasper White creates a New England fish chowder and his special pan-roasted lobster.

Lynne Rossetto Kasper creates a "Renaissance-style" roast leg of lamb inspired by Italian cooking of the 16th century.

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.

Chef Daniel Boulud prepares a dish of roasted veal chops and sweetbreads.

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 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.

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.

Chef Jody Adams Cambridge, Massachusetts, creates a braised, stuffed breast of veal over a bed of polenta.

Zarela Martinez creates a Mexican dish, tamales with mole verde, using such authentic ingredients as corn flour, lard, corn husks, herbs and tomatillos.

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.

Gordon Hamersley creates a roast chicken with garlic and lemon.

Dean Fearing prepares shrimp diablo with caesar salad and corn tamales.

Reed Hearon prepares frito misto with aioli. He provides cooking hints and recommendations, and demonstrates how to make iron-skillet mussels and salt-encrusted cod.

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

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

Chef Michael Lomonaco marinates quail and venison, then creates boar bacon and rabbit sausage to form a mixed game grill.

Chef Monique Barbeau prepares tequila cured gravlax with savory dill pancakes.

Jacques Torres creates a chocolate presentation with pralines.

Alfred Portale creates duck soup with foie gras ravioli and black truffles.

Chef Mark Militello creates a hearts of palm salad to complement his Jamaican-style yellowtail red snapper.

Julian Serrano creates a lobster and chicken paella for a main course and creme fraiche ice cream with almond roasted figs and honey lime peaches for dessert.

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.

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.

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.

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.

Dean Fearing, executive chef at The Mansion on Turtle Creek in Dallas, creates a molasses-glazed duck salad.

Vermont, Jim Dodge creates an all-American apple pie--the Harvest Apple Pie.

Executive chef of Rialto at the Charles Hotel in Cambridge, Massachusetts, Jody Adams, and chef/owner of Patina in Los Angeles, Joachim Splichal, visit Julia Child in her kitchen.

Chef/owner of Mark's Place in North Miami, Mark Militello creates Grilled Pork Tenderloin With Jamaican Spices.

Chef/owner of Zarela's in New York, Zarela Martinez, and chef/owner of Jasper's in Boston, Jasper White, visit Julia Child in her kitchen.

In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices.

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