Cook Like a Chef

Chef Ned Bell teaches about the versatility of wine.

Chef Elizabeth Manville talks about the steps to creating sauces.

Chef Michael Allemeier shares his secrets to a perfect bird.

Chef Michael Bonacini shares his secrets to cooking octopus, squid and shrimp.

Chef Michael Cummings shares his secrets to preparing rice in appetizers to desserts.

Techniques for working with chocolate.

The perfect steak is a beautiful thing. Chef Ned Bell works with various cuts of beef and demonstrates the techniques used to create mouth-watering carnivorous dishes.

Fresh herbs and spices in a broad range of dishes.

Tips for cooking fish.

Chef Michael Bonacini reveals the secrets of sautéing, pan frying and deep frying.

Chef Michael Cummings heats up the studio while working with various cuts of veal.

Chef Tim McRoberts reveals the secrets to stuffed pasta.

Chef Ned Bell demonstrates the techniques behind those fascinating chef preparation skills.

Chef Elizabeth Manville cooks with fresh fish that usually comes from a can.

Chef Allemeier embraces his wild side and reveals the secrets to cooking with a variety of game meats.

Chef Michael Bonacini teaches some mushroom preparing techniques.

Chef Michael Cummings gets back to his roots and cooks with the lesser known root vegetables.

Chef Tim McRoberts demonstrate the techniques of savoury pastries.

Chef Ned Bell takes the egg to new heights by sharing the secrets of creating sauces, custards and of course – the perfect omelette.

Chef Elizabeth Manville teaches everyday kitchen techniques.

Chef Michael Allemeier demonstrates the versatility of white pork.

Chef Michael Bonacini gives his gentle touch to heavenly delights from truffles to candied flowers demonstrating the skilled techniques applied to craft beautiful desserts.

Chef Michael Cummings prepares fresh, seasonal fruit.

Chef Tim McRoberts shares tips on how to dress up chicken.

Chef Ned Bell demonstrates how to prepare rabbit and squab.

Chef Michael Allemeier prepares perfect french fries and delicious mashed potatoes.

Chef Michael Bonacini examines tasty options for the adaptable friend the fish.

Chef Michael Cummings talks about how to prepare some basic recipes.

Chef Tim McRoberts demonstrates some great tips on how to work with various cheeses.

Chef Ned Bell demonstrates a few techniques to making foolproof rice dishes.

Chef Michael Allemeier reveals some tricks to making a souffle.

Chef Tim McRoberts demonstrates the secret to alternative cooking methods for fish.

Chef Michael Cummings celebrates the wondrous ingredient that is lamb.

Chef Michael Bonacini walks through the techniques of making fool-proof pastry and sweet dough.

Chef Ned Bell prepares some crab delights.

Chef Michael Allemeier cooks up some simple pasta dishes and shares some tips along the way.

Chef Tim McRoberts demonstrates inventive new ways to work with vegetables.