An Asheville artisan shows the secrets of the steam-bent green-wood chair.

Pastry chef Gale Gand of Brasserie T at Northfield, IL visits Julia Child in her kitchen. Gand creates two spectacular desserts: a towering chocolate Napolean and a fettuccine ice cream sandwich. Gand demonstrates how to make chocolate filo dough, poached pears, cranberry compote, whipped cream with ginger, and the mocha granache necessary for the Napolean. Still using filo dough, Gand creates a " fettuccine" for the sandwich of the dessert. Gand adds raspberries and a fresh fruit kabob to the ice cream sandwich.

In Dublin, Clodagh visits two thriving markets: Temple Bar in the city center and Dun Laoghaire. She meets a Belgian chocolatier, a farmer in North Dublin making wine from his own grapes, and Terry McCoy, the owner of the Red Bank Inn in Skerries, who cooks Dublin Bay prawns for Clodaugh.

Joseph travels to Canada’s Eastern-most province in winter and summer in search of cultural, scenic and wildlife adventures.

In this episode, Stefan Baumann journeys through one of the world’s most famous National Parks and explores its lesser known North Rim. In contrast to it’s southern half, this region offers the typical canyon beauty, but also a more lush environ of pine and aspen. Interviews include Chris Parish from The Peregrine/Condor Project, as he discusses the successful reintroduction of the California condor to the canyon; Becky Latanich discusses the region’s unique geologic history; and Leigh Kuwanwisiwma, Hopi Native American, shares the history of her people before the region became a National Park. Baumann concludes with a painting of one of the canyon’s most breathtaking vistas.

Whether you like a juicy steak or delicious seafood, a dollop of butter makes them tastes even better. Jacques Pepin will make grilled chicken with Tarragon butter and Steven Raichlen adds spiced butter to yummy grilled bananas. You’ll find out what our Create chefs have always known -food is simply better with butter.

We have all heard the saying " you eat with your eyes" - well on this week’s episode of SIMPLY MING, Michelin Star Chef Andre Chiang of Singapore’s famous Restaurant Andre, shows us what this really means. Shopping at one of the city’s well-known wet markets, Ming and Andre find inspiration in pristine, fresh ingredients that they use to create two memorable culinary creations.

Many Native American groups in pre-Conquest Mexico celebrated one day each year when their deceased ancestors would return to visit them—El Día de los Muertos. This ancient tradition has become the state of Oaxaca’s most important celebration. Parades, home altars, and gaily-decorated graves welcome back the dead. The custom has spread throughout Mexico and even to Los Angeles and Tucson.

Lidia learns all about artichokes at Pezzini Farms in California, and crosses the country to be joined by Tanya for a visit to the Maugeri Farm, grower of New Jersey tomatoes. At the farm, Tanya and Lidia enjoy a classic, home-grown, Italian-American meal with the Maugeri family. Inspired by her visit to Pezzini Farms, Lidia makes an Artichoke Soup, followed by Stuffed Vegetables and a Radicchio, Goat Cheese, and Raisin Salad.

Test cook Julia Collin Davison uncovers the secrets to cooking with a slow cooker. First, she teaches host Christopher Kimball how to make the ultimate Old-Fashioned Chicken Noodle Soup. Next, she reveals the test kitchen’s secrets for foolproof Pork Loin with Cranberries and Orange. Then, she makes the perfect Chocolate–Hazelnut Bread Pudding. And finally, gadget guru Lisa McManus discusses how to buy a slow cooker and how to know the temperature of your slow cooker.