Wine tasting can seem like a mysterious ritual, but that couldn't be further from the truth. Here, learn how to properly perform the five steps of tasting: seeing, swirling, sniffing, sipping, and savoring. Also, make sense of wine-related terminology, including full-bodied, crisp, length, balance, and finish.

Understand several basic techniques and methods you can then expand on to make a wide range of unforgettable desserts. Here, focus on organizing your workspace, methods for proper measuring, and ways to cream butter, sugar, and eggs to the right consistency. Then, watch as Chef Durfee makes cookies and pound cake and shows you what can go right, and what can go wrong as well.

Travel south for a tour of the great barbeque styles (vinegar-, ketchup- or mustard-based) and places (the Carolinas, Tennessee, St. Louis, and Texas). After exploring the history and culture of barbeque, see how to make your own with a variety of meats, dry rubs, and sauces. Cook everything from pork butts to ribs to brisket.

European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy"-the science and art of eating well.

Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulee (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you'll discover just why custards make a great dessert choice: they're surprisingly easy to bake...

In the late 19th and early 20th centuries, European colonialism expanded across the entire globe as a form of economic empire building. Grasp how Western powers came to control massive production of export crops in nonindustrialized countries, and how political maneuvering enabled large companies to dominate global markets in foodstuffs.

The Industrial Revolution brought far-reaching changes in food production and culture. In the British Isles, observe how the advent of industrially organized farming, urban labor, and mass production led to artificial modification of food and a decline in the quality of diet, as well as human-made disasters such as the 1840s potato famine.

Roasting can seem to be a frustrating task. But it doesn't have to be when you know what you're doing-and how to do it. Here, demystify this dry-heat cooking technique and learn how to make the perfect roast chicken and potatoes. You'll also get tips on how to determine doneness, how to make gravy, and how to carve your bird.

Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you'll discover depths of flavor you won't find in the takeout food we're all familiar with.

Science is transforming both how we prepare foods and the foods themselves. First, witness the meeting of science and fine dining in the ingenious creations of "modernist" cuisine. Then grasp the principles of the genetic modification of foods, its promise and potential dangers, and the implications of technologies such as cloning and hydroponics.