A look at the science of taste; how it acts as the gateway to better understanding and enjoying food; seeing how intricate and subtle taste buds are through taste experiments involving melon, radicchio and a few simple seasonings.

What one needs to have the perfect kitchen; Chef Briwa reveals which knives one should always have on hand; how to find the right cutting board; how to chop and dice vegetables and herbs; how to use these skills to make delicious meals.

How to make sense of a range of different pots and pans; the importance of hand tools such as whips, tongs, spatulas, box graters and meat thermometers; seeing some of these tools at work while going through a recipe for vegetable ratatouille.

Strengthening one's cooking techniques; a close look at using the right pan, the right amount of fat and the right temperature to make sauteed foods; exploring the ins and outs of sauteing; learning how to make Chicken Marsala.

Roasting does not have to be frustrating when one knows what they are doing; demystifying this dry-heat cooking technique; how to make the perfect roast chicken and potatoes; how to determine doneness; how to make gravy; how to carve a bird.

Everything one needs to know to fry food; which oils are best for pan-frying and deep-frying; safety precautions one should take when frying in the kitchen; telling when the food is done; Chef Briwa makes a veal cutlet, fish and chips, and parsnips.