Twelve of the finest chefs in America prepare their best desserts and show you how to make them yourself in your own kitchen. Try Carolyn Buster’s Cottage Raspberry Cake (Chicago), Bananas Foster (Brennan’s/New Orleans), Creme Caramel (Crozier’s/New Orleans), and Grand Marnier Souffle (Le Français/Chicago). 1 hour.

Narrated by Tennessee Ernie Ford. Barbecue hot spots (not covered in the Great Southern Barbecue DVD), restaurants, cook-offs, and contests are the setting as chefs show how to season and smoke a Texas brisket, and grill Cajun pork just like Eddie Prudhomme´s family. You´ll step backstage at the country´s best barbecue spots. 60 minutes.

Chicago’s sophistication reaches into the American grill out with upscale lobster, salmon, swordfish, sirloin, and sturgeon. – But the chefs have surprises in store, like Ancho Chili-glazed Ostrick, and desserts done on the grill. – Rick Bayless kicks it all off with his traditional Lamb Barbacoa.

Outdoor cooking, Pacific Northwest style, means seafood, salmon, and halibut. – It also means creative use of Pacific Rim ingredients like kimchee. – Fruit, goat cheese, vegetables and herbs show up in creative grilled specialties which are easy to prepare and absolutely delicious.