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.

Close the year by sharing with international chefs the favorite holiday dishes they remember from their childhoods in their homelands. France, Germany, England, and Portugal join Louisiana´s Cajun country on the program. Among the dishes are Christmas Pudding from England, Roast Goose from Germany, Stuffed Roast Capon and Tortellini from Italy, and Bûche de Noël from France. 60 minutes.

Great Chefs Zarela Martinez (Zarela/New York), Bobby Flay (Mesa Grill/New York), Mark Miller (Coyote Café/Santa Fe), Lynne Aronson (Lola/New York), and Mark Hollger (Santa Fe/New Orleans) prepare dishes with a Mexican flair, and show how to add a Mexican twist to familiar dishes. 1 hour.