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Jack asks Frederic to help her outfit her kitchen with necessary tools for the beginner cook. Recipes include: Crispy Potatoes with Bacon, Garlic and Parsley; Pan-Grilled Chicken with Gremolata. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Medium saucepan with lid Chef’s knife Pairing knife Serrated knife Cutting board Potato scrubber Pepper mill Measuring spoons Whisk 1 large regular or non-stick skillet Slotted spoon Wooden spoon Metal spatula Tongs Grill pan Pastry brush Colander Dry measuring cups Liquid measuring cup Rasp Tips: When buying pots and pans, consider these factors: Conductivity: A good pot or pan should transmit heat efficiently. Weight: Heavier, thicker gauge pans distribute heat more evenly and hold it longer, preventing scorching and promoting even browning. Non-reactive: Some materials, such as aluminum, react to acidic ingredients, imparting a metallic taste and an unappetizing gray color. A good starter set of pots and pans might include: 10-inch skillet 12-inch skillet 2-quart saucepan 4-quart saucepan Stockpot When selecting knives, keep in mind the following: A good knife will be sturdy and well-balanced. Look for knives made of high-carbon stainless steel. The "tang" (the handle end of the blade) should extend all the way to the end of the handle. Most importantly, the knife should feel comfortable in your hand. Recipe Rescues: If potatoes stick to the bottom of the pan - Use tongs to turn them occasionally while cooking, and use a wide metal spatula to scrape them up (use a wide hard plastic spatula if you have a non-stick skillet so as not to damage the finish). Next time, try cooking potatoes in a non-stick skillet, or use a little more fat.If your chicken is undercooked - Cook the first side until the edges become white and opaque; then flip the breasts and cook on the other side until firm to the touch. If you slice the chicken and it is still pink in the middle, return the slices to the pan and continue cooking until completely cooked through.

Jack learns that eggs aren't just for breakfast anymore when Frederic shows her some exciting new egg dishes. Recipes include: Onion, Ham and Cheese Frittata; Potato, Leek and Bacon Casserole. Episode Guide Below you’ll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues. Equipment List: Chef’s knife Dry measuring cups Liquid measuring cup Measuring spoons Small saucepan Colander 8 x 8-inch casserole dish Medium non-stick skillet Medium skillet Whisk Cheese grater Rasp or nutmeg grater Heat-proof rubber spatula Mixing bowl Pepper mill Cutting board Tips How to choose eggs: Eggs are graded AA, A, and B, in descending order of quality and freshness. Buy eggs from busy stores with high turnover. Check eggs in carton for any cracks or soiled shells. A fresh egg will have a very round yolk and a thick white that does not spread out that much. As eggs age, they become runnier. Pre-cooking ingredients for casseroles: Firmer ingredients like potatoes, leeks, etc. need to be pre-cooked because the cooking time of the casserole is not adequate. Softer ingredients like tomatoes and most vegetables often do not need to be pre-cooked. Cleaning leeks: No matter where you buy them or how clean they look on the outside, leeks are very dirty and need to be cleaned thoroughly. Peel and discard the outer layer of each leek. They are easier to clean if you slice them beforehand, or you will probably need to clean them again after cutting. Wash leeks under running water, letting the water get in between the layers of leeks. Or, rinse them in a large bowl of water, changing the water several times. Then spin them in a salad spinner. Cooking eggs – for both casseroles and frittatas: Eggs are very versatile; you can use almost any combination of meat, cheese, vegetables, etc. with eggs. If eggs seem dry while cooking, add more liquid – either milk, cream, half-and-half, etc. Recipe Rescues If your frittata is too browned on the bottom, carefully slice a thin layer off to remove the burnt part. Next time, cook over lower heat.If the casserole or frittata is too dry, it was cooked for too long a time or at too high a heat. Next time, reduce cooking time or temperature, and add slightly more liquid. Use overcooked eggs in a sandwich or salad.If the cheese on top burnt while under the broiler, reposition your broiler rack so that it isn’t quite so high, and watch the dish closely while under the broiler; leave the oven door slightly open so that you can see it.If the casserole or frittata is too dense, be careful not to over-beat the eggs. You also may have needed a little more liquid, or you may have over-cooked it.If the casserole or frittata is too runny, return it to the oven or stovetop, and let cook for a few more minutes over low heat. Next time, you may need to use a little less liquid and let cook slightly longer.