Ooey, gooey and oh so good! No one doesn't like melted cheese. Chiles Rellenoes; Soupe a L'Oignon au Fromage (French Onion soup); Deep-dish Sausage and Tomato Pizza.
Anne Burrell gives her recruits a lesson in how to make classic French crepes filled with ham and Brie and topped with a fried egg and lightly dressed salad.
Make classic pate a choux dough for tender cream puffs, plus raspberry-flavored craquelin -- small discs of dough baked on the puffs for that distinctive crackled top. There's also light-as-air chocolate mousse to fill these impressive sweet treats.
Condiments are key to bringing out the best in many foods. This sandwich board highlights the versatility of Dijon mustard, from flavoring an herby egg salad to adding the final touch to ham and Brie on crusty baguette.