Joanne Weir's Cooking Class

Joanne's side-by-side instruction gives her student Ron the recipe to make the perfect risotto including a special trick to produce the creamiest results.

A boot-camp-style lesson from Joanne on how to prepare several sauces that can be used to complete any dish. Wine Segment: Pairing with rich sauces.

Joanne gives student Jeff a crash course on how to prepare a traditional soufflé and one with a modern twist.

Joanne instructs her student Linda on the fundamentals of slow cooking, or braising, to create three completely different recipes.

Joanne teaches her student Nicolas modern takes on classic Spanish dishes. Wine Segment: Balance and harmony.

Joanne teaches her student Barbra some exciting and tasty vegetarian dishes to add to her repertoire. Wine Segment: Cork or screw cap.

Joanne turns up the heat during this lesson as she teaches Heather the fundamentals of spit-roasting to create a seasonal menu. Wine Segment: Pinot Noir.

Joanne shows Ron techniques and pointers to working with and selecting the freshest seafood for a wide variety of dishes.

Joanne shows Emily how to prepare more sauces that can be used with a number of dishes. Wine Segment: Red wine with fish.

Joanne teaches her student Geoff how to turn the quintessential pantry item into the star of three substantial Italian-inspired dishes. Wine Segment: Pairing with pastas.

An in-depth overview of cheeses of the world and how to incorporate them into recipes. Joanne teaches Lauren how to assemble a cheese course. Wine Segment: Champagne.

Joanne demystifies exotic cooking for Erik when she shows him how to prepare a Moroccan feast using fresh and familiar ingredients. Wine Segment: Pair with the whole dish.

Joanne provides her student Helen with a full immersion course in Italian—cooking that is! Wine Segment: Restaurant etiquette.

Joanne gives Pam a hands-on seminar in entertaining for a crowd using a variety of simple, flavor-packed sauces paired with skewers of meat, poultry and seafood.

Fresh, seasonal ingredients and Joanne's good friend and student, Linda, make up the recipe for the perfect Tuscan meal. Wine Segment: Wine pairing with pork.

Joanne's teaches Kyle how to make pasta from scratch and encourages him to try it at home. Wine Segment: Wine pairing with pasta.

A homey standard is elevated to new heights when Joanne shows her student Ron how to create two very different yet delicious soups.

Joanne demystifies yeast and teaches Barbra how to make the best Weir Dough that they use to create the perfect pizza crust and foundation for some of Joanne's favorite pies.

Joanne shares her love of teaching abroad as she teaches her student Heather to prepare this Tuscan-inspired menu. Wine Segment: Wine pairing with meat.

Joanne teaches her brother John that he can create a delicious family meal without resorting to soup made from a stone. Wine Segment: Decoding the restaurant wine list.

Joanne gives Helen an intensive hands-on lesson on how to prepare sweet and savory tarts using puff pastry dough.

Joanne teaches her student Erik her simple techniques to creating a sophisticated menu for a special occasion. Wine Segment: Pairing Cabernets with meat.

Joanne leads her student Lauren on a virtual food field trip through one of Northern Italy's best food and wine regions. Wine Segment: Styles of Chardonnay.

Joanne shows Geoff an all-hands approach to creating wonderful baked goods in this lesson.

Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients. Wine Segment: Pairing Salad with wine.

Joanne gives a comprehensive lesson to her student Kyle on how to sort, soak and prepare dried legumes.