Episode 201 – “My Favorite Things”
In the kitchen of Charlie Trotter's, the five-star Chicago restaurant, the Chef's sous chef and chef de cuisine make fresh tortellini for Pumpkin Tortellini with Brown Butter Balsamic Vinaigrette while discussing favorite foods and philosophy. Later, in the restaurant's backyard, Chef Trotter makes Salad of Fusilli and Smoked Chicken with Anchovy Vinaigrette while offering hints about smoking on a household grill.

Episode 202 – “Spontaneous Combustion”
The heat is on at Charlie Trotter's, the five-star Chicago restaurant, as the Chef saunters from dining room to kitchen, quietly issuing instructions to his staff. Tuna Napoleon with Crispy Potato Tuiles and Cucumber Yogurt Sauce is on the menu, and Trotter deconstructs the dish for viewers. Later, he plays his specialized speed seasoning racks like an instrument to make Smoked Salmon Napoleon with Sunchokes, Golden Beets, Cipollini Onions, and Baby Corn Vinaigrette.

Episode 203 – “Variations on a Theme”
Chef Trotter, master of Charlie Trotter's, the five-star Chicago restaurant, prepares a cold Grilled Chicken Salad with Crumbled Blue Cheese-Lemon Vinaigrette, then shows how to turn it into a hot dish by varying a few ingredients. The conversation turns to wine in the restaurant's vast cellar before the Chef prepares Garlic-Braised Whole Chicken with Flageolets and Roasted Leeks.

Episode 204 – “The Wild and The Raw”
The culinary master behind Charlie Trotter's, the five-star Chicago restaurant, advises on how to select pristine seafood, then extols the virtues of eating it raw with Bay Scallop Ceviche with Star Anise and Citrus Juice. At the restaurant's busy Expo Station, the Chef describes his love of unusual food combinations, exemplified by Sea Scallops with Blended Chicken Liver Sauce and Braised Collard Greens.

Episode 205 – “Checkpoint Charlie”
Dinner at Charlie Trotter's, the five-star Chicago restaurant, begins on its busy receiving dock as the Chef himself examines incoming produce and reviews invoices with a careful eye. The benefits of his special care are demonstrated in Lobster and Braised Endive with Horseradish Potatoes and Shrimp with Orzo, Asparagus, and Saffron Tomato Sauce.

Episode 206 – “Guess Who's Coming to Dinner?”
It's the proverbial little piggy who comes to dinner this week at Charlie Trotter's, the five-star Chicago restaurant. The Chef discusses the fine points of pork with his supplier and his staff, then offers delectable examples in Roasted Pork Tenderloin with Juniper-infused Red Cabbage and Grilled Pork Chops with Pickled Red Onions and Fig-Balsamic Sauce.

Episode 207 – “Simply the Best”
Preparing beef at its best is this week's lesson from Master Chef Charlie Trotter at his five-star Chicago restaurant. The emphasis is on slow cooking with Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables. Later, during the dinner service, the subject turns to grilling with Beef Tenderloin with Crispy Polenta and Roasted Shallot Vinaigrette.

Episode 208 – “Savory and Sweet”
This week, Master Chef Charlie Trotter is joined by his mother, Donna Lee Trotter, at his world-famous Chicago restaurant. Duck in all its glory is on today's menu, with Stir-Fry of Sesame Oil Marinated Duck and Shiitake Mushrooms with Star Anise-Plum Sauce and Sautéed Duck Breast with Wilted Spinach and Ginger-Braised Rhubarb. A chat with the pastry chef underscores how fruit can be used to give this fine fowl a sweet or savory flavor.

Episode 209 – ”Thinking Outside the Box”
The proof of the pudding is in the eating, they say, and diners at the five-star restaurant Charlie Trotter's in Chicago offer high praise for the Chef's approach to food, wine, and service. Later, the Chef and his staff examine an incoming box of fresh seafood and discuss prepping and cooking assorted fare. The episode's featured dishes are Tamari and Egg Drop Soup with Sauteed Catfish and Bean Thread Noodles and Steamed Sea Bass with Navy Beans and Herb Puree.

Episode 210 – “An Artist's Palate”
Seafood, fruits and vegetables: in the hands of Master Chef Charlie Trotter, they work together in exciting and unexpected ways. Cameras track the dinner service action at the Chicago chef's five-star restaurant, while he offers tips on curing salmon. Salads hold forth on today's menu with Indian Red Peach and Crab Salad with Yogurt Poppy Seed Dressing and Salad of Darjeeling Tea Cured Salmon with Citrus Ginger Almond Vinaigrette.

Episode 211 – “ Red Wine Territory ”
Red wine and seafood? At Chicago 's five-star restaurant, Charlie Trotter's, traditional rules are often broken to create new taste sensations. The Chef offers innovative ways to prepare salmon with sauces made from both red and white wine, with special attention to simplifying the process of sauce reduction. The featured dishes are Poached Salmon with Mushroom Herb Citrus Broth and Sautéed Salmon with Onion Strewn Grits and Portobello Mushroom Red Wine Sauce.

Episode 212 – “Let's Call the Whole Thing Soup”
It should come as no surprise that the culinary genius behind Charlie Trotter's, the “ Windy City 's” renowned five-star restaurant, has mastered the art of soup. From the heart of his busy kitchen, the Chef offers tips on roasting garlic, and selecting and cleaning mushrooms. He puts this wisdom to good use in Roasted Garlic and White Bean Soup and Wild Mushroom Consomme with Herb Butter Croutons.

Episode 213 – “Sweet ‘n' Hot”
Dessert lovers, alert! Sweets are on today's menu at Charlie Trotter's, Chicago 's unparalleled five-star restaurant. Trotter and his pastry chef discuss this tempting fare, and walk through a simplified “home version” of Tropical Fruit and Macadamia Nut Napoleon. Later, the Chef sings the praises of homemade ice cream, offers instruction in the process, and creates his exotic Caramelized Apple, Pumpkin, and Pecan Strudel with Ginger-Maple Syrup Ice Cream.