American Masters

History Series / 14 Seasons

American Masters, committed to producing comprehensive film biographies about the broad cast of characters who comprise our cultural history.

1h 23m / TV-14

Tracey Ullman on Mel Brooks' intrinsically American comedy

11m 45s

On July 12, 2012, Tracey Ullman sat down with director Robert Trachtenberg to discuss the joys of working with Mel Brooks for "American Masters - Mel Brooks: Make a Noise" (2013).

Baayork Lee on becoming a Broadway star at age 5

12m 24s

On January 17, 2001, actress and dancer Baayork Lee discussed landing her first role on Broadway at age 5, working with Richard Rodgers and other Broadway greats, and her passion for choreography. Interview conducted for "American Masters: Richard Rodgers: The Sweetest Sounds" (2001), directed by Roger Sherman.

I. M. Pei on sculpture

7m 26s

On July 24, 1997, architect I. M. Pei shared his thoughts on the relationship between sculpture and scale, including why abstract sculpture has no limit to scale compared to the lifelike elements of sculptures scaled to the human figure. Interview conducted for "American Masters: Alexander Calder," directed by Roger Sherman.

Gloria Steinem on the legacy of Marilyn Monroe

11m

On February 21, 2006, Gloria Steinem spoke about Marilyn Monroe's lasting legacy, what she represented to women and men, and how the advent of the women's movement could have provided her the support she desperately needed. Interview conducted by Gail Levin, director of "American Masters—Marilyn Monroe: Still Life."

Laura Linney on mastering acting at Juilliard

15m 7s

On March 7, 2000, Laura Linney discussed her time at the prestigious and notorious Juilliard and how it helped shape her as an actor. "I was just lucky that Juilliard accepted me because it was the right program for me. It's not right for everyone, but I was really, really lucky to get in." Interview conducted for "American Masters: Juilliard" (2003), directed by Maro Chermayeff.

Patti Smith on Lou Reed and rock and roll

15m 35s

On July 31, 1997, Patti Smith shared her thoughts on the 70s rock and roll scene and how Lou Reed of the Velvet Underground inspired her as a young girl in South Jersey. Interview conducted by Timothy Greenfield-Sanders, director of "American Masters—Lou Reed: Rock And Roll Heart" (1998).

Dionne Warwick on Lena Horne and her musical influences

11m 55s

On February 8, 1996, Dionne Warwick discussed her musical influences and the impact that Lena Horne and others had on her career, in this clip from our digital archives. Interview conducted for "American Masters—Lena Horne: In Her Own Words" (1996), directed by Susan Lacy.

Betty White talks about funny women in comedy history

12m 12s

On May 29, 2007, comedian Betty White discussed the groundbreaking work of Carol Burnett and Lucille Ball. She delves into the history of women in comedy in this extended outtake originally conducted for "American Masters - Carol Burnett: A Woman of Character" (2007).

Gloria Naylor on the American dream

15m 16s

On June 28th, 2000, novelist Gloria Naylor spoke about the illusion of the American dream and the role it plays in Nella Larsen's "Passing." She discussed the motivations behind the characters of the critically acclaimed novel in this extended outtake from the American Masters Digital Archive. Interview originally conducted by Michael Epstein, director of Novel Reflections on The American Dream.

Herbie Hancock on jazz and Quincy Jones' influence

15m 39s

On August 6th, 2001, musician Herbie Hancock sat down with Michael Kantor, director of "American Masters — Quincy Jones: In The Pocket" (2001) and current executive producer for American Masters, to discuss the legendary producer's career and influence in the music industry.

Jacques Pépin Makes Tomato Toasts

6m 41s

This recipe for tomato toasts with olives is inspired by Pépin's time in Spain. "Many years ago, I was in Spain, in Barcelona, and I had those tomato toast ... which I love, so I have done my own variation of it."

Jacques Pépin Makes Kale Soup

5m 30s

Pépin teaches us his recipe for a hearty kale soup with garbanzo beans, tomatoes, and more. "I love soup and usually when I do soup, I do a bunch of it because I can freeze it and you know, re-heat it when I need it."

Jacques Pépin Makes Cold Tomato-Cucumber Soup

5m 15s

Pépin loves a cold soup in the summer, and this recipe for tomato-cucumber gazpacho puts good use to the less attractive cucumbers from his garden. He adds Tabasco sauce for some heat, and Greek yogurt for creaminess.

Jacques Pépin Makes Moules Two Ways

5m 22s

Pépin demonstrates two ways of making mussels. His recipe for moules marinière includes garlic, white wine, onions, seasonings and herbs. It becomes a moules poulette when it is finished with a bit of cream and starch for a slightly thickened sauce.

Jacques Pépin Makes Quiche Lorraine

12m 9s

Pépin's recipe for quiche Lorraine, which is from the northeast part of France, is inspired by his mother. He also has a method for making dough that doesn't need to rest. "It's just the way my mother used to do, the quiche Lorraine in the style of Lyon."

Jacques Pépin Makes Onion Soup Gratinée

6m 49s

In this episode of "American Masters: At Home," Pépin teaches us how to make onion soup gratinée: "You can do an onion soup, just the onion sauteed with the chicken stock or beef stock, and serve it like this by itself, and that would be an onion soup. But when you add the words gratinée, it is done with a crust of bread and of course cheese."

Jacques Pépin Makes Sauteed Brussels Sprouts

2m 31s

Jacques Pépin shows us a simple but tasty Brussels sprouts recipe. He likes his Brussels sprouts sauteed and a little browned and crispy on the edges. "Crusty, very simple recipe and very delicious."

Jacques Pépin Makes Shrimp-Stuffed Portobello

7m 24s

Pépin came up with his recipe for shrimp-stuffed portobello mushrooms when he was working in Paris in the 1950s. "I remember doing escargot, or the snail in French, and instead of putting them in the shell, we used to put them into individual mushrooms. We also put them in artichoke bottoms, so you could eat the whole thing." His recipe has breadcrumbs, garlic, butter and herbs.

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