Master teacher and chocolatier, Alice Medrich from Berkeley, CA, visits Julia Child in her kitchen. Medrich creates a chocolate genoise raspberry ruffle cake, providing tips on the best way to melt and shape chocolate. She layers the cake with creme fraiche, melted chocolate, rum syrup and rasperries in an adjustable pan and places the chilled, fan-shaped chocolates as a decorative topping.

Chef Markus Farbinger shows how to make the traditional Austrian dessert, Vienne Cardinal slice with layers of meringue and espresso cream.

Chef Charlotte Akoto shows how to make a variety of airy, light meringues, including a meringue Napoleon and a meringue sandwich.

Chef Marion Cunningham shows how easy it is to make delicious breakfast pastries, beginning with buttermilk crumb muffins.

Chef Leslie Mackie shows how to make beautiful pie crust for fresh fruit tarts. "Welcome to the tart-a-rama!"