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Videos
Cooking Duck Breast with Sara Moulton
Ariane and Sara Moulton know their way around a duck! You'll see how easy it is to cook duck breast and get inspired by several recipes.
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Searing Foie Gras with Anita Lo
Cooking foie gras is easier than you think! Join Ariane and Chef Anita Lo for foie gras fundamentals and two impressive preparations.
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Splitting a Hare with Eric Ripert
First time cooking rabbit? Ariane and Chef Eric Ripert show you how to break down a whole D'Artagnan rabbit fryer, step-by-step.
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Pork on Pork with Amanda Freitag
Ariane and Chef Amanda Freitag cook the other pink meat. Pork is on the menu, so grab your apron and cook along!
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Cooking Quail with Daniel Boulud
Quail is on the menu when Ariane and Chef Daniel Boulud get together in the kitchen at his eponymous three-Michelin-starred restaurant.
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Rabbit Two Ways with Eric Ripert
Join Ariane & longtime friend Chef Eric Ripert in the kitchen at NY's Le Bernardin, for a hopping good time cooking up rabbit.
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Breaking it Down with Graham Brown
Join Ariane and Chef Graham Brown for a 101 course in Cervena Venison: how to butcher a saddle, great flavor and healthy reasons to eat venison.
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Marc Murphy & Ariane Go Wild for Boar
Things get a bit wild when Ariane and Chef Marc Murphy cook two cuts of wild boar: the tenderloin and mini roast.
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The Deal on Veal with Barbara Lynch
Ariane and longtime friend Chef Barbara Lynch are making two hearty veal recipes at Stir in Boston while doing a little dishing of their own.
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Making Squab with Marcus Samuelsson
Ariane & Chef Marcus Samuelsson cook two delicious preparations of squab with bacon and foie gras. Now it's your turn. Bon appétit!
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Bacon & Belly with Tony Maws in Boston
Ariane joins Chef Tony Maws in the kitchen at Craigie on Main in Cambridge, MA for a session with pork belly. Ariane shows how to make easy bacon hors...
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2 Arianes Cook Lamb 5 Ways
Seeing double? Ariane is joined by Chef Ariane Duarte for some simple lamb dishes, from a foolproof rack of lamb to several recipes for lamb merguez.
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Cooking Foie Gras with Wylie Dufresne
Join Ariane & Chef Wylie Dufresne at wd-50 for a foie gras lesson, from a classic foie gras terrine to a dazzling, cured foie gras torchon.
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Two Takes on Chicken with Ed Brown
Think chicken holds no surprises? Ariane and Chef Ed Brown explore both the rustic and sophisticated versions of poached chicken.
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A Bloody Good Time with David Burke
Ariane & Chef David Burke crank up their duck presses to make the classic dish canard à la presse. Then David presses a squab (and even some vegetable...
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French vs. American Butchering
Ariane hosted “Meet your Meat: French vs. American Butchering Styles,” with Yves-Marie Le Bourdonnec, the Meat “Magician” of Asnieres, France, and Bro...
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