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Narrator: FROM ONE OF SAN FRANCISCO'S TOP DINING DESTINATIONS, IT'S A BIRTHDAY PARTY FIT FOR A CULINARY KING.

JOIN JACQUES PéPIN AND HIS FRIENDS RICK BAYLESS, MING TSAI, AND LIDIA BASTIANICH AS THEY PREPARE THEIR FAVORITE RECIPES, SHARE MEMORIES AND LAUGHTER, AND A SPECIAL TOAST FOR JACQUES PéPIN'S 80th BIRTHDAY CELEBRATION.

[ APPLAUSE ] Pépin: HI, AND WELCOME TO MY PARTY.

EVEN THOUGH I LIVE IN CONNECTICUT -- SURE YOU CAN RECOGNIZE MY YANKEE DRAWL -- I DO ESCAPE EVERY WINTER, IF I CAN, FOR A COUPLE OF MONTHS TO GO TO MEXICO.

AND A FEW YEARS BACK, I MET MY DEAR FRIEND HERE, RICK BAYLESS.

HE'S THE GREATEST-KNOWLEDGE CHEF ABOUT ANYTHING MEXICAN.

AND THEN WE HAD A GOOD TIME.

WE PICK UP OUR OWN FISH FROM THE FISHERMEN, RIGHT OFF THE BOAT, AND WE CAME BACK TO MY APARTMENT TO COOK IT, AND IT WAS A GREAT DEAL OF FUN.

TODAY, FOR MY BIRTHDAY, I ASKED HIM TO COME HERE AND DO SOMETHING SPECIAL FOR ME WHICH WILL REMIND OF OUR TIME IN MEXICO.

PLEASE WELCOME CHEF RICK BAYLESS.

Bayless: [ CHUCKLES ] HI, JACQUES.

[ CHEERS AND APPLAUSE ] Pépin: OH, MY GOD!

Bayless: LOOK WHAT I FOUND HERE!

NOW, THIS WILL REMIND YOU OF WHEN WE COOKED TOGETHER DOWN IN PLAYA DEL CARMEN.

Pépin: OH, MY GOD, YES.

Bayless: THIS IS SO GORGEOUS.

Pépin: LOOK AT THAT FISH.

Bayless: IT'S A BEAUTIFUL PACIFIC HALIBUT.

Pépin: PHEW.

THIS IS A BIG ONE.

Bayless: I'M GONNA ASK YOU TO DO WHAT YOU DO LIKE NO OTHER PERSON ON THE PLANET -- FILLET THE THING FOR ME.

AND I'LL NEED ABOUT A POUND OF SMALL CUBES, IF YOU WILL... Pépin: OH, YES.

OKAY.

Bayless: ...WITH NO BONES, NO SKIN.

Pépin: NO PROBLEM AT ALL.

Bayless: THIS IS THE MASTER CLASS, RIGHT HERE.

WHILE YOU'RE DOING THAT, I'M GONNA CONTINUE TO DO A LITTLE BIT OF LIME JUICE.

Pépin: BOY, THIS IS A BEAUTIFUL FISH.

Bayless: WE'RE GONNA MAKE CEVICHE -- THREE DIFFERENT KINDS OF CEVICHE -- FOR YOUR BIRTHDAY HERE.

AND I'M USING THESE TINY LITTLE LIMES -- THE LITTLE KEY LIMES THAT YOU CAN GET ALL THE TIME IN MEXICO.

Pépin: WOW!

LOOK AT THAT PIECE OF FISH, YOU KNOW?

Bayless: BEAUTIFUL STUFF.

AND I'M GONNA CHOP UP A LITTLE BIT OF WHITE ONION TO MARINATE ALONGSIDE IT THERE.

AH.

LOOK AT THE -- LOOK AT -- LOOK AT HOW THAT'S DONE!

IT'S BRILLIANT!

IT'S GOT SUCH A GREAT AROMA TO IT.

Pépin: AND THE FILLET, HUH?

Bayless: HERE'S A BOWL THAT YOU CAN PUT THAT INTO.

AND I THINK IT'S REALLY -- IT -- WHEN I SMELLED THAT HALIBUT, IT SMELLED JUST LIKE THE SEA, NOT LIKE AN OLD FISH STORE.

Pépin: [ Chuckling ] NO KIDDING.

Bayless: DO YOU REMEMBER WHAT YOU COOKED WITH ME?

Pépin: EVEN THE SKIN HERE, YOU KNOW?

WOW.

Bayless: DOESN'T IT SMELL GOOD?

IT'S JUST WONDERFUL.

Pépin: INCREDIBLE.

Bayless: DO YOU REMEMBER WHAT YOU COOKED WHEN WE COOKED TOGETHER DOWN IN PLAYA DEL CARMEN?

Pépin: I REMEMBER WHAT YOU COOKED.

I DON'T REMEMBER WHAT I COOKED.

Bayless: I ONLY REMEMBER WHAT YOU COOKED.

I HAD TO GO LOOK UP TO SEE WHAT I DID.

YOU COOKED THIS REALLY BEAUTIFUL GRILLED WHOLE PARGO FISH... Pépin: OH, YEAH, WE HAD A -- Bayless: ...WITH A GORGEOUS SALSA THAT YOU MADE.

I MEAN, IT WAS JUST SO FRESH AND SO EVERYTHING THAT EVERYONE LOVES ABOUT MEXICO.

Pépin: YES.

Bayless: FRESHNESS, GRILLED FLAVORS, RUSTIC QUALITIES, ALL OF THAT SORT OF THING.

Pépin: BUT GOING TO THE MARKET WITH YOU... Bayless: THAT WAS REALLY FUN.

Pépin: ...YOU KNOW, THAT WAS FUN.

I MEAN, WE HAVE -- WHAT?

-- POBLANO HERE, WE HAVE A JALAPEÑO, SERRANO -- Bayless: SERRANO, SOME HABANERO, SOME FRESNO -- THE REALLY COOL STUFF.

NOW I'M GONNA ASK YOU TO CHOP SOME OF THAT UP IN JUST A MINUTE HERE.

Pépin: WOW, AND THIS?

Bayless: OKAY, SO LIME JUICE OVER THE ONION.

I REALLY LOVE TO MARINATE THE ONIONS WITH THE FISH WHEN WE'RE MAKING CEVICHE, 'CAUSE I THINK IT KIND OF PICKLES THEM AND IT MAKES THEM TASTE REALLY, REALLY DELICIOUS.

Pépin: THIS IS REALLY WHEN YOU NEED FRESH FISH, YOU KNOW?

Bayless: YES.

Pépin: WHEN YOU SERVE RAW FISH LIKE THIS.

Bayless: AND I'M GONNA CHOP UP A JALAPEÑO TO GIVE IT SOME SPICE AND SOME FRESH FLAVOR, AS WELL.

Pépin: SO, THE WHOLE RECIPE THAT YOU DO AT YOUR RESTAURANT, RIGHT?

Bayless: YEAH, THIS IS A REAL CLASSIC KIND OF CEVICHE THAT I'M GONNA SHOW YOU HERE RIGHT NOW.

IT'S THE ONE THAT BASICALLY IS LIME-MARINATED FISH WITH ALL OF THE FLAVORS THAT YOU WOULD ASSOCIATE WITH A CLASSIC MEXICAN SALSA -- ONIONS, TOMATOES, GREEN CHILI, CILANTRO.

THOSE ARE THE FLAVORS THAT WE'RE GONNA PUT INTO THIS.

Pépin: I HAVE ABOUT 1 1/4 POUNDS HERE.

Bayless: YEAH, THAT'S GOOD.

JUST TOSS IT RIGHT INTO THE BOWL RIGHT THERE.

Pépin: SO, THE -- YOU HAVE LIME JUICE IN THERE.

Bayless: LIME JUICE -- JUST STRAIGHT LIME JUICE IN THERE.

THAT'LL NEED TO SIT FOR ABOUT, I WOULD SAY -- WELL, DEPENDS ON HOW WELL-DONE YOU LIKE IT TO BE.

ANYWHERE FROM 20 MINUTES TO 2 HOURS, DEPENDING ON HOW MUCH YOU WANT TO COOK THE FISH THROUGH WITH THE LIME JUICE.

Pépin: SO, THE CITRIC ACID SET UP THE PROTEIN.

Bayless: IT DOES.

Pépin: AND IT TURN WHITISH LIKE THIS, AS IF IT'S COOKING.

Bayless: DOES ALMOST EXACTLY THE SAME THING THAT IF YOU WERE GONNA COOK IT WITH HEAT.

OKAY, I'VE GOT ONE THAT HAS ABOUT AN HOUR'S TIME ON IT HERE.

SO, WE'LL BRING THAT OUT HERE.

AND IT DEPENDS ON WHAT KIND OF STYLE OF CEVICHE YOU WANT TO MAKE.

Pépin: TO YOU.

Bayless: PLEASE.

AFTER YOU DID THAT BEAUTIFUL JOB OF FILLETING, I THINK YOU DESERVE A DRINK OF THAT WINE THERE.

IF YOU WANT TO MAKE A REALLY JUICY ONE, YOU DON'T POUR OFF MUCH OF THE LIME JUICE.

I'M GONNA POUR OFF A LITTLE BIT OF IT HERE -- ABOUT HALF OF WHAT'S THERE.

Pépin: DOES THE FISH RENDER SOME JUICE THERE?

Bayless: A LITTLE BIT OF JUICE, NOT A TON.

YOU REALLY WANT TO HAVE ENOUGH OF THE LIME JUICE IN THERE TO COMPLETELY LET IT FLOAT FREE.

NOW, I WOULD LIKE TO ASK YOU -- Pépin: WHICH PEPPER DID YOU PUT THERE -- THE HOT ONE?

Bayless: THAT ONE IS JALAPEÑO.

Pépin: JALAPEÑO.

Bayless: OF COURSE THE HOT ONE.

Pépin: YEAH.

Bayless: YOU KNOW ME.

Pépin: THIS IS A NICE TOMATO THERE.

Bayless: YES, IT'S A GORGEOUS HEIRLOOM TOMATO THERE.

IF YOU COULD CUT THAT INTO SMALL PIECES AND THROW THAT IN THERE WITH THAT, AS WELL.

Pépin: WITH OR WITHOUT SEEDS?

DOESN'T MATTER?

Bayless: ALL OF IT IN THERE.

I LIKE THE TEXTURE OF THE SEEDS AND ALL THAT GEL THAT'S AROUND THOSE SEEDS.

Pépin: YES.

Bayless: I'VE GOT SOME CILANTRO THAT I'M GONNA CHOP UP HERE.

NOW, THE CILANTRO CHOPPING IS TYPICALLY DONE JUST AS A CHIFFONADE -- JUST AS A VERY THIN SLICE ACROSS, RATHER THAN CHOPPING IT LIKE YOU WOULD PARSLEY, FOR INSTANCE.

Pépin: RIGHT.

Bayless: OKAY.

Pépin: I, YOU KNOW, WHEN I CAME FROM FRANCE, I NEVER USED CILANTRO.

Bayless: IS THAT RIGHT?

Pépin: YEAH.

THAT'S HALF A CENTURY AGO, SO... Bayless: IT'S GOTTEN TO BE QUITE POPULAR IN FRANCE, THOUGH, NOW, I HEAR, BECAUSE OF THE ASIAN POPULATION.

Pépin: OH, YEAH.

WELL, I MEAN, THOSE FRENCH GUYS, YOU KNOW, ARE TURNING... [ LAUGHTER ] Bayless: OKAY, SO, THE CILANTRO IN THERE.

WE WILL STIR THAT UP.

AND I'M GONNA SEASON IT WITH TWO THINGS.

Pépin: YOU HAVE SALT IN THERE?

Bayless: NO, THE SALT IS GONNA GO IN THERE NOW.

AND THEN I'M GOING TO DRIZZLE IT WITH JUST A LITTLE BIT OF OLIVE OIL, BECAUSE I LIKE THE TEXTURE THAT THAT GIVES TO IT.

BECAUSE I LIKE THE VERSION THAT THEY DO ON THE GULF SIDE OF MEXICO, I'M GONNA PUT A LITTLE BIT OF CHOPPED GREEN OLIVE IN THERE.

Pépin: OH, THIS IS -- WHAT -- THE MANZANILLA?

Bayless: YEAH, LIKE, MANZANILLA OLIVES, EXACTLY.

STIR THAT UP.

NOW, THESE CAN BE ADDED, OF COURSE, TO SUIT YOUR OWN TASTE.

IF YOU LIKE IT SPICIER, THEN YOU CAN EASILY JUST ADD A LITTLE BIT MORE OF THAT.

LOOKING PRETTY GOOD TO ME.

Pépin: GEE, MY WIFE WOULD BE IN HEAVEN THERE.

Bayless: IS THAT RIGHT?

Pépin: THIS IS HER TYPE OF FOOD.

AND SHE WOULD LIKE IT THIS WAY.

Bayless: SO, JUST A LITTLE BIT OF IT IN THERE.

Pépin: SHE'D LIKE IT, YOU KNOW, NOT EVEN MARINATED.

Bayless: NOT EVEN MARINATED?

IT'S MORE LIKE THE CLASSIC STYLE THAT THEY DO DOWN IN PERU, IS COMPLETELY UNMARINATED, JUST TOSS IT WITH THE SEASONED LIME JUICE.

Pépin: IS THE CEVICHE ORIGINALLY FROM PERU?

Bayless: THAT'S WHAT THE PERUVIANS SAY.

Pépin: [ Chuckling ] OH, YEAH?

Bayless: [ Chuckling ] THE PEOPLE IN MEXICO SAY IT'S CLASSICALLY FROM MEXICO.

OKAY, NOW WE'RE GONNA GO ON TO A SECOND ONE THAT I THINK IS GONNA BE REALLY FUN.

AND I'VE GOT THE BASE OF IT ALREADY MARINATED -- SOME OF THAT GORGEOUS HALIBUT -- BUT MARINATED WITH THIS CHILI.

Pépin: WOW.

Bayless: SO, THAT'S A HABANERO CHILI, BUT CUT IN HALF AND ALLOWED TO JUST MARINATE WITH THE FISH A LITTLE BIT.

HALF ORANGE JUICE AND HALF LIME JUICE IN THAT ONE.

I'M GONNA ASK YOU, FOR THIS ONE, IF YOU WOULD JUST DICE UP AN AVOCADO FOR ME.

Pépin: OKAY, YES, WITH PLEASURE.

Bayless: AND I'M GONNA DRAIN OFF A LITTLE BIT OF THE JUICE FOR THIS ONE, AS WELL.

THIS IS MARINATED WITH A LITTLE BIT OF RED ONION.

AND I'M GONNA ADD SOME CILANTRO TO THIS, AS WELL, SO THAT WE CAN STIR THAT UP AND HAVE THAT BEAUTIFUL AROMATIC CILANTRO QUALITY THERE.

AND THEN, THIS IS KIND OF THE RINGER IN THIS RECIPE, AND THAT IS MANGO.

Pépin: OOH!

Bayless: I'VE GOT SOME BEAUTIFUL FRESH MANGO.

Pépin: OH, THERE'S MORE MANGO THERE.

Bayless: NOW, YOU NOTICE THAT THAT HABANERO, I DIDN'T CHOP IT UP.

Pépin: I KNOW.

Bayless: IF I CHOPPED IT UP, IT WOULD MAKE THIS SO INCREDIBLY HOT... Pépin: YEAH.

Bayless: ...THAT IT WOULDN'T REALLY BE VERY TASTY.

BUT IF YOU CUT THE HABANERO IN HALF... Pépin: TO GET THE FLAVOR?

Bayless: ...YOU CAN JUST LET THE FLAVOR OUT.

IT'S GOT A VERY TROPICAL KIND OF FLAVOR TO IT.

Pépin: I TELL YOU, WHEN I WAS IN AFRICA, THERE WAS A PEPPER LIKE THAT -- HOT -- THAT YOU WOULD OPEN IT AND JUST TOUCH YOUR FOOD WITH IT.

Bayless: YEAH.

Pépin: IT JUST BLEW YOUR MIND, YOU KNOW?

Bayless: I'M GONNA TAKE THE LITTLE PIECES OF HABANERO OUT NOW.

Pépin: YOU HAVE ENOUGH WITH HALF OF ONE?

Bayless: I THINK SO.

I THINK IT'LL BE BEAUTIFUL.

AND WE'LL JUST STIR THOSE PIECES IN.

I WANT TO A LITTLE BIT MORE CILANTRO IN THIS ONE.

SO, THIS -- I CALL THIS TROPICAL BEACH CEVICHE, BECAUSE WHEN YOU'RE IN THE TROPICS, WHAT YOU REALLY WANT IS ALL THAT BEAUTIFUL FRUIT.

AND MIXING IT INTO A CEVICHE, I THINK, IS SUPER DELICIOUS.

I GOT ONE MORE THING.

HOW ABOUT THIS?

SINCE THIS IS TROPICAL BEACH CEVICHE, AND A LOT OF PEOPLE ASSOCIATE... Pépin: A LITTLE BIT OF TEQUILA.

Bayless: ...A LITTLE BIT OF TEQUILA WITH THE BEACH... Pépin: YEAH, OH, BOY.

Bayless: ...WHY DON'T WE JUST DRIZZLE THIS OVER THE TOP?

Pépin: BUT, FIRST, WE SHOULD TASTE IT.

Bayless: I THINK WE SHOULD.

HERE.

Pépin: NEVER PUT ANYTHING IN UNLESS YOU TASTE IT.

YOU NEVER KNOW.

YOU KNOW, IT'S MAYBE... Bayless: IT MIGHT BE BAD, YOU KNOW?

WHAT IF -- I MAY HAVE RUINED THIS HERE NOW.

I DON'T KNOW.

YOU TELL ME WHAT YOU THINK.

Pépin: THAT'S GOOD.

Bayless: DOES IT PASS?

Pépin: THIS IS MADE WITH THIS?

Bayless: NO, UNH-UNH, THIS IS -- Pépin: THE TEQUILA IS MADE WITH THOSE LONG -- Bayless: IT'S MADE WITH AGAVE.

Pépin: OH, YEAH, YEAH, RIGHT.

Bayless: THEY SAY IT'S IN THE LILY FAMILY.

IT'S NOT RELATED TO CACTUS.

Pépin: WHAT ABOUT THE PULQUE?

Bayless: THAT'S MADE FROM THE SAME PLANT, BUT IT'S MADE MORE LIKE A BEER, NOT A DISTILLED BEVERAGE.

Pépin: FERMENTED.

DO YOU LIKE IT -- THE PULQUE?

Bayless: WELL, THAT'S -- Pépin: IT'S AN ACQUIRED TASTE.

Bayless: IT'S AN ACQUIRED TASTE.

Pépin: [ CHUCKLES ] Bayless: AND WHEN YOU DRINK IT JUST STRAIGHT, IT CAN BE A LITTLE BIT LIKE DRINKING SOURDOUGH STARTER.

Pépin: THAT'S A GOOD ANALOGY.

Bayless: BUT WHEN YOU FLAVOR IT WITH FRUIT, IT CAN BE REALLY, REALLY DELICIOUS.

Pépin: THAT'S GOOD.

Bayless: OKAY, SO, WE'VE GOT THIS ONE NOW.

Pépin: DO WE HAVE A SECOND ONE?

Bayless: I DON'T KNOW.

DID I PUT ENOUGH TEQUILA?

YOU STOPPED ME THERE.

I WANT TO GET ENOUGH OF IT THAT YOU CAN TASTE IT IN THERE.

Pépin: THAT WOULD HELP.

Bayless: AND -- YEAH, OKAY.

SO, LOOK HOW PRETTY THAT CAME OUT.

I LIKE THE LITTLE BITS OF RED ONION MARINATED WITH THE FISH THERE.

NOW, WE GOT A THIRD VERSION.

Pépin: OKAY.

Bayless: I'LL LET THAT GO OVER THERE.

AND FOR THIS ONE, I AM GOING TO START BY MAKING WHAT I CALL AN ADOBO VERDE.

AND WHILE I'M DOING THAT, IF YOU CUT A JICAMA FOR ME OUT OF THIS ONE.

Pépin: OKAY.

Bayless: JUST PEEL IT DOWN ABOUT 1/8 INCH DOWN AND THEN CHOP THAT UP.

THIS ADOBO VERDE IS REALLY AN HERB KIND OF MIX.

AND I'M GONNA START WITH A SMALL BUNCH OF PARSLEY, WITH A SMALL BUNCH OF CILANTRO.

SO, I'M MAKING A LOT OF THIS HERE.

AND THEN I HAVE THIS ROASTED SERRANO CHILI HERE... Pépin: OH, YES, YES.

Bayless: ...AND ROASTED GARLIC.

Pépin: WOULD YOU PUT THAT DIRECTLY INTO THE SKILLET WITHOUT ANYTHING, RIGHT?

Bayless: EXACTLY, WITHOUT ANYTHING, BUT WITH THE LITTLE PAPERY HUSKS STILL ON.

WHEN IT'S SOFT, YOU CAN JUST PEEL THAT LITTLE SKIN RIGHT OFF OF IT THERE.

Pépin: THAT'S GOOD.

AND DOES THAT TAKE SOME OF THE HOTNESS OUT OF IT TO BURN IT LIKE THAT?

Bayless: IT DOES COMPLETELY.

IT COMPLETELY DOES.

THESE WERE ALL COMPLETELY COOKED THROUGH.

I HAVE SOME SERRANO CHILI THAT I ROASTED ALONGSIDE THE GARLIC.

GIVE THAT A ROUGH CHOP.

PUT THAT IN HERE WITH A GOOD AMOUNT OF SALT, BECAUSE THIS IS SOMETHING THAT YOU CAN KEEP IN YOUR REFRIGERATOR FOR AT LEAST THREE OR FOUR MONTHS, SO IT'S A REALLY GOOD THING TO HAVE ON HAND.

SOME OLIVE OIL.

AND NOW I'M GOING TO JUST BLEND IT, ADDING MORE OLIVE OIL TO MAKE SURE THAT EVERYTHING GOES THROUGH THE BLADES NICELY.

[ BLENDER WHIRRING ] AND WHEN I GET KIND OF A COARSE PUREE OUT OF THIS... [ WHIRRING STOPS ] ...IT'S READY TO USE.

OKAY.

THAT LOOKS PRETTY GOOD TO ME.

AND WE'VE GOT ONE MORE BATCH OF FISH DOWN HERE.

Pépin: DO YOU WANT IT FINE LIKE THIS?

Bayless: PERFECT.

THIS GUY IS SO AMAZING.

[ Chuckling ] HE'S LIKE...

I JUST WISH HE WOULD GO HOME WITH ME AND JUST FOLLOW ME AROUND, 'CAUSE HE CAN DO EVERYTHING SO PERFECTLY.

JICAMA IN THERE.

AND NOW, SINCE YOU DID THAT SO GOOD, WHY DON'T YOU WORK ON THIS?

Pépin: OKAY.

Bayless: AND I'LL DO THE FINAL SEASONINGS ON THIS ONE.

I NEED JUST ABOUT THE SAME AMOUNT OF CUCUMBER RIGHT THERE.

Pépin: A LITTLE BIGGER, THE CUCUMBER?

Bayless: YEAH, IT'D BE NICE TO HAVE IT A LITTLE BIT BIGGER.

AND I'VE GOT MY ADOBO VERDE.

THIS, RIGHT NOW, DOESN'T HAVE ANY ACID IN IT AT ALL.

THAT'S THE WAY YOU WOULD STORE IT IN YOUR REFRIGERATOR.

Pépin: SO, TELL ME AGAIN -- THE ADOBO VERDE, YOU HAVE PARSLEY IN THERE?

Bayless: PARSLEY AND CILANTRO.

Pépin: CILANTRO.

Bayless: ROASTED GARLIC AND SERRANO.

Pépin: YEAH.

Bayless: AND OLIVE OIL AND SALT.

Pépin: WOW.

Bayless: AND THEN YOU COULD JUST HOLD THAT, JUST MAKING SURE THAT IT'S COVERED WITH OIL IN YOUR REFRIGERATOR.

YOU'VE ALWAYS GOT SOMETHING FRESH -- Pépin: SO, YOU HAVE THAT IN THE RESTAURANT EACH TIME?

Bayless: OH, YES, EXACTLY.

AND THEN YOU CAN JUST TAKE IT OUT AND FINISH THAT.

I'M GONNA GIVE IT -- THIS IS AN ALL-RAW CEVICHE -- THE KIND YOUR WIFE LIKES, I THINK, THE MOST.

AND WE'RE GONNA SEASON IT WITH A LITTLE BIT OF FRESH-SQUEEZED LIME JUICE THERE.

JUST STIR ALL OF THAT UP.

AND YOU CAN ADD AS MUCH OF THAT HERB MIXTURE AS YOU WANT.

I LIKE TO HAVE A GOOD AMOUNT OF IT IN THERE, JUST BECAUSE I THINK IT'S SO DELICIOUS.

AND THEN WE'VE GOT THE JICAMA IN THERE, THE... Pépin: CUCUMBER.

Bayless: ...CUCUMBER IS COMING.

SPRINKLE IT WITH SOME SALT HERE.

OH, BEAUTIFUL.

AND YOU'VE GOT THREE VERY DIFFERENT KINDS OF CEVICHES HERE.

Pépin: SAME PRICE IN THE RESTAURANT?

Bayless: YEAH, SAME PRICE.

WHY NOT?

[ LAUGHS ] WHICH DO YOU THINK SHOULD BE THE MOST EXPENSIVE?

Pépin: 15 BUCKS?

WHAT?

Bayless: FOR EACH BOWL OR FOR ALL THREE?

Pépin: NO, NO, NO, FOR EACH BOWL.

Bayless: OF COURSE, THAT'S RIGHT.

Pépin: YEAH.

Bayless: OKAY.

NICE.

Pépin: WELL... Bayless: A LITTLE BIT MORE CILANTRO OVER THE TOP OF IT THERE.

Pépin: I LIKE THAT ONE.

Bayless: VERY GOOD.

[ APPLAUSE ] FOR YOUR BIRTHDAY, THREE KINDS OF CEVICHE.

Pépin: WOW.

Bayless: WE HAVE THE ONE WITH THE ADOBO VERDE, THE TROPICAL BEACH CEVICHE WITH MANGO AND TEQUILA, AND THEN THE CLASSIC CEVICHE WITH THE TOMATO, CILANTRO, AND GREEN CHILI.

Pépin: YOU'RE THE BEST.

Bayless: NO, YOU'RE THE BEST.

YOU DID ALL THE PREP WORK.

Pépin: NO, NO.

Bayless: YOU'RE THE ONE THAT TURNED IT INTO ALL THIS GORGEOUS STUFF.

RIGHT THERE YOU GO.

Pépin: HOW DO YOU LIKE THAT INCREDIBLE CEVICHE?

I MEAN, RICK, YOU DID A GREAT JOB.

WOULD YOU LIKE TO TRY THOSE?

All: YES.

Pépin: YES.

SO LET'S GO.

Bayless: OKAY.

♪♪ [ INDISTINCT CONVERSATIONS ] OKAY, I JUST WANT TO KNOW HOW IT'S GONNA COME OUT.

Pépin: YEAH?

Bayless: MM-HMM.

SEE?

DO YOU NOTE IT?

Pépin: MM-HMM.

[ INDISTINCT CONVERSATIONS ] Pépin: THANK YOU, RICK.

AND THANK YOU VERY MUCH.

[ APPLAUSE ] ♪♪ [ APPLAUSE ] Pépin: WELCOME BACK.

ROAST DUCK IS A TRUE FRENCH CLASSIC ENTREE, BUT NOT TODAY.

TODAY WE'RE GOING TO EAT ASIAN-STYLE, WITH A DIFFERENT COMBINATION OF FLAVOR THAT I DON'T REALLY KNOW THAT MUCH ABOUT, EVEN THOUGH I LOVE CHINESE FOOD.

AND ONLY MY FRIEND MING TSAI, A FANTASTIC CHEF, WHO COULD THINK OF THE TYPE OF COMBINATION WE'RE GOING TO HAVE TODAY.

WE WENT ON A TREASURE HUNT, AS WELL, THROUGH SAN FRANCISCO'S ASIAN MARKET TO FIND HIM SOME FRESH HERB, VEGGIE, AND SPECIAL NOODLE.

BUT HE SAID HE WAS GOING TO BRING THE PIèCE DE RéSISTANCE.

SO, WELCOME MY FRIEND MING TSAI.

[ APPLAUSE ] Tsai: SALUD, JACQUES.

Pépin: HI.

Tsai: MMM.

GOOD TO SEE YOU.

Pépin: NICE SEEING YOU.

Tsai: HAPPY BIRTHDAY.

Pépin: THANK YOU.

A LITTLE BIT OF PINOT NOIR.

Tsai: VOILà.

AH, MERCI.

ENCHANTé.

Pépin: YOU'RE GOING TO USE PINOT NOIR, RIGHT?

Tsai: OH, YEAH.

Pépin: ...IN YOUR DISH TODAY.

Tsai: IT'S THE FRENCH THAT TAUGHT ME THAT DUCK AND PINOT NOIR IS A CLASSIC COMBINATION, RIGHT?

Pépin: I'LL DRINK TO THAT.

Tsai: OH, YEAH.

BON ANNIVERSAIRE.

Pépin: THANK YOU.

Tsai: SO, THIS IS A PEKIN DUCK, OR A LONG ISLAND DUCK.

IT'S ALSO CALLED PEKIN WITHOUT THE "G," RIGHT?

PEOPLE HAVE CONFUSED IT WITH PEKING DUCK, WHICH IS A WAY YOU COOK DUCK.

YOU BLOW THE DUCK UP, WHICH IS AMAZING.

Pépin: OH, YEAH.

Tsai: BUT I'M DOING FOR YOU TODAY, IN HONOR OF YOUR BIRTHDAY, A RED ROAST DUCK THAT MY GRANDFATHER TAUGHT ME HOW TO MAKE.

AND IT'S A WHOLE DUCK, WHICH SIGNIFIES BRINGING WHOLENESS INTO YOUR NEW YEAR.

Pépin: OH, GOOD.

Tsai: ALL RIGHT.

AND THEN WE'RE DOING SOMETHING THAT MY DAD TAUGHT ME, IS A NOODLE CAKE.

AND A NOODLE CAKE IS SO SIGNIFICANT IN CHINESE HERITAGE, TO EAT NOODLES FOR LONGEVITY, AGAIN, FOR YOUR BIRTHDAY.

Pépin: GOOD.

Tsai: RIGHT, ANNIVER-- SO... Pépin: SO I'M GOING TO LIVE ANOTHER 10 YEARS?

Tsai: AT LEAST.

NO, NO, YOU GOT AT LEAST 20, JACQUES -- AT LEAST 20.

SO, BIG STOCK POT.

Pépin: UH-HUH.

Tsai: A LOT OF GREAT THINGS GO INTO IT.

THERE'S SWEETNESS INTO IT.

Pépin: WOW.

LOOK AT THAT.

Tsai: SO, THIS IS ROCK CANDY, RIGHT?

Pépin: RIGHT, RIGHT, RIGHT.

Tsai: AND THIS IS ABSOLUTELY DELICIOUS.

AND IF YOU CAN'T GET ROCK CANDY, YOU CAN JUST SUBSTITUTE IT.

Pépin: WOW.

ALL OF THAT?

Tsai: YEAH, YEAH, YEAH.

Pépin: GEE.

Tsai: AND YOU CAN SUBSTITUTE IT WITH BROWN SUGAR.

SO, IF YOU DON'T HAVE A CHINATOWN OR GOOD ROCK CANDY, BROWN SUGAR ALSO WORKS.

Pépin: OH, MY GOD.

Tsai: OKAY, THERE'S SWEETNESS TO IT, BUT DON'T WORRY, IT'S A LOT OF BALANCE OF FLAVORS HERE.

THAI BIRD CHILIES -- A LOT OF THAI BIRD CHILIES, OKAY?

BUT, AGAIN, I'M NOT CUTTING THEM UP, SO THEY'RE NOT GONNA GET TOO SPICY.

Pépin: YEAH, YEAH, YEAH, THAT'S GOOD.

Tsai: SOME FANTASTIC FLAVORS.

Pépin: I'VE GOT TO GET THAT RECIPE, BECAUSE GLORIA WILL WANT THAT.

Tsai: YEAH.

Pépin: YEAH.

Tsai: STAR ANISE.

Pépin: STAR ANISE.

Tsai: YOU KNOW, ONE OR TWO CINNAMON STICKS -- A COUPLE.

DON'T DO MORE THAN TWO, 'CAUSE, OTHERWISE, IT GETS THAT MEDICINAL QUALITY.

ALL RIGHT, IF YOU WANT TO SLICE ME SOME GINGER, JACQUES.

GIVE ME LIKE FIVE OR SIX SLICES, LIKE ABOUT 1/8 INCH THICK.

Pépin: OKAY.

Tsai: ALL RIGHT?

Pépin: WITH THE SKIN AND ALL?

Tsai: WITH THE SKIN AND ALL.

YEAH, THAT'S BEEN WASHED.

SO, WE HAVE A BUNCH OF LIQUIDS HERE THAT WE'RE GONNA ADD.

Pépin: OKAY, I PUT THAT IN THERE?

Tsai: YES.

MERCI.

Pépin: OKAY.

Tsai: SO, WE HAVE SHAOXING WINE.

Pépin: OH, YES.

Tsai: SHAOXING WINE SMELLS LIKE PORT, RIGHT?

A LITTLE BIT OF SHAOXING, RIGHT?

Pépin: YEAH, ALMOST LIKE A MADEIRA TYPE OF THING.

Tsai: YEAH, EXACTLY.

IT HAS A -- MADE FROM RICE.

Pépin: AND IT'S MADE FROM RICE, YEAH.

Tsai: WE HAVE TWO TYPES OF SOY SAUCE.

THIS IS A DARK SOY SAUCE, AND THEN WE USE A LIGHT SOY SAUCE, AS WELL.

Pépin: WOW.

Tsai: ALL RIGHT?

I KNOW IT LOOKS LIKE A LOT, BUT ALL THIS LIQUID CAN BE REUSED.

Pépin: THAT'S WHAT I WAS GOING TO ASK YOU.

Tsai: SO YOU CAN DO IT AGAIN.

Pépin: I MEAN, IN A RESTAURANT, YOU COULD USE IT OVER.

Tsai: AND THEN A GOOD DRINKABLE WINE, RIGHT?

Pépin: A GOOD BOTTLE OF PINOT NOIR THERE.

Tsai: YEAH, PINOT NOIR, RIGHT?

Pépin: GOOD.

Tsai: I ALWAYS SAY, "IF IT SAYS 'COOKING WINE,' DON'T USE IT."

RIGHT?

BECAUSE IF IT'S NOT GOOD ENOUGH TO DRINK, YOU CAN'T COOK WITH IT.

Pépin: I WOULD SAY.

Tsai: HERE, WE HAVE JUST A BIG OLD HEAD OF GARLIC.

SO, WE'LL JUST CUT THAT IN HALF, RIGHT?

Pépin: GREAT.

Tsai: SO, THAT GOES IN, TOO.

THEN, WATER.

Pépin: WATER.

Tsai: SO, IT'S ABOUT A THIRD SOY SAUCE, WHICH IS A SALT, A THIRD WINE, AND A THIRD WATER.

Pépin: WOW.

Tsai: ALL RIGHT?

SO, NOW THIS, YOU COULD BRING TO A SIMMER.

Pépin: UH-HUH.

Tsai: AND THEN THIS WHOLE DUCK GOES IN, RIGHT?

BUT IT'S JUST AS -- THE ONLY REASON YOU BRING IT TO A SIMMER IS YOU WANT THE ROCK CANDY TO MELT.

BUT IT'S EVENTUALLY GOING TO MELT.

SO, I'M JUST GOING TO TAKE THIS DUCK AND JUST LAY IT IN LIKE THAT.

Pépin: AND YOU PUT IT BREAST SIDE UP OR DOWN?

Tsai: I ACTUALLY FLIP IT.

HALFWAY, I'LL FLIP IT BACK.

Pépin: YOU FLIP IT THE OTHER SIDE.

OH, YEAH.

WANT SCALLION IN THERE?

Tsai: YEAH, YOU ALWAYS WANT TO ADD SOME SCALLION.

Pépin: YEAH.

Tsai: AND I LOVE THE LIQUID, BECAUSE THE LIQUID -- YOU CAN REDUCE INTO A SYRUP, AND ALL OF THAT IN.

Pépin: YOU CAN USE ALL KIND OF STUFF WITH IT.

AND YOU PUT A THING -- I THINK YOU PUT A THING ON TOP.

Tsai: AND THEN WE PUT A LITTLE PAN LIKE THIS OR A BOWL TO WEIGH IT DOWN.

Pépin: YEAH.

Tsai: AND THEN THIS GOES FOR 2 1/2 HOURS.

SO, NOW THE NOODLE CAKE.

IF YOU COULD HAND ME THOSE NOODLES THERE.

Pépin: OKAY.

Tsai: AND I'LL -- Pépin: WELL, I WANT TO KNOW ABOUT NOODLES, BECAUSE I ALWAYS GET CONFUSED.

YOU KNOW, THERE IS WHEAT NOODLES, THERE IS CELLOPHANE NOODLES, THERE IS -- Tsai: YEAH, THERE'S RICE NOODLES.

Pépin: MUNG-BEAN NOODLES.

Tsai: YEAH.

Pépin: THERE IS ALL OF THAT.

SOME, YOU JUST PUT BOILING WATER, AND THEY COME BACK.

SOME, YOU HAVE TO BOIL.

Tsai: EXACTLY, LIKE THESE.

THESE ARE RICE NOODLES.

THESE ARE FULLY COOKED IN AND OUT OF WATER, AND THEN YOU CAN JUST PAN-SEAR, RIGHT?

Pépin: AND YOU BUY THEM FULLY COOKED.

Tsai: YOU BUY IT LIKE THAT.

CHOW FUN IS A TRADITIONAL CHINESE DISH THAT YOU COOK THAT IN.

AND FOR YOU, I PICKED -- Pépin: WHAT IS THAT BIG THING?

Tsai: SO, THIS IS ACTUALLY -- IT'S A RICE NOODLE THAT ACTUALLY HAS A LITTLE BIT OF DRIED SHRIMP.

SO, THIS, YOU ACTUALLY STEAM AND/OR PAN-SEAR IT, AND USUALLY OYSTER SAUCE ON TOP.

Pépin: WOW.

THAT SHOULD BE GOOD.

I DON'T KNOW THAT ONE.

Tsai: THIS IS JAPANESE SOBA.

Pépin: OH, THAT IS SOBA.

YEAH, YEAH, OKAY.

Tsai: MADE FROM BUCKWHEAT, WHICH I LOVE.

MOST BUCKWHEAT IS GLUTEN-FREE -- RIGHT?

-- SO FOR THOSE THAT ARE CELIAC.

THESE ARE WONTON NOODLES -- RIGHT?

-- FOR WONTON NOODLE SOUP.

Pépin: THIS IS WHEAT, RIGHT?

Tsai: YEP, THESE ARE WHEAT.

THIS IS ANOTHER WHEAT NOODLE WITH NO EGG IN IT, ALSO CHINESE.

Pépin: THAT'S CELLOPHANE HERE.

Tsai: THIS IS A CELLOPHANE NOODLE.

HERE'S THE THICKER WONTON -- FRESH NOODLE, THOUGH.

Pépin: FRESH NOODLE, OH, YEAH.

Tsai: RIGHT, NICE AND FRESH.

AND THEN ALMOST LOOKS LIKE A TAGLIATELLE OR FETTUCCINE, RIGHT?

ALSO CHINESE, THOUGH, RIGHT?

BUT WHAT WE'RE GONNA USE FOR YOU -- WE HAVE THIS SHANGHAI NOODLE.

Pépin: SHANGHAI NOODLE IS A WHEAT NOODLE, TOO, RIGHT?

Tsai: IT'S ALSO A WHEAT NOODLE.

Pépin: YEAH.

Tsai: SO, WHAT WE'RE GONNA DO FIRST -- YOU WANT TO CHOP A LITTLE BIT OF GARLIC FOR ME?

I'LL CHOP A LITTLE BIT OF GINGER.

AND WE HAVE SOME GINGER PEELED.

AND THE REASON WE'RE DOING THIS, JACQUES, IS WE WANT TO COOK OUT THE RAWNESS -- RIGHT?

-- OF THE GARLIC AND GINGER.

AND THEN WE HAVE SOME FANTASTIC GARLIC CHIVES -- JIU CAI, AS WE SAY IN CHINESE.

Pépin: OH, YEAH, YEAH, I LOVE THOSE.

Tsai: THEY'RE ONE OF MY FAVORITE OF THEM ALL.

Pépin: YEAH, ME, TOO.

Tsai: SO, WHAT'S IT LIKE TO GET AARP AND STUFF?

[ LAUGHTER ] Pépin: [ CHUCKLES ] Tsai: I'VE BEEN GETTING SOME, BUT I SAID, "NO, I'M SORRY, MY DAD LIVES IN PALO ALTO.

IT CANNOT BE FOR ME."

Pépin: YES.

I DIDN'T REALLY HEAR THE QUESTION.

'CAUSE, AT MY AGE, I CAN'T HEAR SO WELL.

Tsai: OH, YOU KNOW, YEAH.

[ LAUGHTER ] EXACTLY.

[ LAUGHS ] Pépin: OKAY.

Tsai: SO, WE'RE JUST GOING TO, IN THIS PAN -- YEAH, GO AHEAD AND PUT THE GARLIC.

JUST A LITTLE OIL.

ALL WE'RE TRYING TO DO IS JUST SEAR THE AROMATICS.

I WANT TO GET THE RAWNESS OUT.

Pépin: YEAH, REALLY HOT.

Tsai: RIGHT?

NICE HOT PAN.

BUT YOU KNOW WHAT?

SINCE THAT'S SO HOT, HERE'S A QUICK TRICK.

WE DON'T WANT TO BURN THE GARLIC, RIGHT?

SO WE'RE GOING TO TAKE THE GARLIC CHIVES FIRST, RIGHT?

BECAUSE WITH SOMETHING SO HOT, THIS IS A GOOD TRICK FOR ALL HOME COOKS.

IF YOUR PAN IS TOO HOT, PUT A LOT OF OIL IN.

COOL IT OFF.

RIGHT?

COOL THE PAN OFF.

AND THEN HAVE ANOTHER PAN YOU CAN JUST DUMP THE OIL IN.

LUCKILY, I HAVE 500 PANS TO CHOOSE FROM, SO WE'RE LUCKY.

ALL RIGHT.

Pépin: THAT'S A GOOD TRICK.

I DIDN'T KNOW THAT ONE.

Tsai: I DON'T BELIEVE YOU.

[ LAUGHS ] JACQUES, YOU INVENTED THIS.

OKAY, SO, I JUST WANT TO...

THE GARLIC CHIVE IS ONE OF MY FAVORITES, SO I JUST WANT TO DO BIG OLD HUNKS OF THIS.

AND SINCE THAT PAN WAS SO HOT, WE CAN GO AHEAD AND GET THIS TO COOL THE PAN OFF.

ALL RIGHT, GO AHEAD.

GARLIC CAN GO IN.

AND THE GINGER CAN GO IN.

Pépin: IS THE GARLIC CHIVE THE SAME THING THAN THE GREEN STUFF THAT YOU HAVE IN THE GARLIC, WHICH GROWS OUT OF IT?

Tsai: YEAH, THAT'S THE GARLIC SHOOT.

IT HAS A LITTLE BULB ON IT.

Pépin: THE SHOOT, YEAH, RIGHT.

Tsai: YEAH, THE SAME FLAVOR.

Pépin: WHEN I WAS AN APPRENTICE, THE CHEF ALWAYS SAID, "OH, YOU HAVE TO THROW THAT OUT."

AND FINALLY, I REALIZED THAT IT'S PROBABLY THE MOST TENDER PART OF IT.

Tsai: OH, YOU DON'T WANT TO THROW THAT OUT.

DEFINITELY NOT.

SO, ALL WE'RE DOING HERE, JACQUES, IS -- A LITTLE BIT OF SALT -- WE'RE JUST TAKING THE RAWNESS OUT, 'CAUSE THIS IS GONNA GO IN THE NOODLE CAKE.

SO I JUST WANT TO MAKE SURE THE GARLIC AND THE GARLIC CHIVES, YOU KNOW, AREN'T TOO STRONG.

Pépin: YEAH.

Tsai: RIGHT?

SO, YOU KNOW, LIKE ROASTING GARLIC, YOU WOULD.

Pépin: THAT'S GREAT.

Tsai: ALL RIGHT?

JUST LIKE THAT.

THEN -- Pépin: AND THEN THE NOODLE?

Tsai: WE HAVE OUR NOODLES, SO NOW WE'RE GONNA DUMP THIS WAY.

Pépin: OH, I SEE.

Tsai: AND THIS, WE'RE GONNA KEEP HOT.

THIS, WE NOW MIX.

IF YOU'D TAKE A LITTLE BIT OF THAT SESAME OIL FOR ME, JACQUES, PLEASE.

Pépin: THE SESAME OIL.

THIS IS ROASTED?

Tsai: YEAH.

Pépin: ROASTED SESAME OIL.

Tsai: A LITTLE BIT MORE.

PARFAIT.

STOP.

Pépin: I LOVE THE ROASTED SESAME OIL.

Tsai: AND THEN SLICE ME SOME JALAPEÑO.

Pépin: OH, JALAPEÑO.

ALL RIGHT.

WITH THE SEED OR WITHOUT?

Tsai: I LIKE THE SEEDS.

Pépin: OKAY.

Tsai: I LIKE SPICY.

SO, HERE, WE'RE JUST MIXING THIS NOODLE CAKE.

AND IT'S IMPORTANT, YOU DON'T WANT TO BREAK UP THE NOODLES.

RIGHT?

WE'RE TALKING ABOUT LONGEVITY FOR YOUR BIRTHDAY, SO WE DON'T WANT SHORT NOODLES.

[ LIGHT LAUGHTER ] SO, REALLY MIX THIS UP.

Pépin: OH, THAT'S WHAT IT MEANS?

Tsai: YEAH, OF COURSE.

YOU HAVE TO HAVE LONGEVITY.

AND THEN I HAVE TWO MORE THINGS HERE.

Pépin: I AM PUTTING THOSE RECIPES IN MY HEAD, YOU KNOW, AS YOU'RE DOING IT, BECAUSE, YOU KNOW, MY WIFE LOVES CHINESE FOOD, AND I DO, TOO.

Tsai: I KNOW.

Pépin: I DO, TOO.

Tsai: SO, THIS IS REALLY SPICY, BUT IT'S A LOT OF NOODLES.

THIS IS SAMBAL.

Pépin: YEAH, SAMBAL, YES.

Tsai: AND THIS, I LOVE.

THIS IS A VEGETARIAN OYSTER SAUCE MADE FROM SHIITAKE MUSHROOMS.

Pépin: NO KIDDING?

Tsai: SO, INSTEAD OF SOY SAUCE.

IT'S REALLY GOOD.

IT'S FULL OF UMAMI.

Pépin: OH.

Tsai: ISN'T THAT GOOD?

Pépin: YEAH, YEAH, YEAH, YEAH, YEAH.

Tsai: WITH EVEN A LITTLE BIT OF SWEETNESS.

Pépin: AND HOW DO YOU CALL IT?

Tsai: IT'S CALLED VEGETARIAN OYSTER SAUCE.

Pépin: VEGETARIAN OYSTER SAUCE.

Tsai: AND NOW THIS IS YOUR NOODLE CAKE.

SO, IF YOU'RE GONNA HAVE GUESTS OVER, YOU COULD HAVE IT ALL DONE TO HERE.

AND THEN, WHEN THE GUESTS SHOW -- Pépin: AND THEN, WHEN THEY ARE HERE, YOU SAUTé.

Tsai: THEN YOU MAKE YOUR CAKE.

Pépin: I'M SURE YOU CAN EAT IT LIKE THAT.

Tsai: OH, YEAH, YOU COULD TOTALLY EAT IT LIKE THIS.

Pépin: WARM IT UP LIKE THIS.

Tsai: BUT LIKE YOU KNOW, IN THE FINEST CUISINES OF THE WORLD, THERE'S ALWAYS TEXTURE INVOLVED, TOO, RIGHT?

Pépin: THAT'S RIGHT.

Tsai: AND NOW WE WANT TO GET THIS PRETTY SCREECHING HOT, 'CAUSE YOU WANT TO GET A GOOD SEAR ON THIS.

Pépin: AND YOU CAN BRING SOME -- Tsai: THIS IS CANOLA OIL AGAIN.

Pépin: CANOLA OIL AGAIN.

THAT'S RIGHT.

Tsai: AND YOU CAN TELL, WHEN IT DANCES AROUND LIKE THAT, THAT'S SOME GOOD HEAT.

Pépin: OKAY.

Tsai: THEN WE TAKE THIS NOODLE CAKE... AND WE GO LIKE THIS.

Pépin: WOW.

[ PAN SIZZLING ] Tsai: OKAY?

Pépin: OOH, OOH.

YOU'RE GOING TO PUT ALL OF IT IN THERE?

Tsai: I PROBABLY DON'T NEED ALL.

ALMOST ALL OF IT.

ONE MORE.

OKAY.

THAT'S PERFECT.

ALL RIGHT, SO, THIS, WE'RE GONNA LET GO.

AND YOU WANT THIS TO GO GB&D.

SO THIS IS GONNA TAKE ABOUT, I DON'T KNOW, 3 MINUTES TILL IT GETS BROWN, THEN WE'RE GONNA FLIP IT.

WE WANT TO MAKE SURE IT'S GOT COLOR ON THE BOTTOM, RIGHT?

AND YOU CAN FLIP IT, BUT THIS IS KIND OF A LOOSE CAKE.

SO THIS IS NOT CHEATING.

THIS IS JUST SMART, RIGHT?

TAKE THIS AND HIT IT DOWN LIKE THAT, OKAY?

Pépin: WOW.

Tsai: LIKE THAT, RIGHT?

THEN...TAKE THIS CAKE BACK.

Pépin: THAT'S IT.

Tsai: NO, NO, I NEED THAT.

Pépin: OH, YOU NEED THAT AGAIN.

Tsai: OUI.

[ LAUGHTER ] Pépin: OH, YOU'RE GOING BACK THE OTHER SIDE.

Tsai: THE OTHER SIDE, OUI.

Pépin: OKAY.

Tsai: SEE, IN CHINA, YOU COOK BOTH SIDES.

Pépin: OH.

[ LAUGHTER ] NOT IN CONNECTICUT.

Tsai: [ LAUGHS ] "WHERE ARE YOU GOING?

I NEED THE PAN."

HEY, I NEED SOME MORE WINE.

YOU OBVIOUSLY NEED MORE WINE.

[ LAUGHTER ] Pépin: OKAY.

Tsai: AND THIS, YOU EAT ALL BY ITSELF.

Pépin: OH, YEAH.

Tsai: AND BY THE WAY, YOU CAN JUST TAKE -- YOU CAN TAKE ANY TYPE OF STEAK AND WHATEVER OR GROUND BEEF AND PUT IT IN THE CAKE AND COOK IT INSIDE, LIKE A CHOW MEIN, AND DO A NOODLE CAKE.

Pépin: OKAY.

Tsai: OKAY, SO, IN 2 MINUTES, THIS IS GONNA BE READY TO GO.

BUT THAT'S WHAT YOU'RE LOOKING FOR -- GB&D, RIGHT?

GOLDEN-BROWN AND DELICIOUS, RIGHT?

REALLY WANT IT CROUSTILLANT, RIGHT?

OKAY, JACQUES, LET'S REPLACE THAT WITH THE DUCK.

Pépin: OKAY.

Tsai: 'CAUSE THERE'S TWO THINGS WE CAN DO WITH THIS DUCK, WHICH IS TOTALLY COOKED.

I MEAN, AGAIN, THAT'S BEEN GOING FOR, I THINK, OVER 2 1/2 HOURS.

Pépin: OOH.

Tsai: BUT YOU NEED SOME GREENS.

Pépin: OKAY.

Tsai: GREEN ALSO SIGNIFIES, AS WE ALL KNOW IN THIS COUNTRY, THE COLOR OF MONEY.

Pépin: YEP.

Tsai: SO WE WANT RICHNESS INTO YOUR NEW YEAR -- INTO YOUR BIRTHDAY YEAR, RIGHT?

Pépin: THAT'S WHAT IT MEANS IN CHINESE -- MONEY?

Tsai: YES, GREEN IS MONEY IN EVERY CULTURE.

Pépin: THIS IS DIFFERENT THAN THAT ONE?

Tsai: YES, YOU GOT BOK CHOY AND CHOY SUM.

SO, WE HAVE IT -- Pépin: I KNEW IT WAS CHOY SUM.

Tsai: [ LAUGHS ] WE'RE TAKING THE CORE OUT.

AND YOU'RE DOING THIS TO MAKE SURE THERE'S NO DIRT AND DUST OR ANYTHING, RIGHT?

YOU WANT IT CLEAN.

WANT TO CLEAN OUT.

AND THIS WILL THEN BRAISE IN THIS DUCK.

I'LL TURN THIS WAY DOWN.

'CAUSE IT WILL TAKE -- WHAT?

-- 2 MINUTES, IN THIS DUCK BROTH, TO COOK ALL THE WAY.

Pépin: OKAY.

Tsai: PERFECT.

WE JUST WANT TO GET ALL THAT STUFF THAT'S IN THERE OUT.

AND THEN YOU CAN JUST PLACE THEM IN THE DUCK BROTH.

Pépin: UH-HUH.

Tsai: AND LITERALLY WILL TAKE 2 MINUTES MAX, 'CAUSE THIS VEG IS SO NICE.

A LITTLE BIT CRISPY, RIGHT?

Pépin: YEAH.

Tsai: VOILà.

Pépin: JUST BLANCH, OKAY.

Tsai: OKAY.

WE JUST NEED 2 MINUTES, HERE, WE'RE READY TO PLATE.

Pépin: THAT WOULD SERVE HOW MANY PEOPLE, THEN?

Tsai: SIX.

Pépin: SIX?

Tsai: YEAH.

EASY.

Pépin: YES.

Tsai: YOU KNOW WHAT?

WE HAVE TIME, RIGHT?

LET'S DO ONE MORE THING, JACQUES, 'CAUSE YOU HAVE THE HANDS OF FREAKIN' LIGHTNING.

LET'S DO A TOMATO SAMBAL.

WE'RE HERE IN SAN FRANCISCO.

THEY HAVE THE BEST PRODUCE IN THE WORLD HERE.

SO, LET'S JUST DE-CORE THIS.

CUT THEM UP IN LITTLE DICE.

AND WE'LL JUST TAKE THE SAMBAL -- THAT CONDIMENT, RIGHT?

-- AND WE'LL MAKE A LITTLE FRESH TOMATO SAMBAL.

BECAUSE WE CAN.

RIGHT?

I MEAN, IT IS YOUR BIRTHDAY, RIGHT?

Pépin: ABSOLUTELY, YES.

I'LL LOWER THIS.

Tsai: LOOK AT THESE.

LOOK HOW BEAUTIFUL THESE TOMATOES ARE.

I WAS MARRIED IN SAN FRANCISCO.

Pépin: YOU WERE?

Tsai: AND I THINK I'M PRETTY SMART, BUT I'M NOT SMART ENOUGH TO LIVE HERE, SO I GOT TO FIGURE THAT OUT.

THIS GOES HERE.

Pépin: BUT IT'S NICE WHERE WE LIVE, IN -- Tsai: OH, YEAH, EXCEPT FOR THOSE NINE MONTHS OF WINTER.

Pépin: OH, I GO TO MEXICO.

[ LAUGHTER ] Tsai: IT'S JUST UNBELIEVABLE.

THE BEST IS -- OKAY, THAT'S PERFECT.

THE BEST IS WHEN THE -- A LITTLE SAMBAL -- Pépin: DO YOU WANT SOME SAMBAL HERE?

Tsai: ...WHEN THE WEATHERMAN IS LIKE, ON A SATURDAY NIGHT, "WHATEVER YOU DO, DON'T GO OUT AND DRIVE TO THE RESTAURANTS."

I'M LIKE, "REALLY, DUDE, DID YOU JUST SAY THAT?"

[ LAUGHTER ] 250 RESES DOWN TO 40.

[ AUDIENCE GROANS ] YOU'RE LIKE -- JUST KILLS YOU.

Pépin: SO, YOU HAVE TOMATO, SAMBAL... Tsai: THAT'S IT.

Pépin: AND SAMBAL IS?

Tsai: SAMBAL IS A SUPER-SPICY CHILI CONDIMENT.

Pépin: IT'S A CHILI -- Tsai: AND THESE TOMATOES -- HERE'S THAT -- HERE, TRY THAT.

IT'S GONNA BE KILLER HOT.

BUT THIS, AS YOU SAW, TO YOUR REMARK, THERE IS SWEETNESS TO THAT.

BUT THE ACID FROM THE TOMATOES... Pépin: THAT'S GOOD.

Tsai: IT'S GOOD, RIGHT?

LET'S GET THIS OUT OF THE WAY.

Pépin: NOODLE CAKE -- WE... Tsai: RIGHT HERE, NOODLE CAKE IS GONNA GO RIGHT ON THAT.

Pépin: DON'T NEED THAT.

Tsai: NOODLE CAKE, YOU SLIDE OFF LIKE THAT.

ALL RIGHT?

Pépin: BEAUTIFUL.

Tsai: AND HAVE YOUR LONGEVITY.

NOW WE HAVE OUR DUCK.

Pépin: OH, YOU'RE GONNA PUT THAT ON TOP?

Tsai: THIS GOES ON TOP.

AND THIS TAKES -- DOESN'T TAKE SKILL, IT JUST TAKES LUCK, BECAUSE THIS DUCK IS SO SOFT... Pépin: YEAH, IT'S REALLY -- Tsai: ...YOU GET ONE SHOT TO LIFT IT UP AND PUT IT ON.

OTHERWISE, IT FALLS APART.

SO YOU JUST GO.

YOU DON'T HESITATE.

AND THEN YOU SLIDE IT OFF THE BEST YOU CAN, WITHOUT BREAKING IT UP.

Pépin: GOOD.

Tsai: OH, VOILà.

OKAY?

HOW DOES THAT LOOK?

ALL RIGHT, SO, THESE ARE PERFECTLY COOKED NOW, JUST BRAISED IN THE LIQUID.

JUST PUT A COUPLE LIKE THAT.

Pépin: GONNA BE A FEAST.

Tsai: ALL RIGHT.

YOU CAN TELL, JUST COMES APART.

Pépin: FALLING APART, YES.

Tsai: IT'S LIKE IT'S -- YOU KNOW, YOU GUYS CALL IT CONFIT, RIGHT?

Pépin: YEAH.

Tsai: BUT IT'S REALLY, FOR ME, THIS IS HOME.

Pépin: THIS IS AN INCREDIBLE DUCK.

AND I THINK THAT THERE IS A LOT FOR YOU IN THE KITCHEN.

WOULD YOU LIKE TO TASTE THIS?

All: YES!

Pépin: YEAH, THAT IS GONNA BE GREAT.

[ APPLAUSE ] THANK YOU.

THANK YOU, MING.

THANK YOU.

Tsai: LOOKS GOOD.

LOOKS GOOD, JACQUES.

Pépin: OH, YEAH, YEAH, YEAH.

Tsai: SEE HOW THAT JUST COMES APART?

Pépin: RIGHT, THAT THING FALLS APART.

Tsai: VOILà.

AND THEN, YEAH, A LITTLE SAMBAL.

Pépin: CAN I PUT MAYBE SAMBAL NEXT TO IT?

Tsai: PLEASE.

I'LL HAVE THE OTHER DUCK LEG.

Pépin: THAT'S A NICE PLATE.

OKAY, YOU GOT A LITTLE BIT HERE.

Tsai: TAKE A LITTLE BIT OF NOODLES, TOO.

Pépin: YOU KNOW, THE CHEF ALWAYS GO FOR THE LEG.

Tsai: ALWAYS.

WE KNOW.

OKAY, BON APPéTIT.

Pépin: MMM.

Tsai: MMM.

♪♪ Pépin: IT'S REALLY, REALLY GOOD.

Tsai: BON.

Pépin: THANK YOU, MING.

THANK YOU SO MUCH.

Tsai: BON ANNIVERSAIRE.

HAPPY BIRTHDAY.

Pépin: MERCI.

[ APPLAUSE ] ♪♪ Pépin: WELCOME BACK.

LIDIA BASTIANICH AND I HAVE BEEN FRIENDS FOR MANY YEARS.

MANY YEARS, AND SHE DOES THE TYPE OF FOOD THAT I LOVE TO EAT -- STRAIGHTFORWARD, PLAIN, HONEST.

I CAN REALLY RELATE TO IT.

AND LAST SUMMER, SHE CAME TO MY HOUSE FOR BASTILLE DAY, THE FRENCH NATIONAL HOLIDAY.

AND I HAD A FEAST AND PLAYING BOULES, AND SHE WANTED TO PLAY BOCCE, WHICH IS THE ITALIAN, YOU KNOW, BALL GAME.

I WANTED TO PLAY PéTANQUE -- CALLED BOULES, WE CALL IN FRANCE.

AND ACTUALLY, WE PLAY PéTANQU, BUT SHE STILL BEAT ME, SO [CHUCKLES] FOR MY BIRTHDAY, SHE'S COMING TODAY.

LIDIA IS PREPARING A TRADITIONAL ITALIAN PORK ROAST USING ONE OF MY FAVORITE INGREDIENTS -- PRUNES MARINATED IN BOURBON.

Bastianich: [ LAUGHS ] Pépin: HI, LIDIA.

Bastianich: HOW ARE YOU DOING?

[ APPLAUSE ] Pépin: THERE YOU ARE.

Bastianich: WHAT A PLEASURE.

Pépin: THANK YOU FOR COMING.

Bastianich: A PLEASURE, JACQUES.

Pépin: THANK YOU VERY MUCH FOR COMING.

Bastianich: WELL, YOU KNOW, IT'S A SPECIAL DAY.

AND I KNOW YOUR SPECIAL INGREDIENTS.

Pépin: CAN I HAVE ONE?

Bastianich: ABSOLUTELY.

YOU CAN HAVE THE WHOLE JAR, IF YOU'D LIKE.

Pépin: MMM.

Bastianich: GOOD, HUH?

Pépin: I COULD.

Bastianich: YEAH, BUT THIS IS GREAT TO KEEP LIKE THAT, AND IT'S GREAT EVEN OVER ICE CREAM.

CAN YOU IMAGINE JUST A LITTLE BIT OVER ICE CREAM?

SO, ONE OF THESE IS DUE IN EVERYBODY'S HOME.

Pépin: ALL RIGHT.

Bastianich: SO, ROAST PORK -- THE LOIN OF PORK.

YOU KNOW, PORK IS -- Pépin: YEAH, THIS IS BEAUTIFUL PORK.

Bastianich: BEAUTIFUL PORK.

IT COOKS QUICKLY.

AND IT'S VERY FLAVORFUL, AND IT'S NOT ALL THAT EXPENSIVE.

I JUST KIND OF OPEN THAT -- Pépin: AND THE RICHNESS OF IT GOES WELL WITH IT, RIGHT?

Bastianich: YEAH, YEAH.

THE RICHNESS OF THE PRUNES WITH THIS IS JUST DELICIOUS.

AND I'M JUST GONNA MAKE A SLIT, YOU KNOW?

Pépin: UH-HUH.

Bastianich: JUST A LITTLE BIT LIKE THAT, JUST TO OPEN IT UP.

AND SOMETIMES YOU CAN DO THIS ALSO WITH THE BONE ON.

Pépin: OH, YEAH, WITH THE BONE ON.

Bastianich: AND THEN YOU CUT IT.

BUT I THINK IT'S EASIER LIKE THIS.

Pépin: YOU SERVE THAT IN YOUR RESTAURANT?

Bastianich: YEAH, WE DO.

AND ROAST -- YOU KNOW, I LOVE ROAST, ESPECIALLY -- Pépin: I DO, TOO.

Bastianich: YEAH.

SO, LET'S -- Pépin: OKAY.

Bastianich: LET'S DO A LITTLE BIT OF SALT.

YOU WANT TO DO A LITTLE BIT OF SALT?

Pépin: A LITTLE BIT OF SALT ON TOP OF IT, YEAH.

Bastianich: OKAY, I GOT THAT.

Pépin: OKAY.

Bastianich: LET'S GET SOME PRUNES IN HERE.

Pépin: SO, YOU DON'T REALLY MEASURE.

YOU JUST PUT PRUNES ON TOP OF IT.

Bastianich: YOU KNOW, RECIPES HAVE MEASURES, BUT HOW DO YOU COOK?

Pépin: WELL, YOU COOK WITH YOUR HAND, YOU COOK WITH YOUR EYE, YOU COOK WITH YOUR HEART, YOU COOK -- Bastianich: EXACTLY.

AND YOU POP ONE IN YOUR MOUTH NOW AND THEN?

ABSOLUTELY.

AND YOU CAN FILL THIS UP LIKE THIS.

Pépin: THAT LOOKS GOOD JUST LIKE THAT.

IT LOOKS GOOD ALREADY.

Bastianich: JUST LIKE THAT.

WE FLIP IT OVER.

VERY NICE.

AND THEN WE TIE IT.

Pépin: OH, YOU TIE IT.

Bastianich: LET ME TELL YOU.

YOU KNOW, FOR HOME BASE -- LIKE THIS, THIS IS SIMPLE, AND YOU CAN TIE IT VERY EASY.

BUT YOU ARE THE MASTER OF TECHNIQUE.

Pépin: WELL, I -- Bastianich: NO, NO, NO, YOU -- Pépin: I DO IT A LITTLE BIT DIFFERENT.

Bastianich: ALL RIGHT.

YOU'RE THE MASTER OF TECHNIQUE.

SHOW ME.

SHOW US.

SHOW US.

Pépin: YOU CAN BRING IT LIKE THAT AND ATTACH IT.

MAKE A KNOT HERE.

AND THEN YOU DO... AND THEN YOU DO A HALF-HITCH.

[CHUCKLES] FOR PEOPLE WHO HAVE A BOAT, YOU DO THAT.

THAT'S YOUR... AND THIS IS VERY USEFUL FOR YOUR CHRISTMAS PACKAGE, ANYWAY.

[ LAUGHTER ] Bastianich: OKAY.

Pépin: OKAY, SO, YOU DO A FEW OF THOSE.

Bastianich: OKAY.

SO -- SO -- SO, DO IT NICE AND EASY, THE LAST ONE, SO THEY SEE WHAT YOU DO WITH YOUR HANDS, YOU KNOW, BECAUSE YOU'RE TOO FAST.

Pépin: OH.

[ LAUGHS ] Bastianich: SO... Pépin: YOU KNOW, YOU REALLY JUST DO THAT LOOP HERE, AND YOU SLIDE THAT LOOP UNDERNEATH.

Bastianich: AND VOILà.

Pépin: AND YOU PULL IT OUT HERE.

Bastianich: THERE YOU GO.

SEE HOW SIMPLE?

Pépin: GENTLY, YOU ROLL IT OVER.

AND THEN YOU BRING THAT UNDERNEATH SO THAT IT LOOKS THE SAME WAY THAT IT DID IN FRONT.

Bastianich: YOU REINFORCE.

Pépin: YEAH, WHETHER YOU DO A CHICKEN OR A THING LIKE THAT, I MEAN -- Bastianich: THE SAME GOES FOR EVERYTHING.

Pépin: AND THEN YOU BRING IT BACK, AND THEN YOU ATTACH IT WHEREVER WE STARTED HERE.

Bastianich: AH.

NOW, THAT'S BEAUTIFUL, AND IT'S EASY.

AND THEN, OF COURSE, I SLIDE IN SOME OF THE SAGE LEAVES, LIKE, YOU KNOW, THREE ON EACH.

Pépin: WE BRING THOSE... Bastianich: OKAY.

Pépin: THIS IS... Bastianich: YOU LIKE SAGE?

Pépin: I LOVE SAGE.

SO, THAT'S GREAT.

Bastianich: ISN'T IT?

Pépin: SO, YOU HAVE THE PRUNES THERE, SALT INSIDE.

YOU PUT A BIT OF SALT, PEPPER ON THE OUTSIDE.

Bastianich: WE WILL.

Pépin: AND THEN YOU START BROWNING IT, RIGHT?

Bastianich: RIGHT IN HERE.

A LITTLE BIT OF OIL.

Pépin: SALT, PEPPER ON THE OUTSIDE, A BIT OF OLIVE OIL.

Bastianich: OKAY.

Pépin: AND YOU START BROWNING IT, RIGHT?

Bastianich: LET ME JUST TURN IT AROUND A LITTLE BIT ON ALL SIDES, RIGHT?

Pépin: YEAH.

THAT'S BEAUTIFUL.

Bastianich: JUST LIKE THAT.

Pépin: YOU HAVE A NICE, BEAUTIFUL OLIVE OIL HERE.

Bastianich: YEAH.

Pépin: IS THAT SPANISH?

NO, I'M SORRY, I WAS KIDDING.

Bastianich: NO, IT'S FRENCH.

IT'S ITALIAN.

[ LAUGHS ] Pépin: OF COURSE IT IS ITALIAN.

SO, THAT GOES INTO THE OVEN NOW?

Bastianich: HIGH OVEN.

I JUST WANT TO CARAMELIZE IT ON TOP.

Pépin: 15, 20 MINUTES?

Bastianich: YEAH, 20 MINUTES.

YOU GET A NICE CARAMELIZATION RIGHT ON TOP.

Pépin: THAT'S EASY, SO FAR.

Bastianich: AND YOU KNOW HOW, FOR TELEVISION, WE NEED TO MOVE FAST.

Pépin: YES.

Bastianich: HERE IT IS AFTER... Pépin: 15, 20 MINUTES, OKAY.

[ LAUGHTER ] Bastianich: IT'S HOT.

BE CAREFUL.

Pépin: THAT'S JUST 20 MINUTES, OKAY.

Bastianich: AND NOW WE HAVE SOME CELERY AND CARROTS, AND WE PUT THAT ALL AROUND.

Pépin: OH, YEAH, WE HAVE CELERY, CARROTS.

Bastianich: I WILL JUST DO A LITTLE BIT OF -- SO, BECAUSE IF YOU SEASON EVERY PART OF IT, AT THE END... Pépin: I KNOW, I KNOW.

Bastianich: ...THE TOTAL -- Pépin: PEOPLE HAVE TO GO -- ALONG THE WAY, YOU HAVE TO TASTE, YOU HAVE TO SEASON, YOU HAVE TO TASTE, YEAH.

Bastianich: EXACTLY.

GO JUST LIKE THAT.

OKAY, THAT'S SIMPLE.

Pépin: THIS IS MY TYPE OF COOKING.

Bastianich: YEAH?

Pépin: LOOK HOW BEAUTIFUL IT IS, JUST HERE, JUST LIKE THIS NOW.

Bastianich: I HAVE A LITTLE BIT OF STOCK.

Pépin: AND THAT GOES BACK INTO THE OVEN WITH A BIT OF STOCK.

Bastianich: A LITTLE BIT OF STOCK.

Pépin: JUST A REGULAR MEAT STOCK, CHICKEN STOCK.

Bastianich: CHICKEN STOCK, ANY KIND OF MEAT STOCK.

YOU KNOW, I DON'T COVER IT OR ANYTHING.

YOU KNOW, I WANT IT TO GET NICE -- Pépin: BRAISED.

Bastianich: YEAH, YEAH.

Pépin: OKAY.

MMM.

SMELLS VERY GOOD, TOO.

Bastianich: WE LOWER IT TO 375.

Pépin: SO, THAT GOES BACK INTO THE OVEN.

Bastianich: BACK IN THE OVEN, YEAH, 40, 50 MINUTES.

DEPENDS, YOU KNOW... Pépin: LIKE AN HOUR?

Bastianich: ...ON THE SIZE.

YEAH, IT COULD.

SO, NOW WE'RE GONNA DO THE SIDE DISH.

WHAT DO YOU SERVE WITH THIS?

I THOUGHT, FOR YOU, YOUR BIRTHDAY IS IN FALL, HOW ABOUT SOME SAVOY CABBAGE AND POTATOES?

Pépin: OH, YES.

Bastianich: MY GRANDMOTHER USED TO DO THAT.

Pépin: OH, YOU HAVE THE BEAUTIFUL SAVOY CABBAGE HERE.

Bastianich: YOU LIKE SAVOY -- Pépin: I LOVE SAVOY CABBAGE, YEAH.

Bastianich: IT'S DELICIOUS, IT'S HEALTHY... Pépin: BEAUTIFUL, TOO.

Bastianich: ...AND IT'S NICE.

AND TO CLEAN IT IS VERY SIMPLE.

GIVE IT A RINSING, AND THEN, OF COURSE -- Pépin: CUT IT IN HALF LIKE THAT.

TAKE THE CORE OUT OF IT.

Bastianich: TAKE THE CORE OUT OF IT, AND THEN YOU SHRED IT.

YOU KNOW, YOU SHRED IT.

HERE, OKAY, THAT'S YOUR JOB.

Pépin: OKAY.

Bastianich: OKAY?

GO AHEAD.

Pépin: YEAH.

Bastianich: YOU'LL DO THAT.

I, IN THE MEANTIME -- SHOWOFF.

[ LAUGHTER ] ALL RIGHT.

SO, I HAVE THE WATER BOILING.

AND PEEL THE POTATOES.

Pépin: OH, YOU PUT THE POTATO ALREADY?

Bastianich: I DID.

I PUT THE POTATO IN.

Pépin: ALL RIGHT.

Bastianich: WE COULD THROW THE CABBAGE IN.

LET'S THROW THE CABBAGE IN.

IN THE SAME PAN.

YOU SEE?

AND THAT'S EASY.

AND THEN WE'LL DRAIN THE WHOLE THING.

Pépin: THIS IS JUST WATER, RIGHT?

Bastianich: JUST WATER, NOT EVEN SALT.

I'LL SALT IT LATER.

Pépin: OKAY.

Bastianich: SOMETIMES -- DO YOU SALT YOUR VEGETABLES, THE WATER, WHEN YOU COOK YOUR VEGETABLES, OR DO YOU SALT THE VEGETABLES AFTER?

Pépin: USUALLY I PUT SALT IN THE WATER, YES, WHEN I COOK IT.

Bastianich: AND I LIKE TO SALT IT AFTER.

YEAH, BECAUSE, OTHERWISE, THE WATER GETS TOO SALTY.

IT GOES INTO THE VEGETABLES.

I LIKE THE FLAVOR OF THE VEGETABLES AND THEN THE SALT -- Pépin: I GOT TO TRY THAT.

Bastianich: OKAY.

THERE'S ALWAYS TIME TO LEARN SOMETHING.

Pépin: OH, YES.

[ CHUCKLES ] SO, YOU'RE GONNA DO SPAETZLE.

Bastianich: SPAETZLES ARE THIS QUICK KIND OF LITTLE DOUGH GNOCCHIS THAT YOU COOK.

AND THIS ACTUALLY, IN ITALY, IS NORTHERN ITALY INTO AUSTRIA, INTO GERMANY.

Pépin: YEAH, THAT'S THAT CORNER OF ITALY CLOSE TO AUSTRIA.

Bastianich: RIGHT, RIGHT.

Pépin: THAT'S RIGHT.

QUITE CLOSE TO IT, BECAUSE GERMANS DO SPAETZLE, AND SO FORTH.

SPAETZLE IS NOT AN ITALIAN NAME.

IT'S A GERMAN NAME, RIGHT?

Bastianich: IT IS.

BUT WE USE IT A LOT.

WE LIKE IT.

CAN YOU SALT A LITTLE BIT, THE OIL FOR ME?

OKAY.

MAYBE PUT THE MILK IN THERE AND SALT -- THE MILK IN THERE.

AND THIS IS -- Pépin: IN THE MIDDLE?

YOU DO A -- Bastianich: OH, YEAH, WHATEVER.

[ LIGHT LAUGHTER ] Pépin: ALL RIGHT.

Bastianich: WHATEVER, WHATEVER.

OKAY, LET'S -- WHY DON'T YOU -- WE START WITH THIS.

GO AHEAD.

YOU MIX THIS.

Pépin: OKAY.

Bastianich: I'LL THROW IN THE EGG.

AND THIS IS VERY EASY.

ALL YOU NEED IS BOILING WATER.

Pépin: WOW.

YEAH, THAT'S EASY.

Bastianich: I LIKE TO PUT -- LET ME GET BETWEEN HERE -- A LITTLE CHEESE AND CHOPPED SPINACH OR ANY VEGETABLES THAT YOU HAVE.

Pépin: YEAH, SWISS CHARD, STUFF LIKE THIS.

Bastianich: YEAH.

Pépin: KALE?

NOW KALE IS VERY BIG NOW.

EVERYONE IS USING KALE NOW.

Bastianich: KALE IS GOOD, ABSOLUTELY.

LET ME PUT A LITTLE BIT OF CHEESE.

AND LET ME GET YOU JUST A LITTLE BIT OF WATER HERE.

Pépin: [ Chuckling ] YES.

Bastianich: OKAY.

Pépin: OH, YEAH.

Bastianich: I LIKE IT A LITTLE LOOSER.

YEAH.

BUT, YOU KNOW, AND YOU HAVE TO LET IT -- Pépin: IT HAS TO REST FOR THE DOUGH TO BECOME ELASTIC... Bastianich: LIKE THIS.

Pépin: ...AND TO GET THAT TYPE OF TEXTURE.

Bastianich: WHILE YOU HAVE YOUR HANDS DIRTY, SHOW THEM HOW.

YOU SEE?

Pépin: OH, YEAH.

Bastianich: SO, THIS IS WHAT THE SPAETZLE -- SO, ONCE YOU HAVE IT LIKE THIS AND YOU MIX IT WELL AND YOU LET IT SET, EVEN OVERNIGHT -- Pépin: PUT THAT IN YOUR REFRIGERATOR?

Bastianich: YEAH, EVEN OVERNIGHT.

2, 3 HOURS WILL DO.

AND IT WILL COME TO THIS.

Pépin: TO THAT TYPE OF TEXTURE.

Bastianich: AND THIS IS WHEN YOU COOK IT.

OKAY, SO, I WILL POUR THE DOUGH IN HERE.

Pépin: UH-HUH.

Bastianich: AND YOU WILL -- Pépin: AND I MOVE THE STUFF?

Bastianich: YEAH.

AS IT'S FALLING IN THERE.

SO, THIS IS NICE.

I MEAN, YOU CAN DO IT BY YOURSELF, BUT IT'S NICE IF YOU HAVE HELP IN THE KITCHEN.

LET ME FILL IT UP, SO, THIS WAY... Pépin: YES.

OH, YOU KNOW WHAT?

Bastianich: TELL ME.

Pépin: I'M GONNA DO THAT WITH MY GRANDDAUGHTER.

Bastianich: THERE YOU GO.

Pépin: AH, SHE'S GOING TO LIKE THAT.

Bastianich: HOW OLD IS SHE NOW?

Pépin: SHE'S GOING TO TURN 10.

SHE'S TURNING 10.

Bastianich: OH, MY GOD, SHE WAS BEAUTIFUL LAST YEAR.

SHE WAS REALLY INTO IT.

Pépin: SHE IS, YEAH.

SHE'S A GREAT GIRL.

LIKE THIS?

Bastianich: YEAH.

IT'S FUN.

Pépin: YES.

Bastianich: YOU SEE?

IT FALLS IN, DRIZZLES IN.

Pépin: IT'S VERY NICE.

Bastianich: AND IT COOKS.

Pépin: WOW.

THAT'S IT.

Bastianich: AH, THAT'S A LITTLE TOY.

Pépin: YEAH.

Bastianich: OKAY.

Pépin: WOW.

GOOD.

Bastianich: YEAH.

Pépin: AND YOU HAVE THERE ENOUGH FOR, I WOULD SAY, AT LEAST SIX, RIGHT?

Bastianich: OH, YEAH, THIS IS, BECAUSE IT'S GOOD -- YOU KNOW, YOU CAN MAKE IT A WHOLE MEAL, BUT IT'S GOOD AS A SIDE DISH, YOU KNOW, WHEN YOU HAVE BRAISED MEATS OR ROASTS.

OKAY, SO, WE'LL PUT A LITTLE BIT OF BUTTER RIGHT IN HERE.

Pépin: WOW.

LOOK AT THAT.

Bastianich: OKAY, GIVE IT A WHIRL.

Pépin: IT'S TERRIFIC.

Bastianich: ALL RIGHT.

Pépin: IT'S ALL SEPARATED LIKE THIS.

Bastianich: YEAH.

Pépin: LOOK AT THAT.

I GOT TO BUY ONE OF THOSE LITTLE MACHINE FOR MY WIFE FOR CHRISTMAS.

Bastianich: OH, ONE OF THOSE -- YEAH.

[ LAUGHS ] Pépin: OKAY.

Bastianich: ALL RIGHT, ALL RIGHT.

SO, YOU KNOW WHAT WE DO.

LET ME PUT THIS ON TOP.

Pépin: OH, THAT'S GOOD.

SO, THAT'S WARM ENOUGH?

THAT WILL WARM IT UP?

Bastianich: IT WARMS THIS UP, IT BRINGS THIS TO A BOIL.

AND YOU AND I TAKE A SIP.

Pépin: SANTé.

Bastianich: AH.

OKAY, I THINK THOSE THINGS ARE UP.

Pépin: OKAY.

Bastianich: ALL RIGHT, YEAH.

Pépin: NOW THAT'S RIGHT?

Bastianich: I THINK SO.

Pépin: LOOKS BEAUTIFUL.

Bastianich: UH-HUH.

Pépin: WOW.

LOOK AT THAT.

Bastianich: OKAY.

Pépin: AND THE BUTTER IS PRACTICALLY WARM NOW, BECAUSE YOU PUT IT ON TOP.

Bastianich: YEAH.

BUT THAT'S -- YOU KNOW, WHEN YOU BOIL WITH THE TOP ON THE PAN, YOU SAVE ONE-THIRD OF THE ENERGY, YOU KNOW, SO WHEN YOU DO PASTA OR SOMETHING.

Pépin: ALL OF THAT COUNTS, YOU KNOW?

Bastianich: EVERYTHING, ABSOLUTELY.

SAVING THE UNIVERSE.

OKAY.

SO, YOU SEE, THAT WAS EASY.

Pépin: IT IS BEAUTIFUL.

Bastianich: THIS IS ENOUGH FOR SIX PEOPLE.

Pépin: SIX, EIGHT, YOU WOULD SAY.

Bastianich: EIGHT, YEAH?

Pépin: OH, YEAH.

Bastianich: OKAY, SO, JUST A LITTLE SAUTé, A LITTLE BIT -- YOU THINK, A LITTLE BIT MORE BUTTER OR OIL?

WHAT WOULD YOU LIKE IN THERE?

Pépin: MAYBE A LITTLE BIT OF OLIVE OIL IN THERE.

Bastianich: OKAY, RIGHT THERE.

Pépin: MMM.

Bastianich: HOW DOES IT TASTE?

Pépin: GOOD.

Bastianich: YEAH?

MMM, THAT'S GOOD.

SHOULD WE PUT A LITTLE CHEESE NOW, OR -- Pépin: THAT WOULD BE GREAT.

Bastianich: OKAY.

Pépin: I THINK.

Bastianich: GO AHEAD.

KIDS LOVE THIS.

Pépin: OH, YES.

Bastianich: OH, MIGHT AS WELL.

OKAY.

Pépin: AND I WANT... Bastianich: OKAY.

Pépin: CAN I TASTE IT NOW?

[ Chuckling ] ALL RIGHT, OKAY.

Bastianich: YEAH.

IT'S HOT.

Pépin: MMM.

Bastianich: GOOD STUFF?

Pépin: SALT.

Bastianich: A LITTLE SALT?

Pépin: YEAH.

Bastianich: YOU SEE, ALWAYS TASTING.

I TELL EVERYBODY, ALWAYS TASTE ALONG THE WAY, BECAUSE THEN YOU CAN REALLY TELL WHERE YOU ARE AT AND WHAT IS MISSING.

Pépin: I'M COOKING WITH YOU.

AND WHEN I WAS COOKING WITH JULIA, IF I TASTE LIKE THAT, SHE'D SAY, "WHAT DO YOU THINK?"

I'D SAY, "NEEDS SALT," SHE SAID, "NO, ENOUGH SALT."

Bastianich: [ LAUGHS ] I KNOW.

Pépin: NEXT TIME I TASTE IT, I'D SAY, "I THINK THERE IS ENOUGH SALT."

SHE'D SAY, "NEEDS SALT."

[ LAUGHTER ] Bastianich: I WAS WATCHING YOU.

I WATCHED THE TWO OF YOU TOGETHER, AND IT WAS ALWAYS... HUH?

DID YOU EVER AGREE?

YOU SEEMED TO HAVE... Pépin: YEAH, WE AGREE.

I MEAN, IT WAS JUST FUN -- FRIEND FUN.

YOU WANT TO TASTE IT?

Bastianich: YEAH, YEAH, YEAH.

Pépin: YOU CAN TASTE HERE.

Bastianich: OH.

THANK YOU.

MMM.

Pépin: GOOD, ISN'T IT?

IT'S TERRIFIC.

Bastianich: YOU'RE RIGHT, IT WAS MISSING A LITTLE SALT.

[ LIGHT LAUGHTER ] Pépin: SO, NOW WE PUT THE... Bastianich: THE CABBAGE.

PUT THE GARLIC IN THERE.

Pépin: OKAY.

Bastianich: I'M TRYING TO SEE IF THE POTATOES ARE COOKED HERE.

OH, OKAY.

ALL RIGHT, YEAH.

Pépin: YOUR GARLIC IS NICE AND BROWN NOW, SO... Bastianich: OKAY.

HERE, PUT THIS RIGHT IN.

Pépin: THIS IS A GREAT DISH.

I MEAN, I NEVER THOUGHT OF THAT, TO DO IT THIS WAY, WITH THE POTATO LIKE THIS.

Bastianich: NOW SALT AND SEASON IT ANY WAY YOU -- HERE.

Pépin: I MEAN, YOU KNOW, PEOPLE WOULD NOT THINK OF THAT ITALIAN, BUT YOU WOULD THINK OF IT IF YOU THINK ABOUT THE PART OF ITALY THAT YOU'RE FROM.

Bastianich: YEAH.

Pépin: YEAH, THE CABBAGE AND ALL THAT.

LET ME...

I MEAN, LOOK AT THAT.

YEAH.

Bastianich: DID YOU PUT ENOUGH OIL ON?

Pépin: I PUT A LITTLE BIT OF OIL, BUT DOESN'T HURT TO PUT MORE.

Bastianich: YEAH, YEAH, YEAH.

OKAY.

Pépin: I MEAN, LOOK AT THAT.

Bastianich: AND NOW YOU COOK IT AND YOU KIND OF -- UNTIL IT GETS -- YOU DON'T WANT IT TOO WATERY, YOU KNOW, A LITTLE BIT OF -- Pépin: NO, NO.

THAT'S A GREAT STEW LIKE THIS.

I MEAN, THIS IS FANTASTIC FOR THANKSGIVING.

Bastianich: ABSOLUTELY.

Pépin: AND NOW WE'RE READY, I THINK.

Bastianich: OKAY.

MM-HMM.

Pépin: LOOK AT THAT.

IT'S BEAUTIFUL.

Bastianich: IS THAT BEAUTIFUL OR WHAT?

Pépin: ISN'T THAT BEAUTIFUL?

Bastianich: OKAY.

WHY DON'T YOU -- HERE.

YOU WANT TO PUT IT HERE?

YOU WANT TO PUT IT RIGHT THERE?

Pépin: OH, YEAH, I'LL PUT IT THERE.

Bastianich: YEAH.

Pépin: AND, UH... Bastianich: THAT'S GREAT.

SO, YOU WORK ON THE PORK.

I WILL WORK ON THE SAUCE.

Pépin: NATURALLY, YES.

Bastianich: MMM.

Pépin: I LIKE THAT TYPE OF FOOD, YOU KNOW.

Bastianich: MM.

Pépin: MY GRANDMOTHER ALWAYS TELL ME, "NEVER EAT ANYTHING YOU CANNOT RECOGNIZE," YOU KNOW?

Bastianich: [ LAUGHS ] Pépin: NOT VERY OFTEN.

I'VE BEEN IN RESTAURANTS NOW, YOU KNOW, I DON'T KNOW WHAT I'M EATING.

Bastianich: YEAH.

Pépin: "IS IT GOOD?"

I SAY, "YEAH, IT'S PRETTY GOOD."

"TENDER?"

"YEAH, IT'S NICE AND TENDER."

"WHAT IS IT?"

"I DON'T KNOW," USUALLY.

Bastianich: ALL RIGHT.

Pépin: WOW!

LOOK AT THAT.

Bastianich: OH.

IT'S EASY LIKE THIS, THE TWO OF US IN THE KITCHEN, HUH?

Pépin: [ Chuckling ] OH, YES.

SHOULD I START CUTTING IT?

Bastianich: YEAH, YEAH, YEAH, YEAH, YOU START.

IT'S GOOD TO GIVE IT A REST.

YOU KNOW, WE LIKE TO -- I MEAN, TO REST A LITTLE BIT.

Pépin: YEAH.

OH, I CAN SEE THE PRUNE THERE.

Bastianich: I AM DOING THE SAUCE.

Pépin: YOU KNOW, ALWAYS, LIKE MY MOTHER SERVED -- ALWAYS SERVED FAMILY-STYLE.

Bastianich: MM.

Pépin: GO LIKE THIS.

THIS IS HOT.

Bastianich: OKAY.

Pépin: LOOK AT THAT.

Bastianich: LOOK, AND SO THE CABBAGE, WE SHOULD PUT MAYBE ON A SEPARATE DISH.

WHAT DO YOU SAY?

Pépin: I THINK SO, YES.

SO, IT'S BEAUTIFUL LIKE THIS.

Bastianich: OKAY.

Pépin: YOU KNOW?

SO... Bastianich: THIS IS THE SAUCE.

Pépin: A LITTLE BIT THAT SAUCE IS GONNA BE REALLY GOOD ON IT.

Bastianich: OKAY.

Pépin: YES, REALLY GOOD WITH THAT.

Bastianich: BUT YOU SEE, WHATEVER YOU PUT IN THERE, THE VEGETABLES THAT YOU PUT IN, YOU MAKE THE SAUCE OUT OF.

YOU DON'T NEED ANY ADDITIONS OR ANYTHING.

Pépin: LOOK HOW GLOSSY AND BEAUTIFUL IT IS.

[ INDISTINCT CONVERSATIONS ] ♪♪ WELL, I'M DYING TO TASTE IT.

Bastianich: WELL, ABSOLUTELY.

Pépin: COOK FIRST.

WE CAN SPLIT ONE, RIGHT?

Bastianich: NO, YOU CAN HAVE YOUR OWN.

Pépin: I CAN HAVE MY OWN?

OKAY.

Bastianich: YOU CAN HAVE YOUR OWN.

Pépin: ALL RIGHT.

Bastianich: OKAY.

Pépin: MMM.

Bastianich: AND?

DID WE DO A GOOD JOB?

Pépin: YOU DID A GREAT JOB, BECAUSE IT'S MOIST.

IT'S MOIST, IT'S TENDER, BECAUSE, OFTEN, THE -- YOU KNOW, OFTEN, THIS CAN GET DRY.

Bastianich: YEAH.

BUT A LITTLE BIT OF THE PRUNE AND NOT OVERCOOKING THE PORK.

Pépin: MM-HMM.

Bastianich: YOU HAVE TO BE CAREFUL.

Pépin: IT'S GREAT.

LIDIA, THIS IS ABSOLUTELY BEAUTIFUL.

Bastianich: WELL, IT'S YOUR BIRTHDAY.

I WOULDN'T HAVE THOUGHT OF ANYTHING LESS THAN THAT.

ALL RIGHT.

Pépin: LOOK AT THAT.

[ APPLAUSE ] Bastianich: JACQUES, THIS IS NOT THE END.

WE HAVE SOME CHAMPAGNE FOR YOU.

YOU KNOW, IT KEEPS ON GOING.

Pépin: THAT'S GOOD.

[ LAUGHS ] OH, MY GOODNESS.

Bayless: YOU GOT IT.

WE GOT IT -- A BEAUTIFUL BOTTLE OF CHAMPAGNE FOR YOU.

Pépin: OH, WOW, WOW, WOW.

THIS IS A BIG ONE.

Bayless: YES.

Pépin: THIS IS WHAT, A METHUSELAH?

WHICH IS A TRIPLE MAGNUM.

Tsai: TRIPLE MAG, RIGHT.

Pépin: OH, MY GOD.

SO, WHERE IS THE SEAM?

YOU HAVE TO LOOK AT THE SEAM HERE.

Bastianich: THIS IS ONE OF YOUR -- Pépin: THE SEAM IS RIGHT HERE, YES.

Tsai: IT'S OVER HERE.

Bayless: I CAN'T WAIT TO SEE.

Pépin: THE SEAM IS HERE?

Tsai" [ LAUGHS ] [ CORK POPS ] [ CHEERS AND APPLAUSE ] Bayless: DONE LIKE A PRO!

Tsai: WHOO-HOO!

Pépin: YEAH, WE BROKE IT.

Bayless: UNBELIEVABLE.

Tsai: THAT'S GOOD.

CONGRATULATIONS.

YOU JUST BOUGHT THE RESTAURANT, JACQUES.

[ LAUGHTER ] Pépin: OH, MY GOD.

Tsai: YOU ARE THE PROUD OWNER OF A RESTAURANT.

Bayless: I WANT TO TAKE LESSONS FROM YOU IN HOW TO DO THAT.

THAT WAS AMAZING!

Tsai: HAPPY BIRTHDAY, JACQUES.

Bastianich: HAPPY BIRTHDAY.

Pépin: THANK YOU.

Bastianich: HAPPY BIRTHDAY.

Tsai: TO YOU ALL.

[ CHEERS AND APPLAUSE ] Bayless: GOOD WORK.

Pépin: THANK YOU.

Tsai: HERE IS JOE.

WAIT.

HERE WE GO.

Bayless: OHO HO!

Pépin: OH, MY GOD.

WE NEED MORE CHAMPAGNE FOR THE CHEF.

Bastianich: RIGHT HERE.

Pépin: WE HAVE TO GO.

[ CHEERS AND APPLAUSE ] Tsai: YEAH!

Bayless: YEAH!

YOU ARE AN AMAZING INSPIRATION, MY FRIEND.

Bastianich: BUON COMPLEANNO.

Pépin: BUON COMPLEANNO.

Bastianich: SPANISH?

Bayless: FELICIDADES.

[ LAUGHS ] Bastianich: CHINESE?

Tsai: SHENGRI KUàiLè.

Bastianich: ALL RIGHT, ALL FOR YOU.

Pépin: AND BON ANNIVERSAIRE.

THANK YOU.

THANK YOU VERY MUCH.

AND HAPPY COOKING TO ALL OF YOU.

THANK YOU.

Tsai: CHEERS.

[ CHEERS AND APPLAUSE ] ♪♪