A Dream Dinner (#213)
Eric visits the renowned Inn at Little Washington where Chef Patrick O'Connell shares his stories (and cooking) about how the dream of a restaurant became a reality. Eric and partner Maguy Le Coze then share the stories of how Maguy and her brother started Le Bernardin, and with Eric, grew it into one of the world's best restaurants. At home, Eric prepares a Le Bernardin signature dish made easy for home cooking: Crispy Black Bass.

Dinner Social (#212)
Eric is invited to visit Ratna Ling, a Buddhist meditation center on the northern coast of California. He reciprocates by cooking a farm fresh vegetarian luncheon for the center's volunteer workers. A t Le Bernardin, different members of his kitchen team cook "Family Meal" for all of their colleagues. At home, Eric cooks a great stovetop Seafood Paella for visiting friends.

Farm To Table (#211)
Eric visits Polyface Farms in rural Virginia. Farmer Joel Salatin has worked for 40 years creating a green, sustainable farm raising cattle, chickens, and pigs. At his restaurant, Eric works with his management team to make it as green as possible. At home, Eric is inspired by the farm and cooks a tasty Chicken Bouillabaise.

Service With Flare (#210)
Great food calls for great service. Eric visits the Culinary Institute of America where students are not just taught cooking but front-of-house skills as well. At Le Bernardin, Eric continues to train and work with his team. At home, he demonstrates how to make Crepes Suzettes, served flaming at the table.

Chef's Table (#209)
Eric takes time away from his kitchen in New York and spends a week sharing stories, inspiration and cooking with some of America's greatest chefs - Anthony Bourdain, Dean Fearing, Jose Andres, Grant Achatz and David Chang. At home, he prepares a chef's comfort food - Beef Bourguignon.

Building Flavors (#208)
Eric travels to rural Virginia to a heritage pig farm and then explores the flavorful Surryano Hams that are made from it. At his restaurant, we see how flavors are built into his recipes. Inspired by those flavors at home, he makes a Provencal Pistou soup.

City Harvest (#207)
Celebrity chef Eric Ripert doesn't always cook in his 4-Star restaurant kitchen. Today, we'll see him in action at City Harvest Mobile Market that distributes donated produce to needy clients in the Bronx, New York. At home, Eric makes a delicious ratatouille with a twist.

Cayman Cookout (#206)
A chef's job is much more than cooking in a restaurant. Eric travels to Grand Cayman for a grand cookout and grilling competition with his friend Anthony Bourdain and lots of laughs and great food. At home, he cooks Island Inspired Fresh Snapper Curry.

Cultivating Taste (#205)
Eric visits a former chef colleague, now a farmer, whose mission is still all about taste and flavor. At home, it is all vegetables as Eric prepares a unique Cauliflower Cous Cous with Warm Vegetables.

Becoming A Chef (#204)
Eric visits the Culinary Institute of America aka CIA as a guest teacher. Teaching continues at Le Bernardin with a young sous chef. At home, Eric makes Barely Cooked Salmon with Sauteed Leeks.

Everything Is Better With Bacon (#203)
Eric visits a mountaintop village in Italy where he learns all about making and eating lardo. At his restaurant, the pastry chef prepares Bacon Ice Cream and Fig dessert. At home, it's Pork Tenderloin Wrapped in Bacon.

Catch And Cook (#202)
Eric visits the Cayman Islands where his restaurant serves fresh-from-the-ocean seafood. Eric does it one better catching and preparing sashimi from tuna he just caught, then he grills spiny lobster on the beach with friends.

Least Deadliest Catch (#201)
Eric joins a Chesapeake waterman to harvest soft shell crabs at sunrise and cooks them on the river bank for an al fresco feast. At home, the recipe is Poached Halibut Vinaigrette.