The Julia and Jacques Cooking at Home series brings viewers into the kitchen with outstanding chefs Julia Child and Jacques Pepin. The 22-part series, which was aired on PBS, puts an emphasis on learning basic recipes so that the viewer can learn to cook without specific instructions. Julia and Jacques give a plethora of suggestions so viewers never feel at a loss for possibilities. In this episode Julia and Jacques cook up two classics, pot roast and beef burgundy. They discuss why these two dishes have remained popular for so long and to complete the menu they add "Swiss cheese mashed potatoes" to the beef burgundy and "soft ribbon noodles" to the pot roast. Together, Julia and Jacques teach viewers why certain ingredients and techniques are chosen. They argue about how to obtain the perfect balance of flavors and textures, then improvise until the dishes are complete. ~ Madeline Cavalieri, Rovi