Harald Wohlfahrt shows the most important tools that should be found in every kitchen. He explains which knives to use for which purpose, how to care for them properly and which other utensils are important. He explains the different kitchen utensils as well as pots, pans and cooker types and what to consider when using them.

Harald Wohlfahrt gives an overview of the spices and herbs of fine cuisine. Which spices go with which dishes? He also reveals the secret of his spice salt and his "miracle weapon": the spice glaze he developed, which gives every piece of meat a very special note with its very special aroma.

Having grown up on a farm himself, Harald Wohlfahrt shows the variety of flavours of vegetables and mushrooms in this episode. What do you have to look out for when buying? Which preparation methods preserve the most vitamins? How can you tell if a vegetable is really fresh?

In this episode you will learn everything about the correct processing and preparation of meat using beef and different types of poultry as examples. How can you recognise high-quality meat? How important is the degree of maturity? Which meat is best suited for which dishes? And: How do you build up a good relationship with your trusted butcher?

Harald Wohlfahrt introduces us to the fine art of preparing fish and seafood. First, he explains how to recognise freshly caught fish. Then we learn how to scale and fillet a fish professionally and learn about the different ways of preparing fish and seafood.

French cuisine is considered the high cuisine of Europe and was created through many different influences. In this episode you will learn about the importance of the natural production of stocks and sauces in French cuisine.

A good stock is the basis for every good sauce. Harald Wohlfahrt explains step by step how to prepare an excellent fish stock from parts of turbot, various vegetables and spices as well as wine and olive oil. Along the way, we learn how to chop and cut vegetables properly.