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The Mind of a Chef. This season's chefs are classic but not trendy Gabrielle Hamilton of New York's Prune and California cuisine guru David Kinch of Los Gatos's Manresa. Watch World Trade Center Mediafire on this page.

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Prune. 23m. From her small but successful Greenwich Village restaurant Prune, chef Gabrielle Hamilton prepares some dishes as she explains what drives her. Garbage. 23m. With her desire to keep things simple, chef Hamilton explains her philosophy and shows the proper way to reuse ingredients for the greatest flavor.

Rome. 23m. On a trip to Rome, chef Hamilton reveals her special affinity for the city's history and cuisine. She also learns new skills for some old favorites. Hunger. 23m. As chef Hamilton recounts her early life, she expounds on various meanings of hunger and the importance of learning to cook with ingredients at hand. Past. 23m. Chef Hamilton revisits the area where she grew up and cooks with an old friend, while explaining how her childhood continues to influence her cooking. Hustle. 23m. Hustling is essential to survival in the restaurant game. After 1. 5 years, chef Hamilton still does, but she also knows that good food is her goal.

Napkin. 23m. In Milan, chef Hamilton talks with local chefs about classic Italian cuisine and why, despite new technologies, it's important to maintain tradition. Evolution. 23m. Working with colleagues Jacques Pepin and Mario Batali, chef Hamilton mulls over her decision to move from the kitchen into guiding a new generation. Fire. 23m. The most crucial element to harness in any type of cooking is fire, but chef Kinch learned its true power when his restaurant Manresa burned in 2.

Legacy. 23m. Chef Kinch discusses his culinary evolution and the importance of harnessing his staff's creativity while also training them to take their own paths. Ocean. 23m. Living in Santa Cruz, California, enables chef Kinch to connect daily with the sea, which stimulates his culinary vision to include more seafood. Strawberry. 23m. Chef Kinch shows the garden's bounty, incorporated daily at Manresa, that has become its signature.

Today, fresh strawberries are brought to the menu. Balance. 23m. Dedication and love of his profession can be overwhelming, but chef Kinch realizes occasional breaks can give his life as much balance as his dishes.

Restrictions. 23m. Many chefs won't cater to the allergies or life choices of their guests, but at Manresa, chef Kinch is dedicated to personalizing each diner's menu. New Orleans. 23m. Chef Kinch reflects on his first restaurant job in New Orleans, which ignited his teenage passion for food and put him on the road to being a chef.

Bites. 23m. Balance, symmetry, perfect ingredients and just the right number of bites are what chef Kinch strives for in giving his guests dining perfection. Techniques: From the Kitchen of Gabrielle Hamilton. Gabrielle Hamilton whips up a killer Monte Cristo sandwich and Calvados omelet, then shares her technique for making fresh butter from heavy cream. Techniques: From the Kitchen of David Kinch.

Chef David Kinch shares his techniques for making corn fritters, eggplant caviar tartine, and his own special version of pommes paillasson. Potluck Music Special. Chefs Danny Bowien, Iñaki Aizpitarte, April Bloomfield and Sean Brock gather to cook a potluck meal, sharing their favorite dishes and music memories.

Flying Cheap Watch S2. E1. 0 FRONTLINE PBSSeason 2.

Episode 1. 0One year after the deadly airline crash of Continental 3. Buffalo, NY, FRONTLINE investigates the accident and discovers a dramatically changed airline industry, where regional carriers now account for half of the nation’s daily departures. The rise of the regionals and arrival of low- cost carriers have been a huge boon to consumers, and the industry insists that the skies remain safe.

But many insiders are worried that now, 3. Explore more stories on the original website for Flying Cheap.]Watch trailer.