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- 1Curry Tea RubOctober 2, 2004
- 2Shrimp MousseOctober 9, 2004
- 3Citrus Herbal Tea RubOctober 16, 2004
- 4Spicy Black Bean AioliOctober 23, 2004
- 5Jasmine Caramel SauceOctober 30, 2004
- 6Red Roasting Braising LiquidNovember 6, 2004
- 7Cranberry-Teriyaki GlazeNovember 13, 2004
- 8Lychee Mango PureeNovember 20, 2004
- 9Tomato Kaffir Lime SalsaNovember 27, 2004
- 10Hot Water DoughDecember 6, 2004
- 11Green Curry PasteDecember 13, 2004
- 12Sweet & Sour Cranberry ChutneyDecember 20, 2004
- 13Garlic Ginger Stir Fry SauceDecember 27, 2004
- 14Miso-Shallot ViniagretteJanuary 3, 2005
- 15Lychee Cranberry SalsaJanuary 10, 2005
- 16Master Dashi BrothJanuary 17, 2005
- 17Master Vegetarian BrothJanuary 24, 2005
- 18Kaffir Lime Shallot SambalJanuary 31, 2005
- 19Orange-Yuzu SyrupFebruary 7, 2005
- 20Ginger Vanilla Custard BaseFebruary 14, 2005
- 21Sesame Tofu Caesar DressingFebruary 21, 2005
- 22Three-Chile Dipping SauceFebruary 28, 2005
- 23Classic Brioche DoughMarch 7, 2005
- 24Szechuan Peppercorn PasteMarch 14, 2005
- 25Red RendangMarch 21, 2005
- 26Roasted Red Bell Pepper and Lemongrass SambalMarch 28, 2005