Chef Jacques Pepin, whose new autobiography isThe Apprentice: My Life in the Kitchen, is a veteran of 13 PBS television series, and his books have been best sellers since the 1980s. But before all this, he left home at the age of 13 to begin his apprenticeship in restaurant kitchens. Lynne talks with him to find out what it was like learning his craft under the old French system of 12-hour workdays with no pay. Jacques shares a favorite childhood recipe, his mother'sEggs Jeannette.

Only the Sterns could find a place called Gnaw Bone Food and Fuel, where the pork tenderloin sandwiches are a foot and a half wide!

Professional taster David Rosengarten introduces us to luxury canned tuna; and our cheese-guy-with-attitude Steve Jenkins wants us to try buffalo milk mozzarella. Master theorist James Peterson, whose new book is Essentials of Cooking, reveals the three things every rookie cook should know. And the phone lines will be open for your calls.