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George Mendes' Salt Cod Casserole Recipe
Chef George Mendes of New York City's Lupulo and Aldea shares his technique for a layered casserole of potatoes, salt cod, olives, and hard boiled egg...
October 08, 2015
Jacques Pépin's Two Ways to Cook Clams
Master chef Jacques Pépin shares two ways to prepare the briny bivalves, plus a genius hack for prying them open.
October 07, 2015
Making Eggs with Jacques Pépin
Master chef Jacques Pépin shows us his favorite variation for preparing eggs: en cocote with a mushroom–shallot cream sauce.
October 05, 2015
The Real Bananas Foster with Ralph Brennan
The president of Ralph Brennan Restaurant Group discusses the history and technique behind one of America's defining desserts.
September 30, 2015
How to Make French Toast
Chef Slade Rushing of the iconic Brennan’s doesn’t skimp on the butter in this french toast recipe.
September 28, 2015
How to Make Mooncakes with Pichet Ong
Pastry chef Pichet Ong shares his method for crafting the gorgeous pastries, traditionally eaten during the Chinese Mid-Autumn Harvest Festival.
September 25, 2015
Smoking Food with Matt Lambert of The Musk...
Matt Lambert of New York City's The Musket Room shows us his technique for smoking in an urban setting.
September 17, 2015
How to Make Queso
Test Kitchen Director Farideh Sadeghin shows us how to make the classic Tex-Mex cheese dip.
September 15, 2015
Making Calamaretti with Francis Mallmann
Francis Mallmann, Argentina's famous chef and world-renowned grill master, demonstrates his plancha-burnt calamaretti - without the plancha.
September 11, 2015
How to Make a Dark Roux
The best way to make dark roux, the foundation of most Louisiana gumbos
September 10, 2015
How to Make Guacamole
How to make the perfect guacamole.
September 10, 2015
How to Melt Chocolate in the Microwave
Nick Kollar of Kollar Chocolates in Yountville, California, shows us how to melt chocolate easily in the microwave.
September 01, 2015
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