Chef Frank uses morcilla, a smoky and delicious blood sausage, and rabbit for flavor. He shows how to properly cut an onion and pepper, and explains why he adds Italian long hot peppers and fava beans

Many a home and professional chef have been captivated for years by the best method for how to make a pork chop tender. Chef Frank sources a heritage breed Berkshire pig that's lovingly cared for and

"Making pasta is not as difficult as people think," Chef Frank assures. He uses Italian 00 flour for silkiness and wild nettles for green pasta dough with a taste like tangy spinach. Chef Frank

There are four key guidelines to making proper puff pastry like a pastry chef. They are: Keep it cold. The beautiful layers will only stay layers if you work with the dough cold and keep it cold

Chef Arnaud focuses on the quality of ingredients to drive his cuisine. He uses an eclectic mix of global influences to balance the flavors throughout. A take on a North African spice blend adjacent

Both an herb and a leafy green, shiso is a therapeutic food in ancient systems like Traditional Chinese Medicine. Some recent research suggests the plant may be helpful in reducing histamine

Follow Chef Chris' recipe below for a crispy, flaky, juicy wellington, and get his pro trick for preventing the dough from cracking or collapsing in the video. {"preview_thumbnail":"/sites/default

Named for its resemblance to the famed snow-capped peak straddling the border of France and Italy in the Alps, the dessert likely has its origins in the latter, but it has been embraced as a staple of

We’re already into February, which means Valentine’s Day is coming! For many of us, this brings sweet treats and sugary snacks. Chocolate has long been associated with love, so we shouldn’t completely

Chef Frank sources live crab, starchy potatoes, jumbo lump crab meat for body and texture, and big, thick chunks of bacon called lardon for his crab chowder. He purees half of his soup for thickening

Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving

Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts