As a British guy living in the states it took me a few years to understand Thanksgiving, but now it’s one of my favorite holidays – if I’m not working! Pumpkin and pecan pies are not very common in

"Contrary to popular belief, you never want to boil a potato," Chef Barry says. "Simmer[ing] allows them to cook through very evenly." He sources French ratte potatoes, which are rich, decadent and

"My dish is going to be a fusion of two cultures," Chef Chris says. "My wife is Korean, my background is in Southern food. This dish encompasses both of our styles." He sources free-range, hormone

My mother has always made a leftover turkey soup that used a traditional curry powder as its base and while always delicious, I couldn't help but notice that the curry overpowered the other components

Once that first autumn breeze blows in, we almost immediately switch gears to heartier foods. Inspired by what’s happening around us with the changing leaves crunching under our feet, the aroma of

Chef Chris says his main proteins — jumbo lump crab meat, fresh shrimp, scallops and a blue crab — make for a flavorful stock. He adds white beans for sweetness, orange zest for brightness and shrimp

Chef Frank shares pro soup terms that chefs use in the kitchen while demonstrating his process: Fond: the brown bits at the bottom of the pan after roasting chicken, the foundation for a lot of good

Get in the spirit of the season with this chocolate recipe, perfect for a family-friendly weekend activity or Halloween party dessert. Chef Tracy makes hers a little more mystical by brushing gold

Take an heirloom tomato for example. Delicious right off of the vine with its naturally sweet and somewhat acidic boldness, it can be easily paired with a sprinkle of sea salt, a little olive oil

Chef Remy uses homemade sourdough bread, which works well with richness of two cheeses: emmantal for melting and parmesan for saltiness. He layers the sandwich with thinly cut prosciutto for flavor

One of the secrets of Chef Penny's recipe is overemphasizing the coconut flavor with high-quality canned coconut milk for richness, coconut extract and toasted coconut. There's plenty of pineapple in

Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees