Chef Frank's sandwich combines tender, square cream biscuits that hold up well, flavorful pork shoulder sausage and creamy cheese. He seasons everything throughout the process, including his eggs, and...
Chef Joe always uses fingerling potatoes for potato salad because they're dense, hold their shape and taste good. He cooks Brussels sprouts in the fat from triple-smoked slab bacon before roasting,...
"The secret ingredient in this recipe is caramelized white chocolate," Chef Penny entices. She says the warm and sweet pie with savory and boozy kicks "fires on every note." "If you're going to eat...
"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny...
"Nachos are good anytime of day. You should make them for breakfast, lunch and dinner — and late-night snacks," Chef Frank advises. He shows us how make and fry our own tortilla chips and how to...
Like many versions of the comfort food, Chef King's uses day-old, long-grain rice. He combines "jewels" of Chinese sausage, chicken breast and shrimp with the staple onion and a few secret weapons:...
"Whenever I think of onion rings, I think of beer batter," Chef Frank explains while demonstrating his approach to the snack — you can use gluten-free beer or substitute seltzer if desired. He uses...
"My scrambled eggs have a very unique technique — the eggs never hit a pan," Chef Palak entices, challenging us to see if we ever make the go-to dish with a pan again. She uses an egg topper and...
Chef Kelvin says we eat with our eyes first so he likes to make dishes beautiful to draw diners in. Here, cherry tomatoes and baby zucchini bring beautiful color contrast to a bright cut of salmon....
This hydrocolloid has the correct viscosity when it forms a teardrop shape that’s bulbous at the bottom. Pipe the fluid gel atop a rich puff pastry for more of an impact than the typical drizzle of...
A good hot dog to me has a nice snap to it," Chef Frank says. "It should be a little garlicky, it should be a little salty, it should have a little smokiness to it." He likes the gaminess of lamb...
Marinades tenderize and preserve protein, add a rich component to grain dishes and provide layers of flavor with vegetables. Timing and aging are important factors to consider, and Chef Rich...
