"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...
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...
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...
"Fettuccine alfredo, the way it's meant to be ... doesn't take a lot of ingredients, and everyone loves it," Chef Frank says. "I serve it during the holidays. It's a labor of love." He starts with...
"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili...
Chef Frank's typical Sunday dinner consists of meatballs combining beef, pork and veal that he mechanically tenderizes with a grinder. He hand blends four eggs with the ground meat rather than milk,...
Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says....
Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a...
"Most people don't think of paella as a tailgating dish — it's hot dogs, hamburgers, chicken wings," Chef Frank admits. "For me, it's paella. It's a one-pot meal; you can take everything in Ziplocs,...
