Master Class: Chef Michael Cimarusti of Providence says sardines and mackerel are fish for people who love fish. And they're inexpensive and plentiful. He offers advice and recipes.
Master Class: Chef Nancy Silverton fell in love with chef Suzanne Tracht's horseradish cream. She found the secret, and now she's taking the lid off it.
Master Class: Chef Thomas Keller of French Laundry and Per Se talks about the different kinds of caviar, at different price levels, and how to make a great presentation.
Master Class: As good as raw oysters and clams are, properly cooked shellfish has a stronger flavor worth enjoying. Here are some tips for preparing and cooking both kinds of shellfish.
Chef Thomas Keller explores ratatouille's possibilities. Made with summer's fresh garden vegetables, ratatouille can be a basic stew, a cold soup and more.
Chef Thomas Keller (the French Laundry, Bouchon) recommends Pomme d'Amour — simple and simply elegant — as a Valentine's Day dessert. He shares how to make it.
Providence chef Michael Cimarusti pries open the basics of clam chowder in this Master Class. It's a dish as varied as the memories it can evoke.
Chef Sang Yoon finds many benefits from using a pressure cooker. It can make tough meat cuts more tender, it can reduce cooking times, it can make sauces and stocks richer, and more.
Mozza's Nancy Silverton loves salads but finds that restaurants don't always give them proper attention. She shares tips so that home cooks won't do the same.
Flavor combinations are nearly endless and make for fabulous summertime marinades for meat, fish. "Master Chef's" Tom Colicchio gives tips on how to use vinaigrettes beyond the salad plate.
Thomas Keller, the culinary wizard behind the renowned French Laundry restaurant in Yountville, Calif., offers tips on how to improve dishes with the proper use of seasonings.