Chef Scott Conant cooks pasta from memories of watching his grandmother make dishes like cavatelli and orecchiette. Tony pays him a visit to learn his special techniques of cooking from memory.
355 West 14th St., NY, NY 10011
There are a thousand conflicting opinions on how to make a great burger: press with a spatula or no? Dimple or no? Chef Laurent Tourondel shares his technique.
470 Avenue of the Americas, NY, NY 10011
Justo Thomas is the fish butcher at Le Bernardin. He cuts through approximately 1,000 lbs. of fish in 6 hours. His cuts are accurate and even with almost no waste at all. Tony observes Justo's incredible technique.
155 West 51st St., NY, NY 10019
Tom Mylan, former butcher of Marlow & Daughters, has recently opened his own shop, the Meat Hook. Tom demonstrates knife-sharpening, as well as techniques for cutting meat.
100 Frost St., Brooklyn, NY 11211
The New Fulton Fish Market at Hunts Point
Mario Batali has called Pasternack "the Pope of fish." The New York Times dubbed him "the fish whisperer." Dave explains how to pick out and cook the perfect lobster.
800 Food Center Dr., Bronx, NY 10474
Chef Thomas Keller of Per Se demonstrates how to roast-chicken--a technique so simple that he can recite it without stopping to draw a breath.
10 Columbus Circle, 4th Floor, NY, NY 10023
Tony goes back into the kitchen to cook up a batch of the classic Boeuf Bourguignon, while Executive Chef Carlos Llaguno whips up their famous french fries.
411 Park Ave. South, NY, NY 10016