Before tackling a recipe, there are some basic cooking skills everyone should know. In our Techniques special, we feature some of the world's best chefs including Jacques Pepin, Thomas Keller and Tony ...Go to Episode
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.
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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.
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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.
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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.
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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.
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