If you've ever made stir-fries that just don't quite compare to what you find at a restaurant, it may be that you're missing that crucial "wok hei." Taken from Cantonese, "wok hei" literally ...
Serious Eats on MSN
Chicken stock vs. broth: A pro chef explains which one makes richer soups and stews
Despite what the USDA may say, they're not the same.
Dailymotion on MSN
How a pro chef makes a Cantonese-inspired McDonald's Filet-O-Fish
Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of ...
The Seattle Ultrasonics C-200 vibrates 30,000 times per second, and as our pro chef tester found, it’s not as gimmicky as it sounds ...
Putting together a meal for a large group always presents challenges. "When you get to, like, Christmas and Hanukkah, I think it’s got even a higher expectation than Thanksgiving," says Chef Emily ...
A popular professional chef gave her TikTok followers a warning about gas stoves and explained why induction is "the way of the future." Despite working with mostly gas stoves throughout her career, ...
Pro Chef, @warmhearthfoods, told all in a viral TikTok about the life of a line cook at The Cheesecake factory that inspired social media users to rethink their ideas about the chain restaurant. The ...
has pastrami, they have Katz's Deli, but we in Montreal have Schwartz's, and Schwartz's is all about smoked meat. What's different is the way the brisket is prepared. Here it's a dry cure for 10 days ...
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