Chef Lee Chizmar of Bolete tells us what the best heat temperature to cook risotto and when to add the salt to maximize the flavor.

Chef Luke Polles of Trails End Restaurant at Camelback Resort teaches us how to debone a Salmon.

Chef Matt Levin of Brulee Catering tells us why he uses Pellegrino when preparing lentils. 

Chef Richard Landau of Vedge tells us when to add salt to beans.

Chef Richard Landau of Vedge tells us how to roast carrots.

Chef Richard Landau of Vedge tells us how to make Harissa.

Chef Joe Grisafi of Corked tells us how to cook steak

Chef Joe Grisafi of Corked tells us how to cook salt roasted beets.

Chef Pierre Gignac of Oceans Restaurant shows us how to shuck an oyster.

Chef Pierre Gignac of Oceans Restaurant shows us how to remove cartilage from a lobster claw.

Chef Pierre Gignac of Oceans Restaurant shows us how to make  Grapefruit Supreme Mignonette to accompany raw oysters.

Chef Pierre Gignac of Oceans Restaurant shows us how to butcher a lobster.

Chef Pierre Gignac of Oceans Restaurant shows us the best way to breakdown and cook artichokes. 

Chef Pierre Gignac of Oceans Restaurant tells us the length of time to cook lobsters for.

Chef Patrick Feury of Nectar tells us why it's best to cut ingredients the same size in a dish.

Chef Patrick Feury of Nectar shows us the best way to prep shrimp for dumplings.

Chef Evan Deluty of Stella shows us the best way to remove seeds from a Pomegranate.

Chef Lee Chizmar of Bolete tells us why we should add salt when cooking Morel Mushrooms

Chef Anthony Bonett of the Moshulu shows us a tip to remove the skin off of the tomato. 

Chef David Banks of Harry's Hospitality Group shows us when to flip meat so you don't overcook it.