Chef Chris Scarduzio shows us how to fillet a LARGE Wild Striped Bass and cook it to perfection.

Chef Chris Scarduzio teaches us how to "milk corn." Yes you heard right, he shows us how to get all the flavor and sweetness from corn on the cob.

Chef Nicholas Elmi of Laurel shows us how to tell when a whole dover sole is done.

Chef Nicholas Elmi of Laurel shows us a unique way to fillet a dover sole, make no bones about it.

Chef Nicholas Elmi of Laurel shows us how to prepare dover sole.

Chef David Banks of Harry's Hospitality Group shows us what to do with the leftover tomatoes at the end of the season.

Chef David Banks of Harry's Hospitality Group shows us how to make a Blood Orange Hollandaise Sauce without Blood Oranges.

Chef David Banks of Harry's Hospitality Group shows us how to make Hollandaise Sauce, and don't worry if it starts to get too tight Chef Banks gives us a tip on how to stabilize the emulsion.

Chef Lee Chizmar of Bolete tells us not to overcrowd the pan when sauteing mushrooms because you'll create too much moisture in the pan and end up steaming the mushrooms.

Chef Lee Chizmar tells us that adding acid always wakes the flavor of the mushrooms up.

Chef Lee Chizmar of Bolete shows us a tip on how to dress a salad properly.

Chef Lee Chizmar of Bolete tells us to toss your salad with your hands  so you don't bruise the greens and always season as you go - tasting everything.

Chef David Banks from Harry's Hospitality Group tells us to use lemon instead of vinegar to act as your acid when poaching eggs; that way you don't have that flavor of vinegar in your eggs.

Chef David Banks from Harry's Hospitality Group shows us how to make a roux.

Chef Lee Chizmar of Bolete teaches us what to look for when cooking  Rice.

Have you heard of the back slice? Chef Lee Chizmar of Bolete shows us his knife technique utilizing a back slice so that you are not tearing the ingredients.

Chef Lee Chizmar of Bolete teaches us how to properly saute mushrooms.

Chef Lee Chizmar from Bolete teaches us how to make fresh mozzarella.

Chef Lee Chizmar of Bolete tells us what he feels is the perfect temperature of the water to add curds to make fresh Mozzarella.

Chef Lee Chizmar of Bolete teaches us how to cook scallops.