Chef Adam Delosso of Garces Group tells us how to peel fava beans.

Chef Adam Delosso of Garces Group tells us that you don't need an spice grinder to mix your spices, just use a blender.

Chef Lee Chizmar of Bolete recommends lightly seasoning your vegetables with salt as you add them; this will pull the moisture out from the vegetables and will help build your sauce with the natural juices from the vegetables.

Chef Lee Chizmar of Bolete tells us that certain vegetables have different moisture content so he suggest cooking them in separate pans; so that as you are searing them you can control how much moisture your pulling out.

Chef Lee Chizmar of Bolete shows us two ways to cut peppers.

Chef Lee Chizmar of Bolete shows us what to look for when buying fish and how to cook it properly.

Chef Lee Chizmar of Bolete shows us how to get a good sear on the fish and what to look for while you're cooking.

Chef Lee Chizmar of Bolete shows us how to chiffonade fresh herbs by wrapping all of the herbs together in a basil leaf to cut in one slice.

Chef Lee Chizmar of Bolete demonstrates how to avoid having a flame up when you add alcohol to your cooking.

Chef Lee Chizmar of Bolete shows us a game changing tip when using a Pasta Maker.

DC Chef Robert Wiedmaier tells us that mussels should smell like the sea; one bad mussel will ruin the party.

Chef Lee Chizmar of Bolete shows us how he sautes mushrooms adding the ones that release the most moisture first.

Chef Lee Chizmar of Bolete walks us through how he caramelizes onions.  

Chef and Restaurateur Michael Schlow tells us how to get those beautiful grill marks on our steaks.

Chef and Restaurateur Michael Schlow tells us the three types of olive oils that are essential in every home kitchen.

Chef Spike Mendelsohn, Washington DC based chef, believes in precooking your burgers so that the meat has time to rest and release the impurities.

Chef Spike Mendelsohn, Washington DC based chef, tells us how he blanches his bacon before he cooks it.

Chef Spike Mendelsohn, Washington DC based chef, shows us how to form a burger pattie. 

Chef Spike Mendelsohn, Washington DC based chef, shows us how to make delicious and crispy sweet vidalia onion rings.

Chef Michael Adams of the Historic Hotel Bethlehem shows us how to fillet and remove the skin of halibut.