Chef Evan Deluty of Stella tells us how to get the skin off of the tomato.
 

Chef Evan Deluty of Stella shows us how to make a quick vinaigrette.

Chef Evan Deluty of Stella shows us how to make a quick vinaigrette.

Chef Evan Deluty of Stella tells us it's important to season as you go.

Chef Evan Deluty of Stella shows a tip on how to saute garlic without burning it.

Chef Tony Clark gives us a tip to crush whole black pepper.

DC Chef Robert Wiedmaier shows us how to cut off silver skin.

Chef Rob Evans of Duckfat shows us how to make homemade ricotta cheese.

Chef Rob Evans of Duckfat shows us how to make fluffy eggs by using a double boiler technique.

Chef Rob Evans of Duckfat tells us why to crack an egg on a flat surface rather than on an edge.

Chef Rob Evans of Duckfat tells us why he soaks his asparagus in salted ice water before blanching.

Chef Rob Evans of Duckfat shows us how he preps his asparagus for blanching. 

Chef Adam Delosso of Garces Group shows us how to peel an artichoke.

James Beard Award-winning chef Roberto Donna shows us how to handle garlic.

James Beard Award-winning chef Roberto Donna shows us how to make pasta dough in a food processor.

Chef David Banks of Harry's Hospitality Group shows us how to shuck an oyster.

Chef David Banks shows us his tip when cutting sashimi, drag the knife and lay it down.

Chef David Banks of Harry's Hospitality Group tells us what the key to ceviche is.

Chef Adam Delosso of Garces Group tells us the best pan for cooking paella.

Chef Adam Delosso of Garces Group tells us the rice to broth ratio for paella.