(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(00:41)
How to Peel a Hard-Boiled Egg
(00:47)
How to Make the Perfect Hard-Boiled Egg
(01:13)
Perfect Hard-Boiled Eggs
(01:02)
The Best Vending Machine In The World Is In Texas
Vegas may have champagne-filled vending machines, but the South likes to do things a little bit bigger and (dare we say?) better.
(00:27)
Best Way to Remove the Top of a Soft Boiled Egg
Trust us, you're not using the most effective method to get the top off your soft boiled eggs.
(03:32)
Daddy's Dish
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Halloween