CHEF

Chef Alli's Dijon Chicken Dinner Thu, 26 Feb 2009 00:23:00 EST

Some thing Top Chef judge Tom Colicchio is making fun of Chicago's top restaurant, Alinea, and its head chef and owner, Grant Achatz.

Chef Alli's Pacific Rim Flank Steak Meal Fri, 20 Feb 2009 00:31:00 EST CST

Chef Franklin Becker's Juicy Lucy may possibly be the best bite of burger you can eat. So thick, tender and moist - and oozing with Widmer's aged cheese spread. Don't hold your breath, just go for it; the Juicy Lucy is beyond nirvana. For more tips, tricks and techniques, as well as special member promotions, check out BehindtheBurner.com

Learn how to cook Asian Pork Noodle Skillet, a meal that is a meal under $2 per serving. This video was published by Pampered Chef.

Forty-four ounces of goodness is all that needs to be said when Chef Lucas Bilheimer prepares a New York Strip Steak from Strassburger Meats. The secret to creating a memorable steak depends on the way the fillet is cut and how well it is arranged. For more tips, tricks and techniques, as well as special member promotions, check out BehindtheBurner.com

Celebrity Chef 1-27-09 Tue, 27 Jan 2009 08:22:00 EST EST

"Steam 'em when you need em'" are the clever words of Chef Jehangir Mehta when it comes to his chocolate sticky buns. How does he do it? How can something so simple taste so great? Crunchy sweetness on the outside, chocolate layered goodness on the inside.

Chef Yancy Makes Cheese Fondue For Our Sweeties! Thu, 22 Jan 2009 10:57:00 EST EST

Chef Alli's Teriyaki Pork Fajitas Wed, 21 Jan 2009 22:56:00 EST CST

As if Sturgeon a la Russe isn't the perfect ending to a fairytale, Chef Petrous Moldovan finishes with a crown of Bemka Caviar. Parfait for a Princess. Watch Chef Petrous Moldovan marry sweet and savory for a lavish dessert.Tips, Tricks and Techniques:-Caviar is unique. It serves as a balancing agent in sweet and savory dishes-An onion needs to sweat. The juices and aroma of the onion release when onions are sauteed in a hot pan

Le Bec Fin's Chef George Perrier spices up the 10! Show!

Italy in one bite! Nothing sounds sweeter... but with anchovies? Chef Michael White makes a Peperoncini with pizazz, sure to give you a bang for your bite. Sign up at www.behindtheburner.com for more savory sensations.

Chef Alli's Bread Pudding, Cooking Classes 1/14/2009 9:20:00 PM CST

Chef Brian Duffy whips up something "green" inspired by the Eagles, with special guest, Chubby Checker.

Owner of City Tavern, Chef Walter Staib, visits us to preview a featured meal of the 5th Annual Evening in the Black Forest, called Konigsberger Klopse.

Will Master Chef Matt Weaver settle for Tuna Salad? Heck no. Every meal on Stump The Chef has to be an interesting one, no matter how mundane the ingredients are.

Keeping it traditionally Lebanese, Chef Philippe Massoud reminds us that "cooking is tasting." Don't forget the Baba Ghannouj and be sure to keep your mezze authentic by sipping award winning Paumanok wine.For more tips, tricks and techniques, as well as featured member promotions, check out BehindtheBurner.com!

There is never a dull moment in Chef Patrick Connolly's kitchen, from knives to techniques, Connolly has it covered. MKS Design knives are blades of style. Watch Chef Connolly slice it up for a special dish of chicken, artichoke hearts, and herbs.For more tips, tricks and techniques, check out BehindtheBurner.com!

A-scalloping we go with Chef Brian Young. Chef Young gets serious about his cube of Jurassic salt as he gingerly grates centuries of Himalayan history over handpicked diver scallops. Too much to take in for one evening? Never! Put the snorkel away and watch Chef Young caramelize a little here and drizzle a little Tavern on the Green Fig Balsamic there, to bring the goods from under the sea to you.Tips, Tricks, and Techniques:# Diver scallops are hand-picked by divers, rather than raked in ma

When in doubt, pound it out! Watch Chef Craig Hopson take a meat mallet to a pomegranate, where red seeds collect like rubies. A dish as colorful and decadent as Chef Hopson's menu, this D'Artagnan pigeon, pomegranate emulsion and pistachio aioli is perfect for holiday celebrations.For more tips, tricks and techniques, check out BehindtheBurner.com!

Top Chef Season One Winner Harold Dieterle duck-i-fies the traditional meatball. He starts with the best Fossil Farms meat and couples it with an unsuspecting hot sauce giving dinner a real kick. We think his charm and his dish are tied for first place.For Tips, Tricks and Techniques, visit BehindtheBurner.com!

Matt makes spaghetti and meatballs HIS way. Adding a new twist to an old favorite, this episode of Stump the Chef features a confident and well-dressed Chef Matt Weaver going medieval on his meal.

If you've ever searched high and low through your fridge and pantry only to come up with the same ol' same ol' you'll wonder as Chef Matt turns some run-of-the-mill ingredients into a fantastic taste adventure.

We know what you're thinking... 'Mmm, birdseed.' Master chef Matt Weaver has had hits and misses in the past, but never was forced to use the food from another animal's dish. See if he can peck out success this time around.

Don't be fooled, Pro Chef Matt Weaver isn't going to make the lunch counter classic. Instead, he takes the high road, combining these mundane ingredients into an entree fit for a five star restaurant.

No matter what is inside of that can, chef Matt probably has a plan. Alligator and licorice could be another story, though. Check out this video for pointers on what to cook up next time someone hands you some bayou beef.

Chef Brian Duffy makes a wonderful italian dish.

Cooking with Chef Tory and Allegra 12/22/2008 7:12:00 PM CST

This is a knife review for the Cutco Chef knife.