There is a lack of awareness and training in handling raw fish, sushi chefs warn. One expert highlights ingredients and how to protect against contamination, adding that not all fish should be eaten raw.
Making gnudi requires one main ingredient, according to this Seattle chef: whole-milk ricotta cheese that is homemade. His recipe gets rid of any Parmesan, herbs or eggs and just pairs the cheese with cream.
A pastry chef says the biggest mistake you can make while preparing quiche is using too much flour in the base. His spinach quiche recipe -- which can be spiced up with sun-dried tomatoes, paprika and mushrooms -- works well with a tea-time spread.
Culinary experts go back and forth over whether people should tamper with classics such as macaroni and cheese. For those chefs who would rather spice up the dish, one recipe in this article includes nutmeg, brandy and three different types of cheese.
John Ash, an internationally known chef, opened his own restaurant in 1980 and has picked up some secrets along the way. He shares a few, including how to pick out good shrimp, wash mushrooms and make rice flour.