Gourmet's Chefs & Experts Episode Guide

If you don

Master baker Richard Bertinet demonstrates his technique for making sweet dough, which can be used for doug...

John Willoughby, Gourmet executive editor and co-author of Grill It!, demonstrates the secrets and simplici...

Master

Hiroko Shimbo demonstrates the technique for making the perfect sushi rice.

Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without Doubt, offers some simple...

Tom Colicchio, chef/owner of Craft and

Steven Yan demonstrates the technique for making hand-pulled noodles (hint: it involves some arm strength).

Chef David Chang demonstrates his mom

Get inside the mind of a chef in our new series, The Deconstruction.

Chef Marco Pierre White demonstrates a recipe inspired by the time he spent getting to know the flavors of ...

Chef Jean-Georges Vongerichten talks about the philosophy behind the creative flavor pairings in his signat...

Editor in chief Ruth Reichi returns to reviewing restaurants. Would you recognize her?

Lou Di Palo, owner of the nearly century-old Italian cheese and specialty store Di Palo

Julie Reiner

Cheese guru Lou Di Palo, co-owner of Di Palo

Watch Jeffrey Ruhalter butcher half a hog at Jeffrey

The late chef and cookbook author Edna Lewis changed the face of Southern cuisine. Here, a documentary on L...

Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian br...

Gourmet editor in chief Ruth Reichi talks to legendary French chefs and their famous American proteges at t...

The Chianina - thought to be one of the oldest breeds of cattle in existence - is extremely rare in the Uni...

Chef Iacopo Falai, of Falai restaurants in New York City, introduces a classic Italian treat: bomboloni.

Jim Meehan, manager and mixologist at PDT in New York, demonstrates how to make an absinthe drip cocktail.