Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers seven easy tips on how to tell when fish is cooked properly.

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Rick Moonen, chef and owner of RM Seafood in Las Vegas and author of Fish Without a Doubt, offers some simple secrets for grilling a whole fish.

Find out why chef Iacopo Falai thinks these sugar-dusted, jam-filled pastries are the bomb.

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

Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders.

Chef Jean-Georges Vongerichten talks about the philosophy behind the creative flavor pairings in his signature Squab à l’Orange.

If you don't have a 20-year-old black steel pan, then try this modern omelet technique from Chef Olivier Muller of DB Bistro Moderne.

Chef Floyd Cardoz demystifies tamarind.

Gourmet food editor Paul Grimes demonstrates his technique for making the classic omelet.

Chef Wylie Dufresne discusses the unusual Asian ingredient sake lees (also called sake kasu).