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12:22
The Endless Work That Goes Into New York’s Best New Michelin-Starred Menu — Mise En Place
11:45
How Chef Hillary Sterling Runs Her 120-Seat NYC Restaurant Using Live-Fire – Smoke Point
8:58
The Secret to Cooking a T-Bone Steak to Perfection — Give a Chef
12:38
How Kingfisher Became One of San Diego’s Hit Restaurants — The Experts
10:23
How Paulie Gee's Became a Legendary New York Slice Shop — ICONS: Pizza
13:10
This Mackerel Toast Launched One of America's Best New Restaurants — The Experts
10:34
How a Winning French Bakery Made the No. 1 Baguette in Paris — The Experts
11:03
How a Master Chef Built an Entire Restaurant Out of Aged Wagyu Beef and Open Fire — Smoke Point
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