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