Secrets of a Restaurant Chef

Anne prepares some of her favorite dishes, transforming humble ingredients into restaurant-worthy stars. Learn the technique to a rich and silky Carbonara, how to turn artichokes into an elegant appetizer and more.

Follow Anne Burrell to a world of ribs beyond the barbeque. Her Braised Spare Ribs are a year-round favorite, bridging hearty winter stews with the lighter fare of summer.

Anne elevates Grilled Salmon with elegant lemon butter then pairs it with hearty Lentils and a crunchy salad for meal that's healthy, fresh and satisfying. It's a special menu for her mom and you're sure to love it, too.

Anne Burrell braises up classic Chicken Cacciatore, with tips and tricks straight from the Old Country. Raw Asparagus Salad refreshes your palate, just in time for Chef Anne's famous Chocolate Mousse.

Anne shares recipes for some of her favorite tapas, the small flavor-packed dishes of Spain. Whether cooking for herself or entertaining a group, this meal satisfies every craving.

When Anne Burrell makes a soup and sandwich, it's no lighthearted affair. Anne's combo features French Onion Soup worthy of a Parisian bistro alongside a reimagined ham and cheese that's simple but bursting with flavor.

With a little Asian inspiration, Anne Burrell gives everyday ingredients a bright, summery makeover. Her special flavor combinations turn Pork Tenderloin, Snap Peas and Clams into a refreshing new menu.

Sometimes all it takes to make a good meal great is a bit of inspiration and know-how. Anne Burrell's Pollo Al Mattone uses a brick for ultra-crispy skin on chicken and calamari salad gets updated with a simple slicing technique.

Anne shares her secrets to juicy, flavorful Grilled Beef Tenderloin. Served with creamy Horseradish Cream and Zesty Potato Salad, this impressive cut is a special occasion crowd-pleaser.

Anne Burrell proves you can enjoy tender, succulent Duck Confit at home with a few of her tried-and-true tips and tricks. Celebrate your breakthrough with Anne's fresh Strawberry Tart for a full taste of the French countryside.

Chef Anne Burrell shares her Secrets of a Restaurant Chef tips for the perfect Gnocchi.

When the weather warms up, Anne brown bags lunch and hits the beach. In her cooler today: Chilled Asparagus Soup with Goat Cheese and a steak sandwich bursting with grilled veggies. It's just as delicious at home or the office.

Anne makes a traditional Tuscan fish stew with a funny name but with very familiar flavors. Tender, flaky cod shines with clams in a tomato broth and stewed Cannellini Beans make the perfect hearty side.