Our Best New Chefs consistently amaze us with their kitchen wisdom. Here, past winners share their expertise with mini lessons on everything from how to make the ultimate panini to how to stock the perfect pantry.

Lee Hefter of the steak house CUT in Beverly Hills says, “I rub olive oil all over the steak before seasoning it, so the sea salt and black pepper really stick to the meat. But the most important part comes after the steak is off the grill: A good steak should rest in a warm spot near the grill for at least half the time it took to cook, in order for the juices to settle inside. Otherwise, when you slice the meat, the juices will run out onto the cutting board.”

Plus: More Lessons

• Lesson 1: Outstanding Bacon
• Lesson 2: Top Country Ham
• Lesson 3: Buying Fish
• Lesson 4: Cooking Like a Latino
• Lesson 5: Buying Chiles
• Lesson 6: Using Butter
• Lesson 7: Dukka
• Lesson 8: Tuna and Gruyère Panino
• Lesson 9: 10-Minute Tomato Sauce
• Lesson 10: Dressing a Salad
• Lesson 11: Choosing a Knife
• Lesson 12: Sharpening a Knife
• Lesson 13: Storing Cheese
• Lessons 14–17: Using Great Inexpensive Tools
• Lesson 18: Red Snapper Ceviche
• Lesson 19: How to Prepare Whole Fish
• Lesson 20: How to Prepare the Perfect Steak
• Lesson 21: Prepping Party Food
• Lesson 22: Creating a Wine Registry
• Lessons 23–25: Making Quick Desserts: Port-Mulled Cherries with Ricotta (plus two recipe variations)
• Lessons 26–28: Matching Wines
• Lesson 29: Tender Meat: Roast Chicken with Bread Salad
• Lesson 30: Tasty Broth

Published July 2008