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.

July 01, 2008

Ben Barker of Durham, NC, restaurant Magnolia Grill recommends purveyors like Newsom’s ($5 per lb; newsomscountryham.com). “After it’s been sliced, press plastic wrap on the cut surface and refrigerate,” Barker says. “If weird stuff forms on the outside, just trim it off.”

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