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.

Johnny Monis of Kom in Washington, DC, loves to roast whole fish. His favorite method: Set a 2 1/2- to 3-pound cleaned, scaled whole fish, such as wild striped bass, on a rimmed baking sheet and stuff the cavity with a small handful each of chervil and flat-leaf parsley sprigs. Roast the fish in a preheated 400° oven for about 30 minutes, until the flesh easily flakes off the bone. Serve with extra-virgin olive oil and fresh lemon juice and sprinkle with salt.

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