There are aha moments almost every day when we're re-creating chef recipes in the F&W Test Kitchen. It might be the smart ingredient a pro uses to baste meat (fresh ginger juice) or the way he or she chooses to add crunch to a salad (savory granola). Here, F&W Test Kitchen cooks Justin Chapple and Kay Chun channel some of their favorite chefs, using tricks and tips gleaned from years of transforming restaurant recipes into crowd-pleasing summer dishes.
"I was so bored of croutons on salads. Then I tasted Justin Smillie's savory granola."
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"Basil browns easily, so I copy Yigit Pura and blanch it in simple syrup to keep it bright green."