- Seamus Mullen’s Guide to Searing Food with a "Medieval Weapon"
- Daniel Boulud's 4 Tips for Making the Perfect Sauce
- Wylie Dufresne Treasures Knives He's Lost and Employees He's Kept
- Alex Guarnaschelli's Talisman Offers Culinary Courage
- How to Make Schnitzel with a Hammer
- 3 Uses for 18-Year-Old Sourdough Starter
- Jonathan Waxman's Most Prized Possession
- Christina Tosi Shares the Story Behind Her Precious Scarves, Offers Kitchen Style Tips
- Tadashi Ono's Best Fish Tips
- Andrew Carmellini’s Fresh Pasta Tips
Chef Marco Canora of New York City's Hearth, reveals his most prized posessions for this week's Treasured: Marco Canora.
1. Splurge. Spend the money and you’ll get quality.
2. Treat your tools well; they’re not disposable. Look at that case, it’s covered in velvet! Take care of and take pride in the tools of your trade. Keep them sharp and clean.
3. Have multiple knives. In Japanese culture they have a knife for everything: for butchering meat, for butchering chicken, for cutting bones, for vegetable work. I think that makes a lot of sense. When I butcher chicken with a knife made for butchering chicken it’s very effective. That’s something that hasn’t bled into our domestic knife-making culture, which is why I lean toward using Japanese knives, because the maker’s have a deeper understanding and appreciation of a tool made for a specific job.