- Video: Chef Todd Richards' Crazy-Good Hot Chicken-Style Shrimp
- Watch: Inside Opening Night at Oro in San Francisco
- Video: How a Chef Born in Rural Australia Thinks About Flavor
- Video: How Ivan Orkin Became a Ramen Guru
- Watch: 50 Seconds of Gorgeous Fall Squash
- Video: The Ultimate Italian Sub
- Watch: 3 of Nicole Krasinski's Gorgeous Desserts in 45 Seconds
- Video: Top Chef Alum Gregory Gourdet's Incredible Grapefruit and Asian Pear Salad
- Video: Chef Jason Stratton on the Pros and Cons of Culinary School
- Gnochetti with Pork Sugo is the Ultimate Sardinian Comfort Food
When San Francisco chef Hiro Sone wants a taste of his native Japan, he visits chef Greg Dunmore's restaurant Nojo.
When San Francisco chef Hiro Sone wants a taste of his native Japan, he visits chef Greg Dunmore's restaurant Nojo. Watch as Dunmore prepares two yakitori-style skewers: chicken skin and tsukune, a chicken meatball. "Yakitori is just so simple to do, but you need to practice a lot to get the right color and texture," Sone says. He says that Nojo hits the mark with juicy, hand-chopped tsukune and perfectly crispy chicken skin.