In F&W's 35-year history, we've learned a lot of surprising cooking tricks from chefs. Here are some of our favorites.
Food & Wine
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Salad Dressing Tip
Who says a vinaigrette has to be made with oil? Portland, Oregon, chef Gabriel Rucker uses brown butter instead to create a warm version that has revolutionized the way we dress warm, lightly cooked vegetables and warm, mustardy potato salads.
NYC chef Suvir Saran turns okra doubters into okra lovers with his method of frying thin strips until crunchy, then tossing them with the spice blend garam masala, onion, lemon juice, tomato and cilantro.