What Chefs Know Best: Chefs' Value Guide
Professional cooks need to be incredibly thrifty. F&W asked some of the best for spending tips—and came away with a hankering for stale bread, fish heads and bouillon cubes.
Instead of a big, bland lobster, opt for tiny, tasty crawfish. Bryan Caswell of Houston's Reef prefers crawfish because it's more flavorful—and half the price.