What Chefs Know Best: Lessons from the Pros

Chefs reveal their tips, techniques, and products, from David Chang's favorite dried seaweed mix to Andrew Carmellini's must-have kitchen...
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recipes

Japanese Yuzu Paste

At New York City's Morimoto, Iron Chef Masaharu Morimoto cooks with yuzu kosho, made with zest from the Asian citrus fruit yuzu, plus chiles and salt. It adds a spicy, nicely bitter accent to soups, salad dressings and even sashimi.

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