F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.

By Food & Wine
Updated March 31, 2015
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David Chang of Momofuku Noodle Bar in New York City likes to sprinkle steamed fish with Wakame Chazuke furikake, a seasoning of dried seaweed and crispy rice. “It has all these crazy flavors and textures,” he says. $5 for 1.7 oz; amazon.com.

20 Lessons from the Pros

More Tips & Recipes from Top Chefs

Rice Noodle Salad with Chicken
Credit: © John Kernick
Pan-Seared Sausages with Apples
Credit: © Marcus Nilsson
Chawan Mushi
Credit: © Tina Rupp