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.

Advertisement
images-sys-200907-a-yuzu-paste.jpg

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. $16 for 2.82 oz; 800-596-0885 or chefshop.com.

20 Lessons from the Pros

More Tips from Top Chefs

Japanese Dishes
Pan-Seared Sausages with Apples
Credit: © Marcus Nilsson
Smoky Tomato Soup with Maple-Candied Bacon
Credit: © Anna Williams