Secrets of a restaurant chef

A viewers’ private window into the kitchen of a top restaurant, this series reveals the concise, easy to master techniques of a top-level chef.

By showcasing professional secrets on preparing food that is full of flavour, seasonal and creative, yet never frou-frou or scary, Anne Burrell translates your favourite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumpedup passion, Anne gets you making meals that are special enough for guests, but easy enough for a rushed weekday evening.

Episode 6 – The Secret to Steamed Mussels

Steamed mussels make a  quick, easy main that packs great value for your money. With a mixed green salad and a warm shaved fennel side, Anne’s menu is equally perfect for entertaining a crowd as it is for satisfying your weeknight bistro craving.


Episode 5 – The Secret to Roasted Leg of Lamb

The thought of roasting a leg of lamb can strike fear into the most adventurous home cook, but with Anne as your guide you’ll have a show stopping dinner on the table with minimal effort and maximum “wow!” Anne’s famous peach crisp makes the perfect finale.


Episode 4 – The Secret to Seared Bass

How do restaurants get the skin on their fish so crispy, while maintaining the moist flesh? Just a few of Anne’s tricks turn out the perfect Striped Bass, with time to spare for al dente vegetables and Anne’s perfect-crust Meyer lemon tart.


Episode 3 – The Secret to Roasted Chicken

Tender, juicy roast chicken with perfectly crispy skin. It’s a restaurant favorite, and now you can make it at home with Anne’s two-temperature technique. Also learn the art of fluffy mashed potatoes and an earthy beet salad… Prepare to enter chicken dinner heaven!


Episode 2 – The Secret to Grilled Pork Chops

Take the guesswork out of making moist pork chops with Anne’s foolproof brining technique, plus learn tips on making silky-smooth polenta and crunchy sautéed greens.


Episode 1 – The Secret to Pasta Bolognese

Learn the secret to achieving rich, meaty bolognese bliss with Anne’s master recipe, which requires no overnight simmering or pricey ingredients. Her simple technique earns a huge flavor payoff, and leaves time for perfect poached eggs on grilled asparagus.