The World's Most Expensive Restaurants and Their Chefs

                      Edited by-Mir Niaz Morshed                       

Fine dining at Michelin-starred restaurants around the world comes at a cost. But what you get for those high price tags are outstanding dining experiences that can take you to a castle in Switzerland or an underwater culinary experience in the Maldives.

From Japan to Europe to the Big Apple, luxe dining menus are often carefully designed tasting courses paired with wines, which substantially adds to the consumer’s bottom line. At Michel Bras Toya in Toya, Japan, guests pay for the view as much as for the three-Michelin-starred food. A night of dining at this restaurant means a decadent and delicious meal paired perfectly with views looking out at the rim of a volcanic crater in Japan’s famed Lake Toya.

Over in Paris, Alain Ducasse dazzles his guests with crystals (and stellar food, of course) at Plaza Athénée. Yes, 10,000 crystal pendants hang overhead in the dining room. Dishes here focus on the concept of “naturalité” and are meticulously delivered to diners for an average of $1,142 for two.

Many variables, besides the gourmet cuisine, can lead to a larger final bill. Ambience, service, and even geography all factor in. In the case of Ithaa, in the picturesque Maldives, the experience is all about going underwater in search of the perfect meal.

Our list shares the most expensive restaurants in the world by average price per person. The per-person cost is an estimate based on the most recent menu prices and includes food and beverage pairings.

1. Sublimotion (Ibiza,Spain) $2,078 per person

There is a reason the world’s richest celebrities party in Ibiza. It’s not just the lush beaches that Leonardo and the Bieb love, but also the amazing dining experiences, the most indulgent of which is offered by Sublimotion. Described by head chef Paco Roncero as a “radically different show that you can only live by yourself,” the restaurant is located in the Hard Rock Hotel in Playa de Bossa and allows for only 12 guests at a time. The exclusive venue offers a 20-course “gastro-sensory” meal that is intended to “elicit an emotional experience” and allow you to experience humor, pleasure, fear, reflection, and nostalgia in one bite. It’s probably how you’ll feel when you get the $2,000 bill, too.

Chef Paco Roncero

2. Urasawa (Beverly Hills, Calif.) $1,111 per person

This Japanese culinary shrine, with a sushi bar and just enough room for 10 diners nightly, is located in a shopping center off Rodeo Drive. Some might call it the West Coast version of New York City's Masa, which is not surprising considering that not only did Urasawa chef-owner Hiroyuki Urasawa train under Masa Takayama before opening his restaurant, but also the space previously housed Ginza Sushi-ko, where Takayama made his reputation. Urasawa has a nearly 30-course omakase menu that changes daily.

Chef Heroyuki Urasawa

3. Per Se (New York City) $851 per person

This elegant dining room overlooking Central Park in the Time Warner Center remains a must-have experience in New York, even for Sam Sifton, who chose the restaurant for his final review as The New York Times' restaurant critic last year — he gave it four stars. Per Se upholds the standards set by Thomas Keller at The French Laundry as it won a James Beard Award in 2011 for Outstanding Service and being named the sixth best restaurant in the world in this past year by Restaurant Magazine.

Chef Thomas Keller

4. The French Laundry (Yountville, Calif.) $800 per person

Taking over what had been a good but far simpler restaurant, Chef Thomas Keller approached contemporary American food with classical technique, and his The French Laundry established new standards for fine dining in this country. In 2012, Keller and The French Laundry received a coveted AAA Five Diamond Award, just another honor to add to the pile. Like Per Se, The French Laundry offers a daily rotating nine-course tasting menu; The French Laundry’s is $270 per head.

Chef Thomas Keller

5. Meadowood (St. Helena, Calif.) $750 per person

Chef Chris Kostow's widely acclaimed three-Michelin-starred restaurant recently underwent a full renovation under the direction of architect Howard Backen and designer George Federighi. They debuted their new digs in March, including a kitchen outfitted with state-of-the-art equipment and a five-seat Chef's Counter. The renovation also included a bump up in the meal prices, which now cost $225 per person for nine courses. The restaurant must be a popular date spot, because reservations are overwhelmingly for parties of two.

Chef Chris Kostow

6. Alinea (Chicago) $693 per person

There's little question that Grant Achatz, whose training includes stints with Charlie Trotter, Thomas Keller, and Ferran Adrià, deserves the title of America's most creative chef. The menu items at his Alinea sound deceptively simple (bass with black pepper, vanilla, and lemon), but what shows up on the plate is absolutely original. However, there are rumors going around that he and partner Nick Kokonas have plans to make some major changes to the Alinea concept now that they’ve successfully launched two new ventures, Next and The Aviary. Whether that means adjusting the $210 per head tasting menu has yet to be disclosed.

Chef Grant Achatz

7. Joël Robuchon (Las Vegas) $640 per person

The cooking is simply exquisite in this opulently furnished dining room in the MGM Grand Hotel & Casino. As the first restaurant opened in America by the famed, award-winning Robuchon, commonly considered the greatest of the modern French chefs, it maintains the highest standards, from its superb service and impressive (and impressively pricey) wine list to such finely crafted dishes as truffled langoustine ravioli and guinea hen with roasted foie gras and braised potatoes. The 16-course tasting menu is a truly memorable experience — as it ought to be at $425 a head, wine not included. However, their most popular tasting menu is the two-course, which costs $120 a head. They also offer six-course and four-course menus.

Chef Joël Robuchon

8. Kitcho (Kyoto, Japan) $600 per person

Kitcho, located in Kyoto, Japan, is the most expensive Michelin-starred restaurant in the world. Last year, it ranked number one on The Daily Meal’s most expensive restaurants list. Award-winning Chef Kunio Tokuoka is at the helm here, taking over where his grandfather left off. The food nods to tradition with dishes including turtle soup, raw salmon slivers with lemon, and green tea "snow,", all created with the very best ingredients and served with a spare-no-expensive attitude. The service is, of course, impeccable. What would you expect for $600 per person?

Chef Kunio Tokuoka

9. Masa (New York City) $450–$600 per person

Located in the Time Warner Center in the heart of New York City, Masa is one of the most luxe dining experiences you can have in the Big Apple. Run by Chef Masa Takayama, the restaurant advises diners that dinner will take no less than three hours and will cost close to $450 per person before beverages, gratuity, or tax. The experience, though, will be the ultimate in Japanese shibui. The food is prepared quickly and plated as soon as guests are ready for the course to preserve the idea that each dish is still in a living state, and each dish is composed to ensure the character of the ingredient. It’s all very ethereal and could create the perfect calm to ready you for the sticker shock that comes with the bill, especially if you’re thinking of indulging in a 1995 Château Margaux Bordeaux for $1,500. If you think that’s steep, you should know that cancelling a reservation there could cost you $200 per person.

Chef Masa Takayama

10. Plaza Athénée (Paris) $475–$575 per person

Michelin-starred Chef Alain Ducasse reopened his flagship Parisian Plaza Athenee, located on the prestigious Avenue Montaigne, restaurant this year to much anticipation. In a bold move, he ditched most of the meat on the menu and instead focused on a largely produced-based organic menu. Your average $475 meal (not including drinks) here won’t get you the foie de veau or canard l’orange you might expect. Instead, white-gloved servers under a ceiling lined with over 10,000 crystals will expertly deliver new dishes like black rice with shellfish and Anjou-grown quinoa, and Mediterranean fish with bulgur wheat. Expect a tab of around $1,150 for two when all is said and done (and eaten) as the menu prices do not include beverage costs from Sommelier Laurent Roucayrol’s carefully curated wine list.

Chef Alain Ducasse

Edited By-Mir Niaz Morshed

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100 Greatest Cooking Tips From Top Chefs

100 Greatest Cooking Tips (of all time!)
Food Network Magazine asked top chefs across the country for their best advice.

1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.
Paula Deen
Paula’s Best Dishes

2. The smaller the item, the higher the baking temperature. For example, I bake mini chocolate chip-toffee cookies at 500 degrees F for only 4 minutes. Perfect end result.
Jim Lahey
Co. and Sullivan Street Bakery, New York City

3. Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Rick Tramonto
Tramonto's Steak & Seafood, Osteria di Tramonto and RT Lounge, Wheeling, IL

4. Use a coarse microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Paul Kahan
Avec, Big Star, Blackbird and The Publican, Chicago

5. Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Charlie Trotter
Charlie Trotter's, Chicago

6. If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.
Marcus Samuelsson
Red Rooster, New York City

7. Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
Mario Batali
Iron Chef America


8. After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
Didier Elena
New York City

9. After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Gerard Craft
Niche and Taste, St. Louis

10. Brine, baby, brine! Ya gotta brine that poultry to really give it the super flavor.
Guy Fieri
Diners, Drive-ins and Dives

11. Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
Tony Maws
Craigie On Main, Cambridge, MA

12. If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
Anita Lo
Annisa, New York City

13. When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
Michael Psilakis
FishTag and Kefi, New York City

14. For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.
Ellie Krieger
Healthy Appetite with Ellie Krieger

15. When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
Joanne Chang
Flour Bakery & Cafe, Boston

16. To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!
Roy Choi
Kogi BBQ and A-Frame, Los Angeles





17. If you keep it simple and buy ingredients at farmers' markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.
Tony Mantuano
Spiaggia, Chicago

18. Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
Mary Dumont
Harvest, Cambridge, MA

19. For best results when you're baking, leave butter and eggs at room temperature overnight.
Ina Garten
Barefoot Contessa: Back to Basics


20. Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
Bill Telepan
Telepan, New York City

21. For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
David Burke
David Burke Townhouse, New York City


22. When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
Isaac Becker
112 Eatery, Minneapolis

23. Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
Donald Link
Cochon and Herbsaint, New Orleans

24. Low and slow.
Pat Neely
Down Home with the Neelys

25. After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.
Kerry Simon
Simon, Las Vegas

26. Acidity, salt and horseradish bring out full flavors in food.
Michael Symon
Iron Chef America

27. Take the time to actually read recipes through before you begin.
John Besh
Author of My New Orleans

28. Organize yourself. Write a prep list and break that list down into what may seem like ridiculously small parcels, like "grate cheese" and "grind pepper" and "pull out plates." You will see that a "simple meal" actually has more than 40 steps. If even 10 of those steps require 10 minutes each and another 10 of those steps take 5 minutes each, you're going to need two and a half hours of prep time. (And that doesn't include phone calls, bathroom breaks and changing the radio station!) Write down the steps and then cross them off. It's very satisfying!
Gabrielle Hamilton
Prune, New York City

29. Recipes are only a guideline, not the Bible. Feel comfortable replacing ingredients with similar ingredients that you like. If you like oregano but not thyme, use oregano.
Alex Seidel
Fruition, Denver

30. A braised or slow-roasted whole beef roast or pork shoulder can be made into several dishes and sandwiches all week.
Elizabeth Falkner
Corvo Bianco, New York City

31. Taste as you go!
Anne Burrell
Secrets of a Restaurant Chef

 32. Anytime you are using raw onions in a salsa and you are not going to eat that salsa in the next 20 minutes or so, be sure to rinse the diced onions under cold running water first, then blot dry. This will rid them of sulfurous gas that can ruin fresh salsa. It's really important in guacamole, too.
Mark Miller
Coyote Cafe, Santa Fe, NM

33. Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
Missy Robbins
A Voce, New York City

34. For safety, put a wine cork on the tip of a knife before putting the knife in a drawer.
Giuseppe Tentori
Boka Restaurant & Bar, Chicago

35. When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
Aarti Sequeira
Aarti Party

36. When you're browning meat, you should blot the surface dry with a paper towel so the meat doesn't release moisture when it hits the hot oil. Too much moisture makes the meat steam instead of sear, and you will lose that rich brown crust.
Charlie Palmer
Charlie Palmer Group

37. To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
Chris Cosentino
Chefs vs. City

38. A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
Linton Hopkins
Restaurant Eugene, Atlanta

39. Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.
Laurent Tourondel
Brasserie Ruhlmann, New York City

40. To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Naomi Pomeroy
Beast, Portland, OR

41. Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Nancy Silverton
Osteria Mozza, Los Angeles

42. Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
Tim Love
Lonesome Dove Western Bistro, Fort Worth, TX

43. Add cheese rinds to vegetable or meat broths for another dimension of flavor.
Paul Virant
Vie, Western Springs, IL

44. When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Paul Liebrandt
Corton, New York City

45. Always use sharp knives. Not only is it safer but it will make your work much more efficient.
April Bloomfield
The Spotted Pig, The Breslin and The John Dory Oyster Bar, New York City

46. Rest, rest, rest! Always let your meat rest — especially off a hot grill!
Melissa d'Arabian
Ten Dollar Dinners

47. Plunge vegetables in ice water after blanching (boiling) them so they maintain a bright color.
Maria Hines
Tilth, Seattle

48. Invest in parchment paper for lining pans. It makes all of your baked goods super easy to remove, and it makes cleanup a dream (no butter-flour mixture or errant batter to scrape off).
Matt Lewis
Baked, Brooklyn and Charleston, SC

49. My grandfather taught me this tip: After you drain pasta, while it's still hot, grate some fresh Parmesan on top before tossing it with your sauce. This way, the sauce has something to stick to.
Giada De Laurentiis
Giada at Home

50. Don't overcrowd the pan when you're sautéing — it'll make your food steam instead.
Ryan Poli
Perennial, Chicago

51. When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.
Tim Cushman -O Ya, Boston

52. Buy fruit at its peak at a farmers' market and freeze it in an airtight container so you can enjoy it year round.
Mindy Segal
Mindy's HotChocolate, Chicago

53. Fresh basil keeps much better and longer at room temperature with the stems in water.
Elisabeth Prueitt
Tartine Bakery, San Francisco

54. Season all of your food from start to finish. Seasoning in stages brings the most out of your ingredients and gives you the most flavor.
Jose Garces
Iron Chef America

55. To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking.
Alain Ducasse
Benoit, New York City

56. Taste what you make before you serve it. I'm amazed that people will follow a recipe but not taste the dish to see if it needs more salt, pepper or spices.
Brad Farmerie
Public and Saxon+Parole, New York City

57. Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
Rick Moonen
RM Seafood, Las Vegas

58. If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
Michael White
Marea, Osteria Morini and Ai Fiori, New York City

59. When grinding your own beef for burgers, grind in some bacon.
Sean Brock
McCrady's, Charleston, SC

60. Don't go to the store with a shopping list. Go to the store, see what ingredients look good and then make your list.
Alex Guarnaschelli
Alex’s Day Off

61. When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily.
Wolfgang Puck
Spago, Los Angeles

62. If you want to make a proper Louisiana-style roux that's chocolate in color and rich in flavor, remember slow and low is the way to go.
Emeril Lagasse
Fresh Food Fast

63. For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
Shea Gallante
Ciano, New York City

64. When you grill, pull your steaks out of the refrigerator one hour ahead of time so they can come to room temperature.
Geoffrey Zakarian
The Lambs Club and The National, New York City

65. Always measure what you're baking. No shortcuts in pastry: It's a science.
Francois Payard
Francois Payard Bakery, New York City

66. When using fresh herbs such as cilantro or parsley, add whole stems to salads and sandwiches, and chop and stir leaves into salsas and guacamole.
Aarón Sánchez
Chefs vs. City


67. If you don't have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.
David Myers
Comme Ça, Los Angeles and Las Vegas

68. When made properly, risotto's richness comes from the starchy rice and the stock. As the risotto cooks, stir it with a wooden spoon in rhythmic movements that go across the bottom and around the sides of the pan. The rice should constantly be bubbling, drinking up the liquid as it cooks.
Suzanne Goin
Lucques and AOC, Los Angeles

69. Use a cake tester to test the doneness of fish, meat and vegetables. It's my secret weapon — I use it in the kitchen to test everything.
Daniel Humm
Eleven Madison Park, New York City

70. Serving cake:
1. Serve at room temperature.
2. Don't "pre-slice" cake more than 20 minutes in advance. It dries out too quickly.
3. You don't have to eat the fondant. It's really pretty, but if you don't want a mouthful of pure sugar, peel it off.
4. The best cake comes from Baltimore. Just sayin’.
Duff Goldman

71. To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
Patricia Yeo
Lucky Duck, Boston

72. For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
Shaun Hergatt
Juni, New York City

73. Have your mise en place ready: Do all of your cutting of vegetables and meat and make your sauces before you start cooking.
Richard Sandoval
Zengo, multiple locations

74. Try smoked fleur de sel: Use it sparingly to finish a dish and bring another layer of flavor.
Michael Schwartz
Michael's Genuine Food & Drink, Miami

75. Clean as you go. (Dorky, but I swear it really helps.)
Rick Bayless
Frontera Grill, XOCO and Topolobampo, Chicago

76. Shoes off, music on, favorite beverage in hand — enjoy your time in the kitchen.
Claire Robinson
5 Ingredient Fix

 77. Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
Todd English
The Plaza Food Hall by Todd English, New York City

78. Keep flavored vinegars near the stove so you won't always reach for the salt. Acid enhances flavor.
Art Smith
Table Fifty-Two, Chicago; Art and Soul, Washington, D.C.

79. Don't be too hard on yourself — mistakes make some of the best recipes! Keep it simple.
Sunny Anderson
Cooking for Real

80. Fry eggs the Spanish way: Get a good quantity of olive oil hot. Before you add the egg, heat the spatula (if it's metal) in the oil first. That way the egg won't stick to it. Add the egg and fry it quickly, until it gets "puntillitas," or slightly browned edges.
José Andrés
Think Food Group

81. Prolong the lifespan of greens by wrapping them loosely in a damp paper towel and placing in a resealable plastic bag. That local arugula will last about four days longer.
Hugh Acheson
Five & Ten, Athens, GA

82. Want to know if your oil is hot enough for frying? Here’s a tip: Stick a wooden skewer or spoon in the oil. If bubbles form around the wood, then you are good to go.
Aaron McCargo, Jr.
Big Daddy’s House

83. When a recipe calls for zest, instead of grating it into a separate container or onto parchment paper, hold the zester over the mixing bowl and zest directly onto the butter or cream. The aromatic citrus oils that are sprayed into the bowl will give the dessert a zesty finish.
Pichet Ong
Spot Dessert Bar, New York City

84. Use good oil when cooking. Smell and taste it: If it doesn't taste good alone, it won't taste good in your food.
Michelle Bernstein
Michy's, Miami

85. Cook with other people who want to learn or who know how to cook.
Laurent Gras
New York City

86. Cook more often. Don’t study; just cook.
Masaharu Morimoto
Iron Chef America

87. Make sure the handle of your sauté pan is turned away from you so you don't hit it and knock it off the stove. It happens all the time.
Jonathan Waxman
Barbuto, New York City

88. Don't dress the salad when having a big party. Leave it on the side and let the people do it themselves. I've had too many soggy salads because of this.
Marc Forgione
Iron Chef America

89. For crispy fish skin, rest the fish on paper towels skin-side down for a few minutes before cooking (the towels absorb moisture). Then sauté skin-side down over medium heat in oil and butter. Flip over for the last few minutes of cooking.
Govind Armstrong
8 oz. Burger Bar, Los Angeles and Miami

90. When cooking eggplant, I like to use the long, skinny, purple Japanese kind because you don't have to salt it to pull out the bitter liquid like you do with the larger Italian variety.
Andrew Carmellini
Locanda Verde and The Dutch, New York City

91. Caramelize onions very quickly by cooking them in a dry nonstick sauté pan over medium-high heat. They will caramelize beautifully in a lot less time than with traditional methods.
Michael Mina
Bourbon Steak and Michael Mina restaurants, multiple locations

92. To help keep an onion together while dicing, do not remove the root.
Jean-Robert de Cavel
Jean-Robert's Table, Cincinnati

93. Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
Nigella Lawson


94. Making the best ceviche is simple: Use freshly squeezed lime juice and glistening fresh fish.
Douglas Rodriguez
Alma de Cuba, Philadelphia

95. When making caramel, use a nonstick pot. That way, when you pour the mixture out, there is no waste, and cleaning the pot is a breeze.
Jehangir Mehta
Mehtaphor and Graffiti, New York City

96. Don't be afraid to ask the butcher or fishmonger to see the products up close and to smell for freshness. Fish should never smell fishy.
Eric Ripert
Le Bernardin, New York City

97. Always start with a smokin' hot pan!
Cat Cora
Iron Chef America

98. When baking cookies, be sure your dough is thoroughly chilled when it goes on your baking pan. This will allow the leavening ingredients to work before the butter flattens out and your cookies lose their textural distinctions.
Norman Van Aken
Norman's, Orlando, FL


99. My general advice to home cooks is that if you think you have added enough salt, double it.
Grant Achatz
Alinea and Aviary, Chicago

100. Reduce the heat of chiles by removing the seeds. My method is making four straight cuts down the sides. This will create four long slivers, and the cluster of seeds will remain in the center of the chile. The result will be less heat and more great flavor.
Dean Fearing
Fearing's, Dallas

Collected From-www.foodnetwork.com

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