Anne Burrell

Worst Cooks in America

From the Worst to the Best

On Season 5, Chef Anne mentored a team of hapless home cooks in culinary Boot Camp. Relive top moments and find out who won.

Cook Like Anne

Want to start cooking like a restaurant chef? Take your pick from Anne's top 100 recipes.

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  • Secrets of a Restaurant Chef

    Chef Anne Burrell breaks out French recipe tricks for her favorite Beef Bourguignonne recipe. A rich dish made with chunks of marinated meat, plenty of aromatics, and a whole bottle of red wine, this traditional peasant meal is worthy of royalty. For dessert, Chef Burrell has a key shortcut to transform four ingredients into flaky Palmier cookies.

  • Secrets of a Restaurant Chef

    Anne goes all-out Irish with her rich Lamb and Turnip Stew With Guinness. Bread and Butter Pudding is an indulgent yet homey way to end the meal on a sweet note.

  • Secrets of a Restaurant Chef

    Anne Burrell shares her secrets to a failproof Apple and Prune Stuffed Pork Loin. Served alongside creamy Mashed Rutabaga and Maple Cream Cheese Pots de Crème, this impressive dish is perfect for any special occasion meal.

  • Secrets of a Restaurant Chef

    Chef Anne Burrell shows how to stir up a stress-free pasta dinner entirely from scratch. Wild Boar Ragu is rich and satisfying, the perfect chunky sauce to cling to her lovingly homemade Pappardelle pasta ribbons. Make the Italian experience complete with a glass of Chianti wine.

  • Chef Wanted With Anne Burrell

    Iconic Venice Beach Restaurant James' Beach hasn't had a steady executive chef in five years. Anne brings four top candidates that she feels have the chops to stay long term. Each chef must reinterpret modern comfort food for the health-conscious community of Venice Beach. When two chefs are each handed the keys to the restaurant for a dinner service, one chef juggles the stress while catering to demands of celebrity clientele, and the other breaks down under the time constraints. In the end, only one chef earns the prestigious position of James' Beach's new executive chef.

  • Secrets of a Restaurant Chef

    No commercial chicken here -- Anne cooks the real deal Coq Au Vin with fresh capon and of course plenty of red wine. Oysters topped with savory granita are the perfect crisp appetizer for this hearty meal.

  • Secrets of a Restaurant Chef

    Chef Anne Burrell reveals the surprising secret behind her flavor-packed Crispy Herb-Crusted Halibut, which she serves over Curly Celery and Haricots Verts for restaurant-worthy presentation. Cheesy Stuffed Piquillo Peppers with Chorizo and Manchego are delicious alone as tapas, or serve them over greens for a more substantial first course.

  • Secrets of a Restaurant Chef

    Anne Burrell prepares for game time with unexpected but deliciously tailgate-friendly Pork Kebabs with Romesco. She also shares her secret for maximizing flavor in her String Bean and Potato Salad.

  • More Upcoming Episodes

  • Secrets of a Restaurant Chef

    Chef Anne Burrell breaks out French recipe tricks for her favorite Beef Bourguignonne recipe. A rich dish made with chunks of marinated meat, plenty of aromatics, and a whole bottle of red wine, this traditional peasant meal is worthy of royalty. For dessert, Chef Burrell has a key shortcut to transform four ingredients into flaky Palmier cookies.

  • Chef Wanted With Anne Burrell

    Mucho Ultima in Manhattan Beach, Calif., is looking for a new executive chef to help re-brand it as a destination restaurant. Anne Burrell brings in four chefs. First, she tests their knowledge of Mexican chiles, then the chefs are tasked to reinvent the taco. The two chefs that remain are each handed the keys to the restaurant for one dinner service. One chef struggles to keep pace in the kitchen while the other runs out of ingredients in service. Only one gets the job and becomes Mucho's next executive chef.

  • Secrets of a Restaurant Chef

    Give your favorite chicken recipe a break; Chef Anne Burrell shows duck breasts can be just as cinchy, with just a few easy tips. Her Seared Duck Breasts with Grape Sauce are even more impressive alongside Roasted Baby Carrots and Parsnips with Wilted Radicchio. Chef Anne even offers up an appetizer: Honey Crisp Apple, Cheddar, Bacon and Dandelion Crostini. With wine, Merlot.

  • Secrets of a Restaurant Chef

    Ever wonder how restaurants make such intensely flavorful pot roasts? Chef Anne Burrell shows how to take this classic entree to the next level, with her super cinchy tips. On the side, Chef Anne's smooth and creamy Parsnip Potato Puree is a delicious twist on the classic mashed potatoes. To drink, a glass of Pinot Noir wine helps to cut the richness.

  • Secrets of a Restaurant Chef

    Anne shares her chef secrets to the best Chicken Noodle Soup.

  • Secrets of a Restaurant Chef

    Anne shows how a couple pantry ingredients can turn an everyday chicken into golden, restaurant-worthy Maple and Cayenne Glazed Chicken. Sweet Potato, Bacon, and Apple Hash makes a hearty autumn-inspired side, and Anne's Almond and Raisin Biscotti end the meal with a subtly sweet crunch.

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About Anne

Anne Burrell has worked at some of New York's top restaurants and hosts Chef Wanted, Worst Cooks in America and Secrets of a Restaurant Chef. More

Recipes by Anne Burrell
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