Secrets of a Restaurant Chef Video Gallery

Pasta Amatriciana

The central ingredient of amatriciana sauce is guanciale, cured pork jowl.
Season 7, Episode 6

The Secret to Cod and Shrimp

Learn Chef Anne Burrell's tricks to restaurant-ready Cod and Shrimp in Fennel and White Wine Broth. Expertly seared seafood, served with market fresh vegetables in a homemade seafood and pernod broth. On the side, Bresaola and Lightly Pickled Mushroom and Cauliflower Salad with Crispy Parmigiano finds the perfect balance of flavors and textures.

Friday
Aug 5
8pm | 7c
Season 2, Episode 11

The Secret to Pork Loin

Anne shares her secrets for a juicy pork tenderloin in this autumn-inspired menu. Chunky homemade applesauce and warm cabbage slaw make this an easy weeknight meal or holiday spread.

Wednesday
Aug 24
8pm | 7c
Season 5, Episode 11

The Secret To Fresh Brined Ham

You've brined turkey, now try ham! Anne shows how easy it is to brine a fresh ham at home. Serve with Braised Baby Artichokes and Five Bean Salad for a fresh menu fit for a Easter or any spring fling.

Thursday
Oct 6
8pm | 7c
Season 9, Episode 9

The Secret to Asian Braised Pork Shoulder

Chef Anne Burrell brings her favorite Asian flavors to the table. Discover how to prepare Ahi Poke, and how easily Asian Braised Pork Shoulder becomes melt-in-your-mouth delicious. Pickled Cucumber and Daikon Salad cuts through the richness. Drink Pairing: Beer

Saturday
Mar 10
7pm | 6c
Season 8, Episode 5

The Secret to Lobster Rolls

Craving a lobster roll but can't make it to the Northeast? No fear, with Chef Anne Burrell's easy tricks, you can turn your kitchen into a summertime seafood shack. Sweet chunks of lobster in a light mayo dressing, tucked in a buttery toasted roll...what could be better? Add a cup of creamy New England Clam Chowder, and you'll be feeling the sea breeze on your face in no time.

Monday
Apr 9
8pm | 7c
Season 9, Episode 8

The Secret to Grilled Skirt Steak

Chef Anne Burrell reveals how to prepare a chef favorite, skirt steak. Learn how to cook this cut perfectly on the grill, and how Herbed Breadcrumbs and Bagna Cauda sauce send the meat over the top. Chef Anne rounds out the meal with Fennel and Fingerling Confit, and Roasted Beet Salad with Pears and Marcona Almonds. Wine: Barolo

Monday
Jul 23
2pm | 1c
Season 7, Episode 12

The Secret to Veal Piccata

Chef Anne Burrell shares recipes and tips for a classic Italian-American supper. Tender veal scallops get browned to perfection, then finished in an easy yet perfectly balanced white wine sauce with capers and fresh lemon. For dessert, her homemade Cannoli feature crisp homemade cookie shells and a rich ricotta filling kissed with a pinch of cinnamon and studded with mini chocolate chips.

Monday
Mar 18
2pm | 1c
Season 4, Episode 7

The Secret to Seared Duck Breast

Get crispy-skinned, tender duck breast at home tonight with Anne's no-fail searing technique. Her Duck Breast With Clementines and Kale is the perfect sweet-savory partner for earthy Trumpet Royale Mushrooms With Celery Root and Apple Slaw.

Tuesday
Apr 23
2pm | 1c
Season 3, Episode 13

The Secret to Clam and Cod Cacciucco

Anne makes a traditional Tuscan fish stew with a funny name but familiar flavors. Tender, flaky cod shines with clams in a tomatoey broth, and stewed cannelini beans make the perfect hearty side.

Thursday
Jun 27
2pm | 1c
Season 1, 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.

Wednesday
Jul 10
2pm | 1c
Season 8, Episode 10

Secret to Grilled Hanger Steak

Chef Anne Burrell guides you on the path to shockingly tender Grilled Hanger Steaks, with foolproof tips to making the most of this flavorful cut. Her steak shines alongside melt-in-your-mouth Ratatouille, plus a Grilled Octopus with Celery and Cannellini Bean Salad makes a stellar appetizer. Celebrate the rustic French flavors with a glass of red Bandol wine from Provence.

Monday
Feb 24
2pm | 1c
Season 6, Episode 12

The Secret to Spinach and Ricotta Gnocchi

Chef Anne Burrell has a fail proof technique to light-as-air Ricotta Gnocchi, and she is finally revealing her secrets. Cloudlike Spinach and Ricotta Gnocchi are a creamy counterpoint to vibrant Quick Tomato Sauce. Tender, sweet biscuits in the Apricot Nectarine Shortcake perfectly showcase the best seasonal fruit in your market.

Wednesday
Nov 19
2pm | 1c
Season 4, Episode 13

The Secret to Porchetta

Anne's Porchetta with Roasted Fingerlings is a show stopping traditional pork roast, packed with herbs and garlic then roasted on a bed of winter vegetables and wine. Pureed Chick Pea Soup is an aromatic starter for this special meal.

Thursday
Mar 26
2pm | 1c

About the Show

Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

About the Host

Anne Burrell

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.

Veal Piccata

Standing Rib Roast

Osso Buco

Braised Short Ribs

Excellent Meatballs

Pulled Pork

Seared Cod with Blood Orange Glaze

Lasagna

Focaccia

Pasta Bolognese

Beef Bourguignon

Calzones Stuffed with Broccoli Rabe and Sausage

Grilled Striped Bass with Cauliflower and Tomatoes with Caperberries and Black Olives with Parsley Salad

Pan-Fried Trout

Linguine with White Clam Sauce

Chef Anne's All-Purpose Pasta Dough

Tarte Flambee

Homemade Ricotta

New England Clam Chowder

Marinated Seared Tuna

Braised Pork Shoulder

Molten Chocolate Cake with Crushed Candy Canes

Spinach and Ricotta Gnocchi With Quick Tomato Sauce

Sole Meuniere

Garlic Yukon Gold Mashed Potatoes

Profiteroles

Asian Braised Pork Shoulder