Secrets of a Restaurant Chef

Finally, restaurant-quality pancakes at home! Anne shares her recipe for fluffy, flavorful pancakes, the perfect sweet match for her savory Baked Eggs. Plus, she gives her secrets to the perfect bloody mary!

Anne Burrell shows how to take grilling skills beyond burgers and steak with her Grilled Chicken with Dijon and Meyer Lemon. Grilled Prosciutto-Wrapped Figs Stuffed with Goat Cheese further showcase the power of the grill.

Anne Burrell spills secret restaurant tricks that will turn steak night into a rich, steakhouse-at-home experience. Treat yourself tonight with Grilled Strip Steak, Sauce Bearnaise, Hash Brown Potatoes and Creamed Spinach.

Healthy food kids will love? Anne Burrell tackles the challenge with ease. Her menu of Cracker Crusted Chicken Fingers and fluffy, light Angel Food Cake with Fruit Compote gets a big thumbs-up from kids and parents alike.

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

It's crepe day, and Anne Burrell's sharing her tricks to making perfectly thin, impossibly delicious French pancakes. Whether rolled into savory Manicotti, or served sweet with fresh cherries, Anne's crepes will become a favorite.

Anne Burrell transforms humble potatoes into an elegant crust for her halibut filets with her Potato-Crusted Halibut. She serves her Braised Spring Onions, Fennel and Swiss Chard and a bubbling Strawberry Rhubarb Crisp along side.

Anne Burrell shares her secrets to flavorful Braciole, using her classic tomato sauce. Plus, she reveals her tips on making crispy, golden Mozzarella en Carozza.

Anne Burrell reveals the secrets behind her favorite Linguine With White Clam Sauce recipe. Then she shows her Raw Artichoke and Parmigiano Salad which is brimming with the fresh flavors of spring.

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

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 Fava Bean Salad for a fresh menu fit for a Easter or any spring fling.

Whole fish filets impress at restaurants. Anne shows how to bring that wow factor home with Pan-Fried Trout. Served crispy, with Bacon Braised String Beans and Pickled Cauliflower Salad with Chanterelles and Fennel, it's a delicious, balanced plate.

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

Go beyond chops with Anne Burrell's rich and tender Braised Lamb Chops. Herby Gremolata provides a hit of fresh flavor, and Hard Polenta Cakes are perfect for soaking up the rich braising liquids.