Secrets of a Restaurant Chef

Anne Burrell reveals the trick to making restaurant-ready Cod and Shrimp in Fennel with White Wine Broth and a side of Bresaola with Lightly Pickled Mushroom and Cauliflower Salad and Crispy Parmigiano.

Anne shares her recipes for all-American favorites including Pulled Pork with apple cider vinegar BBQ sauce, Broccoli Stem and Carrot Slaw and a refreshing Spiked Lemonade.

Anne breaks out French tricks for her favorite Beef Bourguignon recipe. For dessert, she has a key shortcut to transform four ingredients into flaky Palmier cookies.

Chef Anne Burrell proves that with a few simple tricks and good-quality ingredients, a special-occasion meal can be a cinch to prepare. Cornish Game Hens with Pomegranate Molasses are elegant single-serve birds.

Chef Anne Burrell shares an Italian recipe with Old World appeal: Chicken Scarpariello features bone-in chicken, braised with fennel sausage, white wine, and hot cherry peppers until saucy and fall-off-the-bone tender.

With a classic Sole Meuniere recipe, Chef Anne Burrell highlights the delicate flavors of sole fish using a few easy tips and minimal ingredients.

Anne Burrell shares her secrets to a foolproof 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.

Anne Burrell transforms the humble shepherd's pie into a restaurant-worthy entree. Her Shepherd's Pie features diced lamb and veggies simmered in a rich stew, baked under a thick blanket of creamy mashed potatoes.

Anne Burrell shares her tricks for hearty, fork-tender beef brisket. Braised with earthy-sweet flavors of onion, mushrooms and balsamic vinegar, this restaurant-worthy entree is effortlessly satisfying.

Anne Burrell shows how to make juicy, flavorful Cumin and Ginger Rubbed Pork Tenderloin. It's pan-roasted to perfection, with aromatic spices that sing alongside Broccoli with Coriander, Ginger, and Tomatoes.

Chef Anne Burrell shows you how to take your lasagna from good to great with her signature homemade marinara sauce, italian sausage, cremini mushrooms, and three different cheeses.

Chef Anne Burrell reveals the Italian secrets behind Osso Buco. The rich cross-cut veal shanks are served, per tradition, alongside perfect Risotto Milanese, a creamy rice dish seasoned with saffron.

Chef Anne Burrell proves how simple and delicious Olive Oil Poached Salmon can be. To serve alongside, Warm Farro and Cranberry Bean Salad and Butternut Squash Mostarda.