8 essentials from top chefs

Article Abstract:

New York, NY, chef John Schenk considers couscous an essential ingredient to have on hand, and New Orleans, LA, chef Kevin Graham considers kosher salt necessary. Cheese cloth, a coffee grinder, a sharp chef's knife and other items are also discussed.

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The secret to perfect pastry

Article Abstract:

Pastry chef Nick Malgieri illustrates that making great pastry can be easy. An 1891 recipe for Paris-Brest, a cream-filled pastry, is presented. The dessert is easy to make because the dough is piped through a pastry bag.

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French pastry made easy (ooh la la!)

Article Abstract:

A recipe is given for an apple tart made famous by the Tatin sisters of France around 1900. A variation of the recipe using pears is given, along with a recipe for short crust pastry.

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