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Our featured chefs share their secrets to make your cooking experiences rewarding and all your recipes a smashing success! Don't delay. There are lots to see and learn.
 
Butter Poached Lobster with Fingerling Potatoes, Truffle Vegetables in Chive Butter Sauce
Provided by Michael Yeamans, Executive Chef of Rouge, shares some of the dishes that have helped make this restaurant one of Philadelphia's best.
     
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(Running Time: 1:01)
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(Running Time: 1:04)
   
Sautéed Softshell Crab with Asparagus and Hazelnuts and Brown Butter Sauce
Provided by Michael Yeamans, Executive Chef of Rouge, shares some of the dishes that have helped make this restaurant one of Philadelphia's best.

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(Running Time: 1:25)
Crispy Herbed Phyllo Napoleon with Wild Mushrooms, Asparagus and Blue Cheese Sauce.
Provided by Michael Yeamans, Executive Chef of Rouge, shares some of the dishes that have helped make this restaurant one of Philadelphia's best.

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(Running Time: 4:32)
   

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