23:56

I Asked Michelin Chefs How They Cook Steak

20:22

Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit

16:06

Steak au Poivre vs Fillet Bordelaise with Marco Pierre White and Pierre Koffmann | BBC Maestro

9:30

How One of NYC’s Best Chefs Makes Salmon (3 Michelin Star) | Made to Order | Bon Appétit

22:45

How Curtis Stone Runs One of the Best Steakhouses in the World — Mise En Place