"Chef Mario Batali loves cooking chicken “under the brick", a technique in which food is weighed down with a hot terra-cotta stone. This method ensures more even and quick cooking, juicy meat and crispy skin."

"These creamy grits with truffles are inspired by one of Ariane Daguin's favorite dishes, Escaotoun, a traditional Gascon dish made with cornmeal and cream."

"This recipe uses the best of what D'Artagnan has to offer--truffles, demi-glace, organic mixed mushrooms and, of course, foie gras, in a creamy sauce for pasta."

"Gui Alinat's Beef Wellington is as delicious as it is classic. He uses already-prepared products--truffle peelings, foie gras mousse and puff pastry--which make for an easy assembly."

"Chef Dave Martin made this creamy and over-the-top macaroni and cheese famous when he appeared as a contestant on season one of the television cooking competition Top Chef."