This week, seafood maestro Eric Ripert, known for his exceptional seafood dishes, shares his secrets to mastering fish and sauce creation. He recounts a pivotal moment that changed his approach at Le Bernardin. Joining him is Guy Crosby, a food science expert, who tackles culinary questions and sheds light on cooking techniques. They also explore Chicken Kyiv’s surprising history, revealing its origins and cultural significance. Expect a delicious blend of culinary tips and intriguing food science!