A chef suffers an injury right before a crucial challenge.
Chef Wylie Dufresne believes it's important to have fun with the ingredients.
Any time is a good time for breakfast so Chef Wylie Dufresne shows you how to get perfect poached eggs.
Andrew's charbroiled squid ceviche with black sesame paste was the dish everyone liked best.
Stefan and the other chefs contemplate being one step closer.
Proper egg-cookery is a sign of a good chef. Can these chefs cook good eggs?
Unfortunately for Valerie, she must pack her knives and leave the competition.
Wylie Dufresne, the owner of WD-50, doesn't contribute to Thanksgiving dinner; he makes breakfast the next day. He shows Mark Bittman how he makes his fried eggs and turkey hash.
The remaining chefs all realize this may be the last time the five of them are together.
What's Wylie like in the kitchen?
A little broken finger isn't enough to make Fabio miss the competition.
Restaurateur Daniel Boulud opens DBGB, an eatery that's a world apart from his signature establishment on the Upper East Side. Features opening-night interviews with a who's-who of New York chefs, from Bobby Flay to Marcus Samuelsson, Jean-Georges Vongerichten to Alfred Portale, Terrance Brennan to Wylie Dufresne. For more videos like this one, visit New York Insider TV. Follow us @twitter. Video copyright New York Insider TV.
Wylie Dufresne explains food science at his WD-50 restaurant.
Johnny Iuzzini stops by to check in on the two teams and see what they are planning to do.
Gov. Mitt Romney joins Jimmy Fallon and the Roots to slow jam the news.
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