Out of the Kitchen 

Sous Chef Series is bigger and better than ever 

| National   Cooking | Scott Hocker

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(Photo: William Hereford)

We all dream of cooking like the country's best chefs.

Well, now you can, because the Sous Chef Series is back!

This year, the Sous Chef Series is bigger and bolder than before, delving even deeper into the lives of the talented chefs behind the chefs.

Along with our partners at Williams-Sonoma, we'll take you on a new photo-driven journey each week--not just behind the restaurant's kitchen door, but also through the chef's neighborhood and into their home kitchen, where they will share a personal recipe.

Along the way, you'll pick up tips, techniques and equipment advice as you learn how professional chefs cook on their own time. From late-night meals for one to painless dinner-party dishes, each recipe will focus on getting the most flavor for your effort.

Titus Wang, sous chef at Annisa in New York City, kicks off the series with his recipe for Stir-fried Noodles with Chicken and Ginger, a simple dish inspired by his childhood home, Taiwan. We're confident you'll like the recipe because Tasting Table's food editors have tested it in our own test kitchen--like every recipe you'll receive from us.

If you're already a Tasting Table member, click here to add this once-weekly Sous Chef Series email to your other subscriptions. New members can visit SousChefSeries.com to join for free.

Add the Once-Weekly Sous Chef Series Edition to Your Membership
Already a Sous Chef Series Member? Continue to Sous Chef Series Now
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