Tip 1: Eddie Langley
Let your steaks and meat rest before cutting.
Tip 2: Nona Sivley
Always cook bacon on a sheet pan in the oven at 400 degrees for 20-25 minutes. Save the bacon fat for cooking later.
Tip 3: Trevor McGrath
Pork chops get a bad rap for being too dry most of the time. A simple solution to this problem is to lightly brown them on both sides and finish them off in the oven for 7-10 minutes at 350 degrees. The browning will lock the juices in, creating a succulent piece of meat.
Tip 4: Jamie Bisioulis
Save your bacon grease after frying bacon. You can use this instead of oil for sauteing veggies or meat to add some "fatty go lucky" flavor to a dish.
Tip 5: Jason Santos
For a juicier hamburger, add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Tip 6: Maria Torrisi
Remember to take the temperature of the Wellington before you slice it.
Tip 7: Maribel Miller
Always allow your meat to rest before cutting it.
Tip 8: Jim McGloin
Baking bacon in the oven is much safer and easier than cooking in a pan on the stove top.
Tip 9: Maribel Miller
When searing meat or fish, always make sure your pan is super hot!
It's a culinary relay race.
Chef Ramsay selects the best new signature dish.
All five senses are put to the test.
The remaining chefs take on international cuisine.
"Hell's Kitchen" hosts two dinner services.