"Fettuccine alfredo, the way it's meant to be ... doesn't take a lot of ingredients, and everyone loves it," Chef Frank says. "I serve it during the holidays. It's a labor of love." He starts with

"Pancetta is basically cured pork belly," Chef Frank explains. The salt and fat content add "depth and richness to tomato sauce." After seasoning and browning short ribs, he adds red wine, red chili

Chef Frank's typical Sunday dinner consists of meatballs combining beef, pork and veal that he mechanically tenderizes with a grinder. He hand blends four eggs with the ground meat rather than milk

Chef Frank says making your own sushi isn't as intimidating as home cooks might think. "As long as you learn rice technique and get good fish, it's not that hard, it just takes practice," he says

Chef Frank elevates his hamburger (which becomes a cheeseburger) with four key techniques: grinding his own meat, making his own pickles, caramelizing onions effortlessly and shaping a patty like a

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