Thomas keller

Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.

Chef, author and restaurateur Thomas Keller is celebrating 30 years of his Yountville landmark, The French Laundry, by dishing on his Napa Valley favorites.

Thomas Keller Zucchini is absolute perfection! Simple but so delicious ❤️ Have you tried zucchini this way?

“We never make a lobster boil for 2 or 4 people—it’s always going to be for 8, 12, 16, 20, 24. The bigger the pot, the bigger the party. The bigger the party, the more fun we’re having.” - [Chef Keller](https://www.masterclass.com/classes/thomas-keller-teaches-cooking-techniques-iii-seafood-sous-vide-and-desserts) One of Chef Keller’s fondest culinary memories involves being on the beach in Nantucket with his brother, Joseph, preparing festive lobster boils—a New England tradition.

Thomas Keller on That 'New York Times' Review and the Future of Per Se

The chef worked in kitchens for over 20 years before buying The French Laundry—and has a secret hack for ordering In-N-Out fries

It's all about the cheese—one pound of it, please—in this glorious macaroni and cheese recipe.

"There's no true definition of local. Some people say it's a 25-mile radius. As far as a horse and carriage can go in a day. I have no idea. Local to me is an irrelevant term."

Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.

Starring Thomas Keller, America's greatest living chef.