Anthony's Hand-Picked Favorite Recipes | Anthony Bourdain: No Reservations | Travel Channel

Anthony Bourdain shares his favorite must-know recipes from world-renowned chefs in this No Reservations exclusive. Learn how to boil a lobster, serve up the perfect omelet, and cook a cheeseburger to delicious perfection!

[BlueJazzBoyNZ]

Thanks Anthony you lifted the world. With your humor, humanity and cookery ! Miss you

[xirogs]

All his favorites are very minimalistic and technique oriented.

[skizztrizz]

He's STILL the best culinary tv host. RIP.🤔🙏🏾

[L_E_L__U_P]

Nova Scotian right here, right off cape Breton Island b'ye!

[AllofJudea]

David Pastrnak? Wow I didn't know he did this before his hockey career!

[konstantinivanov]

Im a carpenter and the hand test turns out well done even if i dont make a fist

[cepaasch]

It's funny to see that a French Chef will only put American cheese on a burger. I agree with him for the most part but just funny to see, and validating as well!!!

[francoisraphaelhelstone]

We will always miss Anthony and his 'black' wisdom, as a sign he understood life! RIP my brother

[Gregorydeon]

uhm ...Fellow Nova Scotian here.. No one should be cooking the lobsters with the bands still on as the rubber can permeate the lobster meat and affect the flavour..

[Viettiencooking]

Hello 🍎rất tuyệt vời 👍cảm ơn bạn đã chia sẻ

[sampetro]

Ahh, that is THE perfect burger!!! Still miss Anthony ☹️

[DaMainDude]

lol basically everything that guy says is wrong. They didn’t steam it, they boiled it. That‘s not fat coming out, it‘s denatured protein.

[Joe-dtt]

Even the French know, American cheese is the only cheese for a Cheeseburger.

[loganchale]

I'm sorry but i'm belgian and the french people can't make fries for their own lives. Also, i know he's a chef and respect for that but you should never have a burger below medium. Food science shows that ground meet is way more prone to bacteria ( because inner flesh is exposed) and under cooking it is gonna be more dangerous aside of tasting sloppy and watery. Cooking it longer would force fat and collagen to mix and elevate the sweet taste. Obviously, don't over cook it too. For that matter, i've been increasingly turned to smash burgers. Yes, it's not the same. But smashing them forces even more fat out which mixes even better with the sugar and gives you a better even cooked burger yet with this sweet caramélisation on the edge. Go on, bash me

[gwynaethatwood-pettit]

Wait why is Anthony not in these clips

[sean]

That's how I like my steak, not my burger it should be a very light pink

[toughlikerocks]

This whole comment section is the most toxic shit I've seen in a long time. What's wrong with you people?

[renerodriguez]

Using a metal fork on a nonstick pan is really working me up. You're gonna chip it and that nonstick stuff is very carcinogenic

[BigHeadBob]

I'd expect more of an accent from that friggin guy ova ya

[djjazzyjeff]

He didn't indent the middle of the patty I'm still a better burger maker 😉