by Ganda Suthivarakom I love pressing my face against the window pane at dumpling joints where you can watch the professional dough handlers at work. The combination of the everyday alchemy of food plus the sure hands of a professional hypnotizes me. The seemingly magical properties of gluten and dough can keep me entertained for ages, but so can the quick kitchen grace of someone like Jacques Pépin, who makes daunting pro-chef techniques look easy.
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