26 of the Best Cooking Tips We Learned at the Food & Wine Classic in Aspen

Between the panels, the parties and the tastings, it's easy to think theFood & Wine Classic in Aspenis all fun and games. Well, it is all fun, but it's full of very useful information, too. In its 36th year, thefestival this past weekendwas one for the ages, featuring one of the most exciting classes ofBest New Chefsin history, some deeply heartfelt moments and a whole host of interesting seminars with chefs the likes ofJacques Pepinshowing off their skills to an intimate group of attendees. We rounded up some of our favorite pieces of wisdom from the weekend that will carry us through until next year/

1. "Fish sauce is themagic touch to everything in life."——斯蒂芬妮·伊泽德
   
2. To make sure fish cooks evenly, use a fish spatula and set it under the tail, to make sure it doesn’t get too burned.— Ludo Lefebvre
   
3. When measuring out sticky things like corn syrup or honey, dip the measuring spoon in flour or cornstarch first and it will slide right out.— Alex Guarnaschelli
   
4. Instead of garnishing with herbs and juice from a lemon separately, combine lemon juice and herbs like parsley so that the herbs actually carry the lemon flavor.— Andrew Zimmern