The Daily Dish 11.11.15

The chefs at José Andrés' Mercado Little Spain in NYC show us this wonderfully simple technique of making fried eggs.

Chef Eli Martinez of NYC's The Woo shows us how to make bibimbap, a deliciously popular Korean entree.

You're probably storing your mushrooms incorrectly, here's how to do it the right way.

Many people don't realize that the following actions are rude, even if you have the best of intentions.

Here are the weird (and perhaps unbelievable) origins of the sweet summertime drink.

These dishes are so much better when you add a little "liquid gold."

You'll never believe the fascinating story behind this classic cocktail.

Watch how the chefs at BLT Prime in New York cook their steaks to perfection.

The "Titanic" at NYC's Carmine's weighs five pounds and feeds 10 people!

The crew at Wafels & Dinges know a thing or two about making perfect Belgian waffles. Here are their secrets to success.

The chefs at NYC's Sorbillo show us how to make this cheese-stuffed appetizer that slightly resembles jalapeño poppers, but uses zucchini blossoms instead.

Chef Jose Flores of Brooklyn's de Mole shows us how to make his incredibly tasty fajitas with shrimp, chicken and beef marinated in a homemade guajillo sauce.