There's no end of culinary techniques and tools to explore, and one that Colicchio says he's most excited by is the venerable pressure cooker. "They're simply awesome," he says. The idea is that a dedicated pressure cooker increases temperature, and the resulting pressure forces heat and moisture into foods, cooking them dramatically faster. "I can make chicken stock or soup in 20 minutes and it's delicious," he says with amazement. "For the new kitchen in Las Vegas, we make short ribs in 45 minutes versus four hours – and they're better."
Credit: David Moir / Bravo / NBCU Photo Bank / Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
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Duke Lacrosse and the Fog of Scandal
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