Learning

Improvising in the kitchen takes a lot of practice. But when you get to that point in the recipe where you realize you're out of white wine/fresh garlic/brown sugar/whatever you absolutely MUST have for this recipe, being able to swap in another ingredient can really come in handy. Chef and author Kenji López-Alt and cook and food writer Deb Perelman walk us through the basics of food substitutions.

For decades, students at the Ecole Philippe Gaulier have been paying to bomb onstage. The goal isn't laughs — it's learning how to take the humiliation and keep going.