In the past year, we've hit up a number of events where, aside from tasting a number of memorable dishes, we also got to learn the tips and tricks of our favorite star chefs. Bobby Flay revealed some of his no-fail tricks when it comes to frying chicken, and skinny girl Bethenny Frankel shared her secret behind a fruity sangria. Here, we've rounded up our favorite celebrity-endorsed cooking advice.
Andrew Zimmern: Cooking Game
At the Food & Wine Classic in Aspen  Andrew Zimmern offered smart advice for cooking wild game : don't prepare it well-done. Because wild game is so lean, cook hooved animals like antelope, venison, elk, or kudu to rare, and then let them sit until they've reached medium-rare before serving.
Fabio Viviani: Making Fresh Pasta
While in Miami at the South Beach Wine and Food Festival , Life After Top Chef's Fabio Viviani taught us all about making fresh pasta at home : Don't be anal about exact measurements. After all, an "Italian tablespoon" is a heaping one.
Michael Symon: Perfecting Pasta Sauce
At the Food & Wine Classic in Aspen , Michael Symon revealed one of his favorite reasons for saving pasta water : make a simple Italian pasta sauce using olive oil, butter, parmesan, fresh herbs, and leftover pasta water.
Bobby Flay: Frying Fantastic Chicken
At the South Beach Wine and Food Festival , Bobby Flay offered useful tips on frying chicken . The Food Network chef believes in seasoning chicken liberally and at the right time: You've got to add salt and pepper to the chicken while it's hot out of the oil. This helps the seasonings adhere to the batter.
Art Smith: Staying Slim in the Kitchen
After dropping 95 pounds , chef Art Smith had plenty of advice about healthy eating. During the New York City Wine & Food Festival , he emphasized that preparation and planning is key  for healthy eating. Smith eats dinner ahead of time before leaving for work in his restaurant to prevent unhealthy choices.
Bethenny Frankel: Making Sangria
At the South Beach Wine and Food Festival , original skinny girl Bethenny Frankel taught us how she makes sangria speedier : she swaps her ice for a bag of frozen mixed berries to maximize flavor and time.
Katie Lee: Hosting For a Crowd
We asked entertaining expert Katie Lee  to share her tips and tricks for hosting a large group during holidays. Her secret? Deviled eggs for a crowd: "The secret to a good deviled egg is to not do too much to it," she said. "I just put mayonnaise and a little bit of yellow mustard in mine. Not Dijon. Yellow mustard — the cheap kind — and then I dress it up with the garnishes."