Six Coachella Valley chefs present a signature dish from their restaurant menu and discuss the art of plating.

One of the biggest differences between home-cooked meals and something you'd get in a restaurant is visual appeal. People often eat with their eyes first, so even if you've followed a recipe to a T, ...

Believe it or not, your plate isn't randomly arranged. Chefs use an imaginary clock face when positioning ingredients, placing protein between 3 and 9 o'clock, starch from 9 to 12, and vegetables from ...