How to pronounce “riper” in English

Eric Ripert, the chef at Le Bernardin, told me at one point that not only did he, when I was appointed, not only did he do what pretty much every restaurateur in Manhattan did and

I'm Van Riper.

Because the riper the banana, the more sugars that you've got in there and what's gonna happen is when that bakes on there, the sugars are gonna come out and they're gonna caramelize

Talked with Eric Ripert of Le Bernardin, which is on the world's 50 best restaurants list, about his Tibetan Buddhist meditation practice

Like Eric Ripert, Danny Bowien, all these people like we get to call now because we're like, chef, can I talk to you about Korean food?

I like to pick bananas that are riper than I would, you know, put on my Cheerios in the morning.

No one actually is Eric Ripert.

Whether it's Danko, Ripert, Danny Meyers, restaurateur, you've got amazing chefs that are taking their time to share some of their most intimate secrets

In Mexican cooking, you'll usually find the riper pods used and so it's sweeter.

When I was on this show-- I mentioned "CBS This Morning"-- Eric Ripert, the famous chef of Le Bernardin, which is one

I'm Van Riper.

If you want to have something sweet, then you need a riper type of tomato and a sweeter one than if you just wanted the tartness or the acidity.

For those of you who don't know, I'm Van Riper.

You've bought a quart of plums, and they're a little bit riper than you thought they were.

Yeah. Yeah. We're not all Eric Ripert.

I mean, a lot of people, even from Minnie Riperton, a soul singer that so many people know, use that range.

Like what do you eat outside of-- you just think like, oh Eric Ripert, he probably eats like very fancy French seafood

and then if you want to leave it out for a while, then it'll even be riper.