ChefSteps

Food Series / 4 Seasons

ChefSteps is here to make you a better cook. Drawing on our years of combined culinary experience, we create hands-on online classes and original recipes that are both informative and entertaining. We don't tell you how to sharpen your knife or make macarons from scratch, we show you. Whether you're a home cook, a professional chef, or just love watching cooks work, we can help you cook smarter.

Watch: S2014 E48

3m 2s

Quiche Lorraine

S2014 E8 / 2m 21s

This recipe yields a classic, firm-yet-tender custard with a touch of nutmeg for a delicious rich and savory flavor. We start with a versatile quiche base and add bacon, leeks, and Gruyère. Make your own Pâte Brisée from scratch, or start with a store-bought crust.

Sous Vide Steak

S2014 E7 / 2m 5s

Cooking the perfect steak with traditional techniques like pan-roasting or grilling is tricky. It's difficult to know the true cooking temperature, and you must time things just right to avoid overcooking. Sous vide does away with the inconsistency, and allows for ultra-precise degrees of doneness.

Perfect Yolks

S2014 E6 / 1m 35s

Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines as a centerpiece to just about any dish.

Banana Bread

S2014 E5 / 1m 57s

At ChefSteps, we're big fans of banana bread. Everyone has his or her own interpretation of what makes the best banana bread, and we wanted to create a new approach altogether. This recipe has a lighter texture than most we're used to, but it's bursting with an incredible amount of pure banana flavor.

Hazelnut Ragout Pappardelle

S2014 E4 / 1m 44s

Warm, toasty, soft, and rich—this pasta dish is perfect for a chilly winter evening. Or any evening, really. It's quick and easy enough to prepare on a weeknight, and special enough to serve at a dinner party. It's especially delicious with our fresh pasta, but you can use dried if you prefer.

Molten Chocolate Soufflé

S2014 E3 / 2m 25s

This dark chocolate soufflé has a delicious molten center, a light, springy exterior, and, best of all, it's pretty much foolproof. When we developed the recipe, we added as much chocolate as we possibly could with each iteration, until we landed on the perfect formula. Serve yours with a dusting of powdered sugar and crème anglaise.

Traditional Chocolate Ganache

S2014 E2 / 1m 16s

For this traditional-style ganache, we use all dark chocolate to offset the sweetness of the macaron cookie shell. The finished product is a deliciously bittersweet, creamy filling that's perfect for macarons.

Pomme Rösti

S2014 E1 / 2m 46s

In Germanic Switzerland, rösti literally means “crisp and golden,” but it commonly refers to a dish of shredded potatoes sauteed on both sides until—you guessed it—crisp and golden. If you’re unfamiliar with this dish, well, it's about twice as good as the best hash browned potatoes you've ever tasted. Our pomme rösti has a crisp surface, with a tender and decadent center.

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