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

Tips & Tricks: Homemade Granita

S2015 E45 / 1m 25s

A subtler version of the sugary slushies we coveted as kids, granitas perk up everything from seafood to summery cocktails and fruit salads, plus creamy desserts like yogurt and ice cream. And they’re easy to make. Freeze some of your favorite wine, beer, citrusy soda, or juice, and when you’re ready to serve, simply scrape the flavored ice until it forms small shavings.

Pistachio Macaron

S2015 E43 / 3m 33s

Picking from a vast array of pastel macarons is almost as fun as tasting them. But the flavors of the cookies are dictated entirely by the filling—all traditional macaron shells are made with the same base recipe. These guys are different. We substitute pistachio flour for the traditional almond and fill with a pistachio-flavored riff on Nutella for a fun twist on the classic cookie.

Hollandaise

S2015 E42 / 59s

We're on a mission to change hollandaise’s bad reputation, starting with you. Hollandaise—that bright, velvety concoction of egg yolks, butter, and lemon juice—has a reputation for being difficult to make, but modernist technique can help you perfect this mother sauce.

Krispy Kreme–Style Donuts (Yeasted)

S2015 E41 / 4m 18s

Imagine a Krispy Kreme donut—yum, right? Now give it a brioche-like chewiness and an almost savory flavor. Sound good? Now here’s the best part: You can make these donuts at home, and it’s pretty easy too. We developed this recipe specifically for cooks like you, cooks looking to best even the best commercial donuts and have an awesome time doing it.

Old-Fashioned Donuts

S2015 E40 / 3m 29s

Just like the ones you grew up with, our soft, tender old-fashioneds boast that iconic rugged rim you can break off in individual bits to pop in your mouth or dunk in a cup of coffee. But the best part is, you can make them at home. Really. In fact, it’s very possible—even probable—that you already have everything you need to make them, right in your kitchen.

How Croissant Dough Works

S2015 E39 / 1m 19s

Flour, water, butter, yeast, sugar, and salt—these are the simple components of the ubiquitous French pastry that's known and loved worldwide for its flaky layers and tender interior. When mixed, kneaded, rested, folded, and rolled just right, these six ingredients make up a winning batch of laminated dough—with distinct layers that rise into a complex, cavernous labyrinth of deliciousness.

Umami-Bomb Vegetarian Demi Glace

S2015 E38 / 3m 21s

Got a meat-free friend coming to dinner and wondering what in the world to serve? We've got you covered—covered in an unctuous, flavor-packed demi-glace that's wheat-free, gluten-free, and, vegetarian. Did we say vegetarian? We should probably mention that it's in fact vegan—with no dairy at all. And yet, you won't believe its rich, satisfying taste and texture.

Smokerless Smoked Chicken

S2015 E37 / 3m 1s

With crispy, amber-hued skin and penetrating smoky flavor, this barbecued bird is the go-to dish you've been waiting for all your chicken-loving life. And you don't even need a smoker to make it—all you need, in fact, is an oven.

This Is Not a Latte

S2015 E36 / 1m 49s

This is not a latte. Okay? Yes, it looks like a latte. Yes, it drinks like a latte. Still, trust us when we tell you, it is not a latte. So what is it? Guess you'll have to watch and see.

Make Your Own Steak Knives!

S2015 E35 / 6m 51s

Take a trip to the local thrift store to pick up some old butter knives, then transform those dusty dullards into a beautiful set of razor-sharp blades. All you need to get the job done? A set of Japanese waterstones and our free Knife Sharpening class. Oh, and an old cigar box if you want to do this thing in style.

Edible Emoji Egg

S2015 E34 / 1m 37s

Ever been to a restaurant where your asparagus or corned-beef hash came topped with a cartoonishly perfect fried egg? That sunshine-yellow yolk; that smooth, flawless white. It's like the chef reached into her phone, grabbed the emoji egg people use as a shorthand for brunch, and slapped it atop your dish. How the heck did the kitchen manage to fry up such a perfect specimen?

Fizzy Fruit

S2015 E33 / 3m 6s

Looking for party ideas to wow your friends, kids, or neighbors? We'll show you how to carbonate fruit—any fruit—with dry ice. How? Just arrange dry ice, a towel, and fruit in a container with a cover, wrap in plastic, and chill for 12 hours. That's it! It's simple, it's fun, and it's healthier than a can of soda. What are you waiting for? Go make some fizzy fruit!

Indoor Smoked Brisket

S2015 E31 / 4m 55s

Even at the best barbecue places, brisket is often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff, we set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. And we did it without the aid of a smoker, so you can recreate the delicious results indoors.

Corn Dogs

S2015 E30 / 4m 1s

What happens when you ask an eager young development chef (our own Riley Moffitt) to create an extraordinary version of the much beloved, but often maligned corn dog? You wind up with four—count ’em four—amazing versions. Get the recipes at chefsteps.com, make 'em at home, and show Riley some love—this is his first starring video!

Easy, Delicious Sous Vide Yogurt

S2015 E28 / 3m 48s

Introducing: the ChefSteps approach to homemade yogurt. Topped with bright berries and crunchy granola or drizzled atop slow-cooked lamb chops, this creamy concoction will make your Pinterest followers go sage-green with envy. Little do they know, it's also incredibly easy to make.

Perfectly Toasted Buns

S2015 E27 / 1m 22s

We've got a method for toasting buns that delivers not only a crazy-crisp exterior, but also a soft, supple interior. And to achieve this winning combo, all you need is your trusty grill, a wet rag, a lid or bowl, and a little science.

Best Way to Truss a Chicken

S2015 E24 / 2m 25s

As you may know, "trussing" a chicken means tying it with butcher's twine. Cooks have done this for years to make the bird easier to handle and to help it cook better. But, as we'll show you, the traditional technique for trussing isn't necessarily the best way.

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