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PAID CLASS

Cooking Sous Vide: Beyond the Basics

Crackle-topped Créme Brûlée and rich Pot de Crème. Cheap meat cuts transformed into flavor-packed steaks. Impossibly rich Chicken Liver Paté. Let's take your relationship with sous vide to the next level.

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Cooking Sous Vide: Getting Started

Learn to cook sous vide with nothing more than a pot, a stove, a digital thermometer, and some plastic bags. Remember this moment. It’s the one where you took the first step to becoming the kickass cook you always knew you could be.

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We pulled hundreds of shots, steamed gallons of milk, drank jillions of lattes, and called in the experts, all to bring you the best espresso content in the history of ever. Make no mistake: nothing like it exists on the internet, or anywhere else. It's your favorite morning ritual, ChefSteps style.

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PAID CLASS

Burgers

Design your very own chef-quality sandwich, with perfect patties, fresh burger buns, and professional-style condiments to match. This class isn't about making burgers—it's about making the best damn burgers you've ever had.

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Chewy Candy

A primer on a category of candy that's guaranteed to induce nostalgia for bike rides to the mini-mart and camp care packages. We've got five DIY recipes for chewy childhood favorites—plus one made with booze—and, of course, plenty of science to sweeten the deal.

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PAID CLASS

Barbecue

There comes a moment in every meat lover's life when it's time to push the barbecue skills to the next level. That moment has come.

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PAID CLASS

Fluid Gels

Break out the blender and start drafting that guest list—by the time you've completed this class, you'll have all the makings of a magical modernist dinner party.

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Ice Cream

Stock up on cones and fire up the backyard speakers—you’re about to show the neighborhood a whole new take on the ice cream social.

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PAID CLASS

Tender Cuts: One Simple Technique for Cooking Meat, Poultry, and Seafood

Not ready to buy expensive sous vide equipment? We'll show you one simple, versatile technique for cooking steaks, chicken breasts, fish, and any other tender cut of meat in your own home, with no special equipment. All you need is an oven, a pan, and a thermometer—we'll show you the rest.

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PAID CLASS

Whipping Siphons

Make and serve homemade cola, bitters, latte foam, pickles, Hollandaise sauce, chocolate-infused persimmon, cold-brew coffee, carbonated grapes, hot chocolate foam, coconut cake, perfect whipped cream, Swiss meringue, and much, much more, all with one simple kitchen tool. It's unbelievably easy, and we'll show you how.

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PAID CLASS

French Macarons

Learn to prepare French Macarons with entertaining and informative high-definition videos, succinct step-by-step instructions, and personal support from our James Beard award–winning culinary team.

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Sous Vide Cooking

Sous vide is a simple technique that takes the guesswork out of cooking. It makes it easy for you to add just enough heat to perfectly cook your food. This course will teach you what you need to know about this highly flexible way to cook. (This course is under development; content is not yet complete.)

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Spherification

Learn the three fundamental techniques of spherification, a modernist technique that can be used to turn any flavorful liquid into spheres bursting with flavor.

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PAID CLASS

Knife Sharpening

Learning to sharpen your knives is one the best things you can do to improve your skills as a cook. This short course will teach you the fundamental skill of keeping your knives sharp.

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Poutine

Learn how to make this Canadian classic snack at home. We'll show you how to prepare perfect crispy fries, squeaky cheese curds, and delicious gravy, all from scratch. Devour the amazing science behind it all while you're at it.

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