Thanks for joining. We're so glad to have you. Here are some ideas to get you started on the road to cooking smarter.
Follow along as we develop a recipe from start to finish. Each day, our chefs keep notes as they modify, test, and improve their recipes. Use what you learn to test our recipes and offer suggestions, or develop your own!
Drawing on our years of combined culinary experience, we create hands-on online classes about food and cooking that are both informative and entertaining. We won't tell you how to use a whipping siphon or make macarons from scratch — we'll show you.
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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.
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.
Knives are, without a doubt, our most important tools in the kitchen. And it doesn't matter if you have cheap ones, expensive ones, little ones, big ones, old ones, or new ones—if you want them to last a lifetime, you need to treat them right. We're here to show you how.
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.
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.
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.
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.
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.
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.
Learn the three fundamental techniques of spherification, a modernist technique that can be used to turn any flavorful liquid into spheres bursting with flavor.
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.