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You should make Honey Butter. No, seriously.

Classes

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.

Coffee

This is the drink that coaxes you awake each and every morning. Don't you want to get it just right?

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.

Projects

Design a Dish

Unlock the secrets to how chefs create dazzling and delicious composed dishes—from inspiration to the moment the masterpiece hits the table.

Microgreens

Fine-dining chefs love microgreens for their remarkably intense flavors, vibrant colors, and interesting textures. Trouble is, they're pretty pricey. Our solution: Grow your own!

The ChefSteps Au Jus Burger

Everyone has a favorite burger, and this juicy, cheesy masterpiece is ours. As you'll see, we're willing to bend over backwards for a kickass burger. Are you?

Salmon 104 °F

Four recipes, five plating ideas, and one gorgeous dinner: Your culinary education starts here.

Clambake

Reinvent the time-honored tradition of summer beach feasting—ChefSteps-style. First step: Chill the beer.

Why Work By Weight?

Measuring ingredients by weight is faster, cleaner, and more accurate than working by volume. Let us prove it to you.