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Classes

Cooking Sous Vide: Beyond the Basics

Crackle-topped Créme Brûlée and creamy homemade yogurt. 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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Knife Sharpening

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.

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

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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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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.

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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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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!

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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?

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Salmon 104 °F

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

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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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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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Clambake

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

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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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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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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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French Macarons

Learn to make these gorgeous, delectable French cookies with entertaining and informative high-definition videos, and succinct step-by-step instructions.

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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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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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