Explore the infinite possibilities of seitan, pure gluten protein that can be shaped, seasoned, and cooked into anything from ribs to nuggets.

Seitan

High-definition videos, succinct step-by-step instructions, and background information on the science of macarons.

French Macarons

In this class, you’ll go from cookie rookie to cookie rockstar. We’ll teach you the rules of baking and how to break them to dial in your perfect crispy, crunchy, soft, chewy, or gooey cookie.

American Drop Cookies Class

It's about leveling up and designing your very own chef-quality sandwich, with professional-style condiments, fresh burger buns, and homemade fries to match.

Burgers

We walk you through the steps of successful microgreen growing and offer recipes that make the most of these lovely little plants.

Microgreens

Coffee

Sure it takes a little focus, but hey-it's not rocket science. It's not extreme mountaineering either. It's candy-making.

Chewy Candy

One tool. So many delicious possibilities.

Whipping Siphons

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

Barbecue

We think you'll find that creating a really great cup of espresso is just as satisfying as cooking a really great meal.

Espresso

Not ready to buy sous vide equipment? We've got one simple (and super-relaxing) technique for perfect proteins.

Tender Cuts

Delving into the science can mean the difference between a coarse-and-crispy frozen fail and the smooth, creamy stuff they serve at your local parlor.

Ice Cream

Make the classic Canadian snack at home. We'll show you how to prepare perfectly crispy fries, squeaky cheese curds, and delicious gravy, all from scratch.

Poutine

With nothing more than a pot, a stove, a digital thermometer, some plastic bags, and an open mind, you’ll cook the best steak you’ve ever eaten, fork-tender salmon, and a juicy pork chop.

Sous Vide: Getting Started

Whether you’re a beach bum or a homebody, we’ve got a clambake for you.

Clambake

By making the four simple recipes herein, you’ll cover a culinary curriculum that spans everything from pickling to vacuum compression, brining to sous vide, and blanching to thickening with hydrocolloids.

Salmon 104 F

If you want that knife to continue working at peak performance, you have to show it some love.

Knife Sharpening

Fluid Gels

Inspired by the French dip, the Au Jus Burger is about as elaborate as a ChefSteps burger gets.

Au Jus Burger

The Countertop Oven Class

When you've reached the point at which you can masterfully replicate great recipes at home it's time to start designing your own dishes.

Design a Dish

Prepare dishes that surprise and delight your family and friends by making the impossible possible in your kitchen.

Tips & Tricks

Tips & Tricks: Beer Bath Brats

Tips & Tricks: Build an Easy and Inexpensive Portable Cold Smoker

Tips & Tricks: Homemade Granita

Tips & Tricks: How to Remove Pin Bones From Salmon

Tips & Tricks: The Rave-Worthy Secret to Perfectly Picked Crab

Tips & Tricks: Make Your Quiche Velvety Smooth With Velveeta

Tips & Tricks: How to Get Perfectly Crispy Fish Skin, Every Time

Tips & Tricks: Pull Shots From Your Freezer With Espresso Ice Cubes

Tips & Tricks: Pre-Toast Your Flour for Pro-Level Pizza at Home

Tips & Tricks: Make the Most of Your Microplane Grater

Tips & Tricks: The Secret to Super-Smooth, Scoopable Ice Cream

Tips & Tricks: Turn Buttery Brioche into Flaky, Pull-Apart Rolls

Tips & Tricks: Freeze Fresh Herbs Into Flavor Nuggets

Tips & Tricks: Three Ways to Peel a Garlic

Tips & Tricks: Level Up Your Pie Crust Layers With Liquor

Tips & Tricks: Quickest Way to Shuck an Oyster

Tips & Tricks: Dry-Cure for Perfect Fish

Tips & Tricks: How to Quickly Julienne Lots of Veggies at Once

Tips & Tricks: Tear Your Bread for Better Croutons

Tips & Tricks: The Best Way to Cook a Scallop

Tips & Tricks: Perfect Roasted Vegetables

Tips & Tricks: Deep-Fried Glassy Nuts

Tips & Tricks: Fizzy Fruit!

Tips & Tricks: How to Mince a Shallot