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Super Bowl—what are you doing?
All right, this one is for all the football fans out there: What are you making for Game Day? Our staff is woefully indifferent to sportsballs of all kinds, and that's a double shame this year since the Seahawks v. Patriots matchup would've been a perfect time for some light-heartedly serious in-office rivalry, since Tim's…
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What do YOU think of Diners?
If you've signed up for our weekly "This Week at ChefSteps" newsletter, this week you would've read about some our thoughts on diners—who likes them, who hates them (yep, we've got a hater). We were wondering what you all think of diners. Are they one of the best places to eat out at, no matter what stage of life you're…
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2025 Thanksgiving Cooking Hotline! Ask Us Anything!
Got Thanksgiving cooking questions? Well, we’re here to help! We want you to have a delicious and stress-free Thanksgiving, whether you're preparing an epic feast or bringing a side to a Friendsgiving potluck. Ask about anything and everything related to Thanksgiving, and we'll answer as quickly as possible. Our chef team…
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Arthritis-friendly Kitchen Tools and Tips
If you have arthritis, have you found any tools that make life easier when working in the Kitchen? Tasks such as opening jars, using knives, etc. Not just "tools", but tips and tricks for living with it! In particular, arthritis in the thumb-to-hand joint.
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Holding Fresh Bread for Later Use.
Hey all, I’m looking for some assistance or ideas on how to hold or store bread for later use. I have a sandwich pop-up on a Monday and am working with a local bakery to supply the bread. Unfortunately, the bakery doesn't bake on Saturdays or Sundays. Do you all have any recommendations on how to store and/or refresh the…
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Pair your Joule Sous Vide in the Breville+ app!
You can now pair your Joule Sous Vide with the Breville+ app(US and Canada only). On top of all your favorite recipes and guides from the Joule app, Breville+ offers: Better connectivity New recipes from ChefSteps and the Breville Test Kitchen Classes and instructional videos to level up your cooking The ability to save…
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Dim sum: Where do you like to go, and what do you like to get?
In our most recent This Week at ChefSteps weekly newsletter, we included a dispatch from me about grabbing some dim sum at Jing Fong in Manhattan, with an emphasis on the crispy turnip cake. And since we've got Tim working on cheung fun (rice rolls) at the moment, we've been in a dim sum state of mind. We thought we'd…
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Pitina
A traditional „sausage „ recipe, originated in the Friaul/ Venetien Region of northern Italy. Locally long been kept as a “poor man’s” salami. An almost forgotten recipe, it has been revived and gained attention for some time now, as a rediscovered delicacy of northern Italy. The original base ingredients are rather…
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Donut Proofing
Hi all, I’m stuck on proofing donuts consistently. I don’t know how to tell when my 1st proof and 2nd proof are actually done. I do a long 1st proof overnight (bulk fermentation) and then shape and do a final proof, but I’m unclear what “ready” looks like for each stage. Do you use the poke test during bulk, or only after…
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Must Have Chemical Ingredients
Hello all, I'm looking to bring some modern techniques into my cooking to add dimensions and refinement to my dishes, but not go wild. I'm thinking about a sous vide and I already have a lab sieve for making my purees better. Are there any chemicals that are more or less the basis for a variety of components? I'm not…
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Best Non Stick Pan for Everyday Cooking | Expert Review
I researched the best non stick pan for everyday cooking over the past few days because I need a pan that is durable, easy to clean, and great for daily use. I read reviews on The New York Times, Consumer Reports, and Popular Mechanics, and they are marking these two as the best options: HexClad Hybrid Nonstick 10-Inch…
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What cognac to use in the fake vegan Foie Gras Mousse?
Hi there, I'm making the: Imfoiessible Pâté (Vegan Foie Gras Mousse) | Recipe | ChefSteps On the picture it shows a henessy VS cognac but I would guess that with that much cognac not reduced in the final product a VSOP would have a more milder taste. What style of cognac or brandy do you think is best suited? Also, I…
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Methylcellulose Amount
Hi all, I recently purchased methylcellulose f50 to act as a binder for a textured vegetable protein based patty. When using it as a binder for this purpose (not a liquid) what is the best way to mix it in and how much should I use? I am looking for a springy meat-like texture. Should I hydrate it in water or add as a…