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ChefSteps

Latest Episodes

Salmon Crudo Air date: 05-14-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365245471/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false There's no better way to showcase a great piece of fish than to serve it chilled, sliced, and gorgeously garnished, no cooking required. We use salmon, but you can substitute whatever looks fresh at the market. /episodes/get/12743 /episode/12743 ChefSteps: Salmon Crudo /episode-player/12743
Foie Gras Parfait Air date: 05-07-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365240916/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Preparing this parfait for a dinner party? Get ready for your friends to marvel at your newfound fanciness. Layering our rich, unctuous Foie Gras Ganache with a ruby-hued pomegranate gelée, it's a gorgeous feat of textures and flavors that’s at once refined and decadent. We cast the molds in... /episodes/get/12569 /episode/12569 ChefSteps: Foie Gras Parfait /episode-player/12569
Blini Air date: 04-30-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365234920/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh... /episodes/get/12570 /episode/12570 ChefSteps: Blini /episode-player/12570
Beef Tartare Air date: 04-23-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365228637/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false This is a sophisticated, unique tartare that's well-balanced and flavorful, finished with caviar for a salty pop, and radish sprouts for a bit of bitterness. Many people like to leave tartare to the professionals—they'll order it in a restaurant, but won't make it at home. At ChefSteps, we want to... /episodes/get/12473 /episode/12473 ChefSteps: Beef Tartare /episode-player/12473
Dinner Rolls Air date: 04-16-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365223938/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Home cooks are often wary of baking bread, assuming you need a special oven to get bakery-quality results. And most home ovens do lack the key components that result in a soft, pull-apart interior and browned, crisped exterior. To get around that, we’ve adapted a technique popularized by Jim Lahey... /episodes/get/12432 /episode/12432 ChefSteps: Dinner Rolls /episode-player/12432
Olive Oil Cake Air date: 04-09-2014 Watch
http://video.pbs.org/widget/partnerplayer/2365219132/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Well-loved for its rich flavor and smooth, tender texture, chiffon cake has been a staple in American baking since at least 1948. Our olive oil cake is a riff on the American classic. /episodes/get/12368 /episode/12368 ChefSteps: Olive Oil Cake /episode-player/12368
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Episode Archive

Perfect Yolks
Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines...
Air date: 03/05/2014
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http://video.pbs.org/widget/partnerplayer/2365192418/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Elevate the egg with this simple technique that yields a deliciously gooey, bright yellow yolk. With this recipe, we remove the egg white and focus on perfecting the yolk itself, preserving its natural shape throughout the cooking process. The result? What is usually a subsidiary ingredient shines... /episodes/get/12050 /episode/12050 ChefSteps: Perfect Yolks /episode-player/12050
Sous Vide Steak
Cooking the perfect steak with traditional techniques like pan-roasting or grilling is tricky. It's difficult to know the true cooking temperature, and you must time things just right to avoid overcooking. Sous vide does away with the inconsistency, and allows for ultra-precise degrees of doneness.
Air date: 03/12/2014
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http://video.pbs.org/widget/partnerplayer/2365198820/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Cooking the perfect steak with traditional techniques like pan-roasting or grilling is tricky. It's difficult to know the true cooking temperature, and you must time things just right to avoid overcooking. Sous vide does away with the inconsistency, and allows for ultra-precise degrees of doneness. /episodes/get/12107 /episode/12107 ChefSteps: Sous Vide Steak /episode-player/12107
Quiche Lorraine
Air date: 03/19/2014
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http://video.pbs.org/widget/partnerplayer/2365202330/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false /episodes/get/12151 /episode/12151 ChefSteps: Quiche Lorraine /episode-player/12151
Sous Vide Kale
Kale is all the rage right now, and for good reason. Its hearty texture, pungent flavor, and deep green color make it a great addition to grains, soups, and meat dishes. And cooking kale sous vide means you'll never overcook it into a withering mess. You'll have firm, chewy greens every time?in 10...
Air date: 03/26/2014
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http://video.pbs.org/widget/partnerplayer/2365208523/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Kale is all the rage right now, and for good reason. Its hearty texture, pungent flavor, and deep green color make it a great addition to grains, soups, and meat dishes. And cooking kale sous vide means you'll never overcook it into a withering mess. You'll have firm, chewy greens every time?in 10... /episodes/get/12214 /episode/12214 ChefSteps: Sous Vide Kale /episode-player/12214
Chicken Roulade
Traditionally, roulade is made of boneless, skinless chicken breasts stuffed with ingredients that mask the real flavor of the chicken itself. Though we love Mom's old recipe, we wanted a roulade that would better feature the real flavor and texture of chicken. We used Activa to achieve tight bonds...
Air date: 04/02/2014
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http://video.pbs.org/widget/partnerplayer/2365213330/?player=WGBY-PBS&w=512&h=288&chapterbar=true&autoplay=false Traditionally, roulade is made of boneless, skinless chicken breasts stuffed with ingredients that mask the real flavor of the chicken itself. Though we love Mom's old recipe, we wanted a roulade that would better feature the real flavor and texture of chicken. We used Activa to achieve tight bonds... /episodes/get/12295 /episode/12295 ChefSteps: Chicken Roulade /episode-player/12295
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