[link https://www.chefsteps.com/activities/pressure-cooked-brown-chicken-stock Chicken stock] is a foundational ingredient in most kitchens, because it’s flavorful, inexpensive to make, and as useful for making soups and sauces as it is for a tasty pot of rice. This recipe for chicken bouillon cubes takes chicken stock’s virtues and dials them up, resulting in a deeply flavorful, super versatile ingredient that’s also incredibly convenient to use. 

There’s really no comparison to be made between these bouillon cubes and the prepared or instant products you can find at the store. Unlike instant products, these chicken bouillon cubes contain a hefty amount of gelatin, which means they can be used to produce silky pan sauces and lip-smacking soups. They also have a lot of actual chicken flavor: When reconstituted, they taste like chicken soup, not autolyzed yeast extract. Unlike prepared products, they have a minimum of aromatics steeped into them, which means they’re more versatile, and you can use them in a range of applications and cuisines.

I did borrow some of the elements of instant chicken stock products. MSG, for one, which we love using. In fact, when we do use instant stock products, like chicken bouillon powder in our [link https://www.chefsteps.com/activities/flour-corn-hybrid-tortilla Leveled Up Flour Tortillas], it’s primarily because they contain MSG. And, of course, I borrowed the cube form: It’s cute; it’s convenient for splitting up into equal sized portions; and it’s easy to produce with an ice cube tray, which is a standard issue piece of equipment in any kitchen that has a freezer, where the cubes will keep for six months.

These bouillon cubes are more flavorful than instant or prepared stock products in part because I use some good, if simple, technique to make the base stock. Browning ground chicken thighs produces a whole lot of flavorful compounds thanks to [link https://www.chefsteps.com/activities/mastering-the-maillard-reaction Maillard reactions], and chicken thighs contain a fair amount of connective tissue (which converts to gelatin when heated in water) and, crucially, fat. That fat is important for two reasons: Instant products and prepared stocks typically are defatted to increase their shelf life, which is a shame because chicken fat is delicious in its own right; and fat can dissolve flavorful and aromatic compounds that water can’t. 

After making the stock, I add a relatively large amount of powdered gelatin. Gelatin is what gives (good) stock body, and it’s produced by heating collagen in the presence of water. To get an equivalent concentration of gelatin using traditional stock-making methods, you’d have to buy a lot of collagen-rich chicken parts—cartilage, skin, and tendons all have a lot of gelatin, which is why chicken backs and feet (and heads) are great for stock. You’d have to then cook the chicken parts for a while—hours and hours on the stovetop, an hour or so in a pressure cooker—in enough water to cover them, in order to fully convert as much collagen into gelatin as you can. 

The gelatin is important for giving the stock body, but it’s also important because it helps the stock to emulsify and bind up any chicken fat, so each cube has about the same amount of fat, as well as fat-soluble flavors and aromas. In turn, once reconstituted, the stock will have speckles of fat, which are great for leeching out fat-soluble compounds from stuff like herbs, which you can steep into the stock to make a perfectly seasoned [link chicken-bouillon-sipping-broth sipping broth].

The only issue with using powdered gelatin is that a lot of gelatin out there is derived from pork. If you for any reason avoid pork products, you’ll have to seek out bovine gelatin.

While these cubes can’t replace a well-made stock in every application, for quick weeknight meals and on-the-fly cooking, nothing matches their combination of flavor and convenience.

Ultimate Chicken Bouillon Cubes

It’s all there in the name: seafood seasoning. This spice blend is the [link https://www.chefsteps.com/activities/guide-to-mariscos Mexican mariscos-inspired] answer to Old Bay (or [link https://www.chefsteps.com/activities/new-bay-seasoning our New Bay]). It has three kinds of dried chiles (fruity guajillo, sweet paprika, and fiery chiles de árbol), three glutamate-rich ingredients (chicken bouillon powder, Goya Sazón, and ground dried shrimp), heady spices, and dried alliums to round it out. It’s the ultimate cheat code for leveling up [link https://www.chefsteps.com/activities/guide-to-mariscos mariscos].

Just like Old Bay, you can use it whenever you want to give seafood an umami boost: stirred into marinades; showered over fish that’s heading to the grill; rimmed around the glass of a Clamato-spiked chelada or bloody Caesar; or added as an extra flavor accent for [link https://www.chefsteps.com/activities/coctel-de-camaron-mexican-style-shrimp-cocktail cócteles] or [link https://www.chefsteps.com/activities/aguachile-verde aguachiles].

It’s also an integral component of both our [link https://www.chefsteps.com/activities/camarones-al-mojo-de-ajo Camarones al Mojo de Ajo] and our [link https://www.chefsteps.com/activities/caldo-de-siete-mares Caldo de Siete Mares], so you may want to think about making a double (or triple!) batch.

Mariscos sazón recipe (seafood seasoning spice blend).

Mariscos Sazón (Seafood Seasoning Blend)

Pork stock isn’t as commonly used in Western kitchens as beef, veal, or chicken stock, which is a shame, because it’s just as delicious and versatile. This recipe produces cubes of super flavorful and gelatinous reduced pork stock, which can be used to make pan sauces for chops and roasts, fragrant soups, and even a [link https://www.chefsteps.com/activities/ultimate-instant-ramen near-instant ramen] that’s just as good as bowls prepared at a shop.

The process for making the pork stock is identical to the one used to make the [link https://www.chefsteps.com/activities/beef-bouillon-cubes beef] and [link https://www.chefsteps.com/activities/chicken-bouillon-cubes chicken] bouillon cubes, but in place of ground beef or chicken, I use ground pork. The goal, however, is the same: Brown the meat to get all those super flavorful compounds created by [link https://www.chefsteps.com/activities/mastering-the-maillard-reaction Maillard reactions] into the stock, simmer in some aromatics for a rounded flavor profile, add in powdered gelatin to give the liquid body, and then reduce it until its flavor is concentrated and it’s quite thick. In the process, fat renders out of the ground pork, gets flavored by the aromatics, and then becomes emulsified in the liquid as it reduces.

The result is a pork bouillon cube that’s way more flavorful than anything you can get at the store, whether it’s an instant or prepared stock product, with all the performance of a stock made with meaty bones with lots of connective tissue cooked for hours. Grab a cube and make a [link https://www.chefsteps.com/activities/pork-bouillon-sipping-broth sipping broth] or some soup or a [link https://www.chefsteps.com/activities/pork-bouillon-pan-sauce sauce], or chip off a piece and add it to a stir-fry for a meaty, umami-rich boost in flavor.

Ultimate Pork Bouillon Cubes

You could sit and watch the tide roll away on the dock of Old Bay, or set sail for new and flavorful horizons. New Bay is here to assist with your every seasoning whim. 

When it comes to seasoning seafood, Old Bay—in its bright yellow tin—has been the go-to for over 75 years. We use it. We love it. We wanted to pay homage to this old-fashioned classic using 21st century techniques. 

We turned to our favorite new-fashioned technique—blending spices with roasted and dehydrated vegetables—to create this bright, celery-forward seasoning that pays tribute to Old Bay’s celery seed-heavy mix with the sweeter flavor of fresh celery stalks. (We used this same process to make our [link https://www.chefsteps.com/activities/creole-spice-blend Creole Spice Blend] and [link https://www.chefsteps.com/activities/umami-mushroom-bomb-that-you-can-drop-on-anything Ultimate Umami Seasoning Powder].)  

A touch sweeter than its classic counterpart, New Bay is also slightly smoky, a little spicy, and low on salt so you can be heavy-handed with the seasoning. Absolutely delicious on seafood (especially [link https://www.chefsteps.com/activities/smashed-salmon-burgers salmon patties]), you can use this to flavor just about anything.

We’re paying homage to the classic Old Bay Seasoning with a new-fashioned spice blend that swaps fresh celery for celery seeds.

New Bay Seasoning Blend

This recipe packs all the flavor of a well-made beef stock rich with gelatin into a 1-inch cube that’s ready at a moment’s notice to be used to make soups, stews, sipping broths, or sauces.

These cubes are our new pantry secret weapon, and they blow away every other prepared or instant beef stock product at the store. They’ve got actual beefy flavor, from real beef (not autolyzed yeast extract combined with caramel coloring); and they have a ton of gelatin, which means the broth they produce tastes lip-smackingly good and actually has body. Unlike the bone broths some specialty stores have on offer, these cubes aren’t heavy on the aromatics, which make them much more versatile, appropriate for use in a wide variety of dishes and cuisines. If instant products and prepared options have a bunch of flaws, these cubes address each and every one of them, delivering the performance and flavor of a well-made stock, allowing you to put together incredible meals in minutes that taste like you’ve been working on them for hours.

And that’s because you have been, really. Just like a well-made stock, these bouillon cubes have you do the labor on the front end, which allows you to reap the dual rewards of convenience and deliciousness on the back end. And while we could’ve made the stock that goes into these cubes a number of different ways—old-school bouillon made from just whole muscles; a classic stock made with roasted meaty bones and (maybe) a little tomato paste; a quicker version like our [link https://www.chefsteps.com/activities/beef-stock beef stock made with ground beef and cow’s feet]—I wanted to try to incorporate some of the convenience and cost-efficiency that makes people buy instant stock products in the first place. The process had to be relatively simple, and it had to be inexpensive.

So, I made a stock using browned ground beef (the 80/20 stuff you can find anywhere) and some standard stock aromatics—mirepoix, garlic, and black pepper. Then, I added a couple packets of gelatin (if you don’t eat pork, you’ll want to seek out bovine gelatin) to give the stock body it lacks without having to buy a bunch of bones or a cow’s foot, and I added a little MSG and salt, just to give it some savory oomph.

It was delicious: The Maillard browning adds depth of flavor to the beefy taste of the stock, tempered by those aromatic vegetables and black pepper, and the stock has that mouth-coating textural quality that comes from a large amount of dissolved gelatin. It takes all of about three hours to make the stock and reduce it so it sets up into a firm block. Most of that time is hands-off, so it’s relatively convenient (super convenient once you have the reduced stock on hand), inexpensive (it costs less than boxed stock), and super tasty.

Part of the reason it’s tasty is because of the fat. Careful readers will note that the recipe doesn’t call for defatting the stock at all. The fat, along with fat-soluble flavor compounds from the aromatics, is locked into the cubes, since the dissolved gelatin helps the fat emulsify into the stock as it reduces.

And once you have these cubes on hand (and/or the [link https://www.chefsteps.com/activities/chicken-bouillon-cubes chicken] and [link https://www.chefsteps.com/activities/pork-bouillon-cubes pork] bouillon cubes I came up with), you can use them in the raft of recipes that I’ve developed to demonstrate these bouillon cubes’ versatility. Pan sauces, sipping broths, soups … you can use them wherever you’d use a store-bought stock, and the results will be incredible.

EDITORS’ NOTE: This recipe was originally developed with 80/20 ground beef. Due to the variability in the proportion of meat to fat in ground beef blends, we have retested and adjusted the recipe to call for 90/10 ground beef, after some feedback from readers who had issues with too much fat causing the bouillon emulsion to break.

Ultimate Beef Bouillon Cubes

Say hello to your new secret ingredient.

From meats to broths to veggies, this umami-rich seasoning is an excellent upgrade from plain ol’ salt that’s guaranteed to leave your guests asking, “What is this?!” 

Cremini mushrooms, loaded with glutamic acid, are the heroes of this powdery blend. Combined with aromatics, the mushrooms are lightly roasted and dehydrated to concentrate the umami and then finely ground to create an easy-to-use seasoning powder that you can sprinkle wherever you want a burst of bold flavor. It’s light on the salt, so you can use it on everything!

Made with roasted and dehydrated veg, this is an intense seasoning loaded with umami (and light on the salt) that you can sprinkle on everything.

The Ultimate Umami Seasoning Powder

Turkey stock’s never around when you need it. Think about it: You’re figuring out the annual [link https://www.chefsteps.com/thanksgiving Thanksgiving] dinner prep, you’re filling out spreadsheets, diagramming your oven Tetris strategy, and you’re thinking about gravy. All the recipes are calling for turkey stock but saying chicken stock is “fine.” Well, of course it’s fine! Who has turkey stock lying around before they [link https://www.chefsteps.com/activities/turkey-butchery-how-to-separate-legs-crown break down] and [link https://www.chefsteps.com/activities/turkey-perfection-in-only-2-hours cook a turkey]?

Well, now you do, that’s who. Or, you can! We’ve rustled up a concentrated turkey stock using our [link https://www.chefsteps.com/bouillon bouillon cube method] for all your Turkey Day needs. No need to follow those directions to stick a turkey neck in some boxed stock the day before the big day; just make these bouillon cubes days, weeks, or months in advance.

The process is identical to the one we use in our [link https://www.chefsteps.com/activities/beef-bouillon-cubes beef], [link https://www.chefsteps.com/activities/pork-bouillon-cubes pork], and [link https://www.chefsteps.com/activities/chicken-bouillon-cubes chicken] bouillon cubes: Brown ground turkey meat (preferably dark meat, which is more flavorful) thoroughly, add water to scrape up the fond and all those bits of delicious [link https://www.chefsteps.com/activities/mastering-the-maillard-reaction Maillard browning] along with some aromatics, pressure cook the whole thing, strain it, fortify it with gelatin, season it with salt and MSG, reduce it until it’s syrupy, and freeze it into perfectly portioned ice cubes. 

That’s it! Your [link https://www.chefsteps.com/activities/instant-turkey-gravy turkey gravy] is basically already done, your Thanksgiving is partially prepped. And don’t just limit yourself to Thanksgiving Day fare! Ever had turkey ramen? No? Make it in an [link https://www.chefsteps.com/activities/ultimate-instant-ramen instant] by swapping a turkey bouillon cube in for pork. Or use half a cube to give your country gravy an umami boost for a killer [link https://www.chefsteps.com/activities/crispy-and-juicy-chicken-fried-turkey chicken-fried turkey dinner]. With these bouillon cubes, you can finally always have turkey stock around for whenever you need it.

Ultimate Turkey Bouillon Cubes

This Creole spice is a blend of three different onions, garlic, herbs, toasted chiles, spices, and an extra kick of pepper for good measure! Spice up anything you want to eat: fish; fried chicken; kale tacos—we have been eating tacos with vegetables roasted with this spice blend for our family meal, again and again.

You can use this blend as a template and adjust it as you wish—experiment with your own favorite flavor profiles.

This Creole spice blend has a medium heat and leaves a tingle on the lips, with dehydrated onions, garlic, and herbs, plus toasted chiles and spices. It makes every food more delicious.

Creole Spice Blend

Egg foo young is a distinctly Chinatown dish that’s been a mainstay in Chinese menus as far back as the mid-1800s. And it’s not hard to see why: It’s basically a deep-fried, savory omelet packed with all kinds of meats and vegetables, and draped in velvety, umami-rich brown sauce. It’s crispy, it’s savory, it’s a little greasy, and it’s deeply satisfying.   

This recipe puts a new spin on the takeout classic, but cranks up the crisp factor to 11, drawing inspiration from Thai crispy omelets, or khai jiao. It’s crispier and craggier than a traditional egg foo young, but with a super-light texture. And best of all, it’s not greasy or dense.

New School Egg Foo Young

This lemon sorbet is light and bright, but it has an almost “creamy” texture, way closer to a full-bodied ice cream than the icy stuff that melts almost as soon as you get your scoop. 

To make something that’s less like a semi-solid lemon slushie without adding dairy, we dialed in the formula with sugar, fruits solids, and stabilizers so it’s unctuous and slow to melt. 

And it uses the whole lemon: the juice, the zest, and the pith. The juice gives it an acidic bite, the zest adds a floral aroma, and the pith adds bitter complexity while also helping to firm up the texture.

Super Lemon Sorbet

It’s 2007, and you’re sitting in a darkened theater on a July afternoon, about to watch a two-hour-long cartoon about a rat. Maybe you’ve brought a kid for cover; maybe you didn’t even bother—this is a Pixar film, after all, and Pixar has already made *Toy Story*, *Monsters, Inc.*, and *The Incredibles.* With their **ultracharming**, **ultrabelievable characters**, relatable themes, and truly funny jokes, those movies feel in many ways more adult than the live-action blockbusters with which they share marquee space. For hardcore film fans, and certainly for critics, this cartoon rat movie isn’t just acceptable adult fare—it’s required viewing.

*Ratatouille* doesn’t disappoint. It’s such a beautiful, fun, easy-to-love movie! And from its murine protagonist’s silvery coat (1.15 million hairs, each individually rendered) to the gleaming copper pots in the kitchen where he cooks, it is unbelievably, insanely detailed. **Food is no exception.** Famously, Pixar hired Chef Thomas Keller—the very personification of fussy fare—to serve as culinary consultant, and the French Laundry luminary worked with the Pixar crew to realize the film’s eponymous dish. This ratatouille wasn’t [link http://www.pbs.org/food/recipes/classic-ratatouille/ the rustic stew] favored by niçoise grand-mères. It was, instead, a mosaic of vibrantly colored vegetables, sliced paper thin,  fastidiously plated with a ring mold, and sauced with a peppery dressing called a *piperade*. 

While it may not resemble old-school ratatouille, **this version makes the most of that stew’s iconic flavors**—**tomato**, **zucchini**, **peppers**, **onion**, **eggplant**, **and garlic**. The peppers and onions get mixed into that aforementioned piperade, which is thinly spread across the bottom of a casserole pan. On top: those carefully shingled, perfectly sliced vegetables. Hounded by a feverish food press hungry for the details, Keller explained that he liked to call the variation *confit byaldi*, a reference to a Turkish eggplant dish known as *İmam bayıldı*. 

But to everyone who fell in love with the movie, this was ratatouille: **a dish fit for a food critic yet so simple a rat could cook it**. (Okay, maybe only a magic animated rat with a culinary gift, but still.) If you’re like us, its bright beauty has never escaped your mind, so we’re pleased to report we’ve got a foolproof recipe that you can use to experience the quiet bliss of making one yourself. We enjoyed making this layered dish so much that we created some fun variations on it too. Think Breakfastouille, a ’touille with root vegetables, and even a sweet ’touille you can whip up whenever a tough dessert critic stops by unannounced. We hope these recipes will inspire you the way this lovely movie has always inspired us. With ratatouille—confit byaldi, whatever—there are many ways to get creative. They’re all going to be delicious.

Recreate the dish that Remy made for Anton Ego in the Pixar movie Ratatouille! Then try two riffs: a breakfast casserole and a one-pot root vegetable dish.

Pixar-Style Ratatouille

Is there a better example of Chinese American fast-casual food than fried rice? Not “real-deal” fried rice like some wok wizard stir-fried you a plate with perfectly separated grains of rice—we’re talking about the slightly greasy, carrot- and pea-packed mall food court standby: deeply savory, very brown, and always freaking delicious. 

This is our take, and we nail the flavor profile perfectly and make it better. And we get it done without using a wok—or any stir-frying at all! By using our [link https://www.chefsteps.com/activities/instant-wok-hei-condiment Instant Wok Hei], wok-hei-in-a-bottle condiment, there’s no need to smoke out your kitchen or fight the flames of a high-output outdoor wok burner. Just toast your rice, mix in aromatics, load it into the rice cooker (or a trusty pot), and in under an hour you’ve got a dish that scratches that Panda Express itch with just the push of a button.

Fast food-style fried rice made in a rice cooker

Not-Fried Rice

Wok hei in a bottle. Is it possible?  

[link https://www.chefsteps.com/activities/science-of-wok-hei Wok hei] is elusive. The smoky, deeply savory aroma and flavor that permeate a plate of [link https://www.chefsteps.com/activities/beef-chow-fun-gon-chow-ngau-ho Beef Chow Fun] or stir-fried greens are created in fleeting moments while managing a wok set over intense heat. But what if you could hack the process by distilling “the breath of the wok” into a condiment that can approximate the aroma and flavor of dish stir-fried by an expert?  

Well, let us introduce you to our Instant Wok Hei! 

The premise is simple: Smoke out your kitchen once, so you don’t have to smoke it out again for a while. The oil combines many of the base flavors of classic stir-fries—plenty of alliums, a touch of soy sauce—with a little boost from liquid smoke. Using controlled and sustained combustion, we can generate that iconic smoke and char flavor, along with the all-important volatile aromatic compounds.  

Add just a spoonful of this condiment to your favorite stir-fry or rice dish, and you’ve got instant takeout vibes—with zero delivery fees and no smoke detector incidents.

A recipe for an instant wok hei condiment

Instant Wok Hei

What do you get when a crispy croissant and a fluffy dinner roll have a bread baby? Shio pan.

Japanese shio pan, or salt bread, is a masterclass in maximizing textural contrast: a crispy, glassy, crackly, almost-deep-fried crust giving way to a fluffy, light-as-air interior. It’s sort of like a [link https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home croissant], but without all the intimidating lamination—it’s even easier to make than our [link https://www.chefsteps.com/activities/croissants-for-beginners-getting-started-with-lamination croissants “for beginners”!]

These crescent-shaped, golden-brown buns owe much of their allure to the knob of butter that’s embedded in every roll and melts out during baking, effectively frying the bottom. And while the bottom stays crispy, the major challenge is getting the top and sides of the bun to follow suit and stay crispy for the long haul. With some careful tweaks to the baking formula and a few pastry tricks to control moisture behavior at the surface, we can keep that TikTok-famous crust crispy long enough for you to film and edit a video for your feed before chowing down.

Recipe for Japanese shio pan, or salt bread.

Ultra-Crispy Shio Pan (Salt Bread)

We love a good hash brown—crispy, golden brown, just greasy enough, the perfect sidekick to any morning fast-food run. But what if we took all those qualities and engineered in even more texture? 

Just like the ones at your favorite fast food joint, these are super crispy, but because we leverage a little starch science and use a combination of mashed and grated potato, and pure potato starch, they’ve also got a unique texture that’s reminiscent of mochi. Extra crispy, pleasantly chewy and stretchy, with perfectly textured shreds of potato, it’s the upgrade you never knew hash browns needed.

Crispy-Chewy Hash Browns

Shrimp toast is all about texture: juicy, succulent shrimp mousse cooked to a just-bouncy consistency, resting on an ultra-crispy, fried layer of fluffy milk bread. It’s crispy, it’s unctuous, it’s savory, and it offers an irresistible cascade of textures and flavors. That’s probably why dim sum restaurants sell shrimp toast in multiples, knowing full well you could never eat just one.

Shrimp toast is usually deep fried in triangles to a uniform golden brown. This version is pan fried, but the result is arguably more impressive, showcasing several distinct layers: golden brown toast, fluffy white milk bread, perfectly cooked shrimp, and a crown of perfectly toasted sesame seeds.

Cantonese shrimp toast recipe using Japanese shokupan and crispy sesame seeds

Shrimp Toast

A pork rib roast is a glorious holiday feast centerpiece that’s every bit as delicious and eye-catching as a [link https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast prime rib] or a beautifully glazed [link https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham ham], provided you treat it right. 

This recipe and method guarantee you a picture-perfect glazed pork roast that also tastes incredible. 

Buy the right cut; [link https://www.chefsteps.com/activities/pork-roast-butchery trim, french, and truss it correctly] (or have a butcher do it for you); cook it gently so the tender, lean loin is just past blushing; and then brush it with [link https://www.chefsteps.com/activities/root-beer-glaze Sweet and Sticky Root Beer Glaze]. Finally, finish it in a hot oven to yield pink, perfectly cooked meat ringed around by a deeply burnished sweet-savory exterior. You’ll have one of the most impressive roasts you, or your guests, have ever seen.  

It’s so good it may make you wonder why we all make such a big fuss over the standing rib roast when the pork rib roast has been right there the entire time!

Glazed Pork Roast

[link https://www.chefsteps.com/activities/glazed-pork-roast Pork roasts] and [link https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham hams] just cry out for a sweet and sticky savory glaze, and this old-fashioned root beer glaze produces a gorgeous caramel-colored coating that makes the savory pork even more delicious. 

Using root beer as a base provides caramel coloring, hints of vanilla and sarsaparilla, and a hit of tanginess from the citric acid (or, sometimes, phosphoric acid), which is used as a preservative and flavor enhancer in sodas. To capture the more pronounced botanical notes of old-fashioned root beer formulas, we bolster the glaze with dried sassafras and sarsaparilla so the root beer flavor really pops (similar to what we do with our [link https://www.chefsteps.com/activities/root-beer-syrup Root Beer Syrup]), and the extra honey and sugar guarantee the glaze takes on the right texture when it’s slathered over a roast, producing a thin, even, and beautifully shiny coating.

Root beer glaze recipe for roast pork and ham.

Sweet and Sticky Root Beer Glaze

Blini come in all shapes and sizes, although in the States we typically think of them as delicious little vehicles for caviar and [link https://www.chefsteps.com/activities/creme-fraiche crème fraîche]. 

Our [link https://www.chefsteps.com/activities/buckwheat-blini Buckwheat Blini] are perfectly designed for that purpose, but after all the work we did on [link https://www.chefsteps.com/activities/buttermilk-pancake-parametric buttermilk pancake varieties], we came up with this tangy spin on the classic. 

With slight adjustments to the batter from our [link https://www.chefsteps.com/activities/buttermilk-pancakes Precision Buttermilk Pancakes], these blini are the perfect foil for caviar or silky slices of [link https://www.chefsteps.com/activities/smoked-salmon-nova smoked salmon].

Buttermilk Blini

[link https://www.chefsteps.com/cuts/beef-trimmed-tri-tip-roast Tri-tip]—aka Newport or Santa Maria steak—doesn’t get much love, and that’s a shame. It’s super flavorful and beefy, and like our other favorite, under-appreciated cut, [link https://www.chefsteps.com/cuts/beef-boneless-square-cut-chuck chuck], it can be prepared as a [link https://www.chefsteps.com/activities/flavor-packed-feast-worthy-chuck-roast showstopping roast] or as a killer, [link https://www.chefsteps.com/activities/ultimate-grilled-chuck-steak budget-friendly steak].

Cooking tri-tip properly can be challenging. It’s a whole muscle of uneven thickness; the direction of the grain changes about halfway through the muscle; and, since it comes from the rear leg, [link https://www.chefsteps.com/activities/decoding-tough-and-tender-cuts it can be tough] when cooked too rare or too well-done.

Cooking tri-tip sous vide addresses two of these challenges: It’ll cook evenly from edge to edge, and you can dial in your preferred doneness and texture. Not only can you get a perfect medium-rare steak every time, you can also control tenderness simply by extending the cooking time. For this tri-tip, we provide two options: steaky with just the right amount of chew or melt-in-your-mouth tender.

Separating the tri-tip into two pieces makes it easier to figure out which way the grain runs, which will make it easier to slice against the grain once the beef is cooked sous vide. It also slightly increases the surface area of each piece, so you can add more of the aromatic blackening spice and get a higher ratio of blackened crust to rosy meat.

You can serve the tri-tip all by itself, and it’ll be the star of any cookout. But when it’s dressed with our [link https://www.chefsteps.com/activities/grilled-tomato-vinaigrette Grilled Tomato Vinaigrette] and paired with a simple grilled radicchio and gem salad with roasted pine nuts and goat cheese, it’s this summer’s steak salad stunner.

Blackened Tri-Tip Steak Salad

Every good yakitori shop takes pride in their tsukune, or chicken meatballs, because they test the limits of a cook’s creativity and ingenuity. You have to transform a humdrum food, often made with scraps, into something extraordinary.

Yakitori chefs dial in the proportions of lean and fatty meat to skin and cartilage in order to produce the most texturally interesting meatball they can. Then, they figure out a cooking process that complements those choices. Some meatballs are steamed before skewering and grilling; others are formed into fat logs on two skewers and all the cooking is done over the coals.

We ultimately settled on a mix of finely hand-chopped knee cartilage, blitzed skin pieces, and ground leg meat, which we season minimally with scallions and sansho pepper for a little grassy, floral heat. Bound with egg yolks and panko and then chilled, the mixture can be formed into smooth, perfectly spherical balls and cooked hot and fast over a [link https://www.chefsteps.com/activities/diy-hibachi-grill-konro hibachi grill]. When cooked, they have a tender, falling apart texture, and the bits of skin and cartilage provide a little crunch and pops of juiciness with every bite.

Tsukune are often dipped in a sauce, or tare, that’s fortified by all the grilled chicken and vegetables that get dipped into it. To replicate that flavor profile, we grill the leg bones of the bird and a scallion and steep them into the sauce. Thickened slightly with cornstarch to mimic the gelatinous viscosity of a yakitori shop’s tare, the sauce is easy to glaze onto the tsukune right at the end of cooking.

Tsukune recipe (chicken meatball yakitori)

Tsukune (Yakitori-Style Chicken Meatballs)

In Turkey, adana kebabs are a point of national pride. Rightly so, since they’re super delicious: hand-minced lamb, fortified with extra fat, seasoned with fresh sweet red peppers (also hand chopped) and salt, molded onto flat metal skewers, and grilled over oak. Those qualities are all non-negotiable, since adana kebabs are protected by a designation of origin with [link https://web.archive.org/web/20110903072459/http://www.adana-to.org.tr/tr/kebap/talimat.htm specific prescriptions for how they’re supposed to be prepared].

Our adana kebabs aren’t made from a 1-year-old sheep that grazed on the indigenous flora of southeastern Turkey, but they are made with lamb we grind ourselves. And we tried to stay true to spirit of the way the official ones are made, limiting the seasoning to fresh and dried chiles for fruity flavor, smokiness, and peppery bite and a little sumac and cumin for floral and earthy notes to complement the fatty meat.

The key to making the kebabs is letting the meat mixture chill after mixing and after you’ve molded it onto the skewers. As the meat rests in the refrigerator, the salt starts unwinding the meat proteins, dissolving myosin present in the meat to form a gel. That gel helps the meat to stick together, and it helps to bind water and fat, which yields a juicier kebab.

They won’t pass the sniff test at the next Adana Chamber of Commerce audit of official adana kebabs, but they’ll pass your these-are-the-best-kebabs-I’ve-ever-eaten-in-a-backyard test with flying colors.

Adana Kebab (Turkish Ground Lamb Kebabs)

Dashi is the foundational stock in Japanese cuisine. Packed with umami, it’s used in a wide variety of applications, like sauces, soups, custards, and braises. 

While you can make a dashi out of any ingredient—it just means “cooking broth”—it typically refers to a broth made with kombu, or dried kelp. Dashi that has been made with a combination of kombu and katsuobushi—shavings of boiled, smoked, and dried skipjack tuna loin—is commonly referred to as “ichiban dashi” (“first” or “number one” dashi), as it is the most widely used version of dashi in both restaurant and home kitchens.

Ichiban dashi is an umami powerhouse, as kombu contains a high concentration of salts of glutamic acid (or glutamates) and katsuobushi contains a high concentration of salts of inosinic acid (or inosinates), and the two amino acids have been found to have a synergistic relationship when eaten in combination. Simply put, when we eat the two ingredients together, they seem to be far more savory than when either is eaten in isolation. Dashi can also be made with dried shiitake mushrooms and other dried fish products, like the niboshi, or dried infant sardines, we recommend using in this recipe.

In classical Japanese cooking, there are many best practices associated with cooking with kombu and katsuobushi, particularly when using these ingredients to make dashi, with ideal temperature ranges and times that strike a balance between flavor extraction and clarity. For the “cleanest” dashi flavor, simmering kombu at [f 140] for an hour will maximize flavor extraction without creating off flavors or odors and without muddying the clarity of the broth. Similarly, when extracting flavor from thinly shaved katsuobushi, it’s best to steep it in water that’s been brought to [f 185] for no more than 15 to 30 seconds. The importance of temperature control, particularly for extracting flavor from kombu, makes dashi a perfect candidate for sous vide cooking.

Sous Vide Dashi

People think Texas barbecue is all about beef: [link https://www.chefsteps.com/activities/ultimate-smoked-bbq-brisket thick slabs of tender, smoky brisket] and Lone Star State–sized beef ribs. But Texans also smoke some killer pork ribs.

Joe Yim of Knox Ave BBQ gave us the rundown on how to make the best Texas-style spareribs. Like brisket, they’re a study in moderation: completely tender, but with a little bite; seasoned with a judicious amount of salt and black pepper to get a nicely textured bark; and a spare lacquering of barbecue sauce, applied right toward the end, bumps up the flavor while allowing the taste of pork and smoke to really come through.

We’ve done ribs before but never ribs like these. Our [link https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required sous vide ribs], [link https://www.chefsteps.com/activities/apartment-ribs-smokerless-smoked-ribs-the-og-version apartment ribs], [link https://www.chefsteps.com/activities/oven-kansas-city-style-barbecue-ribs Kansas City-style oven ribs], and [link https://www.chefsteps.com/activities/dry-style-baby-back-ribs smoked ribs] recipes will all get you a stellar rib dinner, but they all use baby backs. This recipe uses [link https://www.chefsteps.com/activities/spareribs-baby-back-ribs-what-is-the-difference whole spareribs], and they’re smoked from start to finish on a regular old charcoal grill—no offset smoker required.

Joe Yim of Knox Ave BBQ's recipe for Texas-style barbecue ribs

Texas-Style Barbecue Ribs

When you make a [link https://www.chefsteps.com/activities/ultimate-smoked-bbq-brisket Texas-style brisket], you end up with a lot of [link https://www.chefsteps.com/activities/how-to-trim-brisket-bbq trim]. And one of the best things you can do with that trim is grind it up and make smoked brisket burgers. They’ve got everything you love about smoked brisket, but they only take a couple of hours instead of 14 (or more!). Rich and juicy, with a beautifully smoky crust that’s reminiscent of the best barbecue bark, they’re an upgrade on your regular old backyard grilled burgers, not least because the low-and-slow smoke—which makes it easy to nail whatever internal temperature you like—dries out the exterior so you can get a killer sear.

While nothing compares to a masterfully smoked brisket, these burgers come very, very close.

Recipe for smoked brisket burgers using brisket meat and trimmings.

Smoked Brisket Burgers

We’ve tackled Texas-style barbecue brisket before. We’ve developed two indoor recipes that get you as close as you can get to the real thing without a smoker, using both [link https://www.chefsteps.com/activities/smokerless-smoked-brisket sous vide] and a [link https://www.chefsteps.com/activities/oven-barbecue-brisket low-temperature oven]. But we’ve never done the real deal smoked brisket—until now.

To get it right, we turned to pro pitmaster Joe Yim of Knox Ave BBQ, who honed his craft for years at some of the top barbecue spots in Central Texas. Joe lives, breathes, and dreams about barbecue. He walked us through every detailed step of the brisket process: [link https://www.chefsteps.com/activities/bbq-brisket-timeline how to plan the cook], [link https://www.chefsteps.com/activities/how-to-trim-brisket-bbq how to trim brisket], [link https://www.chefsteps.com/activities/how-to-wrap-bbq-brisket how to wrap it], [link https://www.chefsteps.com/activities/how-to-slice-bbq-brisket how to slice it]. And, of course, how to smoke the dang thing!

Best of all? He showed us how to make pro-level brisket with a regular old charcoal grill. No offset smoker required. This is the best brisket you’ll ever have. We guarantee it.

A step-by-step guide to making Texas-style barbecue brisket in a charcoal grill

Ultimate Texas-Style Barbecue Brisket

Once you’ve [link how-to-trim-brisket-bbq trimmed], seasoned, smoked, [link how-to-wrap-bbq-brisket wrapped], and rested your [link ultimate-smoked-bbq-brisket barbecue brisket], it’s time to slice it.

Just like every other technique associated with producing Texas-style barbecue brisket, the method for slicing it up is tailor-made to the preparation, designed to minimize waste and ensure that every slice that comes off the brisket has structural integrity and is surrounded by a continuous layer of undamaged bark.

We asked Joe Yim of Knox Ave BBQ to show us how it’s done. Grab your serrated bread knife and your perfectly cooked brisket, and let’s get into it.

A pro pitmaster demonstrates how to slice barbecue brisket

How to Slice Barbecue Brisket Like a Pro

Trimming a brisket properly is the first step in making a great [link ultimate-smoked-bbq-brisket barbecue brisket]. 

Trimming helps the brisket cook more evenly, producing even bark formation; golden, rendered fat; and juicy meat. The goal for barbecue pros is to produce a smoked brisket that’s cooked in a way that every single slice will satisfy discerning paying customers.

So, if you want to serve competition-worthy brisket, start by trimming your brisket like a pro.

How to trim a brisket properly for making barbecue brisket

How to Trim Brisket Like a Pro

Wrapping is one of the key techniques for making great barbecue brisket. 

The wrap can be used for two purposes: to help rest a finished brisket or to help finish cooking a brisket that needs a little help getting to the “memory foam” tenderness we’re looking for in the flat before pulling it off the smoker to rest.

For resting, the wrap ensures that every part of the oddly shaped cut of meat cools at a similar rate, so all those hours you spent smoking the brisket don’t go to waste. As a cooking finishing move, the wrap allows you to [link https://www.chefsteps.com/activities/bbq-brisket-timeline bump up the temperature of the smoker in the final stages of tenderization] without drying it out or burning the bark.

We asked pitmaster Joe Yim of Knox Ave BBQ to demonstrate three techniques: two butcher paper methods—a beginner and a pro-level wrap—and a new-school “foil boat” method.

A pro demonstrates how to wrap a barbecue brisket three ways: two butcher wraps and a foil boat method.

How to Wrap Barbecue Brisket Like a Pro

[link https://www.chefsteps.com/activities/ultimate-smoked-bbq-brisket Smoking a Texas-style brisket] takes time—a lot of time—and patience.

Transforming the oddly shaped cut of meat with two distinct muscle groups and tons of connective tissue and intramuscular fat so that it can be cleanly sliced, with each slice consisting of tender, juicy meat surrounded by a distinct ring of bark, is a careful balancing act of time, temperature, and moisture levels. 

And even when you’ve accomplished that perfectly, serving it to your family and friends at a reasonable hour requires serious scheduling skills. There’s no point in making the perfect brisket if you make everyone wait around until 11 p.m. to eat it!

Joe Yim of Knox Ave BBQ helped us create this smoked brisket timeline to give you all the information you need to know to serve your perfectly smoked brisket at its peak, at whatever time works for you.

A 2-day timeline for making barbecue brisket

Plotting the Barbecue Brisket Timeline

What happens when you combine a cookie with a cream puff? Choux au craquelin!

A pastry that demonstrates the wizardry of French patisserie innovation better than almost any other, choux au craquelin consists of rich [link https://www.chefsteps.com/activities/choux-pastry choux pastry] topped with a cap of buttery cookie dough that crisps up into a crackly top, filled from edge to edge with crème légère ([link https://www.chefsteps.com/activities/pastry-cream pastry cream] lightened with whipped cream).

It’s the breakfast dessert of champions.

Recipe for choux au craquelin with variations for color and flavor.

Choux au Craquelin

Choux pastry, or pâte à choux, is a classic French dough used to make all kinds of delicious sweet and savory treats. You know, like gougères, [link https://www.chefsteps.com/activities/choux-au-craquelin choux au craquelin], [link https://www.chefsteps.com/activities/eclairs éclairs], [link https://www.chefsteps.com/activities/crullers crullers], and even [link https://www.chefsteps.com/activities/foolproof-parisian-gnocchi Parisian gnocchi].

Pâte à choux is something of an anomaly. Is it dough? Is it batter? Does it matter? (Not really!)

The way it works is through starch gelatinization and mechanical leavening via the conversion of water to steam, and all choux is cooked in two stages. First, flour, water, and fat are cooked to produce a thick paste, which indicates the starch granules in the flour have gelatinized and, consequently, have trapped water. Gelatinized starch is also a good emulsifier, which makes it relatively easy to incorporate whole eggs into the dough, adding even more water and protein and loosening the paste to pâte à choux’s signature batter/dough consistency.

Once baked, all the trapped water converts to steam, puffing up vigorously, producing pastries with a cavernous interior that’s perfect for filling.

This foolproof recipe gets you picture-perfect choux pastries, no matter what you’re making. The only question is: What choux waiting for?!

Foolproof recipe for choux pastry, or pâte à choux.

Perfect Pâte à Choux

Why should Cronuts, [link https://www.chefsteps.com/activities/kouign-amann--2 kouign-amanns], or [link https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home croissants] have all the crispy, multi-layered fun? Why can’t potatoes get the lamination treatment?

We call this the potato “croissant”: a golden-brown, buttery, crispy-on-the-outside, creamy-on-the-inside rosette of deep-fried potato slices. You can call it 100% delicious.

This idea came about while developing our [link https://www.chefsteps.com/activities/potato-pave Potato Pavé]. We wanted to get all those layers but make them all crispier and prettier. And we did it.

Recipe for a potato “croissant,” with multiple layers of potato slices.

Crispy Potato “Croissants”

The best scallion pancakes are crispy, with uniform and distinct layers, and a slightly chewy but still tender interior.

The key to this recipe is our method for laminating the dough. Less like [link https://www.chefsteps.com/activities/puff-pastry puff pastry] and more like [link https://www.chefsteps.com/activities/big-macau-egg-tart Chinese puff pastry], scallion pancake dough contains alternating layers of dough and a paste made from oil and flour. Usually, the lamination process is accomplished by coiling the dough and then rolling it flat, which requires practice and skill. For more consistent results, we use a pasta roller to produce thin sheets of dough that can be easily folded into 10 perfect laminated layers.

Just like your favorite restaurant versions—maybe better!—they’re surprisingly easy to make, as long as you have the counter space.

Ultra-flaky Taiwanese scallion pancakes recipe

Ultra-Flaky Scallion Pancakes

If there’s one dish that captures the spirit and finesse of Cantonese cooking, it’s whole steamed sizzling fish: a whole fish steamed with aromatics, topped with julienned green onion, anointed with smoking hot oil, then doused in a slightly sweetened soy sauce.  

It’s a simple but dramatic preparation, but it’s tricky to get just right. The sauce is minimalist, ditto the aromatics, so there’s not a lot to mask the quality of the fish or how it’s been prepared. The key (after [link https://www.chefsteps.com/activities/selecting-fish-for-purchase selecting the right fish]) is all in the steaming technique: cooking the fish so its flesh is perfectly tender and silky, not chalky and overdone. 

In many classic Chinese seafood restaurants (the ones with the galleries of fish tanks in the windows), the fish is typically cooked in giant steam ovens, which give cooks two options: fast, vigorous steam and low, gentle steam. Typically, home cooks only use the latter option in their steaming setups, letting the water simmer or boil for the duration of the cook.  

But if you dial in the precise temperature of the pan—and thus the water inside the steaming setup—you can regulate both the temperature and the amount of water vapor that will cook your fish, creating a far more gentle cooking environment than a steamer with billowing heads of steam. The internal temperature of the fish will consequently rise more slowly, giving you ample time to monitor its progress with a probe thermometer and reducing the risk of overcooking significantly.

Cantonese-Style Sizzling Steamed Fish made with precision induction cooking on the Control Freak Home.

Precision Cantonese-Style Sizzling Steamed Fish

Ginger-scallion sauce is delicious on almost anything. Spoon it over rice, toss it with noodles, serve it alongside grilled, roasted, or poached meat, like [link https://www.chefsteps.com/activities/hainanese-chicken-rice Hainanese chicken rice]—it works with it all! 

The key to its preparation is sizzling the fresh ingredients and dried spices with smoking hot oil, which “blooms” their flavors, releasing oil-soluble flavors into the sauce.

Ginger-Scallion Sauce

If you’ve been looking to add some sizzle, spice, and table-side theatrics to your salad game (because why should chain restaurant fajitas get all the glory?), then this dish is for you. 

This salad takes advantage of the textural marvels of [link https://www.chefsteps.com/activities/how-to-make-yuba-tofu-skin yuba], balancing tender-chewy blanched tofu skin “noodles” with crunchy fried puffed yuba chips that get seasoned with a Yunnan-inspired dipping chile powder, soy sauce, and sesame oil, before getting baptized with a hot oil bath right before serving.

That hot oil sizzle isn’t just for show—the oil instantly blooms the oil-soluble volatile aromas in the spice mix, drawing out tingly heat from Sichuan peppercorns and chile powder, medicinal notes from sand ginger and dried tangerine peel, and warm spice complexity from toasted star anise, black cardamom, cumin, and cinnamon.

Fresh scallion and cilantro balance out the heady spices and slow-building dried chile burn for a seriously satisfying—and unintentionally vegan—salad that eats like a hearty noodle dish.

Spicy sizzling yuba (bean curd skin) salad recipe.

Spicy Sizzling Yuba Salad

Hor fun are thin, wide rice noodles that are perfect for stir-frying, and they’re the foundation for one of the most iconic dishes in Cantonese cuisine: [link https://www.chefsteps.com/activities/beef-chow-fun-gon-chow-ngau-ho Beef Chow Fun]. Slightly porous, which makes them excellent at absorbing sauce, they’re also resilient enough to survive a spell in a ripping hot wok while retaining a pleasing chewiness, a perfect example of what Taiwanese call “Q” texture (basically, “al dente” for Asian people).

You can buy hor fun noodles at any Chinese supermarket but making your own is worth the effort. Store-bought noodles tend to be brittle before cooking and mushy after, and they often get mangled during the cooking process. Making them from scratch isn’t complicated at all: Steam a thin layer of batter made from a combination of rice flour and tapioca starch until the starches fully gelatinize to produce smooth, slippery noodles with no hint of graininess. (The process is nearly identical to making [link https://www.chefsteps.com/activities/wheat-starch-noodles-liangpi liang pi].)

Straight out of the steamer, these noodles might appear almost too chewy. But once they’re boiled in a soup or stir fried in a sauce, they hydrate further and soften slightly. Just make sure you make enough, since you’ll want to have these noodles in everything.

Hor Fun Noodles

The Chinese egg tart is a staple of any Chinatown bakery: Individual servings of silky sweet, bright yellow [link https://www.chefsteps.com/activities/custard-parametric-analysis custard] encased in super flaky puff pastry.

But what about a big version? An egg tart you can whip up for a potluck and share? Chefs like Brandon Jew of San Francisco’s [link https://www.misterjius.com/ Mister Jiu’s] and Jonathan Tam of Copenhagen’s [link https://www.jatakcph.com/ JATAK] have offered their own riffs on the big egg tart, each of them celebrating the pastry in a unique way. Whereas Jew’s tart draws influence from the Macau-style tart, or po tat, with its caramelized top, Tam’s tart looks more like the uncaramelized Honk Kong–style daan tat.

I wanted to do a big Macau-style tart with a Chinese puff pastry crust, made from scratch, but there were a few challenges to getting there. Going big meant that the filling and the crust—especially the crust— would take longer to cook. Since egg-based custards tend to overcook easily and curdle, I had to strike a delicate balance between timing and temperature.

To hedge against overcooking, I use a starch-based custard—essentially a [link https://www.chefsteps.com/activities/pastry-cream pastry cream]. Starches slow protein coagulation by blocking protein molecules from bonding during cooking. Not only does starch help the custard become silky, smooth, and thick, it also means you can cook the custard far longer without curdling the eggs. For added browning, I incorporate heavy cream into the custard, providing more milk proteins for caramelization. And instead of whisking, I blitz the chilled custard with an immersion blender, ensuring a smooth finished texture. 

Puff pastry thrives in a hot oven—around [f 400] and higher produces the most dramatic layers—but I found slightly higher temperatures were necessary to achieve optimal caramelization of the top. The result is a tall, deeply browned, silky yet sliceable custard, surrounded by hundreds of delicate, flaky layers.

Chinese Macau-style egg custard tart (pastéis de nata) recipe.

Big Macau Egg Tart

Yuba—aka fu pei, tofu skin, or bean curd skin—is the foundation of several classic dishes throughout Asia, from Cantonese dim sum like fried bean curd skin rolls to the more elemental presentations of Japanese Buddhist cooking, like yuba braised in dashi. Yuba can be eaten fresh, fried, boiled, and even dried. 

The process for making yuba is relatively straightforward but requires a lot of technique and patience. Soy milk is heated until a “skin”—a creamy yellow, protein-lipid film that’s produced through a combination of protein coagulation and drying—forms on the surface. The thin tofu skin is carefully harvested repeatedly using a long bamboo skewer or dowel, and it’s either eaten immediately or hung to air-dry for longer-term storage.

These days, most people get their yuba at the store, where it’s sold as semi-dry sheets, dried sticks, or as dried chips. And while you can’t beat that kind of convenience, the flavor of store-bought yuba pales in comparison to freshly made yuba, particularly yuba made from fresh soy milk made with good soybeans.

Yuba makers use giant steam tables to heat large pans of soy milk, harvesting four to eight giant sheets at a time. Since the optimal temperature for film-forming is relatively low (it starts at [c 80] and maxes out at around [c 88]), the gentle heat from these steam tables is ideal. 

When making yuba at home, the best cooking method is also the simplest: Heat soy milk in a large nonstick skillet—the larger, the better—over direct heat until a skin forms, then carefully remove the yuba sheet with a wooden dowel and hang it to dry. Unlike more unwieldy techniques involving double boilers and steaming in hotel or sheet pans, this method allows you to reasonably control the temperature within a range, and the nonstick coating makes it easy to harvest sheets that form on the surface, as well as scrape off and remove any excess coagulated soy milk (called “amayuba,” or sweet yuba) from the bottom of the pan throughout the process.

Beyond the little details, the key to this recipe is time. This process takes hours and can take a whole day if you’re trying to make a substantial quantity of yuba. But for the patient, the payoff is yuba that tastes better, is more aromatic, and silkier than any you could buy in a store.

How to Make Fresh Yuba

There isn’t anything more British than the Sunday roast. A centerpiece “joint” served with Yorkshire puddings, crispy roast potatoes, and a few bites of veg, everything doused in a rich gravy … it’s a meal fit for the King.

Like the full English breakfast and [link https://www.chefsteps.com/activities/fish-and-chips fish and chips], it’s hearty in the way of cold, Northern country cuisines, but then it’s also got all those odd-to-American-ears Britishisms, like the savory “pudding” and “delicious boiled vegetables.” 

The most challenging thing for non-British people about the meal is it’s hard to come by, unless you live near a pub that’s imported a bit of merry old England nearby. But don’t fret, poppet, we’ve got everything you need to pull off this incredible feast at home.

Recipes and timeline for a traditional English Sunday roast.

Ultimate Sunday Roast

Real-deal porchetta is a beautiful thing: A whole, boned-out pig, seasoned with fennel and garlic, roasted until the skin is crispy and glassy and the meat is meltingly tender and juicy. Chop it all up for a delicious mix of lean and fatty meat with shards of crunchy skin, stuff it into a sandwich, and you’ve got one of the most iconic Italian street foods.

Making it is obviously a chore—like whole hog barbecue, it’s almost exclusively done by professionals who sell to large crowds. And a lot of places choose to go with a more manageable preparation, using pork belly and loin to approximate the blend of meat, fat, and skin of a whole pig. But even the smaller preparation is extremely hard to do well, and it’s often done poorly.

This recipe gets all the details right, but it’s a project. It requires a special order cut of high-quality pork, time to properly dry out the skin, some butchery technique, a sharp knife, and a two-stage cooking process. 

The skin: Nothing can ruin a beautifully roasted pork belly and loin like hard, impossibly chewy skin. There are two keys to getting pig skin super crispy in an oven: getting it dry and cooking it hot. The less moisture in the skin, the quicker it dries out and crisps in the oven, and using an intense blast of heat right at the start of the cooking process rapidly converts any remaining moisture into steam, puffing the skin up so as it dries it forms a glassy, crunchy crust.

The meat: Porchetta should have assertively seasoned meat, and it should be luscious and juicy, both of which are challenging because it consists of a lean, whole muscle that’s technically “overcooked” and dry above [f 140] encased in a very fatty, tough cut that’s only palatable when thoroughly cooked through to a higher internal temperature of [f 170]. 

Our process is engineered to nail every one of these goals:

-Using a specific cut of pork—skin-on belly with the loin attached—guarantees that the loin will nest neatly in the belly, with enough skin to completely the entire roast. 
-Air-drying the pork in the fridge dries out the skin and intensifies the flavor of the meat. 
-Trimming the belly guarantees that you have enough skin to fully encase the roast. 
-Butterflying the loin maximizes surface area for seasoning. 
-Scoring the skin encourages fat rendering during roasting. 
-A high-heat start puffs and crisps the skin, and a low-temperature roast gently brings the meat up to temperature.

While it isn’t a whole pig, we get that it’s still a big endeavor, but there’s no arguing with the results. This is the ultimate roast porchetta.

Ultimate Roast Porchetta

Pâté en croûte is the pinnacle of charcuterie. Endlessly variable and brutally difficult to prepare well, it’s a test of a cook’s ingenuity, skill, and creativity. Few preparations involve as many intertwined elements and processes, every one of which can go drastically wrong, and every wrong move often means ruining the entire preparation. The pâté en croûte maker is part butcher, part pastry chef, part technician, and part engineer. 

We brought in master butcher Kevin Smith of of Seattle’s [link https://beastandcleaver.com/ Beast &amp; Cleaver] to demo his award-winning pâté en croûte, so you can make one like a pro.

Pâté en Croûte

The [link https://www.chefsteps.com/cuts/beef-porterhouse-steak porterhouse] is the king of steaks.  

The unique pleasure a porterhouse provides is that you get two steaks in one. It’s a cross section of the short loin that contains two prized cuts—a [link https://www.chefsteps.com/cuts/beef-boneless-new-york-strip-steak New York strip] and a [link https://www.chefsteps.com/cuts/beef-filet-mignon filet mignon]—separated by a big old bone.  

Like a [link https://www.chefsteps.com/cuts/beef-tomahawk-steak tomahawk], a porterhouse ain’t cheap, and we certainly wouldn’t fault anyone for taking a safe [link https://www.chefsteps.com/activities/sous-vide-steak sous vide] or [link https://www.chefsteps.com/activities/cryo-seared-tomahawk-steak reverse-sear] cooking approach to protect their beef investment, ensuring a perfect edge-to-edge cook. But if you’re willing to take on a little risk, we think a porterhouse is at its best when cooked in a hot pan, basted in butter, and finished in a low oven to intentionally yield a wonderful gradient of textures and temperatures within one mammoth steak. 

When you’re cooking a 3-pound steak that can feed a crowd, variety is a good thing. Folks who like their beef rare can feast on slices of strip or filet from closest to the bone. Like you beef more well-done? The slices from the narrow end of the strip are perfect for you. Like chewing the fat? Wait until you try the knob of golden fat attached to the bottom of the filet, which eats like roasted bone marrow. A properly cooked porterhouse has a little something for everyone.

Pan-seared and roasted porterhouse steak recipe

Ultimate Porterhouse Steak

Christmas pudding is a classic holiday dessert with medieval roots that serves as a great introduction to the wild world of British cuisine. It’s a pudding but not a [link https://www.chefsteps.com/activities/custard-parametric-analysis custard]. It’s a dessert, packed with beef fat. It’s (sort of) a cake that’s steamed, not baked. If you’re going full medieval, you make it a year in advance, wrap it in a pillowcase, and hang it over the fireplace until next Christmas. And then you douse it in booze and set the whole thing on fire.

Christmas pudding defies logic and definition, but one thing is for sure: When done right, it’s downright delicious.

In terms of texture and flavor, Christmas pudding gives off [link https://www.chefsteps.com/activities/pure-24-carrot-cake-with-fresh-carotene-cream-cheese-frosting carrot cake] vibes with a baba au rhum boozy kick. It’s at once dense and moist, rich and delicate, sweet and spiced. Finished with a flourish of flaming brandy and a generous pour of lightly sweetened cream, this is a holiday dessert worth celebrating, without being a [link https://www.chefsteps.com/activities/classic-panettone-in-one-day panettone-level] project. Take it from the pudding pro himself, Kevin Smith: “This is the easiest dish in the world to make.”

Hold on a sec, you may be saying, puddings and cakes are never easy. What’s the catch? Well, the thing about Christmas pudding is that the process of making it is nothing like making a delicate batter or temperature-sensitive custard. You don’t need a stand mixer or a double boiler. In fact, in terms of composition and procedure, this pudding more closely resembles meatballs, just with a mix of brandy-soaked dried fruit standing in for ground meat. 

Like a meatball farce, the pudding is bound together with eggs and a breadcrumb panade. Just like a good meatball, the pudding base is enriched with extra animal fat, in this case beef suet, the hard fat that surrounds the cow’s kidneys. Grated fresh quince is folded into the mix, which keeps the pudding moist and light, just as grated daikon does in [link https://www.chefsteps.com/activities/xiu-mai-vietnamese-meatballs Vietnamese xíu mại]; they’re even both steamed! But unlike with meatballs or cake batter, the mixing method for Christmas pudding is completely foolproof because there’s no worry of overmixing. There’s no myosin to develop, and there’s so little flour in the base that gluten development isn’t a concern.

Just stir everything together, pack it in a mold, steam it, then set it on fire. No wonder this is our favorite butcher’s favorite dessert! And now it’ll be your favorite, too.

Christmas Pudding

Toro is the best steak you’ve never heard of. Why is that? Well, because it’s a cut that master butcher Kevin Smith of Seattle’s [link https://beastandcleaver.com/ Beast and Cleaver] came up with! Seriously, it’s one of the few steaks you won’t find in our [link https://www.chefsteps.com/cuts Cuts catalog].
 
The toro is the highest abdominal muscle on a cow, and it has a lot of marbling—it may just be the most marbled muscle on the whole animal. Because of that, and the fact it comes from the belly area, Kevin thought the Japanese word for fatty tuna belly—“toro”—was the perfect name for this steak.

Because of all that intramuscular fat, it’s important to cook the steak to medium-rare plus, so the fat renders and becomes tender. There’s nothing pleasant about chewing on cold fat. The cooking method maximizes flavor: After searing and butter-basting the steak to a rosy medium-rare, we slice it before it’s fully rested and toss it back in the still-warm brown butter that’s been spiked with umami-rich shio koji. The open grain structure of the toro readily absorbs the broken pan sauce, for a deeply savory and satisfying steak that is our new-found favorite cut.

How to cook toro steak recipe (Toro Steak)

Toro Steak With Koji Brown Butter

Picanha is the steak that you can cook like duck breast. The sirloin cap, from the rump of the animal, even looks similar to a super-sized duck breast with a triangular shape and robust fat cap. We like to score the fat cap and slowly sear the picanha in a pan to evenly render and crisp the fat before giving it a butter baste and finishing it in a low oven.  

Because of the uneven shape of the cut, cooking it this way produces a gradient in doneness, so you get a wonderful range of textures and flavors, from the crispy fat and more well-done meat around the edges of the picanha, to the blushing medium-rare interior.

Seared and slow-roasted picanha steak recipe

Slow-Roasted Picanha Steak

You can find grilled pork belly all over the Philippines: Marinated in an acidic, slightly sweet, and very savory soy-based mixture to tenderize and season the meat, the pork belly is then cooked from start to finish on a grill, the marinade basted generously over the belly until the outside is sticky, caramelized, and charred.

Cooking pork belly from start to finish on a grill is tricky, especially when it comes to dialing in the perfect not-too-tender texture, with just the right amount of chew. It takes time to convert all its ample [link https://www.chefsteps.com/activities/decoding-tough-and-tender-cuts collagen into gelatin], and without careful heat management, the sugars in the marinade will burn long before the pork is anywhere near cooked. And, since it’s a cut with a lot of fat, it’s prone to flare-ups.

But if you cook the pork sous vide before finishing it on the grill, you can spend more time relaxing and less time babysitting the belly on the grill. The belly will have the perfect texture before it even hits the grill, which lets you focus on quickly building up and caramelizing successive layers of glaze while finishing it over hot charcoal. 

Served with some garlic-shrimp paste fried rice and a pickle—I’ve been obsessed with this pineapple-kimchi atchara I’ve been making at home, which has sweetness and heat that complement the rich belly—and it’s my perfect meal.

Inihaw na liempo recipe (Filipino barbecue pork belly)

Filipino-Style Grilled Pork Belly (Inihaw na Liempo)

Pla gapong neung manao is a classic Thai dish consisting of steamed fish served in an acidic broth with lots of minced garlic and fresh chiles. It’s as easy to prepare as it is impressive to serve and tasty to eat. 

The fish is scored, stuffed with lemongrass, gently steamed, and typically served in a fish-shaped heated serving platter with a chamber that can accommodate hot coals or a can of Sterno so the dish is bubbling hot when it's served. The fish is doused in a cooked sauce made with lime juice, minced garlic, sliced shallots, and vibrant chiles. Garnished with a tangle of fresh cilantro, it's an incredibly aromatic and beautiful centerpiece to a meal.

[link https://www.amazon.com/Shabu-Plate-Shape-Aluminum-Street/dp/B078JXWC6Q?tag=chefsteps02-20 The heated serving platter] intensifies the aroma of the fish and its broth, but it’s entirely optional—just make sure you use a serving platter that can accommodate all of the broth. I like to shingle thin slices of lime over the top of the fish, because it looks nice and adds an extra aromatic bump from the oils in the lime zest, but that, too, is optional. Be sure to pile the minced garlic, chiles, and sliced shallots high on top of the fish before adding the cilantro.

Pla gapong neung manao may be a simple dish, but it’s a classic for a reason. A bit of tender fish, scooped up with some of the deliciously sour broth, bits of minced garlic, chiles, threads of shallots, and cilantro, paired with steamed jasmine rice ... it’s the perfect bite: salty, aromatic, sour, spicy, bitter, and just a little sweet.

Pla Gapong Neung Manao  recipe (Thai-style whole steamed fish with lime dressing)

Thai-Style Steamed Fish With Garlic and Lime (Pla Gapong Neung Manao)

Sizzling sisig has been the best-selling dish at [link https://www.pigandkhao.com/ Pig and Khao] ever since we opened. It’s the ultimate drinking food: salty, acidic, crispy, chewy, fatty, and meaty—it almost demands being served alongside a bucket of cold beers. Just like at Chili’s, once we run one sizzling platter out of our open kitchen, more orders come flying in—for pig’s head, not mid fajitas.

A traditional Filipino dish, sisig transforms a braised pig’s head into a plate of pork hash with all kinds of different textures, from gooey and rich (the jowls, the cheeks) and deliciously chewy (the ears) to crispy and satisfyingly crunchy, with little hits of char and smoke in the mix, all dressed in a bright, savory-sour dressing. Getting that mix of textures and flavors requires some work—you have to braise, grill, and sear the pork—but the effort is way worth the reward. I even go a step further and add a deep-frying step for a crispy pig ear garnish (optional but so worth it!).

There are two keys to the dish’s success: picking the right pork cuts and braising them for the right amount of time since they contain different amounts of connective tissue. I don’t use the snout or skin, which can make the chopped meat mix lean a little too gelatinous and fatty. And you have to pull the jowls out of the braise well before the ears; otherwise, they’ll be hammered by the time the ears are done.

While the very best sisig is made with a pig’s head, you can make it with other more familiar pork cuts, such as shoulder and belly; it’ll be almost as good. For me, the only ingredients that are non-negotiable are pig ears, because of their amazing texture, and the (completely untraditional) finely cut makrut lime leaves, which complement the citrus in the dressing.

Sizzling sisig recipe (Filipino crispy pork with eggs)

Sizzling Pork Sisig

Sai ua is a coarsely ground pork sausage seasoned with red curry paste, aromatics, and spices. Although the dish originated in Northern Thailand, Laos, and Myanmar, it’s so delicious it’s become popular all over Thailand. The combination of lemongrass, cilantro, makrut lime leaf, and red curry paste produces an herbaceous flavor profile that’s complemented beautifully by the smoky aroma the sausage takes on once it comes off the grill. 

The key to any sausage is getting the texture right. For sai ua that means finely mincing fibrous lemongrass and makrut lime leaves before incorporating them into the meat, and getting the right lean-to-fat ratio for the pork. You can use coarsely ground pork from a butcher (usually that means shoulder), but grinding a mix of shoulder and belly supplemented by pork fatback yourself will ensure that you end up with a juicier sausage with a higher proportion of fat. 

Casing the sausage helps to keep it juicy, too. Using the cooler side of a [link https://www.chefsteps.com/activities/two-zone-grilling-guide two-zone grill] to gently cook the sausage to temperature before finishing them on the hot side ensures the casings will be tender and nicely snappy without splitting, and the sausage will be super juicy. If you don’t want to deal with the casings, the meat mixture is also excellent when formed into sausage patties, which you can sear and serve as they are or as the star in a [link https://www.chefsteps.com/activities/northern-thai-herbal-sausage-breakfast-sandwich Fried Egg and Thai Sausage Breakfast Sandwich].

Serve sai ua with [link https://www.chefsteps.com/activities/nam-prik-num Nam Prik Num], sticky rice, and crisp raw vegetables like green cabbage and cucumbers, for a bright and refreshing meal.

Sai Ua recipe (Northern Thai herbal sausage)

Northern Thai Herbal Sausage (Sai Ua)

This Thai-inspired riff on a breakfast sandwich is an excellent way to put [link https://www.chefsteps.com/activities/sai-oua-northern-thai-herbal-sausage Sai Ua] sausage to use in a less traditional way. In fact, it’s so good that you might even consider making the sausage specifically for this sandwich. As a bonus, that means you don’t have to mess around with casings and a sausage stuffer.

Along with richness from the liquid yolks on crispy-edged Thai-style fried eggs, the sandwich gets an umami boost from [link https://www.chefsteps.com/activities/nam-prik-num Nam Prik Num]-spiked mayo, which has charred notes from pounded blistered chiles and funkiness from fish sauce and shrimp paste complementing the creamy [link https://www.chefsteps.com/activities/japanese-kewpie-style-mayo Kewpie].

The smoke flavor on the sai ua is key. When grilling links, the sai ua picks up that aroma from charcoal. But for patties, cold-smoking (you can hack a [link https://www.chefsteps.com/activities/tip-trick-diy-cold-smoker countertop smoker], or use a [link https://www.chefsteps.com/activities/add-a-kiss-of-smoke-with-the-smoking-gun-pro Smoking Gun Pro]) before searing them in a skillet is the way to go. This is what we do at my restaurant [link https://www.pigandkhao.com/ Pig and Khao] to make up for the fact that we don’t have a charcoal grill.

Fried egg and Northern Thai sai ua breakfast sandwich recipe.

Fried Egg and Thai Sausage Breakfast Sandwich

Nam prik num, a roasted green chile condiment, is in a class of Thai relishes that have a consistency somewhere between a paste and a sauce. It’s the ultimate flavor booster for grilled meats and raw vegetables, and it’s a great stress reliever, since making it requires smashing stuff into teeny-tiny pieces with a heavy stone. Win-win!

Nam prik relishes, like curry pastes, are traditionally prepared using a granite mortar and pestle. The preparation method accounts for their unique texture and the volume of flavor, which is best described as loud. A mortar and pestle can quickly pulverize small quantities of ingredients, releasing lots of flavorful and aromatic compounds without turning everything into a purée. Aggressively flavorful ingredients like fermented shrimp paste and fiery chiles guarantee the paste has personality, especially since the aromatics get charred on a charcoal grill (which softens them up, making them easier to pound into a paste) before being smashed. Fish sauce, palm sugar, and lime juice round it out with salty, sweet, and acidic notes. 

It’s equally delicious when served alongside a spread of [link https://www.chefsteps.com/activities/sai-oua-northern-thai-herbal-sausage Sai Ua] (Northern Thai sausages), raw vegetables, and pork rinds, as it is when [link https://www.chefsteps.com/activities/northern-thai-herbal-sausage-breakfast-sandwich stirred into mayo for a sandwich spread with some punch]. Once you get the hang of pounding things to a paste in your mortar and pestle, nam prik num is the ultimate effort-to-reward ratio pantry secret weapon.

Nam prik num recipe (Thai green chile relish)

Nam Prik Num (Thai Roasted Green Chile Relish)

Tacos al pastor are an S-tier taco option, but unless you have a [link https://www.waywardmachineco.com/chula-trompo custom-made trompo] and are feeding a small village, making them at home requires a little ingenuity and compromise.

We love [link https://www.chefsteps.com/activities/wall-of-fire-a-chefsteps-story giant elaborate fiery rigs of spinning meat] more than just about anyone, but we’re also the first to admit that [link https://www.chefsteps.com/activities/tips-tricks-how-to-turn-your-fireplace-into-a-medieval-meat-roasting-pit they aren’t super practical]. But you know what is practical? Tiny meat spits, aka [link https://www.chefsteps.com/activities/ground-meat-skewers-parametric-analysis skewers]! Introducing pastor skewers—personal pocket-size trompos that get you real-deal tacos al pastor at home.

By threading marinated pork onto skewers, you get tender, super-flavorful meat, with tons of charred and crispy bits thanks to an off-the-charts surface area-to-meat ratio. You can cook the pastor skewers indoors under the broiler or outdoors on [link https://www.chefsteps.com/activities/diy-hibachi-grill-konro our DIY konro grill]. Serve them up with [link https://www.chefsteps.com/activities/guacasalsa guacasalsa] and a bunch of [link https://www.chefsteps.com/activities/cebollitas cebollitas] (charred knob onions), and you’ll be putting out a spread to rival the best taquerias around.

Tacos al Pastor

Enmoladas are like enchiladas, just better, because they’re cooked in delicious mole.

They’re also a great way to underscore the utility and sheer tastiness of our homemade concentrated [link https://www.chefsteps.com/activities/mole-poblano-paste Mole Poblano Paste], since mole is used as both the filling and the sauce.

The intensely flavorful mole paste is the key to the flavor of the dish, and it also makes a dish that could take hours to make into one that can be whipped up in under an hour. Transform the paste into a finished mole by diluting it with stock and adjusting the seasoning with salt and sugar, then you’re ready to go.

Since this recipe also calls for using cooked chicken—it can be a leftover [link https://www.chefsteps.com/activities/butterball-rotisserie-style-chicken roast chicken] you’ve made yourself or a supermarket rotisserie bird—it’s ideal for those dreaded mid-week dinners.

Recipe for Enmoladas de Pollo (Mole Enchiladas With Chicken).

Enmoladas de Pollo (Mole Enchiladas With Chicken)

Birria has exploded in popularity here in the States over the past few years and for good reason. Tender, braise-y meat swimming in a rich, spicy, and acidic consomé—what’s not to love? It’s great on its own, in tacos, quesadillas, and even mixed into instant ramen cups. If your local taqueria has recently added [link https://www.chefsteps.com/activities/quesabirria quesabirria] to their menu, it’s most likely being made with [link https://www.chefsteps.com/activities/beef-birria Tijuana-Style Beef Birria], which can be great, no argument there. But you know what’s even better? The GOAT birria from Jalisco: birria de chivo.

I’ve been making goat birria at my family’s restaurant, [link https://www.birrieriazaragoza.com/ Birrieria Zaragoza] in Chicago, since I was 12 years old. Like [link https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home croissants], this birria is a three-day process (that’s why most folks leave it to the pros to make both). The goat is dry-brined, steamed, marinated in mole, roasted in lard, and served with a lightly fermented and simmered tomato consomé. It’s out-of-this-world delicious. And if you can’t make the trip to Chicago, now you can make it at home.

Jalisco-Style Goat Birria

Mole is many things: It’s a sauce, a cooking medium, and a marinade, and it’s mind-bendingly delicious. It’s also notoriously time-consuming to make. 

With our [link https://www.chefsteps.com/activities/30-minute-mole 30-Minute Mole], we tackled the efficiency issue, leveraging the power of a pressure cooker to whip up a deeply flavorful mole quickly. For this version, we took a different approach: We made a concentrated mole paste that can subsequently be diluted and used to whip up a final dish in minutes.

Like our [link https://www.chefsteps.com/hub/bouillon Ultimate Bouillon Cubes], we think of this mole poblano like a cheat code for maximum flavor. Front-loading all the preparation sets your future self up for success: Take your time over a lazy weekend making the concentrated paste, stash it in the fridge or freezer, and you have an express ticket to incredible dinners, any day of the week!

This mole paste doesn’t cut any corners on ingredients or methods. Rich with nuts, seeds, dried fruit, and Mexican chocolate; heavily spiced; packed with a variety of chiles and aromatics; it’s a real-deal mole poblano, and the process is far more traditional in its approach than our 30-minute version.

You can make the paste and proceed directly to making our killer [link https://www.chefsteps.com/activities/enmoladas Enmoladas de Pollo] or portion it out and stash it in your freezer to let your future self have all the fun.

Recipe for traditional Mole Poblano Paste.

Mole Poblano Paste

Rice is nice, a 10/10 food. Buttered rice? 11/10! (Everything is better with butter!)

Mexican arroz mantequillado is a little more refined than simply adding a couple knobs of butter to steamed white rice. By cooking the rice in chicken stock with a little garlic and onion, you get aromatic notes plain rice doesn’t have. Seasoned with salt and MSG (in the form of [link https://www.chefsteps.com/activities/best-boxed-chicken-broth-stock chicken bouillon powder]) and plenty of butter, the rice is savory, rich, and the perfect supporting actor for stars like [link https://www.chefsteps.com/activities/chicken-mole-coloradito Pollo en Mole Coloradito], [link https://www.chefsteps.com/activities/camarones-al-mojo-de-ajo Camarones al Mojo de Ajo], and [link https://www.chefsteps.com/activities/pescado-zarandeado Pescado Zarandeado].

Mexican buttered rice recipe (Arroz Blanco Mantequillado)

Arroz Blanco Mantequillado (Mexican Buttered Rice)

Every cuisine has a bunch of different ways to cook pollo al carbon, which essentially translates to “charcoal chicken.”

This recipe leans toward the pollo al carbon commonly served on the roadside in Sinaloa, Mexico. We spatchcock the chicken to promote even cooking and easy handling on the grill, then marinate it in a paste made from guajillo chiles, aromatics, spices, and citrus and pineapple juices. Cooking the bird on the cool side of a [link https://www.chefsteps.com/activities/two-zone-grilling-guide two-zone grill setup] gives us precise control over the cook and gently tightens the skin. Transferring the chicken over to the hot side of the grill right at the end adds some beautiful char and crisps the skin nicely.

Carve it up and set the platter down in the middle of a spread of [link https://www.chefsteps.com/activities/how-to-shape-your-homemade-masa-tortillas warm tortillas], rice and beans, [link https://www.chefsteps.com/gallery?generator=chefsteps&amp;published_status=published&amp;difficulty=any&amp;sort=relevance&amp;search_all=salsa&amp;premium=everything salsa] and hot sauce, and some chargrilled knob onions, and it’s a meal fit for a celebration. It’s the simplest of pleasures—a whole chicken, expertly grilled—but with all the flavor dials turned up for a bird with the juiciest meat and the most delicious skin.

Pollo al Carbon recipe (grilled, marinated whole chicken)

Pollo al Carbon

Cochinita pibil is a Yucatecan preparation that’s more of a ritual than a dish: whole suckling pig, doused in an aggressively spiced marinade of citrus juice, vinegar, and achiote (aka annatto; for its distinctive red coloring), wrapped in banana leaves and slowly cooked in a “pib,” a kind of earthen oven dug in a hole in the ground. 

If you want to break down a whole pig and dig a hole in the ground to make this recipe, go ahead—I’m a big fan of that energy. Check out the video to see how we built an aboveground pib and hosted an epic cochinita feast.

If you don’t want to do any of that, don’t worry: Cooking cochinita pibil in an oven works great, since pibil is essentially a braise with added smoke flavor. You don’t even need a suckling pig, since a pork shoulder produces fantastic pibil. The key is to use gentle, moist heat, just like with [link https://www.chefsteps.com/barbecue-landing barbecue], so all the [link https://www.chefsteps.com/activities/decoding-tough-and-tender-cuts tough collagen in the shoulder converts to melty gelatin]. Shredded and dressed with the braising liquid, it’s melt-in-your-mouth delicious, perfect for stuffing into tortas, serving in tortillas, or piling on top of a bean-stuffed and deep-fried tortilla for a panucho.

This recipe has a lot of downtime, so you have lots of time to practice your [link https://www.chefsteps.com/activities/how-to-shape-your-homemade-masa-tortillas handmade tortilla skills], make some [link https://www.chefsteps.com/activities/salsa-de-habanero creamy habanero salsa], [link https://www.chefsteps.com/activities/pickled-red-onions pickle some red onions], and otherwise get ready to eat some of the best tacos you’ve ever made.

Cochinita Pibil

These lightning-quick pickles get a little zip and zap from a bit of habanero and Mexican oregano, so they’re perfect for whenever you want to add a little personality to a meal by offering a condiment for the table. They’re particularly excellent served alongside [link https://www.chefsteps.com/activities/cochinita-pibil-oven cochinita pibil].

Yucatán-Style Pickled Red Onions

This simple but fiery salsa is a great example of the big, bold flavors of the Yucatán Peninsula. It’s great on anything from grilled meats and seafood to tacos stuffed with delectable braises—if you’re making [link https://www.chefsteps.com/activities/cochinita-pibil-oven cochinita pibil], you’re going to want some of this stuff to serve alongside.

Blooming the habanero in oil before blending the salsa intensifies the capsaicin heat, even as it brings out more of the sweetness from the peppers. And while it’s hot, don’t worry: The acidity and sweetness in the citrus juice helps to offset some of its more aggressive face-melting qualities.

The best part is its texture. Super creamy thanks to the oil-in-water emulsion that forms in the blender, it’s sort of like guacasalsa, the “[link https://lataco.com/fake-guacamole-is-here fake guacamole]” salsa popularized by taquerias, which is made from cooked tomatillo and squash and mimics the creaminess of avocado.

Salsa de Habanero

Caldo de siete mares—“soup of the seven seas”—shares characteristics with other seafood stews from across the globe. Legend has it that, like cioppino or bouillabaisse, it was created out of necessity, a way for fishermen in the Ensenada area of Baja California to use up their unsold catch. 

And like all great seafood soups, the key to a killer caldo de siete mares is a super flavorful stock. Here, we quickly infuse chicken or seafood stock with aromatics—alliums, carrots, dried chiles, tomatoes, warm spices, bay leaves, and [link https://www.chefsteps.com/activities/mariscos-sazon my flavor-bomb Mariscos Sazón], which includes umami-rich dried shrimp—as well as fresh shrimp shells. That “quickly” isn’t for convenience, it’s for maximum flavor: The volatile aromas in shrimp shells that we associate with “shrimp flavor” are quickly extracted through cooking, and you’ll get diminishing flavor returns if you simmer the stock for hours. Puréeing and straining the stock (shells and all) yields a super aromatic soup base with plenty of body, which serves as a perfect backdrop for all the seafood.

With the stock taken care of, you can focus on seasoning and cooking each piece of seafood perfectly. We stagger the seafood cooking in stages, rather than dumping everything in the pot at once and either hoping for the best or fishing things out one at a time as they’re ready. The reward for attention to detail? Tender seafood and a super savory broth that gets a final flavor boost from shellfish liquor as the clams and mussels open up right before it's time to serve. This is the way.

Caldo de siete mares recipe (Mexican seafood soup)

Caldo de Siete Mares (Mexican Seafood Soup)

The ribeye is one of the most desirable “trophy” steak cuts, with its ample amount of intramuscular fat and two tender and beefy muscle groups, the longissimus dorsi (the “eye” of the ribeye) and the spinalis dorsi (the “ribeye cap”). 

Since it’s such a rich cut, it tastes amazing when given a nice char on the grill. However, its fattiness makes grilling tough—all that fat causes flare-ups as it renders, and you don’t want a beautiful char to be marred by the taste of burnt soot. 

This technique maximizes the utility of a [link https://www.chefsteps.com/activities/two-zone-grilling-guide two-zone grilling setup]. Frequently moving the steak around on the hot zone of the grill gives you great charring without uncontrollable flare-ups. Once charred, the steak is slowly brought up to serving temperature in a just-warm butter bath set up in a cast iron skillet on the cool zone of the grill, which gives you precision control over doneness. 

A scattering of herbs and big squeeze of lemon juice adds brightness to the perfectly cooked, perfectly charred steak.

Grilled and Butter-Rested Ribeye Steak

Recently, Grant shared a story about his favorite lasagna, which he makes with fresh pasta, béchamel, ground cheese, fresh tomato sauce, and a spinach-basil blend. Then, he sears slices of it for crunchy, oozy lasagna. (Sometimes he eats lasagna for breakfast this way.) After reading the email, you wanted us to make this lasagna recipe for you. We listened to you. Get ready to make lasagna.  

Grant focuses on two principles for making lasagna. Make fresh pasta to make sheets as fine as possible, for lots and lots of layers. (People forget that lasagna is a pasta dish. Make amazing pasta.) He also reduces the moisture in the lasagna, by blanching and squeezing dry the spinach and basil, and only uses enough tomato sauce and béchamel to make incredible lasagna, not a goopy mess with pounds of melted cheese.  

Want to take this lasagna to the next level? Bake the lasagna, refrigerate it overnight (or, let’s be honest, refrigerate the last bit of lasagna after eating well with your friends or family), then slice it up. Have you ever eaten seared slices of lasagna? You should. You really, really should.  

Make this and throw a lasagna party soon.

This lasagna has super-thin sheets of fresh pasta, béchamel sauce, ground mozzarella and Parmesan cheese, a tomato fresca sauce, blanched spinach and basil. bake, rest, and sear.

24-Layer Lasagna

Classic creamed spinach is heavy, sludgy, and mushy. This creamed spinach? It’s light and bright, the spinach is tender-crisp, the sauce is super velvety smooth, and it comes together in 5 minutes. 

In the traditional version, spinach is just an afterthought—it’s more of an excuse to eat cheesy béchamel with a little vegetable matter mixed in than anything else. Here, the spinach is barely cooked, just enough to wilt it without obliterating it completely, and the flavor comes through clearly. 

The key is using [link https://www.chefsteps.com/activities/roux-vs-slurry cornstarch rather than roux to thicken the sauce]—and dialing in the right slurry proportions. The sauce out of the pan is just a tad too thick, which accounts for the liquid the spinach will exude as it sits. 

It’s the classic steakhouse side, all lightened up!

Light and Bright Creamed Spinach

A good pumpkin pie has a crisp, flaky crust and a silky-smooth custard filling. Unfortunately, most pumpkin pies miss the mark. 

This recipe gets you a perfect pumpkin pie. There’s no tricks, no gimmicks; in fact, it’s nearly identical to the recipe you’ll find on the can of pumpkin purée. 

Getting this pie right just comes down to technique and a few tweaks. We blind-bake the pie crust properly, so it’s nicely browned, super flaky, and crisp. (Just like with our [link https://www.chefsteps.com/activities/ultimate-quiche Ultimate Cheese Quiche]!) For the filling, we boost the amount of egg yolks and spices, and then cook it nice and slow, so the custard is smooth, rich, and extra custardy. This is the pumpkin pie that you’ve been waiting for.

Perfect Pumpkin Pie

We’ve got sous vide versions of all your ’cue favorites—[link https://www.chefsteps.com/activities/smokerless-smoked-brisket brisket], [link https://www.chefsteps.com/activities/smokerless-smoked-pork-shoulder butt], [link https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required ribs], [link https://www.chefsteps.com/activities/bbq-beef-short-ribs short ribs]—and they’re just as good, if not better and easier to make than the real deal. We took all our experience with turning [link https://www.chefsteps.com/activities/decoding-tough-and-tender-cuts tough hunks of meat] into tender and juicy ’cue and translated it to the task of creating our version of the star of the Jewish delicatessen: sous vide pastrami. 
 
“Pastrami” comes from the Turkish “pastirma,” or “pressed,” which refers to jerky-like cured meat product. [link https://tastecooking.com/pastrami-everything/ The preparation ] was brought by Romanian immigrants to the United States, and it was perfected in iconic Jewish delicatessens in New York like [link http://katzsdelicatessen.com/ Katz’s]. Instead of using premium cuts of meat, delis used inexpensive brisket, specifically the navel cut, and they’d dry cure the beef, smoke it, then steam it until tender for service. 
 
As people realized how delicious the preparation could be, “pastrami” products became available at supermarket deli counters and on the cold cuts shelf. But that “pastrami” is almost always sad and dry. Often made from beef shoulder cuts and designed to be sliced thin and eaten cold, it never really had a chance of measuring up to the great pastrami you can get at Jewish delis across the country. 
 
Our version blows any supermarket pastrami offering out of the water, and a big part of that is we use one of the beefiest cuts of meat–short rib!—and we serve it up hot. 
 
EDITORS’ NOTE: We’ve retested and updated this recipe to include an option for a shorter sous vide cook at a higher temperature that produces a leaner, more firm pastrami for folks who prefer that texture. We still favor a 48-hour low-temp cook—our preferred temp is now [f 147]. We also provide two options for the order of pastrami-cooking operations, and we have outlined the pros and cons for each in the “Before we begin” section. In the updated video, Grant goes with the sous vide then smoke option, but we kept the original recipe instructions for the smoke then sous vide method. Both produce excellent results, and it comes down to a matter of preference.

The keys to our killer homemade pastrami recipe? A seven-day brine and the precise power of sous vide cooking.

Sous Vide Pastrami

Like any proud parent, we love all our french fry recipes equally. [link https://www.chefsteps.com/activities/thin-cut-french-fries Thin-cut], [link https://www.chefsteps.com/activities/thick-cut-french-fries thick-cut], [link https://www.chefsteps.com/activities/air-fried-frozen-french-fries air-fried]—each is delicious in its own right; each one has its time to shine. But this french fry recipe ... well, we love it just like the rest, but maybe a little more.

Designed to go along with our [link https://www.chefsteps.com/activities/ultimate-steak-frites Ultimate Steak Frites], these fries are the fluffiest of them all, thanks to the fact that they’re not made from planks of potato; they’re a combo of riced potatoes and cornstarch. They’re basically processed potatoes, a Pringles approach to our classic fries.

This process gives you a leg up on time and convenience. Whereas our other french fry recipes work best with [link https://www.chefsteps.com/activities/finding-perfect-french-fry-potatoes perfect french fry potatoes], you can use any russets you have around for these. And the cooking process is comparatively streamlined: You just boil ’em til tender, mix them with starch, let the dough chill and set, then cut it up and get frying.

In the end, we might like these french fries more than our others not because they’re quick to make, or because they’ve got a short ingredient list, or they’re dead easy. It’s because, fresh out of the fryer, they’re actually just the best fries we’ve ever made (and they stay crispy for hours).

Ultimate Crispy French Fries

Every culture has its fried chicken. Crispy, salty, meaty, and juicy—it’s easy to see why it’s universally loved. 

This fried chicken, the signature dish at [link https://www.peckinghouse.com/ Pecking House] in New York City, is a marriage between Nashville hot chicken and Taiwanese popcorn chicken.

A buttermilk brine produces deeply seasoned, tender, and juicy meat, while a mix of modified starches in the flour dredge creates a super craggy, crunchy, and crispy crust. Dipped into chile oil that's been spiked with a hot and numbing spice mix of Sichuan peppercorns, fiery Tianjin chiles, five-spice powder, and MSG, this might just be the most delicious fried chicken ever.

Chili fried chicken recipe (from Pecking House in New York City)

Chili Fried Chicken

Dirty rice is an iconic Creole dish of seasoned rice mixed with chopped up, cooked down offal, often chicken livers and giblets. The “dirty” in the name refers to the speckled brown coloring the rice takes on once the livers and giblets have been mixed in. Deeply savory, with a pronounced minerality from the liver and other offal, it’s one of the all-time great side dishes.

Fried rice is an iconic Chinese dish of rice tossed in a wok with finely cut vegetables and proteins. The best fried rice consists of cooked rice, coated in fat so that each individual grain is distinct, tossed in ripping-hot wok over the flames of a high-output gas burner, which periodically ignite aerosolized fat to produce the inimitable smoky flavor known as wok hei. 

What this recipe asks is: What happens if you made dirty rice, but with Chinese fried rice technique? It’s one of the most popular sides that we serve alongside our [link https://www.chefsteps.com/activities/chili-fried-chicken Chili Fried Chicken] at [link https://www.peckinghouse.com/ Pecking House].

We borrow “the scrape” technique from Cajun cuisine, in which a purée of chicken liver is smeared onto a cast iron griddle and cooked until deeply browned on the bottom, and then it’s scraped off the griddle and chopped up into fine bits with a spatula. We also use the Cajun “trinity”—celery, green bell pepper, and onion—to hit that distinct flavor profile. But we cook everything in a ripping-hot wok, and we use the standard techniques for making great fried rice: cooking, cooling, drying, and fluffing the rice beforehand, so the grains of rice remain distinct; cutting the vegetables into the finest of dices, so they cook to “tender-crisp” in seconds; and, of course, using a high-output burner so the flames lick the fried rice as it’s tossed just over the lip of the wok, for wok hei.

Each grain of rice is coated in oil (and a little butter, for richness), and each bite has a little minerality from tiny speckles of charred chicken liver, a little sweetness from the onion, and a little grassiness from the celery and bell pepper. Seasoned with salt and a little MSG, it’s a side that works incredibly well with strongly seasoned mains (like our Chili Fried Chicken) but can also stand on its own as a light meal.

Dirty Fried Rice

Break out your [link https://www.youtube.com/watch?v=1WDW8XKEGgU cornballer], folks, because it’s time to fry some cornballs!

Hush puppies are basically fried cornbread nuggets. Packed with cubes of smoky tasso ham, cheddar, and sliced scallions, these nuggets are crispy, light, salty, tangy, and slightly sweet from the corn—the perfect side dish.

Our batter uses a mix of cornmeal and all-purpose flour, enriched with buttermilk and eggs and leavened with baking powder. Mixing the dry ingredients into the wet ingredients in stages helps prevent overmixing, which would develop the gluten in the flour a little too much, and it keeps the crumb light and almost cake-like. 

To boost the sweetness, we serve the hush puppies with “apple honey.” No, it’s not honey made in an apiary on an apple orchard—it’s a syrup made from freshly pressed, unpasteurized apple cider that has the same viscosity as honey at room temperature. Pasteurized cider—or cider that has been treated with enzymes to remove pectin [link https://www.chefsteps.com/activities/pectin-free-juice to improve the product’s clarity]—won’t work in this application. Since the texture is produced by [link https://www.chefsteps.com/activities/science-of-pectin pectin’s gelling qualities], the cider needs to start with an ample concentration of pectin. With the added sugar and the natural acidity of cider, gently reducing the liquid will transform it into a golden, flowing syrup that tastes distinctly of apples. Call it “vegan honey”!

Serve the crispy, golden hush puppies up with a pot of apple honey and a honey wand alongside, so you can drizzle as little or as much as you like, and you might just forget about anything else on the table.

Hush puppies recipe with cheddar and tasso ham, drizzled with apple honey

Cheddar-Tasso Hush Puppies With Apple Honey

There are countless ways to break down poultry, depending on the culinary tradition you’re working in and/or the way you plan to use the various parts. For example, breaking down a bird [link https://www.chefsteps.com/activities/how-to-butcher-turkey-yakitori-style yakitori-style] requires a different approach than breaking down a chicken for [link https://www.chefsteps.com/activities/chili-fried-chicken Chili Fried Chicken].

This method for breaking down a chicken yields 10 bone-in pieces—two drumsticks, two thighs, two wings, and four breast pieces—plus a back that can be used to make [link https://www.chefsteps.com/activities/pressure-cooked-blond-chicken-stock stock]. It’s commonly referred to as a “country-cut,” and it’s the best method to use for making classic Southern-style [link https://www.chefsteps.com/activities/the-ultimate-guide-to-fried-chicken fried chicken] or a stew. The process is designed to produce serving pieces of relatively consistent size, which makes it easier to nail cook times, and it also preserves the integrity of the skin, particularly on the bone-in breast pieces. 

Let’s get into it.

How to cut up a chicken into 10 bone-in pieces for fried chicken and stews.

How to Butcher a Chicken: 10-Piece Country Cut

What’s in a cookie? At its most basic, a cookie is the perfect balance of fat, sugar, eggs, and flour. Drop cookies are easy to mix and bake and the formulas are incredibly versatile. 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. Each cookie recipe also includes fun and creative ways to “upgrade” your next batch with unique additions and flavorful enhancements. On your mark. Get set. Let’s bake some cookies!

American Drop Cookies Class

Ambitious cooks are a restless bunch—the better we get, the more challenges we seek. When you’ve reached the point at which you can masterfully replicate great recipes at home—anticipating timing issues, controlling temperatures, making confident corrections when problems arise—it’s time to start designing your own dishes. Here, we share the steps that we use to create dazzling and delicious composed plates. We offer up the recipe for one of our own successes—a flavor-packed, texture-driven soup/salad hybrid we served at a recent dinner. Re-creating the recipe at home will provide essential practice; as you prepare it, you’ll think about how each component came to be part of the unified whole and how the steps we outline might apply to your own original creation. Once you’ve worked through the project, you’ll be all set to break out on your own, developing a dish to amaze and delight your nearest and dearest. Be sure to share photos in the discussion—we can’t wait to see what you come up with.

Design a Dish Class

It’s a solid. No, wait, it’s a liquid. Great god of super-cool science, it’s both. In this class, you’ll learn the basics of fluid gels—substances that act like a solid when left alone but become liquid when stirred or blended. You’ll use fluid gels to form liquid layers in a verdant vegetarian parfait. You’ll create a deconstructed Orange Creamsicle dessert that presents Fresh Orange Fluid Gel in two ways—in gel and foam form. You’ll learn how fluid gels make great salad dressings that coat vegetables completely, and you’ll create a Beet Fluid Gel that lends a pop of color and flavor to delicate blini hors d’oeuvres. Enroll with ChefSteps for helpful step-by-step demonstrations of the relevant techniques (including detailed plating tips), showstopping recipes that have been thoroughly tested in our kitchen, and access to our community of chefs and home cooks. 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.

Fluid Gels Class

There comes a moment in every meat lover’s life when it’s time to push the barbecue skills to the next level. Maybe you’ve mastered your smoker but you’re looking for a way to save time without sacrificing flavor or texture. Maybe you’ve only just invested in a smoker and need inspiration for how to work with it. Or maybe you’re a total barbecue beginner—a wide-eyed neophyte who has only dreamed of unwrapping a rack of ribs and pondering the possibilities. Wherever you are, you’re about to go further. Because here at ChefSteps, we are unabashedly obsessed with all things barbecue—and stoked to share what we know. Our founders scoured the country to study regional styles, bringing the best tips, techniques, recipes, and religious experiences back to ChefSteps. And don’t think you need a smoker to get going. Our Apartment Ribs—an excellent starter technique—offer an opportunity to cook up a smoky rack in even the tiniest of urban kitchenettes. How do we do it? The same way we do everything—by understanding the science behind the smoke. Get started by exploring the 20+ recipes we’ve assembled here. From meats, to sauces, to sides, to sodas, they’ll take your backyard parties to a whole other level. And for the meat nerds among us, get ready to go deeper: We provide detailed directions for controlling your smoker. We’ll show you how to select the best wood for the job. We’ll debunk common myths and offer clever tricks for barbecue success. (Hint: Ice is involved in one of them.) We’ll advocate combining sous vide cooking with smoking and describe how it can save you hours of time while yielding consistently killer results. (Heretical? Definitely. Try it, however, and we’re convinced you’ll become a convert.) We’ll tell you what to read, where to eat, and how to learn even more—all to add to an ever-growing legion of bonafide barbecue freaks with a serious passion for smoked meat. As always, feel free to ask questions in the discussion section. As you may have noticed, it doesn’t take much to get us talking barbecue.

Barbecue Class

Macarons—those delectably light mini-meringues of French descent—involve a series of sophisticated techniques that can take time and practice to perfect. You often see them only at the finest bakeries—the colorful confections all lined up in a row—because they’re notoriously finicky, even for pastry chefs. But learning to make macarons is remarkably simple when you can see how it’s done, with step-by-step instructions. This class is designed to help you succeed in mastering the macaron. You’ll learn each part of the process with entertaining and informative high-definition videos, succinct step-by-step instructions, and background information on the science of macarons. We also provide recipes for various flavors and colors, so you can apply the skills you’ve acquired to making macarons again and again. ChefSteps founder Grant Crilly, who instructs this class, learned how to make macarons the hard way: he spent hundreds of hours reading cookbooks, trying and failing, his garbage can littered with colorful cookie shells night after night. He finally succeeded after attending a class in Paris with macaron expert Pierre Hermé, mastering the different techniques by taking visual cues from learning in a hands-on, guided workshop. Grant developed this class with his own experience in mind.

New School Egg Foo Young

Super Lemon Sorbet

Pixar-Style Ratatouille

Not-Fried Rice

Instant Wok Hei

Ultra-Crispy Shio Pan (Salt Bread)

Crispy-Chewy Hash Browns

Shrimp Toast

Nood School

Powered by Donuts

Let’s Talk About Tacos

Simply Indian

Flip for Pancakes