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We hope you’re enjoying the redesigned ChefSteps website! As with any launch, there are going to be some bugs. And we’d love your help in identifying them so we can bash ’em all. If you notice a bug or something working in a way that doesn’t seem intended—missing ingredients in a recipe, say, a button that doesn’t link to…
This month, we are hosting two Studio Pass-exclusive events with Nicholas Gavin, ChefSteps’ Culinary Creative Director. Chef Q&A here in the Community Forum: Wednesday, November 18, 3 p.m. ET. Thanksgiving ... there’s a lot riding on it. One big meal, a dozen dishes that all need to land at the same time, techniques you…
Go to the Recipe: Truffaux (DIY Black Truffles)
Has anyone in this community prepared the meal from the movie "Babette's Feast?" It looks like a ChefSteps worthy endeavor!! Here's a YouTube for the curious… It's a wonderful story of loving kindness with marvelous food.
I love the ChefSteps bagel recipe but the bagels at Bones Bagels in SF are next level. The crumb is super super open, and the surface is irregular and bubbly. I know they use sourdough starter for their bagels, is there any way to adjust the CS recipe to get more of that super open crumb without switching to sourdough…
What is the correct flour for the pate brisee recipe? The written recipe calls for bread flour, and the recipe notes specifically mention the ~12% protein level of bread flour But the video calls for pastry flour, and in the comments @tim.d.chin says bread flour is bad for the recipe?
Hi everyone, I'm Alex from Sydney, Australia. I've cooked with rock sugar since learning more about Cantonese cuisine. But I've never really thought about what makes it preferable to granulated sugar. The average rock sugar is pale yellow in colour and tastes much like raw sugar. It comes in different levels of refinement,…
I'm trying to create a comment/question for the Shio Pan recipe, but I don't see any way to create a comment anymore. Is that a change? Are we supposed to use the community feature instead of the comment section? Not sure what's going on there.
This pork shank recipe won't load for me in either safari or firefox. https://www.chefsteps.com/recipes/hearty-apple-braised-pork-shank
This month we are hosting two Studio Pass-exclusive events with Andrew Janjigian, award-winning bread baker, pizza maker, and author of the upcoming cookbook Breaducation. Chef Q&A here in the Community Forum: Wednesday, October 21, 3–4 p.m. ET. Bread ... bread’s confusing. It’s tricky. It’s a big, big subject, with a lot…
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