ChefSteps

ChefSteps You’re passionate about cooking. We’re here to help. Unlock access to all of ChefSteps with a Studio Pass subscription!

Thousands of recipes developed by expert chefs, plus hundreds of guides, tips, and classes to help you become the smartest cook you know. Head to the link in bio to start your 14-day free trial today.

Two unique ways to serve spring onions!‘Tis the season to bring Italian Agrodolce and Mexican Cebollitas.For Agrodolce:-...
05/29/2026

Two unique ways to serve spring onions!

‘Tis the season to bring Italian Agrodolce and Mexican Cebollitas.

For Agrodolce:
- Spring onions
- Sherry vinegar
- Sugar
- Dry sherry
- Demi-glace
- Thyme

Sweet and sour:

Boil all ingredients except for the finishing oil. Turn down to medium heat, simmer 25 mins.

Remove the thyme and finish with salt, pepper, and oil. Serve atop...well, anything!

For Cebrellitas:
- Lard
- K**b onions, or spring onions
- Lime wedges, for serving

Charred treat:

Melt lard over medium-low heat, add onions, attach thermometer. Cook for 50-60 mins. Strain.

Preheat broiler on high, broil onions 8-10 mins. Season with salt. Serve with lime wedges alongside tacos and carne asada.

Sides so good!

For more ways to top your favorites, head to chefsteps.com. For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

05/29/2026

We’re looking at National Hamburger Day!

What better way to celebrate than with these ultimate smash burgers?

You’ll need:
454 g Brisket
15 g Egg yolks, (1 yolk per pound of ground beef)

Flipping good:

Separate your brisket into lean meat and fat to get those ratios on point. Dice and get it cold as possible. Then get to grindin’!

Add your salt and gelatin to the ground beef, weigh out your quarter pounders, lightly squeeze to cream and bind.

Get your chosen cooking option to maximum heat, add 2 burgers at a time, and smash with spatula to quarter-inch thickness and add cheese.

Serve and watch your guests enjoy!

Mouth-watering, juicy and delicious.

For more summer specials, check out chefsteps.com.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

05/26/2026

An impossible chef choice, apparently.

Chef Slowik vs. The Swedish Chef. Carmie vs. the Soup N**i.

Sasha, a self-confessed mumbler, feels seen by The Swedish Chef. Nick considers whether the burger from The Menu is worth the full murder-adjacent tasting menu experience.

Then Nick admits he has never seen the Soup N**i, which raises a few follow-up questions.

Slowik or Swedish Chef? Carmie or Soup N**i? Who gets your vote?

It’s the love child of a croissant and a dinner roll. Shio pan or salt bread.An amazing mix of textures, golden brown an...
05/26/2026

It’s the love child of a croissant and a dinner roll. Shio pan or salt bread.

An amazing mix of textures, golden brown and easy to make!

You’ll need:
200g Unsalted butter
272g Bread flour
75g Cake flour, unbleached
20g Nonfat dry milk powder
5g Instant dry yeast
20g Granulated sugar
5g Rice flour

Fluff it up:

Make tangzhong, cool, and prep butter.

Mix dough ingredients, rest, then add sugar and salt.

Add butter and knead until smooth. Proof until doubled.

Divide, shape, chill briefly, then form Shio Pan and proof again.

Brush with rice flour glaze and top with pretzel salt.

Bake until deeply golden, brush with butter, and serve warm.

Crisp and soft at the same time? You bet!

For more fusion cuisine, head to chefsteps.com.

Check out the link to the full recipe in the comments, which is FREE with our 14-day StudioPass trial.

Put it on everything!This is our fully-loaded spicy, crispy, crunchy, chunky condiment - chilli crisp.Comment CRISP and ...
05/22/2026

Put it on everything!

This is our fully-loaded spicy, crispy, crunchy, chunky condiment - chilli crisp.

Comment CRISP and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial.

You’ll need:
Peanut or canola oil
Black peppercorns
White pepper
Pequin peppers
Garlic cloves, sliced
Shallots
Thyme
Cayenne pepper
Peanuts, chopped

We’re pea-nuts:

1. Toast peppercorns and chilis in hot pan until colouring, shaking or stirring. Remove and cool. Coarsely grind.

2. Pulse or grind peanuts for roughly chopped.

3. In large saucepan, melt butter into oil. Bring to boil but don’t burn. Add shallots and garlic, stir continuously, until brown. Add chilli and peppercorn mix then peanuts and thyme leaves. Adjust spice level with cayenne pepper. Transfer to jar and cool.

Amazing on fried chicken or turkey, it’s also delicious on noodles, grilled meats, and swirled into soup broths. We really mean everything!

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

For more great condiments, check out chefsteps.com.

05/20/2026

Homemade dumplings are better in every way!

Don’t take our word for it, give these Jiǎo Zi a try - from start to finish.

You’ll need:
280g All-purpose flour, unbleached
120 Cake flour, unbleached
14g Kosher salt
212g Boiling water
300g Taiwanese cabbage, finely chopped
5g Cornstarch, plus extra as needed
300g Ground pork
200g Jumbo shrimp, jumbo
40g Scallions
30g Lard
15g Toasted sesame oil
10g Fresh ginger root
5g Garlic cloves
5g Totole chicken bouillon powder
2g White pepper, ground
15g Dark Chinese soy sauce
15g Light Chinese soy sauce
15g Chinkiang black vinegar
15 g Water, room temp
12g Granulated sugar
5g Toasted sesame oil
2g Sichuan chile powder

Let’s go dough:

Whisk together all-purpose flour, cake flour, salt. Add boiling water, mix with wooden spoon until shaggy. Knead, rest, 15 mins.Knead to ball, cover, rest 1-12 hrs.

Half dough, roll out with pasta roller. Punch out wrappers, knead leftover dough and repeat until all used. Store until ready.

Filling station:

Salt and knead cabbage, sit on stranger and cheesecloth 15 mins, wring out. Use 45g cabbage water, whisk in cornstarch. Add to stand mixer with cabbage. Add pork, shrimp, scallions, lard, sesame oil, ginger, garlic, 5g salt, chicken bouillon powder, and white pepper. Combine then mix 2 mins.

Add 18g filling to each wrapper, dab top and bottom edges with water, lift over filling and pinch together to form a seam.

Heat 30g oil in skillet, add 12 dumplings, cook bottoms 3 mins. Add 120g water, cover, cook 5 mins, uncover, cook 3 mins. Repeat with any remaining dumplings.

Get saucy:

Whisk together dark soy sauce, light soy sauce, vinegar, water, sugar, sesame oil, and chile powder (if using) until sugar is dissolved.

Put it together and what have you got? Delicious dumplings!

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

05/19/2026

The chefs have thoughts. Now we need yours.

Artie Bucco vs. Gene from Wet Hot American Summer
Artie is a great character, but possibly the worst person to be trapped in a restaurant with during a midlife spiral. Gene, meanwhile, has the exact camp-cook energy every table needs at least once.

Nick and Sasha have weighed in. Now it’s your turn.

Artie or Gene? Who are you hanging with?

05/18/2026

Crunchy, golden pork belly with tender, melt-in-your-mouth meat underneath.

The full recipe is linked in the comments.

This is our take on Chinatown-style crispy pork belly: deeply seasoned meat, a glassy-crisp skin, and a final roast that turns the surface into a shattering crust.

The key is time. Cure the pork, cook it sous vide until tender, then dry the skin uncovered in the fridge so it can crisp properly in the oven.

Ingredients:
5 g dried sand ginger
4 g white peppercorn
48 g kosher salt
0.5 g five-spice powder
3 g granulated sugar
1 g MSG
900 g skin-on pork belly

Method:
Toast and grind the spices into a seasoned salt cure.

Cure the pork belly, then cook sous vide at 154°F / 68°C for 16 hours.

Dry uncovered in the fridge, then roast hot until the skin is crisp and golden.

Slice skin-side down and serve with the reserved dipping salt.

Full recipe + breakdown linked in the comments.

05/15/2026

Remember these 3 things for a perfect carbonara:

1. Less salt in the pasta water.
2. Render the guanciale slowly.
3. Bloom your pepper in the fat.

Take this classic dish to the next level!

Address

1501 Western Avenue STE 600
Seattle, WA
98101

Website

Alerts

Be the first to know and let us send you an email when ChefSteps posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to ChefSteps:

Shortcuts

Share

Category