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Recipes, mini-documentaries, animations and other dispatches from the industry.

    Bloodbath | Worst Shift Ever
    Legacy | “The Ravioli”
    Parallels | Tom Gore and Louis Maldonado
    Chef Zakary Pelaccio of Fish & Game | Roots
    All the Butter, All the Cheese, All the Pasta | Effortless
    Chef Ink with Shuai Wang
    All Videos
    Legacy | “The Ravioli”
    3:57

    In Chef Ryan Pfeiffer’s family, ravioli-making is a high honor reserved for the mightiest of cooks. This is the very first time — ever— the award-winning chef of Chicago’s Blackbird will be welcomed into the club by one of his culinary influencers: his mother, Annette. The stakes couldn’t be higher, which means it’s time to bust out Prime by Chicago Cutlery™. Sponsored

    Parallels | Tom Gore and Louis Maldonado
    4:05

    The love affair between food and wine is as old as dirt. A fierce dedication to honoring an ingredient's true character, in both the kitchen and the vineyard? That's a little newer. Chef Louis Maldonado (Spoonbar, Pizzando) and second-generation grape farmer Tom Gore explore the parallels between their crafts of farming, cooking, and winemaking over a meal. Sponsored

    Chef Zakary Pelaccio of Fish & Game | Roots
    9:00

    Chef Zakary Pelaccio talks about his life and career as a chef including finding inspiration in the flavors of Malaysia, opening Fatty Crab, and leaving New York City to open his new restaurant Fish & Game in the Hudson Valley. Roots takes a deep biographical look into the world's most influential chefs to reveal their inspirations. Ancestry.com style except not really.

    All the Butter, All the Cheese, All the Pasta | Effortless
    2:17

    Like most of us, Chef Joe Sasto has a thing for pasta. It’s the ultimate labor of love, and when it’s swimming around in an intoxicating blend of end-of-season corn, toasty black pepper and good butter, it’s the savviest way to bring people together. Melty goodness brought to you by our partners at Pacific Sales. Want more? Check out an illustrated guide to knolling, the organizational ritual that keep Sasto sane in the kitchen.

    Chef Ink with Shuai Wang
    2:42

    Charleston chef Shuai Wang keeps plenty of lucky kitties on hand...his own hands in fact, to remind him of his goals from retiring to Hawaii to getting customers and cash money at his forthcoming restaurant Jackrabbit Filly. Explore all the stories behind his favorite feline and food tats in episode five of Chef Ink, spiced up by our friends at Tattoo Hot Sauce. Find your favorite flavors here!

    Sky-High Lemon Chiffon Cake | Effortless
    2:12

    How do you a get a sky-high, light-as-air chiffon cake? Pastry chef Sally Camacho has spent the better part of two decades mastering the art of pastry to find out. Her personal signature is, count 'em, three hits of lemon—lemon juice, lemon zest, and lemon olive oil—to craft a perfectly tart vehicle for sweet berries and freshly made Chantilly cream. Want more? Check out an illustrated ode to Camacho’s favorite dinner party tipple: Champagne, baby. Brought to you by our partners at Pacific Sales.

    Shaker Heights: The TV Swan Dive
    2:56

    Sometimes, all the little bits of inspiration fluff need time to float together before the liquid magic happens. Just ask bartender Aaron Polsky, who caught glimpses of the cherry blossom-laced TV Swan Dive long before it hit the glass. Shaker Heights is a series devoted to the strange and fantastical beginnings of original cocktails. This episode was directed and animated by Tall Glass with Ice Productions.

    Where Have You Been All Our Lives, Sour Cream Marinade?
    2:01

    Creamy FAGE Sour Cream does double duty in this chicken wings recipe. San Francisco Bay-area chef Brandon Rosen marinates the wings in a sour cream and spice blend before cooking them to the perfect balance of sweet and spicy, juicy and crispy. More sour cream creates an awesome sauce for dipping. Cluck yeah!

    Off the Clock: Rose Lawrence
    6:02

    It’s strange to walk away from a 12-hour video shoot feeling invigorated, not exhausted, but Rose Lawrence’s energy is just that contagious. As the founder of Red Bread and pastry chef at Rossoblu in Los Angeles, Rose dedicates herself to systematically exploring the ins and outs of baking. Days off are an escape from the rigors of her baker’s schedule as Rose flows seamlessly from dancing to vinyl in her living room to painting abstract blocks of color to playing with her dogs at the park.

    Drop an Egg In It
    2:05

    This perfect-for-a-rainy-day dish has just five ingredients. New York City chef Kyo Pang uses Eggland’s Best eggs to craft her ultimate comfort food: egg drop soup. Its simplicity requires every ingredient — but especially the eggs — to shine.

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    VIDEO SERIES

    Worst Shift Ever
    Legacy
    Parallels
    Roots
    Effortless
    Chef Ink
    Sweet & Savory
    Off The Clock
    Eggland's Best Recipes
    Cooking With Planet Oat
    Grey Goose Pairings
    Finding Balance
    At Home With
    Eyes of the Explorer
    Guides To Oregon
    Chef Ink
    Opening Night
    Chef Slang
    Go On A Portland Adventure
    Travel
    All In A Day
    Eggland's Best
    One Day in Austin
    Squad!
    The Food Scene in Utah
    Three Takes On Dubai
    Recipes with PAM
    #VEGGED
    My 'Hood
    Medium Rare
    Hyper Service
    Spark
    Chefs Dish DC
    Obey the Broth
    Pure Pairing
    Family Meal
    Rethink Rice
    Chefs Read Bad Reviews
    The Dish
    Secret Sauce
    Sources
    More Stuff!
    Elevated
    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge
    Covers