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

    Braised Short Rib Barbacoa So Good It’s Almost Unfair | Effortless
    Sky-High Lemon Chiffon Cake | Effortless
    All the Butter, All the Cheese, All the Pasta | Effortless
    A Ribeye As Classic As It Gets | Effortless
    How To Tell Your Life Story: Chef Ink with Tu David Phu
    Off the Clock: Hannah Ziskin
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    Braised Short Rib Barbacoa So Good It’s Almost Unfair | Effortless
    01:51

    When Chef Eddie Ruiz cooks barbacoa, he channels his grandfather, who'd cook the meat underground with hot rocks for big family celebrations. A combination of arbol, ancho, and guajillo chilies lends the dish its complex spice and smoke—and in Ruiz’s interpretation, there’s no need to haul out the shovel. Want more? Check out Ruiz’s daring pre-dinner ritual: grocery shopping sans list. Brought to you by our partners at Pacific Sales.

    Sky-High Lemon Chiffon Cake | Effortless
    02:12

    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.

    All the Butter, All the Cheese, All the Pasta | Effortless
    02:17

    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.

    A Ribeye As Classic As It Gets | Effortless
    01:39

    If satisfaction is what you’re after, look no further than ribeye. When that serious marbling meets a screaming hot pan, the resulting depth of flavor is the kind of thing that makes the whole table go quiet. Serve it with a homey trio of mushrooms, onion, and potatoes like Otium chef Tim Hollingsworth, and you’ll remember exactly why they call it a classic. Want to know how he makes it look so easy? Check out the illustrated guide to his pre-service rituals, on and off the clock, brought to you by our partners at Pacific Sales.

    How To Tell Your Life Story: Chef Ink with Tu David Phu
    02:40

    For Oakland native and chef Tu David Phu, tattoos are full of sentiment, beauty, and a reminder of one’s own conviction. Well—except for that first tattoo. That one’s just embarrassing. Stories of expression in the kitchen and beyond brought to you in partnership with Morton Salt.

    Off the Clock: Hannah Ziskin
    03:26

    Sometimes you've gotta lead yourself out the basement and into the light. On her days off, pastry creature Hannah Ziskin trades her subterranean surrounds for bike rides and gorditas in the sun. We met the plant she's managed to keep alive all these years and ate pasta with her pasta-makin' boyfriend. Considered buying another pair of overalls. All in a good day's (not) work, featuring sweet tunes from Sports Coach and Pool Holograph.

    Grilled Cheese Three Ways | Effortless
    01:43

    Zack Hall of Clark Street Bread never thought he’d be one of the most in-demand bakers in Los Angeles; he dreamt of guitar licks, not bread dough. We like to think his riffs on the ultimate comfort food classic—grilled cheese—are the sandwich version of a face-melting guitar solo. Life is funny that way. Want more? Check out the illustrated guide to five must-have songs on Chef Zack’s dinner party playlist, brought to you by our partners at Pacific Sales.

    Canada’s Culinary Paradise
    03:27

    Spend a few days exploring the city of Kelowna, in the impossibly lush Okanagan Valley, through the eyes of one of San Francisco’s most dynamic talents. Brought to you in partnership with Tourism Kelowna and Wines of British Columbia.

    One Day in Austin | Ep. 3
    03:58

    The best cities are the ones that provide an experience worthy of your every mood—like a grab-bag of spontaneous cravings and uncharted new loves. That’s Austin in a nutshell. Local Yoshi Okai of Otoko leads the way as Melissa Chou of San Francisco’s Mister Jiu’s discovers sashimi infused with the spirit of Texas, a game-changing taqueria, and a legendary rock club or two. Brought to you in collaboration with Visit Austin, featuring music from locals Capyac and Calliope Musicals!

    Teal Cupcakes and The Morton Salt Girl: Chef Ink with Sarah Mispagel
    02:33

    It isn't rare to catch a glimpse of the Morton Salt Girl in a kitchen, somewhere among the seasoning. But if you're lucky, you'll catch her in a much more permanent state—emblazoned on the arm of the chef. For Sarah Mispagel (pastry chef of Chicago’s Sepia and Proxi), tattoos broadcast her fierce love of cooking to the rest of the world. They honor first jobs and happy memories, and sometimes—like when she arrived in Chicago and glimpsed a very famous blue-and-yellow Morton billboard—the feeling of coming home. Brought to you in partnership with Morton Salt.

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    VIDEO SERIES

    Effortless
    Chef Ink
    Off The Clock
    Eggland's Best Recipes
    Travel
    One Day in Austin
    Squad!
    Chef Slang
    Opening Night
    Worst Shift Ever
    The Food Scene in Utah
    Tried & True
    Three Takes On Dubai
    Recipes with PAM
    #VEGGED
    My 'Hood
    Medium Rare
    Hyper Service
    Go On A Portland Adventure
    Spark
    Chefs Dish DC
    Obey the Broth
    Legacy
    Pure Pairing
    Family Meal
    Rethink Rice
    Chefs Read Bad Reviews
    The Dish
    Secret Sauce
    Sources
    More Stuff!
    Elevated
    Parallels
    Roots
    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge
    Covers