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

    Butternut Squash Risotto Just Like Your Nonna’s | Effortless
    When You Dream of Avocado, Dream of Dessert | Effortless
    A Light And Airy Mixed Berry English Trifle
    Off the Clock: Dominica Rice
    No One Said Your Waffle Couldn't Be a Sundae, Too
    All in a Day with Fabián von Hauske
    All in a Day with The Riddler’s Jen Pelka
    All Videos
    Butternut Squash Risotto Just Like Your Nonna’s | Effortless
    02:00

    Chef Steve Samson's restaurants are an homage to his Italian family and the summers they spent in Bologna. He always has a seasonal risotto on rotation at his restaurant Sotto, and this winter, he makes it extra creamy with roasted butternut squash—with enough butter and Parmigiano Reggiano to keep that hibernation layer up. It’s all brought to you by our partners at Pacific Sales—including the sacred recipe, which you can find here.

    When You Dream of Avocado, Dream of Dessert | Effortless
    01:50

    All the best ideas start as a joke. During a recent avocado embargo, Chef Claudette Zepeda-Wilkins swore to her staff she’d put the luscious fruit on every dish, even desserts, once the avocado train started running again. True to her word, she created an ever-so-slightly green flan made extra creamy with ripe avocados. Then she took it up a notch and baked the custard in a bubble silicone mold, because every dessert should feel like a party. While your flan is in the oven, follow Wilkin’s lead and clean like a maniac before your guests arrive. Effortless flan and a (sort of) sparkling-clean home brought to you by our partners at Pacific Sales.

    A Light And Airy Mixed Berry English Trifle
    03:14

    For Miami chef Nicole Votano, growing up in London meant enjoying endless variations of the traditional trifle. Her go-to recipe showcases the airy fluff of Reddi-Wip, rich buttery crumb of vanilla-scented pound cake, and zip of citrus zest and berries in every bite.

    Off the Clock: Dominica Rice
    04:27

    The time between a crushing double shift and your sacred day off with your family is a slingshot of madness: One minute you’re waist-deep in pozole, and the next, the smell of a fresh pour-over is sneaking into your comforter cocoon and the whole day is stretched out before you. Like most of us, Chef Dominica Rice of Oakland’s Cosecha just tries to stay present for all of it. Especially the cocoon part. We plot world domination over epic toast and roam the aisles of a respectably punk-rock comic store. The smoke gets in our eyes (from the dope carne asada on the grill), cold beers leave dew on our hands, and Professor Alien Cat prowls the perimeter of the garden under a dusky twilight sky. Doesn’t get much better. Sunday sounds from Monster Treasure.

    No One Said Your Waffle Couldn't Be a Sundae, Too
    02:32

    Chef Kevin Tien of Washington D.C.’s Himitsu is what we call a bonafide Waffle Enthusiast. His tender memories of all-day breakfasts at his college cafeteria mean that now, as an adult human with a wicked sweet tooth and a full kitchen at his disposal, you’d better believe he’s prepared to take his beloved morning waffle to dessert heights: sautéed apples, salted caramel, and of course, a fluffy, generous peak of Reddi-Wip. Because who eats waffles without it?

    All in a Day with Fabián von Hauske
    03:11

    In a video brought to you by Uber, we tag along with Chef Fabián von Hauske as he takes a break from his book tour to check in with his home base in NYC’s Lower East Side. The distance between Contra, Wildair, & Una Pizza Napoletana might be blessedly close, but if you think that means there’s no need for a go-to ride, you’ve never seen a chef hit a market. Bags on bags on bags. #DoorsAreAlwaysOpening

    All in a Day with The Riddler’s Jen Pelka
    02:54

    Every city has its hustler. The force of nature who covers more ground in a day than you do in a week, who embodies the effortless speed of hospitality with the leisurely pace of the present. In a series brought to you in partnership with Uber, we get a glimpse of the eye of one such storm. For San Francisco, that hustler is Jen Pelka, no contest: as the strategic mind behind Magnum PR and founder of the city’s buzziest Champagne bar, she knows what you need before you do. #DoorsAreAlwaysOpening

    Off the Clock: Brandon Rice
    04:06

    It’s only appropriate that the chef de cuisine holding down Rich Table, one of San Francisco’s busiest restaurants, goes in for something a little more meditative in his free time. We drove up to the country for a sunny afternoon of trap-shooting, dry grass rustling and cows lowing in the breeze, and watched orange clay pigeons zoom through the air like little UFOs. There was a very good sandwich afterward, as there should be on any day off worth its salt. We ended the day in socked feet, in solidarity. Sounds for a languid afternoon by Loving and Jons.

    Sticky Grits Is The Kind of Drama You Don’t Need Right Now
    01:30

    You think you don’t have time to screw up your dinner? Chefs with kids are on a whole other level. Janine Booth, mother of two and chef-owner of Stiltsville Fish Bar in Miami, relies on Circulon's heavy-duty, easy-to-use cookware to whip up feast-sized portions of shrimp and grits for her crew—with no blood, sweat, or tears. Tears of joy, maybe.

    How to Taste Happiness
    03:46
    November 20, 2018

    Chef Thomas Keller and his team at K + M Chocolate gave us an exclusive look behind the scenes—feast your eyes on the world’s finest cacao, transformed into one of the most nuanced and complex chocolate bars in the world. Want to win the most luxurious culinary dream trip of all time? Enter our exclusive sweepstakes to win dinner for two at the French Laundry, a tour of K+M chocolate factory, two nights stay in Napa and more.

    The Breakfast Skillet That Stands The Test of Time
    01:52

    For Chef Lamar Moore of Chicago's Swill Inn, breakfast skillets start with sausage. Once that pork hits the pan with ripe roasted tomatoes and green chilies, he’s transported back to his childhood—and the smell of his grandma’s buffet-style breakfasts waking everyone up. Morning poetry in a skillet brought to you by RO*TEL and Odom’s Tennessee Pride Country Sausage.

    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.

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    Effortless
    At Home With
    Off The Clock
    All In A Day
    Chef Ink
    Eggland's Best Recipes
    Travel
    One Day in Austin
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    Opening Night
    Worst Shift Ever
    The Food Scene in Utah
    Tried & True
    Three Takes On Dubai
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    #VEGGED
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    Hyper Service
    Go On A Portland Adventure
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    Chefs Dish DC
    Obey the Broth
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    Family Meal
    Rethink Rice
    Chefs Read Bad Reviews
    The Dish
    Secret Sauce
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    More Stuff!
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    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge
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