Watch icon

Watch

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

    Eyes of the Explorer: San Ignacio
    Eyes of the Explorer: San Pedro
    Bonnie Morales' Guide to the Willamette Valley
    Ben Jacobsen’s Guide to the Oregon Coast
    Balancing The Kitchen And Catching Waves
    Summer Burger Perfection, Don’t Forget the Tots
    In Case You Missed It: ChefsFeed Indie Week DC
    In Which You Chill As Hard As Possible | Off the Clock
    Opening Night at Oakland’s Nyum Bai
    All the Butter, All the Cheese, All the Pasta | Effortless
    One Of Those Days | Worst Shift Ever
    All Videos
    San Francisco Chefs and Chefs Feed Take the ALS Ice Bucket Challenge
    02:34

    Bill Corbett, executive pastry chef of the Absinthe Group, accepts the ALS ice bucket challenge from chef Lincoln Carson, and pulls in, oh, a few of the local SF chefs and our CEO along the way. Plus we issue the challenge to Seattle, Chicago, and NYC chefs. Starring: Chef Bill Corbett Chef Brett Cooper Chef Jason Chun Halverson (Stones Throw) Chef Zack Freitas (Game) Chef Nick Erker Chef Robin Song (Hog & Rocks) Chef Shawn Gayle (Saison) Chef Nicole Krasinski (State Bird Provisions) Chef Kim Alter (DPG) Chef Ron Boyd (DPG) Chef Ryan McIlraith (Absinthe Group) Chef Joel Ehrlich (Absinthe Group) Rich Maggiotto (CEO ChefsFeed) Thanks to the Koshland Garden and CommunityGrows for letting us water your vegetables! Check out communitygrows.org for more info on this awesome organization that builds community through gardening.

    Chef Bill Corbett's Favorite Banh Mi at Sumiko | The Usual
    04:06

    Bill Corbett, executive pastry chef for The Absinthe Group, shows his favorite spot to grab a Vietnamese sandwich and tips off what makes Sumiko's version the perfect banh mi: the right bread, fresh cilantro and peppers, and cracked pepper. Then the chef reveals the real secret ingredient... In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Grilled Stone Fruit with Chef Melissa King of Co + Lab | Sources
    02:53

    Summer might technically be over, but that constant sheen of sweat on your hairline ain't lyin'—it's still HOT, y'all. That means roaming the freshly-misted produce aisles of the Whole Foods Market in your hood (what up, open-source AC) and impulse-buying an ambitious amount of late-season stone fruit. We enlisted chef Melissa King of Co + Lab to show you what else to do with it besides eating it over your sink like an animal. ChefsFeed and Whole Foods Market present: Sources. You're welcome. Sponsored

    Chef Alexander Ong's Favorite Hamburger at Don Pisto's | The Usual
    04:28

    Chef Alexander Ong talks about his favorite hamburger—a Baja-inspired hamburguesa from Don Pisto's in San Francisco—then gets in the kitchen with Chef Pete Mrabe to learn its secrets. No surprise, it involves a lot of bacon, mayo, and guacamole. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Chef Lizzie Binder's Favorite Pasta at La Ciccia | The Usual
    04:49

    Top Chef alum Lizzie Binder knows her pasta: her former restaurant Bar Bambino in San Francisco was known for its great Italian food. So where does she go when she craves a plate of pasta? La Ciccia, a neighborhood restaurant known for its authentic Sardinian cuisine, including one of her all time favorite dishes, gnocchetti with a homemade sausage, saffron, and tomato sauce and Pecorino cheese. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Uni Chawanmushi like a Warm Hug with Chef Kyle Itani | The Usual
    01:17

    Chef Kyle Itani (Hopscotch) visits B-Dama in Oakland, California to hang out with chef Chikara Ono and faceplant into chawanmushi (savory custard) covered in uni. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Chef Kim Alter's Favorite Kao Mun Gai at Hawker Fare | The Usual
    04:11

    Chef Kim Alter of Plum restaurant in Oakland visits chef James Syhabout's restaurant Hawker Fare to order the kao mun gai, a comforting Thai chicken and rice dish that James puts his spin on using a few modern techniques. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Chef Hiro Sone's Favorite Yakitori at Nojo | The Usual
    05:07

    Chef Hiro Sone (Terra, Ame) visits Chef Greg Dunmore's restaurant Nojo in San Francisco to eat two of his favorite skewers: chicken skin and tsukune, a juicy, hand-chopped chicken meatball. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators. ***SADNESS UPDATE: Nojo is no mo’, much to our collective dismay. Godspeed, temple of skewers. Silver lining: Dunmore will join the AP Company (who purchased Nojo) as their corporate chef.

    Chef Joey Campanaro's Favorite Zucchini Dish at The Red Cat | The Usual
    05:13

    Little Owl chef Joey Campanaro pays his old boss Jimmy Bradley a visit at The Red Cat in New York City to order one of his favorite dishes: the deceptively simple quick sauté of zucchini with almonds and Pecorino. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    THE Spruce Omelet with Chef Anthony Strong | The Usual
    03:41

    Chef Anthony Strong (Locanda) visits chef Mark Sullivan's restaurant Spruce in San Francisco to order his favorite omelet, then gets his egg cookery skills tested. In The Usual, the country's best chefs reveal the one dish that blows their mind again and again, then head behind-the-scenes to meet the creators.

    Don't Send Your Own Food Back | Chef Tim Maslow | WTF Are You Doing?!
    01:05

    Pro-tip: steak underdone, overdone, weirdly-shaped and looking at you wrong? Chill out, Goldilocks, it's no big. It can be fixed—unless you decide to hand-deliver that re-fire order straight to the line. Chef Tim Maslow of Ribelle in Boston continues to be baffled. WTF Are You Doing?! gives chefs the chance to gleefully reenact the awful behavior they see in their dining rooms everyday.

    Displaying items 235 - 247 of 305 total

    VIDEO SERIES

    Eyes of the Explorer
    Guides To Oregon
    At Home With
    Chef Ink
    Opening Night
    Off The Clock
    Go On A Portland Adventure
    Effortless
    Travel
    The Food Scene in Utah
    One Day in Austin
    All In A Day
    Eggland's Best Recipes
    Squad!
    Three Takes On Dubai
    Recipes with PAM
    #VEGGED
    My 'Hood
    Medium Rare
    Hyper Service
    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!
    Parallels
    Roots
    WTF Are You Doing?!
    The Week in Stupid Food News
    The Usual
    Schweppes Sparkling Pairing Challenge
    Covers