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

    Sky-High Lemon Chiffon Cake | Effortless
    Shaker Heights: The TV Swan Dive
    Where Have You Been All Our Lives, Sour Cream Marinade?
    Off the Clock: Rose Lawrence
    We Dare You To Pass Up This Perfect Runny Egg
    Drop an Egg In It
    Sweet! (But Actually Savory) Sweetbread Polenta
    Chef Slang: 86'd
    Ego In An Eggshell | Worst Shift Ever
    Susan Spicer Puts Brunch on a Pizza | The Dish
    All Videos
    One Of Those Days | Worst Shift Ever
    2:41

    If you ever wondered what a restaurant Armageddon looks like, this is pretty close. For Juhu Beach Club’s chef Preeti Mistry, an ordinary Saturday morphed into the kind of day that feels like a tennis-ball machine of doom. What fun! Pretty pictures to help ease the pain from animator Sonnye Lim.

    Off the Clock: Dominica Rice
    4:27

    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.

    How To Tell Your Life Story: Chef Ink with Tu David Phu
    2:40

    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.

    Chef Slang: 86'd
    1:57

    What does it mean to 86 a dish? A person? Yourself?? Chefs consider the depths of 86’d despair in a brand new episode of Chef Slang.

    Tried & True, No. 2: The Stolen Shucker
    1:43

    Sometimes, you gotta steal it a few times before it can become yours. For Claire Welle of New York's Otway and her favored shucker, we like to call that fate.

    No Experience Necessary | Worst Shift Ever
    2:34

    Running a kitchen alone is daunting. Nigh impossible, even. Running a kitchen alone, on your first day? Uh. That’s gonna be a hard pass. Perhaps a lesser human than Chef Karen Akunowicz of Myers+Chang would have backed down, but instead she toughed out a snarling hell-beast of a night—now brought back to life by the brilliant Sachio Cook.

    Off the Clock: Brandon Rice
    4:06

    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.

    Off the Clock: Hannah Ziskin
    3:26

    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.

    Butternut Squash Risotto Just Like Your Nonna’s | Effortless
    2:00

    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
    1:50

    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.

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    VIDEO SERIES

    Effortless
    Sweet & Savory
    Off The Clock
    Eggland's Best Recipes
    Cooking With Planet Oat
    Grey Goose Pairings
    Chef Ink
    Finding Balance
    At Home With
    Eyes of the Explorer
    Guides To Oregon
    Chef Ink
    Opening Night
    Chef Slang
    Go On A Portland Adventure
    Worst Shift Ever
    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
    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