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

    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
    Off the Clock: Brandon Rice
    Sticky Grits Is The Kind of Drama You Don’t Need Right Now
    How to Taste Happiness
    All Videos
    Discover Portland’s Delicious Monsters with Chefs Erick Harcey and Gregory Gourdet
    04:33

    In Portland, no square inch is wasted. Chefs pair up to create meals greater than the sum of their parts. Chocolatiers rub elbows with coffee-roasters. Soft-serve servers tap into the best of the Oregon flavor universe, and hidden farms pop up in neighborhoods: In the midst of this creative renaissance is a city where anything becomes possible. Dive in with part two of our new series with Travel Portland, and watch the city dazzle both newcomers—like Chef Erick Harcey of Minnesota’s Upton 43—and tried-and-true locals like Departure’s Chef Gregory Gourdet. Sponsored

    Contest Alert | #popchipsdips
    00:55

    What if we told you that your lifelong devotion to the perfect union of chips and dip was about to pay off? Chefs, bust out that recipe you save for only the mightiest of chip vessels and introduce it to the new Popchips ridges—you might just win a trip to NYC and some cash for good measure. Plus? Mad bragging rights. Simply take a pic of your best dip and upload to Instagram with hashtag #popchipsdips. 3 finalists win $500 and a trip to NYC to compete in a dip-off, where the grand prize winner will receive $3500! Full rules at: chefsfeed.com/popchipsdips

    California by Way of India with Chef Preeti Mistry | Spark
    04:00

    Juhu Beach Club in Oakland, California is exactly how Preeti Mistry intended it be: fiercely local cuisine through a modern Indian lens. It is this wholly original vision—executed with bright colors and deep roots, that has set Mistry apart in a community that thrives on pushing the boundaries of flavor. Inspired by the new line of Crocs designed for the workplace, we spend a day with a culinary vanguard of new world cuisine. Sponsored

    Cook With Conviction
    01:00

    If you are what you eat, sourcing the high quality, authentic ingredients is your best shot at greatness. That’s how Capatriti became the first olive oil to earn the USDA Quality Monitoring seal for both its Extra Virgin and 100% Pure olive oils – just the kind of rep a chef can get behind.

    Making Your Mark with Chef Miguel Aguilar | Spark
    02:30

    When you work in Miami’s Wynwood district, the art-drenched surroundings are a constant reminder that creation is driven by individual passion. Take Venezuela native Chef Miguel Aguilar (Wynwood Kitchen & Bar), who honors his past by infusing his plates with the color and tradition of his present. Inspired by the new line of Crocs designed for the workplace, we discover how one chef finds himself through his menu and lets the art in. Sponsored

    Go On A Portland Adventure with Chefs Melissa King and Matt Sigler
    05:00

    Is there a wrong way to do Portland? Not really. Does it help to have the eyes and stomach of a chef? You bet. In our new series with Travel Portland, chefs from near and far come to experience the best of the city, while local chefs show them the ropes. In this episode, discover a few new favorites as San Francisco consulting chef Melissa King buddies up with Renata’s Chef Matthew Sigler. Sponsored

    Reinventing Creole with Tory McPhail | Spark
    02:50

    When we think New Orleans, we think Commander’s Palace. The beloved institution that has been serving up Haute Creole cuisine since the late 1800s, a culinary charge led by Chef Tory McPhail for 15 years and counting. McPhail’s vision is a finely honed double-edge: the best of the old and new, fueled by his love of vintage cookbooks from the region. Inspired by the new line of Crocs designed for the workplace, we set out to rediscover a time-honored classic in the hands of a distinctly modern talent. Sponsored

    Dry-Rubbed Flank Steak | Medium Rare
    02:27

    For Chef Brian Luscher, Texas is a never-ending story. If there’s any cut of beef that can fill its pages, it’s the flank: versatile enough for any flavor profile you can dream up, and big enough to serve everyone you love around a Texas-sized table. Chef Luscher likes his alongside the best of the region—roasted sweet potatoes and bright corn salsa—and so do we. See more: https://www.chefsfeed.com/medium-rare Sponsored

    Lower East Side with Chef Leah Cohen | My 'Hood
    03:24

    A new series dedicated to the everyday lives of extraordinary chefs, My Hood uncovers the best things about the neighborhoods they call home. In this very first episode, stroll the Lower East Side with Chef Leah Cohen of Pig & Khao for unbeatable boba, pizza draped with Katz's pastrami, and the best damn bar food on the block. Sponsored by Modelo.

    Smoked Ribeye | Medium Rare
    02:31

    In Texas, beef is a blank canvas. It has the power to bring communities together, to evoke heritage, and to prompt whole new levels of creativity. For Thai-born, Texas-raised Chef Uno Immanivong, a smoky mesquite ribeye topped with a fish sauce and lime-spiked salsa is as close to home as it gets. See more: https://www.chefsfeed.com/medium-rare Sponsored

    Chef Slang: VIP
    01:50

    Helllllloooo, red carpet. When you’re a special person, you get a super slick, international spy code-name from the kitchen. (Note: this message will self-destruct immediately after viewing.)

    Chefs Dish DC | Chef Mike Isabella
    03:05

    Is D.C. the best place to be a chef right now? That’s one hell of a statement, but if you ask one of its greatest champions, Mike Isabella, the answer is a resounding yes. For him, the proof is in the proverbial pudding — ferociously creative food that just keeps coming. In the final episode of our deep-dive series with washington.org, discover the best of 14th Street Corridor. Sponsored

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    Off The Clock
    At Home With
    All In A Day
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    Chef Ink
    Eggland's Best Recipes
    Travel
    One Day in Austin
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    Chef Slang
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