ChefSteps

ChefSteps You’re passionate about cooking. We’re here to help. Unlock access to all of ChefSteps with a Studio Pass subscription!

Thousands of recipes developed by expert chefs, plus hundreds of guides, tips, and classes to help you become the smartest cook you know. Head to the link in bio to start your 14-day free trial today.

That violent wok toss? Pure physics. Food launches off the pan on a parabolic arc, aerosolizing fat droplets mid-air bef...
06/05/2026

That violent wok toss? Pure physics. Food launches off the pan on a parabolic arc, aerosolizing fat droplets mid-air before landing back in the blazing sear zone. The wrist snap is short and controlled. The pivot never leaves the burner ring. The whole motion is rhythmic, repeatable, and optimized — and it’s exactly what separates wok hei from everything else you’ve ever cooked. We mapped every beat of it: the mechanics, the physics, and the chemistry in our Science of Wok Hei guide. Link in bio. 🔥

Restaurant-style wok hei.No restaurant burner required.This smoky, savory condiment captures the flavor of wok hei in a ...
06/05/2026

Restaurant-style wok hei.

No restaurant burner required.

This smoky, savory condiment captures the flavor of wok hei in a jar. Charred onions, scallions, and garlic are infused into oil, then boosted with soy sauce and a touch of liquid smoke.

Drizzle it over rice, vegetables, noodles, or anywhere you want a pantry shortcut to wok hei.

What you'll need:
400 g sweet onions
200 g scallions
100 g garlic cloves
200 g neutral oil
30 g toasted sesame oil
90 g light soy sauce
5 g liquid smoke

Method:

Char the alliums until deeply browned.

Caramelize the soy sauce around the wok.

Steep everything in oil.

Pulse, strain, and bottle.

Link in the comments — try the recipe free with a 14-day Studio Pass trial.

06/04/2026

Grilled cheese, the absolute classic.

But this National Cheese Day, we are going to take all elements to the ultimate!

Level Up the Bread with Shokupan.
The softest, most enriched bread to toast up perfectly; you can even make it yourself with our recipe! Don’t forget to slice it to the perfect thickness - about 1 cm should do it.

Add melting salts to your cheese.
By combining cheese with melting salts and some milk, you can create cheese that has all the flavor you want, but won’t break apart when melted. It’s a superior Kraft single.

The best way to cook.
A. Toast the bread slices in lots of butter on one side until golden brown, then flip.
B. Place cheese slices on toasted sides of the bread.
C. Keep the two slices of bread separate for a bit, then sandwich the bread together.
D. Griddle, flipping occasionally, until each side is golden brown and the cheese is fully melted and gooey.

Put all these elements together and you’ve got cheddar flavor for days!

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

For more cheesy goodness, check out chefsteps.com.

How do you like your eggs? Hopefully scrambled.Because we’ve put together the ultimate scrambled egg parametric! There ...
06/03/2026

How do you like your eggs? Hopefully scrambled.

Because we’ve put together the ultimate scrambled egg parametric!

There are so many small variations with scrambled eggs that can bring different textures, consistencies and flavors. We’ve broken down these little differences in things like egg count, pan type to use and how to agitate your eggs, to help you find the scramble for you.

Pick your favorite and have a cracking National Egg Day! 🥚

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

For more on all things egg, head to chefsteps.com.

ChefSteps’ Grant Crilly is going to be co-hosting a Williams Sonoma x Breville+ Countertop Cooking School Class on Tuesd...
06/02/2026

ChefSteps’ Grant Crilly is going to be co-hosting a Williams Sonoma x Breville+ Countertop Cooking School Class on Tuesday, June 2, at 5 p.m. PT. Tune in to see him demoing how to make Slow-Cooked Espresso Rub Beef Short Ribs, Quick Air-Fried Korean Baby Back Ribs, and Corn Bread in a countertop oven.

This is a paid event, and proceeds are going to a good cause! You can purchase tickets for the event by visiting the Eventbrite page. The ticket link is accessible until 3:30 p.m. PT on June 2. An email with the Zoom link to attend will be sent out at 4 p.m. PT.
All proceeds from the ticket sales of our Countertop Cooking School classes in 2026 will be donated to No Kid Hungry’s campaign to help end childhood hunger in America.

Follow the link in the comment section to purchase tickets.

06/01/2026

The chefs are weighing in on the big questions.

Bob Belcher vs. Chef from South Park. SpongeBob vs. Monica Geller.

Nick backs Bob for the puns, the menu board, and the doomed dad energy of trying to get everyone excited while nobody cares.

Sasha has questions about Monica’s workload. Nick has concerns about SpongeBob’s friendship skills. Somehow, this becomes a serious chef conversation.

Bob or Chef? SpongeBob or Monica? Where do you land?

Two unique ways to serve spring onions!‘Tis the season to bring Italian Agrodolce and Mexican Cebollitas.For Agrodolce:-...
05/29/2026

Two unique ways to serve spring onions!

‘Tis the season to bring Italian Agrodolce and Mexican Cebollitas.

For Agrodolce:
- Spring onions
- Sherry vinegar
- Sugar
- Dry sherry
- Demi-glace
- Thyme

Sweet and sour:

Boil all ingredients except for the finishing oil. Turn down to medium heat, simmer 25 mins.

Remove the thyme and finish with salt, pepper, and oil. Serve atop...well, anything!

For Cebrellitas:
- Lard
- K**b onions, or spring onions
- Lime wedges, for serving

Charred treat:

Melt lard over medium-low heat, add onions, attach thermometer. Cook for 50-60 mins. Strain.

Preheat broiler on high, broil onions 8-10 mins. Season with salt. Serve with lime wedges alongside tacos and carne asada.

Sides so good!

For more ways to top your favorites, head to chefsteps.com. For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

05/29/2026

We’re looking at National Hamburger Day!

What better way to celebrate than with these ultimate smash burgers?

You’ll need:
454 g Brisket
15 g Egg yolks, (1 yolk per pound of ground beef)

Flipping good:

Separate your brisket into lean meat and fat to get those ratios on point. Dice and get it cold as possible. Then get to grindin’!

Add your salt and gelatin to the ground beef, weigh out your quarter pounders, lightly squeeze to cream and bind.

Get your chosen cooking option to maximum heat, add 2 burgers at a time, and smash with spatula to quarter-inch thickness and add cheese.

Serve and watch your guests enjoy!

Mouth-watering, juicy and delicious.

For more summer specials, check out chefsteps.com.

For the full recipe and a smoother, more custom cooking experience, check the link in the comments to access a 14 day free trial of StudioPass.

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1501 Western Avenue STE 600
Seattle, WA
98101

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