Recipes & Food

Buttermilk biscuits are a classic, but sometimes we just don't have buttermilk at hand. Many people hope to simply substitute the buttermilk with another ingredient, but it never works well. This recipe is designed from the ground up to work with yogurt, completely reformulated to ensure light and tender results every time.

Chicken fried steak is a classic of southern comfort food. This recipe gives you an amazing, crispy, seasoned crust. Plus, with our new Thermapen IR, you can get all the temps for this dish right, using just one tool.

Heart-healthy, satisfying vegan entree recipe with creamy turmeric polenta and a flavorful Mediterranean vegetable ragout. Easy weeknight meal.

Regardless of whether you're cooking beef, pork, or chicken, many recipes require searing the meat to create a beautiful and tasty crust.

Cooking steak sous vide is the best way to get an exact doneness for your steak. Learn about how to make sous vide steak the right way, with a tasty crust and no grey ring. Also includes a recipe for garlic honey glazed carrots.

Don't get me wrong. I like a good slow-smoked, true barbecue pork shoulder just as much as the next guy. In fact, I probably like the process way more than the next guy. Still, there are times when we want things a little more streamlined, a little more hands-off, a little more reliable. Not only that, but using a sous vide cooker to cook pork shoulder can allow you to achieve textures you can't get with traditional cooking methods.

It's easy to make your own Italian-style sausage with a lot of delicious herbs and spices. Freeze for later, or refrigerate and use in your favorite recipes after 12 hours.

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. Read more about the science behind the recipe here....

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.

If you find yourself in need of some savory broth, but don’t have any on hand, grab a tomato. Then make this quick, umami-packed liquid for use in curries, soups, or any other recipe that calls for broth.

You may have tasted clementines and tangelos, but how about blood limes, Xinhui mandarins, and the mysteriously un-juice-able Yemenite citron? No? Okay, let’s get to know them a little better.

With nothing but a sprinkling of sugar and a bowl of lemon rinds once destined for the garbage heap, you can make a fresh, tangy, no-cook lemon syrup. It's thick enough to whip with cream, whisk into vinaigrette, shake into cocktails, or simply drizzle over a stack of pancakes. So whatever you do, stop throwing away those rinds!

Bollito Misto, the classic Norther Italian feast of multiple cuts of beef all simmered until tender, is all about using the right cuts of beef, and serving them with a variety of sauces.

For fans of crisp and chewy chocolate chip cookies, baking the dough in a cast iron skillet is the way to go. The edge turns extra crisp while the middle stays soft and chewy, with a semi-molten core like what you find in the best brownies.

ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.

These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.

Who doesn't like knotted bites of tender, chewy, golden-brown pizza dough that are tossed in butter with flecks of garlic and herbs clinging to the nooks and crannies? Now imagine those same garlic knots, but with flecks of crisp, spicy pepperoni worked in, along with the kind of golden brown, crusty bottom that only a cast iron skillet can impart. And let's throw in the wafting steam and moist, tender center that pull-apart breads come with, and oh, how about two different cheeses? Sound good to you?

This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.

I've got a confession to make: I love pan pizza.\n\nI'm not talking deep-dish Chicago-style with its crisp crust and rivers of cheese and sauce, I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza, dripping with strings of mozzarella and robust sauce.\n\nIf only pizza that good were also easy to make at home. Well here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.

There's a ton of pasta options in the Italian food aisle at the supermarket and when you’re ordering dinner. Which pasta should be on y...

Just like browning butter, browning cream, whether you're using a sous vide circulator or a pressure cooker, transforms the dairy's fresh, grassy flavors into nutty butterscotch and toffee.

Butter isn't the only form of dairy that can take on the nutty, dominating flavors provided by browning. Toasting cream sous vide or in your pressure cooker will infuse it with rich toffee and butterscotch notes that can enhance sweet and savory dishes alike.

The flavors of French onion soup get repackaged into a hearty, cheesy strata (a.k.a. savory bread pudding) in this filling breakfast casserole that's just as appropriate for lunch or dinner. The secret: more bread, less liquid.

I've said it before, and I'll say it again: Carnitas are the undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they're moist, juicy, and ultra porky, with the rich, tender texture of a French confit, and riddled with plenty of well-browned, crisp edges. At home, I've been making them for years using my oven-based recipe, and, while it's a fantastic and easy method, I'd venture to say it's even easier using a sous vide cooker. Here's how to do it.