Chef / channel
An essential resource for modern chefs, ChefSteps demystifies the science of cooking with expert-led tutorials, modernist techniques, and precision-driven culinary guides.
ChefSteps has long established itself as the premier digital hub for culinary science, high-tech kitchen techniques, and rigorous recipe development. Founded by a team of expert chefs, food scientists, and designers, this innovative channel deconstructs the physical and chemical processes of cooking to help you master the kitchen.
For the working chef, ChefSteps is an invaluable resource for lifting technical precision. Their content goes far beyond basic recipe tutorials, offering deep dives into molecular gastronomy, modernist techniques, sous vide mastery, and ingredient functionality. Whether you are looking to perfect a complex emulsion, understand the exact temperature behaviour of proteins, or discover cutting-edge plating styles, their guides provide the meticulous, data-driven insights needed to refine your craft.
Through their comprehensive Studio Pass platform, they offer hundreds of classes, troubleshooting tips, and culinary guides designed to foster deep understanding. Watching their videos allows professionals to streamline kitchen workflows, troubleshoot common culinary failures, and inject modern innovation into traditional menus. It is the ultimate digital masterclass for anyone serious about the science of flavour and technique.
16:07Master butcher Kevin Smith of Seattle’s Beast and Cleaver reveals how to carve filet mignon, porterhouse, and bone-in ribeye to maximise tenderness and lift professional steak service.
11:59Discover how to master the classic British Christmas pudding. This professional guide covers the structural role of beef suet, the science of brandy-soaked fruit hydration, and the tableside theatre of the perfect flambé.
22:43Discover how ChefSteps combines sous vide technology and precision air-drying to master Cantonese roast pork belly (siu yuk) with a blistered, chicharron-like crackling.
26:57Learn how to bake and construct a professional-grade celebration cake with ChefSteps. This editorial guide breaks down the science of hybrid sponge cakes, smooth Swiss meringue buttercream, and the precise techniques needed for sharp, bakery-standard decorating.
18:45Discover how to replicate the succulent texture and iconic glossy glaze of traditional Cantonese char siu using modern roasting techniques and precise thermal control.
8:48Discover how Chef Eric Huang of Pecking House fuses traditional Chinese wok technique with Louisiana Cajun dirty rice to create a texturised, umami-rich masterpiece using charred chicken livers.
11:01Discover how ChefSteps uses transglutaminase and casein protein to create a 100% mushroom burger with no starchy fillers, yielding a meaty, versatile patty that is virtually impossible to overcook.
19:31Master the science of the ultimate Chinese-American takeout triad. ChefSteps reveals how a singular, high-performance frying technique creates ultra-crispy chicken that stays crunchy when tossed in General Tso's, Orange, or Sesame glazes.
17:23Master the technical keys to the perfect Basque cheesecake with ChefSteps. Learn how batter resting, a two-stage bake, and carryover cooking deliver a burnished top and custardy centre.
7:05Discover the professional 10-piece country cut technique with Chef Eric Huang. Learn how to portion a whole chicken to guarantee perfectly uniform frying and preserve delicate skin integrity.
Shorts from ChefSteps
Sixty-second clips — one idea, one trick, no preamble.
The library is just the prep work
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