Technique
Mastering live fire, embers, wood smoke, and heat control on the line. Technical guides and chef-tested grilling methods for the professional kitchen.
Cooking with live fire isn't about raw power; it's about precise temperature management using unpredictable fuel. This section covers the fundamental physics of wood, charcoal, and smoke in a professional kitchen. We focus on the mechanics of heat transfer—how to build distinct direct and indirect zones, manage airflow, and read embers before the first prep item touches the grate.
The line between a perfect charred crust and bitter soot is thin. Chefs need to understand fuel types, from kiln-dried birch and oak to high-density binchotan, and how wood moisture content affects burn rate. You will find practical advice on avoiding common service pitfalls like dirty smoke from choking oxygen flow, and how to tame grease flare-ups without washing out your seasoning.
From hearth building and coal-roasting directly in the embers to smoking and hot-grilling, this hub collects practical, no-nonsense guides on fire management. Here, we share the technical setups, fuel ratios, and recovery steps needed to maintain a consistent hearth through a busy weekend service.
8:48Discover how Madunia in Ibiza masters live-fire cookery with whole turbot. Learn the professional techniques for heat zone management and bone-on grilling on the open hearth.
44:37We analyse the commercial utility of viral kitchen gadgets, separating high-throughput culinary essentials from fragile gimmicks.
19:43Discover the professional culinary secrets behind crafting the ultimate burger. From mastering custom fat-to-lean grind ratios to executing the perfect sear and structural assembly, learn how elite chefs lift this classic.
16:21An essential professional guide analyzing every bacon-cooking methodology, from classic tray-pressing and wire racks to live-fire flambadou and sous vide, evaluated for commercial kitchen efficiency.
8:14Discover how a traditional Filipino condiment can lift your grilling game as Sous Vide Everything puts a classic heritage sauce to the test on premium steaks.
23:37An editorial evaluation of America's finest steakhouse standards, exploring cut selection, precision heat application, and the vital techniques required to deliver Michelin-level beef service.
18:44Discover how ancient techniques like ash-ageing, salting, and fat-capping can inspire modern chefs, with technical insights from Guga Foods.
17:58How much does your live-fire equipment actually affect the plate? In this editorial review, we dissect Guga Foods' exploration of grills ranging from a humble £1 disposable setup to a custom £100,000 luxury rig, analysing how thermal mass, airflow control, and build quality impact professional steak cookery.
10:06An editorial evaluation of Jay Fai’s legendary Michelin-starred street food in Bangkok, focusing on the high-heat wok techniques and culinary theatre that define her world-famous crab omelette.
8:56Discover the culinary science of using cane-sugar-based Mexican Coke as a marinade and glaze for premium steaks, drawing inspiration from classic carnitas techniques.
5:33Discover how the reverse-sear method eliminates the dreaded grey band in thick-cut steaks, yielding perfectly even edge-to-edge doneness and an exceptional, quick-forming crust.
13:12A professional analysis of America's leading steakhouse chains and independent venues, examining steak execution, side-dish consistency, and the culinary factors that justify premium menu pricing.
25:22Explore the universal appeal and technical principles of global street food, focusing on rapid cooking methods, bold seasoning, and prep-heavy workflows for professional kitchens.
9:56Can celebrity-endorsed frozen meals ever meet professional standards? The team at Sous Vide Everything tests Gordon Ramsay's frozen range and demonstrates how targeted culinary techniques can dramatically lift pre-packaged convenience food.
12:46Discover how Chef Dave Pynt of Burnt Ends in Singapore masterfully bridges the gap between rustic wood-fired barbecue and Michelin-starred culinary precision.
8:54Discover the traditional art of purging and cooking Ayira Meen, a rare and tiny river fish, in a rich wood-fired Indian curry using clay pots.
3:48Discover how to master smoked roasted spatchcocked chicken on a kettle grill. Learn the secret boiling water technique for ultra-crispy skin, the science of dual-zone indirect fire, and how to create the perfect humid smoking environment.
19:34Discover the art of Central Asian dimlama cooked over an open fire. Learn how to master heat control and ingredient layering inside a traditional cast-iron kazan for an incredibly rich, self-basting slow braise.
9:53Streamline your pizza service with this professional guide to Neapolitan workflow. Learn how to organise your station, stretch dough without damaging the crust, and master wood-fired oven management.
8:51Discover how to achieve meltingly tender, restaurant-quality pulled pork using a professional hybrid technique that combines a quick hot-smoke with a tightly sealed oven braise.
13:57Explore the theatrical and flavourful technique of rendering beef bone marrow into functional basting candles to smoke and finish premium steaks.
8:33Discover the ancient culinary art of subterranean slow cooking with this traditional Omani mutton shuwa, prepared over open embers in a hand-dug pit.
10:48Discover how Fallow deconstructs the prized beef fillet across three levels of difficulty, exploring the technical nuances of pan-searing, hand-chopped tartare, and sous-vide with a live-fire finish.
15:46Can you dry-age pork, poultry, and Wagyu with the same success as standard beef? We dissect Guga Foods' boundary-pushing experiment to explore yield loss, flavour concentration, and the safety limits of alternative dry-ageing.
13:26Discover the culinary strategy behind Wales' best restaurant, Ynyshir, where Chef Gareth Ward serves an intense 30-course meat tasting menu that redefines pacing, palate balance, and wood-fire precision.
15:10A professional analysis of American steakhouse giants, exploring the technical execution of searing, table-side sizzling service, and the consistency of classic side dishes.
21:47Fallow's Will Croft and Jack Tennant explore nine underrated, cost-effective beef cuts that offer exceptional depth of flavour, challenging the supremacy of the classic ribeye on modern restaurant menus.
12:11Guga Foods compares casual dining giant LongHorn Steakhouse against upscale classic Ruth’s Chris in this professional look at American steakhouse execution and culinary standards.
13:56A Michelin-starred peer offers a refreshing, critical perspective on Asador Etxebarri, the world's renowned wood-fired restaurant, analysing the technical realities behind the culinary hype.
13:44Learn how to master the ultimate street-style steak taco with chef Brian Lagerstrom. Discover the secrets to professional carne asada, from mechanical tenderisation to emulsified citrus marinades and scratch-made flour tortillas.
Shorts & reels
Sixty-second clips — one idea, one trick, no preamble.
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2:25The library is just the prep work
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