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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.

We’ve made a few small changes to this American marvel for our Detroit-Style Pizza.A pan pizza with a thick, crispy crus...
10/20/2026

We’ve made a few small changes to this American marvel for our Detroit-Style Pizza.

A pan pizza with a thick, crispy crust, smothered in a melty layer of Wisconsin brick cheese and striped with sweet tomato sauce, baked in a dark pan. 9 x 13 inch perfection.

Adding a prebake to the pie before we add the sauce and topping with cheese on the edges make for an even rise and no shrinking or drying out.

Head to the link in comments for the recipe. Or head to chefsteps.com and sign up with your email to unlock one recipe of your choice for free!

This month we are thrilled to host two Studio Pass-exclusive events with Andrew Janjigian, award-winning bread baker, pi...
10/16/2026

This month we are thrilled to host two Studio Pass-exclusive events with Andrew Janjigian, award-winning bread baker, pizza maker, and author of The Bread Baker’s Pocket Companion and the upcoming cookbook Breaducation.

If you’re a Studio Pass member, here’s how you can join the fun:

❓Live Q&A—any and all bread & pizza questions are welcome; the thread is open in the Community Forum and ready for your questions now. Andrew will be answering your questions live on Wednesday, October 21 from 3 to 4 pm ET.

🍕Live Zoom Class—Saturday, October 24 from 3 to 4 pm ET. Andrew demos dough making and initial handling, then topping and baking his famous Detroit-style pizza. Seats are limited, so register today through the link in the comments.

Not a Studio Pass member yet? You can sign up today and dive right into these exclusive events. Head to our website to learn more.

Looking for the best way to kick off the weekend? Find the Detroit-style pizza recipe on chefsteps.com.

10/15/2026

A stack of beautifully browned, fluffy, and fat flapjacks is iconic. A mound of pale, dense pancakes ... not so much.

The key to good pancakes isn’t just the right formula or the right technique, it’s both. This is why there’s that old adage about the first pancake never turning out right—typically, you need a tester or two to dial in the pan temperature just right. But with precise temperature control, every pancake is a winner.

Ready to get stacking? Get out your mixing bowl and check out the link in the comments for the perfect formula and most precise techniques. Head to chefsteps.com to unlock this, or any other recipe or guide of your choice, for free.

10/14/2026

1 pot + 1 fork = creamy smashed potatoes that are perfect for your holiday table or tonight’s dinner.

Smashed potatoes are delicious, easy to make, and hard to mess up: boil some spuds, mash ’em with a fork, and mix in some dairy and fat, and you’ve got an excellent side dish for almost any meal.

Great smashed potatoes are just as easy to make, and they only require a bit more attention to detail.

1. Pick the right kind of potatoes; we vote for fingerlings
2. Cook them with a little precision, careful not to overwork them
3. Incorporate some good butter and cream and get that butter emulsified
4. Glam them up a bit with some finely sliced chives.

The result is an everyday staple, all glowed up and ready to impress.

To get smashing, check the link in the comments for the full recipe. Head to chefsteps.com to unlock this, or any other recipe or guide of your choice, for free.

Most people pull waffles out of the freezer. We took them into the lab.Because a waffle can be a toaster-ready weeknight...
10/09/2026

Most people pull waffles out of the freezer. We took them into the lab.

Because a waffle can be a toaster-ready weeknight thing, or a crisp, cloud-light, or brioche-rich project, and the difference between them isn't luck. It's a handful of variables you can control. So we broke down seven styles and every formula to answer one question: what makes them different, and how do you steer a recipe toward the exact waffle you want?

Here's how to make any waffle you want, dialed in from the first batch:

Want it crispier? Cut some flour with pure starch. Cornstarch, potato starch, or tapioca starch crisps the exterior faster and browns paler, which is how Eggo-style and Hong Kong waffles get their crackle.

Want it chewier? Go the other way. Mochiko (rice flour) gelatinizes fast and sets up chewy where wheat gluten won't. That's the whole trick behind mochi waffles.

Want it lighter? Add air. There are three ways to do it: chemical (baking powder), biological (yeast), and mechanical (whipped whites or a whipping siphon). The cloud waffle goes all-in, stacking baking powder, meringue, and a siphon for maximum lift.

Want it lacier, less cakey? More fat and longer fermentation. Yeast builds an open, baguette-like crumb, and fat disrupts the gluten so it eats lacy instead of bready.

Anyone can hand you a recipe, or a frozen waffle. We hand you the reason it works, so you can become the smartest cook you know. No waffling around.

For full recipes, head to chefsteps.com.

10/07/2026

It's pumpkin season, and here's the version of the pumpkin spice latte that's easy to fall in love with. Some people find the original too sweet to drink. In a macaron, it's just right.

Pumpkin purée, warm spices, and a dash of espresso powder are folded into a white chocolate ganache that pipes beautifully once it sets. Sandwiched between two cookies, you get chewy, crispy, and soft in every bite.

Macarons are a very technical cookie that takes practice, but each practice run yields tasty snacks, and you'll see improvements with every bake. We have an entire class devoted to macarons. For this seasonal cookie, we build them in two parts:

1. The cookies: almond meal, powdered sugar, egg whites, and sugar and water for the Italian meringue, plus orange and red food coloring

2. The ganache: heavy cream, pumpkin purée, white chocolate, pumpkin pie spice, and salt, with optional glucose and espresso powder

You'll need a piping bag, a stand mixer, a candy thermometer, some patience, and room in your fridge. Make the ganache first and chill it for at least 2 hours. Let the piped cookies dry before baking. Once filled, the macarons chill for at least 8 hours before serving.

To become the macaron master and follow the full recipe, check the link in the comments.

10/06/2026

Can you ever have too many dish towels in a kitchen?

Roast chicken is deceptively tricky. The breasts and legs cook at different rates, browning and crisping the skin can me...
10/06/2026

Roast chicken is deceptively tricky. The breasts and legs cook at different rates, browning and crisping the skin can mean overcooking the meat, and even the shape of the bird can change the way it cooks.

So we put roast chicken to the test.

We tested trussing, brining, different surface treatments, air-drying, roasting temperatures, and resting to find out what actually makes a better bird.
Want to know what worked? Dig into the full Ultimate Guide to Roast Chicken on ChefSteps for all the testing, results, and techniques. (link in comments)

And if you don't have a Studio Pass membership, you can unlock any recipe or guide with just your email address.

10/05/2026

Golden bird bites - crispy on the outside, tender on the inside.

How do we make sure it’s perfectly done all the way through? With sous vide!

Using skin-on, flavor-packed thighs, we debone, season and bag them for the Joule. Get them juicy, then sear those suckers skin-side down in a hot pan.

Serve with sweet potato puree and our kale salad for perfect mid-week meals every time.

For the full recipe, check the link in the comments.

10/02/2026

Two techniques, one deli classic: a long smoke and a sous vide cook that gets you tender, juicy pastrami every time.

The rub is where the flavor lives: coriander, black pepper, and juniper, ground coarse and pressed into the meat before it hits the smoker. Then sous vide takes over, two ways depending on your timing:

147 °F / 64 °C for 48 hours, juicy and succulent (our favorite)
162 °F / 72 °C for 24 hours, lean and tender

You even choose the order: smoke then sous vide, or sous vide then smoke for a more pronounced smoke and a barkier crust. Both land you at delicious deli-style pastrami, best enjoyed sliced thin and piled on rye.

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1501 Western Avenue STE 600
Seattle, WA
98101

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