Crisp Peach Cobbler – Crispier than a Crisp, Which is Really Just a Crumble

Since we already posted a peach cobbler , I decided to do a peach crisp instead, but I wanted to do a really crispy crisp, and not the same ...

Grilled Flat Iron – Make the Steak, Not the Mistake

Well, at least I don’t have to type the ingredient amounts for this could’ve-been-delicious, flat iron steak. I thought for sure maple syru...

American Gyros – Mystery Meat Demystified

If you’re from Greece, you’re probably pretty confused right now, and wondering why I’m calling this gyros. There, pork and chicken are used...

The Brutus Salad – Watch Your Back, Caesar!

I don’t post a lot of salad videos, since, other than the dressing recipe, what am I going to teach you? Most people are pretty good when it...

The Butcher's Steak – Too Good to Sell?

This great steak is considered something of a butcher shop “secret,” but not because they’re selfish, and can’t stand the thought of you bei...

Muhammara (Roasted Pepper & Walnut Spread) – Lebanese Adjacent

This muhammara video was inspired by a request we received for a Lebanese recipe. Not knowing any off the top of my head, I asked for sugges...

In Case You Missed It: Chef John's Facebook Live

Just in case you missed our recent Facebook Live, here it is, in all its unscripted glory. Most people seemed to enjoy it, which I certainly...

Chef John is Doing a Facebook Live!

That's right! I'll be doing a Facebook Live on Thursday, June 8! To enjoy what's being described as the second most anticipated ...

Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all th...

Perfect Potato Salad – Just Like Mom Used to Make

I can’t believe I haven’t posted a recipe for classic American potato salad, especially since it was such a childhood favorite of mine. As I...