The ChefSteps team roasts 3 80lb pigs with a massive vertical inferno. Continue

    This carotene butter tastes more like a carrot than a carrot, and more like butter than butter. That’s because skimming off the carrot’s cellulose (the insoluble polysaccharides that make up the cell walls of plants), strips away any watery, fibrous flavor normally found in a raw carrot, leaving only the carrot’s purest essence: sweet, slightly nutty, and, of course, bright orange. Likewise, skimming whey off melted butter yields a pure butterfat flavor—creamy, smooth, and rich.

What if the noodles in your chicken noodle soup were actually made of chicken? Well, that would be awesome. Continue

Today more than ever, espresso plays a big part in our lives. But what is it, really? Continue

    A canelé is a classic French pastry made from eggs, milk, and sugar. These little two-bite morsels encapsulate everything you want in a pastry: a crunchy caramelized crust gives way to a custardy interior, with a delicate balance of sweet and savory flavors.

Have you cooked with nasturtium? This dish features the peppery plant with edible red, orange and yellow petals. Continue

This savory ice cream salad recipe is the ultimate farm-to-table appetizer, made with fresh ice cream and elegant microgreens. Continue

Use melting salts to alter the texture of great cheeses, creating slices that are creamy while retaining complex flavors of the best fromages. Continue

This fruity dessert is a totally new take on the classic savory Italian soup. Continue