How-To / web

Big Kev's Sunday Dinner: Smothered Chicken & Gravy

Kevin Bludso of Bludso’s Bar and Que in Los Angeles, CA is making Sunday dinner: smothered chicken with collard greens and mashed potatoes topped with gravy.
Chef's Night Out / web

Lithuanian Food, Accordions & Guinness Oyster Shots | Chef's Night Out

Gaspar Fernandes, chef and owner of restaurant Gaspar's in Vilnius, Lithuania, goes on a chef's night out with some of his friends that he met through the restaurant.
How-To / web

The Best Non-Po’boy Sandwich in New Orleans: The Muffuletta

Isaac Toups, olive fanatic and owner of Toups Meatery, teaches us how he makes an iconic New Orleans sandwich — and it's not a po' boy.
Chef's Night Out / web

Chef’s Night Out: Beach Edition With Tracy Obolsky

Tracy Obolsky, chef and owner of Rockaway Beach Bakery in Queens, NYC is taking her crew on a beach-lover’s Chef’s Night Out to end the summer right.
How-To / web

Making Corndogs From Scratch with Mason Hereford

Mason Hereford, owner of sandwich shop Turkey and the Wolf, shows us the corndog recipe he stole from his friend Via and put into his new cookbook, Turkey and the Wolf: Flavor Trippin’ in New Orleans. Good friend!
How-To / web

Making Iconic Street Food at Home: Korean Tteokbokki

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI is making tteokboki, a chewy, crispy, spicy, and savory street snack that’s wildly popular in Korea.
Chef's Night Out / web

Shotgunning Non-Alcoholic Beers | Chef Night Out with Jae Lee

Jae Lee, chef and owner of Nowon in New York City’s East Village is doing Chef’s Night Out his own way: during the day and without booze.
How-To / web

Make Pupusas Like a Chef at Home

Bryan Ford, TV show host, author, and baker, is making cheesy bean-filled pupusas, a Central American griddle cake that’s served hot with a smoky salsa and crunchy pickled veggies.
How-To / web

Isaac Toups' Fried Pork Chop Sandwiches

Carnivorous icon Isaac Toups of Toups Meatery in New Orleans, LA is making his fried bone-in pork chop sandwich with zucchini pickles and espresso aioli.
Chef's Night Out / web

Chef's Night Out with Helen Nguyen

Chef Helen Nguyen (Saigon Social) and her crew of girl bosses take us on a fernet-fueled tour through their favorite Manhattan hot spots, ranging from a neighbourhood dive, to a posh SoHo wine bar, to some of the city's finest omakase-style sushi.
How-To / web

How to Make Yucca Fries and Sudada

Anita Shepherd of Anita’s Yogurt is making two of her favorite preparations of yuca: yuca fries and yuca sudada.
How-To / web

Ragu Bolognese with Natto

Chef Katsuya Fukushima, chef and owner of Tonari in Washington, DC, is making Wafu ragu alla Bolognese, a Japanese style version of the classic Italian pasta dish.