Up Next
Back to Show
ChefSteps
Decoding Tough & Tender Cuts
Season 2015
Episode 4
Ever stood at the butcher counter, bamboozled by the smorgasbord of meat with confusing names like short rib, short loin, sirloin, shank, and flank? We have too. The good news is that there's a method to the madness. Watch our one-minute video on meat cuts, then march on over to the butcher and order some, with confidence.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
1:57
Here’s how to throw the epic medieval feast you never knew you needed.
3:58
Wow your fellow Game of Thrones fans with this over-the-top feast centerpiece.
2:39
All the velvety texture of hollandaise, with half the fat.
1:34
Try this two-step trick for painlessly whipping up elegant matchsticks on the fly.
1:47
Learn to use a mandoline correctly, and you’ll save serious time in the kitchen.
2:50
No, it’s not traditional, but it’s fun, flavorful, and crazy quick.
1:27
It may be thousands of miles to the tropics, but island-worthy drinks are one step away.
1:35
Like canned mandarins, but fresher and juicier—and almost as easy.
2:17
Perk up a fish sandwich with this rich, nutty twist on aioli.
5:05
Can we come up with a recipe for squeaky cheese curds almost as incredible as Beecher’s?
4:35
Dreaming of Momofuku’s steamed buns? Make them at home with this streamlined recipe.
3:59
A smooth, creamy, pistachio-flavored riff on Nutella.