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.
Support Provided By
3:19
Learn the four fundamentals of gumbo, then put your own spin on this savory stew.
5:39
Add some star power to your dinner with this movie-style ratatouille.
3:06
A no-fail, easy-to-remember method for roasting any type of vegetable to perfection.
3:33
Impress your family—and yourself—with chewy, springy, malty-yeasty bagels from scratch.
3:33
For a fun twist on the classic macaron, sub pistachio flour for the traditional almond.
4:18
Imagine a Krispy Kreme donut. Now imagine it was even better—and you could make it at home
1:19
Learn how croissants get those flaky, buttery layers with this short video.