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
2:25
Juicier meat, crispier skin—we've got a whole new way to truss a chicken.
3:21
A squishy slider bun to rival your favorite fast-food versions. (Admit it, you love 'em.)
2:01
The dreamiest, chewiest, chocolatey-chippiest, mouthwateringest cookies you ever had.
1:08
Corned Beef from scratch: shockingly easy, super impressive. Try it once, never look back.
0:58
The surprising ingredient you can sub in for cream—you won't believe it's not dairy.