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ChefSteps
The Science of Microwaves
Season 2015
Episode 16
That rectangular contraption gathering dust on your countertop? It's your one-way ticket to bright, flavorful vegetables, warm salads, quick-and-delicious soups, three-step vegetable confit, crispy dehydrated meat, and so much more. What are you waiting for? Take the old girl for a spin.
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2:44
Achieve bakery-level bread at home using a covered cast-iron pot.
2:34
Our riff on the classic American chiffon, this cake is smooth, tender, and rich.
3:02
Tender, juicy chicken roulade with golden-brown, crispy skin—made possible with Activa.
1:00
Cooking kale sous vide means you'll have firm, chewy greens every time—in 10 minutes flat.
2:21
This is a classic, firm-yet-tender quiche, with a rich and savory flavor profile.
2:05
Try our modernist method for cooking perfect steak, every time.
1:35
Elevate the egg with a simple technique for a deliciously gooey, bright yellow yolk.
1:57
Our banana bread is light in texture, and bursting with pure banana flavor.
1:44
Warm, toasty, soft, and rich—perfect for a winter evening. Or any evening, really.
2:25
Drool over this Molten Chocolate Soufflé – chocolatey decadence from the inside out.
1:16
A deliciously bittersweet, creamy filling that's perfect for macarons.
2:46
Rösti translates to “crisp and golden," which is embodied in this pomme rösti dish.