Up Next
Back to Show
ChefSteps
Sous Vide Kale
Season 2014
Episode 9
Kale is all the rage right now, and for good reason. Its hearty texture, pungent flavor, and deep green color make it a great addition to grains, soups, and meat dishes. And cooking kale sous vide means you'll never overcook it into a withering mess. You'll have firm, chewy greens every time—in 10 minutes flat.
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.