ChefSteps
19 recipes converted from their YouTube cooking videos.
Basque Burnt Cheesecake
A tangy, sweet, ultra‑creamy Basque cheesecake with a caramelized, burnt‑top and a barely set, molten center. The recipe uses a two‑temperature bake to achieve the signature dark crust and silky interior.
Apple Tart Tatin (Tart Tatan)
A French‑style upside‑down apple tart with caramel‑infused apples, a flaky puff‑pastry crust and a glossy, buttery caramel sauce. The recipe uses a pectin‑firming poach, a wet caramel that’s deglazed with bourbon, and a two‑stage bake for perfect texture and flavor.
Ultimate Average Chocolate Chip Cookie
A balanced chocolate chip cookie that delivers chew, crisp, and buttery goodness in every bite. By averaging the top 10 cookie formulas, this recipe gives you a thick, evenly baked cookie with a perfect edge, gooey center, and a glossy sugary surface. The dough is mixed in one go, chilled for optimal spread control, and baked at 350°F for a flawless result.
Pecking House’s Ultra-Crunchy, Burn-Your-Mouth-Off Chili Fried Chicken
A crunchy, spicy‑sweet Southern‑style fried chicken finished with a fragrant Sichuan‑pepper‑infused chili oil. The recipe combines a classic buttermilk brine, a unique starch‑rich dredge, and a double‑fry technique for ultimate crispness, then coats the pieces in a glossy, numbing chili oil.
Taiwanese Fried Chicken (Popcorn & Cutlet)
Crispy, crunchy, light and airy Taiwanese‑style fried chicken made without wheat flour. This recipe shows how to prepare both bite‑size popcorn chicken and a giant cutlet, using a double‑fry method, sweet potato starch coating, and a fragrant five‑spice seasoning blend finished with fried Thai basil.
How to Make Oven-Roasted Teriyaki Chicken
A juicy, charred whole chicken with a sweet‑savory teriyaki glaze. The bird is spatchcocked for maximum surface area, marinated in a thin teriyaki brine, then roasted low‑and‑slow before a final high‑heat glaze finish for crispy, caramelized skin.
Ultimate Crispy Roast Chicken with Brine Injection and Hanging
A step‑by‑step guide to the ultimate roast chicken: a simple 5% brine is injected, the bird is tied, hung and air‑dried in the fridge for 24 hours, then slow‑roasted at low temperature and finished with a high‑heat salt‑bed sear for glassy, ultra‑crispy skin and juicy meat.
Ultimate Birthday Cake with Swiss Buttercream
A moist, airy, and buttery layered birthday cake made with the reverse‑creaming method and finished with a silky Swiss buttercream. The recipe walks you through preparing the cake batter, baking three 8‑inch layers, trimming, and frosting like a professional bakery.
Upside Down Panettone
A fluffy, buttery, fruit‑laden panettone that’s baked upside down for extra height. The recipe combines a brioche‑style enriched dough with a sourdough starter, butter, egg yolks, and candied fruit, then hangs the loaf upside down after baking so it stretches even more. The result is a light, airy holiday bread with big open holes and a fragrant hint of red mandarin essential oil.
Stuffed Chicken Crown
A show‑stopping whole chicken breast (crown) that’s butterflied, brined, and stuffed with a silky dark‑meat and mushroom duxelles farce. The bird is slow‑roasted at low temperature for ultimate juiciness, then finished with a high‑heat blast for a crisp, golden skin. Perfect for impressing guests at a holiday dinner or special occasion.
The Ultimate Guide to Making Crispy, Amber-Hued Peking Duck at Home
A step‑by‑step 5‑day home version of classic Peking duck with ultra‑crisp glassy back skin and juicy pink breast. The recipe walks you through cleaning a whole duck, applying a fragrant five‑spice rub, separating the skin, drying, smoking, roasting and a final hot‑oil blast for that restaurant‑quality crunch. Serve with steamed buns for a spectacular Chinese feast.
How to Make the Best Char Siu
A home‑cooked version of the iconic Cantonese roast pork known as Tasu. Tender pork collar is marinated in a sweet‑savory blend of soy, hoisin, oyster sauce, Shaoxing wine, five‑spice, red yeast rice and fermented tofu, then slow‑roasted, glazed with a malt‑syrup lacquer and finished under the broiler for a caramelized, mahogany‑red crust.
The Best Way to Sear Sous Vide Steak
A step‑by‑step guide to achieving edge‑to‑edge perfect doneness and a caramelized crust by pre‑searing, sous‑vide cooking, and post‑searing a steak. The method locks in flavor, creates a uniform interior, and delivers a restaurant‑quality crust.
Cacio e Pepe (Ketchup Pepe)
A classic Roman pasta elevated with toasted cherry peppercorns, Pecorino Romano, and a silky emulsified sauce. No hacks, just technique: toast and grind pepper, use a concentrated starchy pasta water, and finish the sauce off‑heat for a creamy, pepper‑forward dish that feels like buttered noodles for adults.
Bread in Your Blender Will Blow Your Mind
A super‑fast, beginner‑friendly gluten‑free bread made from ordinary white rice, a splash of oil, a pinch of salt, a little sugar and plenty of yeast. The batter is blended until smooth, proofed in minutes, and baked in a hot oven for a light, fluffy loaf that looks like traditional wheat bread but is completely grain‑free.
How to Make Galette des Rois
A classic French Galette des Rois made with buttery homemade puff pastry, rich almond frangipane, and silky pastry cream. Finished with a glossy sugar glaze and a hidden bean for the traditional Epiphany celebration.
How to Make Ultra-Flaky Scallion Pancakes
Crispy, tender scallion pancakes with perfectly layered fat and dough. This Chinese appetizer uses a hot‑water dough, a pasta roller for uniform sheets, and a flour‑oil paste to create ultra‑flaky, buttery layers. Served with a sweet‑salty ginger‑sesame dipping sauce.
The Next Level Wellington: Ultimate Pithivier
A luxurious French pivière featuring deboned squab, a rich chicken mousse, mushroom and organ meat farce, all encased in buttery puff pastry and finished with a glossy French egg glaze. Served with silky cauliflower puree and a classic Madère reduction.
The Secret to Super Crispy French Fries
These ultimate French fries are fluffy on the inside and glassy‑crisp on the outside. The secret is boiling whole russet potatoes, mashing them with a touch of potato starch, chilling the mash into a firm sheet, slicing, and double‑frying at 375°F. The result is a restaurant‑quality fry you can make at home with just a few pantry staples.