An elegant dessert needn’t be difficult. This deceptively simple, classic sweet is destined for your dinner-party shortlist. Fragrant, warm spices marry your favorite red wine to create a bright, aromatic sauce for poaching floral pears. Serve sliced pears—or keep them whole for a more dramatic look—atop vanilla ice cream, or offer a bowl of fluffy whipped cream alongside. No matter how you serve them, make sure to give a nice pour of the reduced pear-wine syrup in every bowl.

Red Wine–Poached Pears are simple and elegant—the perfect dessert for a dinner party.

Red Wine–Poached Pears

Farrah Fawcett hairdo. Diner breakfast. *Stranger Things*. All of these are retro in the right ways. Know what else is? Butterscotch pudding. It’s a nostalgic dessert that’s actually a banging way to end any meal. **With little more than a few key ingredients and Joule, you can have a modernist take on a classic dessert that’s ready to impress—or be eaten on the couch while wearing your jammies**. While these little jars o’ pudding cook, you can whip up a homemade topping like vanilla wafer streusel, or just crumble up a Butterfinger and call it a day. Although this recipe needs to chill in the fridge overnight, it truly cooks up fast and can be made days ahead of time, taking all of the stress out of desserts.

Butterscotch pudding cooked sous vide with Joule is easy and retro. It’s delicious pudding that you can made ahead and serve for any dinner party.

Butterscotch Pudding in a Jar

*Chocolate pudding.* There’s never been an easier dessert because whether you’re cooking for kids or a scrum of sophisticated gourmands, everyone loves the stuff. Truly, what’s not to love? Pudding has it all—that creamy-yet-light texture and the decadent chocolate we all crave. **And when you cook up your favorite pudding with Joule, you know you’ll get rich, creamy results every time.** Suddenly, dessert is easy, for a dinner party or a regular old Tuesday.

Chocolate pudding is made easy and delicious with Joule. Decadent chocolate, creamy texture, and easy, fast results sous vide.

Chocolate Pudding in a Jar

For a fresh and festive twist on a holiday classic, whip up this Eggnog Custard for your nearest and dearest. It’s simple, sophisticated, and super-creamy. The trick is to use your favorite store-bought eggnog as a base and add many, many egg yolks to make this custard holiday-level rich. It’s an excellent option for make-ahead cooking; simply store jars in the fridge and, when you’re ready to serve, sprinkle a little cinnamon on top. It’s perfect for a festive cocktail hour, dinner party dessert, or sweet little holiday gifts.

Homemade eggnog custard is rich and creamy—the trick is to use your favorite store-bought ’nog, and cook it in mason jars with Joule.

Rich and Creamy Eggnog Custard

A new fall tradition is born. Presented in sweet little mason jars, these personal pumpkin pies will delight your friends and family with silky texture and lively flavor. And because you can make them in advance, you can relax knowing dessert will be an easy-to-serve delight.

Silky, smooth personal pumpkin pie cooked with Joule in sweet little mason jars.

Pumpkin Pie in a Jar

Cooking is just like any other pursuit: practice makes perfect. Okay, let’s be honest. Perfection may be unattainable. Let’s just say practice makes *better*. And becoming a better cook is a lifelong journey. From the moment you realize your boxed macaroni and cheese would taste just a little bit better if you threw in some peas and bacon, to the first time you undertake a complete Thanksgiving feast, to the day you plan and execute a Michelin-worthy multicourse meal, **you’re constantly acquiring techniques you can put to work to create exciting new dishes**. Learning how to cook an egg doesn’t just give you a great breakfast; it also opens the door to [link /activities/can-t-f-it-up-eggs-benedict eggs Benedict], an awesome one-ingredient sauce for [link /activities/the-ultimate-asparagus asparagus], and [link /activities/pillowy-ricotta-gnocchi-gnudi-with-sage-brown-butter-sauce a killer topping for ricotta gnudi]. Master flaky [link /activities/buttery-flaky-all-purpose-pie-crust-pate-brisee pie crusts], and suddenly you have [link /activities/quiche-lorraine quiche lorraine], [link /activities/classic-double-crusted-turkey-pot-pie savory pot pies], and [link /activities/pecan-pie scrumptious desserts] in your repertoire. Every recipe you learn becomes a potential building block for newer, more extravagant recipes.

Below, we create two new dishes using recipes and techniques previously taught here at ChefSteps. The Joule-cooked fruit jam you whipped up earlier this year? We combine it with that subtly sweet Jersey milk sorbet you made a few springs ago for a new twist on an old-school dessert. The crispy prosciutto you pair with asparagus on the regular? We introduce it to everyone’s favorite herb oil for a sweet-and-savory dish starring grilled figs. But the possibilities don’t end there—**when you give yourself free rein to play with the expertise you’ve developed in the kitchen**, **the possibilities truly are endless**. There’s no food too frightening, no dish too difficult, and no meal too mighty to achieve. And isn’t that what cooking smarter is all about?

Remix your favorite recipes to create new, memorable meals. Here, we teach you how to make peach melba and grilled figs with crispy prosciutto.

Going Off Script: Remixing Your Favorite Recipes to Create New, Memorable Dishes

Childhood: After eight hours of playing outside—because your family didn’t have a computer and Netflix didn’t exist yet—you’d run into the kitchen, open the fridge, and, despite all the containers full of leftovers, yell, “Mom! There’s nothing to eat in this house!” 

As adults we’re no different. In all probability, **right now your fridge is filled with leftovers from your numerous cooking projects**, but you can’t seem to bring yourself to eat the same thing again. And your pantry is likely chock-full of half-empty bags of chips, cereal, and slivered nuts that you just won’t toss. What do you do when you *need* to eat something new but don’t want to waste any food? There has to be a way to salvage last week’s scraps and turn them into this week’s masterpiece, right? Right. And we know just the team to show us the way.

**Zach and Seth Pacleb of Brothers & Co. are Seattle-based chefs for hire who offer their clients a variety of culinary experiences—including pop up dinners**. The brothers specialize in creative, modern dishes, and they have lots of experience making unexpected meals from cast-off ingredients. We got them to share an entire meal’s worth of recipes and tips that will inspire you to use up those leftovers while picking up some new culinary skills to boot. With the brothers on your home cooking team, you’ll never think, “There’s nothing to eat here,” again. 

*OTHER PEOPLE’S IDEAS: A Series From ChefSteps<br>
At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Seattle pop-up chef team Brothers & Co. are showing you how to turn your leftovers into creative, modern meals. Use these tricks to breathe new life into everything in your fridge.

How To Transform Kitchen Scraps Into Modern Dishes, With Brothers & Co.

Breathe new life into yesterday’s leftover roast veg—make a savory pot de crème. With just a few adaptations to a classic dessert recipe, Seattle pop-up chef team [link http://www.brotherscateringseattle.com/ Brothers & Co.] have transformed leftovers into something truly special. Now this is how we want to get our daily serving of vegetables.

Breathe new life into yesterday’s leftover roast veg—make a savory carrot pot de crème.

Roasted Carrot Pot de Crème, With Brothers & Co.

Those potato chip bits and slivered nuts stacking up in your pantry? You can use them to make some mighty fine cookies. Seattle-based chefs [link http://www.brotherscateringseattle.com/ Brothers & Co.] will show you how to make cookies from whatever’s hanging out in your cupboard.

Those potato chip bits and slivered nuts stacking up in your pantry? Turn ’em into salty-sweet cookies.

Perfect Pantry Cookies, With Brothers & Co.

Authentically southern and decidedly charming, banana cream pie is one of the greats. From Mobile, Alabama, to Norfolk, Virginia, these banana and wafer delights come in all shapes and sizes, but we opt for crafting ’em in a jar. Cooking them with our favorite technique—sous vide—creates an oh-so-creamy, puddinglike texture that pairs nicely with crunchy vanilla wafer streusel. Let Joule do the work, and you’ll be ready to serve perfect little homemade pie cups to family and friends all week long.

Charming southern banana cream pie, cooked sous vide. It’s easy, delicious, and authentic. Top with real bananas and vanilla wafers for a treat!

Banana Cream Pie in a Jar

Remember those pudding snack cups you loved as a kid? Rich, custardy Chocolate Pot de Crème is that snack cup—only all grown up. **We use Joule to crank out lots of little jars at once—perfect for serving at dinner parties or packing in your fancy adult lunchbox.** Your palate might be more sophisticated now, but these creamy treats will easily bring you back to your childhood—if only for a bite.

Rich and creamy Chocolate Pots de Crème are the pudding snack cups of your childhood—only all grown up. Easy and delicious, they’re sure to be a hit.

Chocolate Pot de Crème, Y’all

It’s older than the original Olympic Games, and there are references to it throughout the ancient texts of numerous empires. Its reach is worldwide—from New York to Bavaria—and it’s been written about by everyone from Renaissance philosophers to *Bon Appétit* and *Esquire*. There’s even a whole factory devoted to it! Cheesecake—we all know it, and we all love it. It’s a timeless dessert with countless versions and styles, and yet it can be even better. **Introducing sous vide cheesecake.** This tongue-coating confection is simple and rich—a delectable pot de fromage that you can make in less than 90 minutes with Joule. Grab your prettiest mason jars and whip up these little sweets in batches to satisfy a full dinner party. Or pop them in the fridge for treats to get you through the week. With a quick topping of [link https://www.chefsteps.com/activities/crunchy-graham-cracker-streusel graham cracker streusel], you can’t go wrong.

This tongue-coating confection is simple and rich—a delectable pot de fromage that you can make in less than 90 minutes with Joule.

The Quickest, Simplest Way to Make Bomb Cheesecake

All right, kids, this one’s for you! Or for you—dads, spouses, friends—anyone looking to treat mom to a special Mother’s Day meal she doesn’t have to cook herself. **With Joule, a killer meal is easy enough for the kids to handle—and delicious enough that mom will actually enjoy it.** Do you know what that means? It means no more overcooked eggs in bed with burnt toast and blackened bacon. No more fire alarms going off halfway through roasting the main dish. No more undercooked cupcakes, floppy pies, or dry, crumbly cookies. We’ve put together the perfect Mother’s Day menu—from appetizer to dessert—that will take you just over two hours. The result? An unforgettable feast for the woman who gave you life. Hmm, on second thought, maybe you should get her some flowers too.

With Joule, a killer meal is easy enough for the kids to handle—and delicious enough that mom will actually enjoy it.

Mother’s Day Menu

What exactly is streusel? German for “something scattered or sprinkled,” **it’s the sweet-yet-salty, crumbly top to most of our favorite desserts.** And with a total cook time of 25 minutes, it’s as easy to make as it is to pair with your favorite treats. Perfect atop sous vide cheesecake (now available to try out in the [link https://www.chefsteps.com/joule/app Joule app]), this cookie crumble also adds a delightful crunch to [link https://www.chefsteps.com/activities/easy-delicious-sous-vide-yogurt Joule-made yogurt], texture to [link https://www.chefsteps.com/activities/vanilla-bean-ice-cream at-home ice creams], and [link https://www.chefsteps.com/activities/carrot-cake-assembly makes fancy plating a breeze for deconstructed dishes.] With its crispy, crunchy texture, streusel can be an integral part of a balanced dish. So if you don’t know, now you know. This is streusel.

Easy to make and delicious atop sweets and treats, graham cracker streusel is fast and tasty.

Crunchy Graham Cracker Streusel

We’ve all made that dish. The one that starts with lofty intentions but ends up just a pile of food on a plate. The purée browns, the ice cream sags into a puddle on its way to the table, and what was supposed to be an artful drizzle of sauce looks more like something dreamed up by a B movie special effects crew. It happens all too easily when we forget to plan ahead: We end up sweating our way through cooking without cleaning as we go, swearing loudly because the sauce is burning on the stove and there are no clean spoons to stir it with. As we rush to serve our increasingly impatient guests, plating becomes an afterthought—if we even think about it at all.

This is the last thing you want to happen when you’re debuting [link /activities/developing-your-dish an awesome dish] you’ve worked hard to master. And luckily, it can be avoided, provided you’re ready to exercise some discipline and care. **Learn a few quick tips and tricks, from the art of mise en place to using temperature-controlled dishes, and you’ll be plating like a pro in no time.** Below, we’ve used some of our favorite recipes from the ChefSteps development kitchen to illustrate the key concepts of plating. Read on for everything you need to know to create a dish that looks as good as it tastes.

Learn a few quick tips and tricks, from the art of mise en place to using temperature-controlled dishes, and you’ll be plating like a pro in no time.

How to Plate Like a Chef

Jewel-toned, tangy yet sweet, and tasty as all get-out atop toast or a mound of vanilla ice cream, Joule-cooked rhubarb jam makes the most of those pink stalks that start to show up everywhere in early spring. Cooked sous vide to a silky texture, this jam requires less sugar than normal recipes but still has the sweet-tart flavor you want from cooked rhubarb. The best thing about our jar jam recipe? It’s perfect for all types of fruit—just sub in strawberries, and you’ve got a totally different result. Get ready to make jam all year ’round with the freshest seasonal products, starting with this spring rhubarb masterpiece.

Make the most of spring produce with this simple, versatile recipe for rhubarb jam in a jar!

Rhubarb Jam in a Jar!

Shortbread cookies are quite simply one of the world’s perfect baked treats. These Scottish stunners are delectable on their own as a quick snack or a treat to nibble with afternoon tea, and they make a great buttery base for elaborate filled or sandwich cookies or any number of delicious desserts ([link /activities/vanilla-bean-ice-cream homemade ice cream] and [link /activities/rhubarb-jam-in-a-jar sous vide jam], anyone?). Our easy-to-use recipe—with only six ingredients—is just the thing to keep in mind for any dessert emergency. A last-minute dinner party? Whip up a batch to round out that post-meal coffee. The annual school bake sale? Add these to the spread, and prepare for swarms of salivating seven-year-olds. A demanding sweet tooth? Slather on some sweet-tart jam and go to town. With this recipe in your repertoire, you’ll be prepared for whatever life throws at you—because a good cookie cures all. It’s that simple.

Make delicious, crumbly shortbread cookies easily at home for a simple fix to all of life’s dessert emergencies.

Simply Perfect Shortbread Cookies

If you’ve ever found yourself at the counter of a premier Parisian macaron maker, lucky you. You know that **picking from the vast array of pastel confections is almost as fun as tasting them**. But what many customers at Ladurée or Pierre Hermé don’t realize is that the flavors of the cookies are dictated entirely by the filling itself—all traditional macaron cookies are made with the same [link https://www.chefsteps.com/classes/french-macarons#/french-macaron-cookie-base base recipe], then tinted with food dye to augment the effect of the filling flavor. 

These guys are a little different. They came about when the American Pistachio Growers approached Grant to create some pistachio-based recipes. Grant and Nick started brainstorming and wound up with this cookie variation, which subs pistachio flour for the traditional almond. While our other macaron recipes use an Italian-style meringue, here we use the French approach instead. **For the filling, Grant and Nick developed a [link https://www.chefsteps.com/activities/pistachio-nutella Pistachio Butter] that was inspired by Nutella and is equally delicious atop toast**. The result is an original cookie that has all the charm of a classic one but with a fun new twist we think you’ll love showing off to your friends and family.

A variation on the traditional macaron cookie recipe, this pistachio-flavored dessert will wow your friends and family.

Pistachio Macarons

When gummy candy is good, it’s great! When gummy candy is bad, it’s *seriously* bad. Gummy worms and bears are either stretchy and packed with taste or stiff, flavorless, and downright sad. Good ones should be silky yet chewy, neither too sweet nor too sour, and brightly colored and fun to eat. We are particular about our candy, and we know you are too. After all, candy should be fun—all the time.

That is why we like making gummy candy at home—it lets us pick the best texture, flavor, and color for these slippery sweets. **And thanks to sous vide, making ooey-gooey gummies is super-duper simple—requiring no hard-to-master techniques or hours spent sweating over the stovetop.** We’ve even developed three different textures for your favorite picky Goldilocks, so you can home in on exactly the right texture—firm, soft, or something juuuust in between. Just choose the consistency you want, mix up your ingredients, and let Joule do the rest. Soon you’ll be making consistently dreamy gummy bears in your own kitchen.

NOTE: Before you go running away from some of the more technical ingredients listed below, read our helpful Before We Begin section to learn what the ingredients do, where you can get them (hint: Amazon!), and which ones you can substitute or leave out.

Make gummy bears at home with Joule. Sous vide makes homemade candy easy and fun, letting you create delicious candy masterpieces with no fuss.

Sous Vide Gummies for the Whole Family

Here at ChefSteps, we’re always looking for diamonds in the rough: humble ingredients that a little kitchen creativity can reveal as the culinary stars they always were. An affordable chuck roast can shed its tough texture to transform into a [link /activities/flavor-packed-feast-worthy-chuck-roast silky centerpiece that rivals any steak]. A pesky invasive weed can fit right in as a [link /activities/course-6-water-and-oil-nick-s-nasti-salad-soup gorgeous soup garnish]. That extra can of cranberry sauce that’s been sitting in your pantry since Thanksgiving can lend vibrant color and sweet-tart flavor to a [link /activities/three-awesome-canned-cranberry-sauce-hacks haute dessert you won’t want to save for the holidays]. But the humblest ingredient of all may be the unexpected hero of this out-of-this-world pasta dish: beans.

But these are no ordinary beans. Controne beans are a smooth, white heirloom variety from the village of the same name, a rich-soiled *comune* in the Campania region of southwestern Italy. Despite their unassuming appearance, these little pearls have hidden talents, from a creamy, velvety texture to skin so tender it eliminates the need for soaking. Jason Stoneburner, pasta expert and chef-owner at [link https://www.stoneburnerseattle.com/home Seattle’s Stoneburner], pairs these creamy dreams with their perfect complements—sweet roasted peppers, tender squash vines, and robust [link /activities/handmade-capunti-with-jason-stoneburner capunti]—for a medley of textures and flavors that add up to so much more than a hill of beans. Whether you’re tossing it together for a weeknight meal or serving it as the first course for a special-occasion dinner, this truly unexpected yet utterly Italian dish is sure to emerge a star.

*OTHER PEOPLE’S IDEAS: A Series From ChefSteps<br>
At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from soup dumplings to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.*

Jason Stoneburner's done it again with this vegetarian pasta dish. Italian classics like controne beans, sweet peppers, and squash vines come together to make a light, sweet, and spicy sauce for homemade capunti pasta.

An Unexpected Classic: Controne Bean, Roasted Pepper, and Squash Vine Pasta, With Jason Stoneburner

Picture the dog days of summer back when you were a kid. A glorious time of no obligations—biking around town, rockin’ your favorite worn-out sneakers, listening to quality tunes about Jack and Diane or me and Julio or the money and problems you didn’t have yet. When you did come into some cash, you’d rush over to the corner store and stuff your pockets with as much cheap candy as you could get your grubby little hands on, then spend a lazy afternoon in the shade of a big, leafy tree, throwing back pound after pound of melty gummy worms. Lying in the grass, cool blades between your toes, you probably thought, “I never want to grow up.”

Well, it turns out growing up wasn’t so bad, was it? Sure, you now know better than to eat so much candy you give yourself a stomachache—but that just makes you more discerning about the candy you *do* eat. **So let us introduce you to wine gummies: boozy little treats that will satisfy both your inner child and the sophisticated adult you’ve become.** Thanks to sous vide, this recipe is as blithe and uncomplicated as the summer days of yore, requiring no hard-to-master techniques or hours spent sweating over the stovetop—just mix up your ingredients and let Joule do the rest. So go ahead and gather your favorite grown-ups for a seriously breezy day of making—and eating—wine-infused goodies.

Gummies for grown-ups—just like the candy of your past, but with booze!

Gummies for Grown-Ups: Simple Sous Vide Wine Gums

Traditional gnocchi: hard to say and tough to make, yet utterly delicious to eat. When done right, these dumplings are light, tender pockets of potato. When made incorrectly, they are paste disguised as pasta. We really don’t like those odds: Either fluffy gems or gummy pasta squares? No thanks. We would rather have foolproof pillows every time.

**That is where nontraditional gnocchi comes in.** Imagine [link /activities/pillowy-ricotta-gnocchi-gnudi-with-sage-brown-butter-sauce ethereal cushions of ricotta] or light, potato-free parcels, which we’ll show you how to make below. These French treats skip the spud and instead are made from pâte à choux, the dough used for eclairs, gougères, and profiteroles.

Parisian gnocchi and cream puffs start out exactly the same way; they’re different because of how they’re cooked. Pâte à choux is frequently fried or baked to make desserts, but here, pieces of lighter-than-air dough are piped directly into boiling water, cooked until they rise to the surface, and browned at the end for texture. The result: impossibly delicious—and impossibly easy—gnocchi, crispy on the outside, silky-smooth on the inside, and ready to be topped with whatever you like. *Bon appétit!*

Impossibly delicious—and impossibly easy—gnocchi, crispy on the outside, silky-smooth on the inside, and ready to be topped with whatever you like.

Foolproof Parisian Gnocchi

Ever opened a chocolate bar that’s been sitting in your cupboard for a few months and found a pale, chalky confection in place of what was once a smooth, velvety, espresso-toned beauty? **That piece of chocolate has lost its temper.** (No, for real.)

Tempering is the careful process of crystallizing the cocoa fat in chocolate. Do it right, and you’ll wind up with chocolate that’s hard, glossy, moldable, aromatic, and snappy, and will melt in your mouth. But here’s where things get tricky: **cocoa fat can crystallize in six different ways**, **and only one form of crystals creates chocolate with all of the qualities that make it so freaking fantastic**. So the goal is to melt away the five forms of crystals that interfere with the results we are after, leaving only the good guys. 

We achieve this through three steps: First, we heat the chocolate, melting all of the crystals. Next, we cool the molten chocolate to a specific temperature to encourage crystals to begin growing in the cocoa. “Seeding” the chocolate with solid pieces of already tempered chocolate helps that process along by providing a starting pattern for the right kind of crystals to begin forming. Finally, we heat the chocolate slightly to a “working temperature”—enough to melt all but the desirable form of crystals. If all goes according to plan, we can then use that chocolate to **create cute little candies or coat fruit in a glossy coat of decadent goodness**.

But—no way around it—when it comes to tempering, plans can go awry. No matter what technology you use, **this process requires attention to detail**, **along with vigilance**, **patience**, **and the fortitude to fail a few times** before achieving awesome results. (Insert control-your-temper joke here.) The good news is that when it goes wrong, you can just remelt that chocolate and try, try again. 

And there’s more good news: **If you’ve got [link https://www.chefsteps.com/joule Joule], your chances of achieving tempering success go way up.** Our little sous vide tool will help you control the temperature with otherworldly precision, making it simpler than ever to get pro-level chocolate at home. 

Ready to get melty? Just one final note before we do this thing: The exact temperatures for tempering vary slightly with the composition of chocolate. We used [link https://www.amazon.com/Valrhona-Chocolate-Jivara-40-Feves/dp/B00I5UZG4C/ref=pd_sbs_328_19?_encoding=UTF8&pd_rd_i=B00I5UZG4C&pd_rd_r=77C4STS2X9CX50X01WQN&pd_rd_w=weZdw&pd_rd_wg=5F8wW&psc=1&refRID=77C4STS2X9CX50X01WQN?tag=delvkitc-20 Valrhona chocolate] for all our trials—if you opt for something else, the ideal temperatures might be slightly different, and if flawless tempering is your goal, you should find out what temperatures the manufacturer recommends. **But hey, we’re making chocolate here—experimenting will be pretty delicious.** And once you get it down, you can bid adieu to chalky, grey candy and say hello to smooth, silky treats, homemade by you.

Temper your chocolate with Joule to get hard, glossy, moldable, aromatic, snappy, and melt-in-your-mouth treats.

Tempering Chocolate: How to Get Smooth, Silky Confections With Sous Vide

A well-made, oven-cooked prime rib is a thing of beauty. Just ask the denizens of the UK and her former colonies, who have served that stuff at holiday feasts since around the Industrial Revolution. **It’s bloody delicious, govna.** But it’s also expensive, which is why we seldom eat it outside the festive season—and why its preparation inspires plenty of hand-wringing. 

So while we love a holiday tradition as much as the next guy dressed in a Santa suit, we recommend that this year, you cook that gorgeous hunk o’ meat sous vide. For one thing, your roast is guaranteed to come out just the way you like it—always important when we’re working with the pricey stuff. And then there are the results: **silky**, **oh-so-juicy meat that boasts an incredible amount of beefy flavor**. More good news: instead of shooing small children away from the oven as you nervously monitor dinner, you can spend some time making feast-worthy side dishes, wrapping last-minute gifts, or watching *Love Actually* for the umpteenth time. (All hail Emma Thompson, our one true sovereign.)

Adapted from our own [link https://www.chefsteps.com/activities/standing-rib-roast traditional rib roast recipe], this method calls for some trussing and trimming, plus a rub of fresh herbs that crisp up when we give the beef a little post-cook sear in the oven. You can skip the nips and tucks or ask your butcher to perform them. And if you don’t like the herbs we list here, ask your own favorite sage cook if she has thyme to make some suggestions, or just see what bay wants. Point is, you got options. So go forth and make the best rib roast you’ve ever eaten, secure in the knowledge that your meat will come out perfect every time. Because that, dear holiday host, is truly the gift that keeps on giving..

Learn the simple steps of preparing a sous vide prime rib (rib roast) recipe that’s a surefire showstopper.

Win the Holidays With Herb-Crusted Sous Vide Prime Rib (Rib Roast)

Learn to make these gorgeous, delectable French cookies with entertaining and informative high-definition videos and succinct step-by-step instructions.

French Macarons

Crackle-topped Créme Brûlée and creamy homemade yogurt. Cheap meat cuts transformed into flavor-packed steaks. Impossibly rich Chicken Liver Pâté. Time to become to the best sous vider on the block.

Sous Vide: Beyond the Basics

One kitchen tool. So many delicious possibilities. Garnish dishes with colorful foams; serve fizzy cocktails at your next dinner party; make your own bitters, liqueurs, sodas, or cold-brew coffee; or serve up some carbonated fruit to wow your guests.

Whipping Siphons

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.
Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.
Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience. Dial-in your daily brew—choose your favorite roasted beans, pick the perfect brew techniques, and refine your recipe—until that morning ritual isn’t just about caffeine intake, it’s a full-on culinary experience.

New Coffee

Break out the blender and start drafting that guest list—by the time you’ve completed this class, you’ll have all the makings of a magical modernist dinner party. QA Testing

Fluid Gels QA Testing

Not, ready to buy sous vide equipment? We’ll show you one simple, versatile technique for cooking any tender cut of meat to perfection. All you need is an oven, a pan, and a thermometer.

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Thanksgiving, Unlocked!

For a limited time, get FREE access to our most celebrated Thanksgiving recipes, tips, and guides. We’re here to help you cook smarter this holiday season.

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Recipes you won’t find anywhere else, and classics perfected.

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