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Web Shows Videos

Korean Fried Chicken Sauce

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  • 68
See how to make a spicy, sweet-and-sour sauce for Korean fried chicken.

Coconut Cashew Tuna Tartare

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  • 69
See how to make spicy tuna tartare with toasted cashews and coconut milk.

Graters and Zesters

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  • 98
Take a peek at three types of graters and zesters.

Fruit and Veggie Gadgets

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  • 105
See three gizmos for prepping fresh fruits and vegetables fast.

Cranberry Bean Ragout

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  • 106
See how to make a simple cranberry bean and fresh corn ragout.

Sausage-Stuffed Piquillo Peppers

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  • 114
See how to make Spanish-influenced stuffed pimento peppers.

Crispy Skin Salmon on Potato Mushroom Salad

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  • 124
Pan-seared salmon with mushrooms, potatoes, and a cherry tomato relish.

Almond and Parsley Salsa Verde

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  • 125
See how to prepare a lively, super-versatile fresh salsa.

Green Tea Mochi Ice Cream

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  • 143
See how to make green tea mochi-wrapped vanilla ice cream.

Severed Finger Cheese Sticks

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  • 162
See how to make a deeply disturbing, shockingly tasty Halloween treat!

Chef John's Broiled Chicken

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  • 166
See how to make juicy chicken with beautifully crispy skin in the oven.

Roast Pork with Blueberry Port Sauce

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  • 169
Tender roasted pork shoulder with a sensational port and blueberry sauce.

Chef John’s Nasturtium Butter

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  • 186
See how to make flavored butter using beautiful, edible flower petals.

Giardino Grinder

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  • 197
An amazing vegetarian grinder with eggplant, zucchini, and mushrooms.

Grilled Sausage-Stuffed Calamari

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  • 206
Calmari is stuffed with sausage, red pepper, onions, and spices.

Duck Fat Steak Fries

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  • 210
Duck fat is the key to incredibly crisp baked steak fries.

Firehouse Banana Splits

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  • 214
Watch a firehouse cook (and guest) make banana splits for the crew.

Quick Cured Salmon

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  • 215
See how to make a quick, simple brine for luxurious cured salmon.

Shrimp Fra Diavolo

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  • 244
See how to make simple sauteed shrimp with spicy tomato sauce.

How to Fire-Roast Peppers

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  • 245
See how to fire-roast peppers on the stovetop.
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