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Thousands of recipes developed by expert chefs, plus hundreds of guides, tips, and classes to help you become the smartest cook you know. Head to the link in bio to start your 14-day free trial today.
10/16/2026
This month we are thrilled to host two Studio Pass-exclusive events with Andrew Janjigian, award-winning bread baker, pizza maker, and author of The Bread Baker’s Pocket Companion and the upcoming cookbook Breaducation.
If you’re a Studio Pass member, here’s how you can join the fun:
❓Live Q&A—any and all bread & pizza questions are welcome; the thread is open in the Community Forum and ready for your questions now. Andrew will be answering your questions live on Wednesday, October 21 from 3 to 4 pm ET.
🍕Live Zoom Class—Saturday, October 24 from 3 to 4 pm ET. Andrew demos dough making and initial handling, then topping and baking his famous Detroit-style pizza. Seats are limited, so register today through the link in the comments.
Not a Studio Pass member yet? You can sign up today and dive right into these exclusive events. Head to our website to learn more.
Looking for the best way to kick off the weekend? Find the Detroit-style pizza recipe on chefsteps.com.
1 pot + 1 fork = creamy smashed potatoes that are perfect for your holiday table or tonight’s dinner.
Smashed potatoes are delicious, easy to make, and hard to mess up: boil some spuds, mash ’em with a fork, and mix in some dairy and fat, and you’ve got an excellent side dish for almost any meal.
Great smashed potatoes are just as easy to make, and they only require a bit more attention to detail.
1. Pick the right kind of potatoes; we vote for fingerlings
2. Cook them with a little precision, careful not to overwork them
3. Incorporate some good butter and cream and get that butter emulsified
4. Glam them up a bit with some finely sliced chives.
The result is an everyday staple, all glowed up and ready to impress.
To get smashing, check the link in the comments for the full recipe. Head to chefsteps.com to unlock this, or any other recipe or guide of your choice, for free.
Golden bird bites - crispy on the outside, tender on the inside.
How do we make sure it’s perfectly done all the way through? With sous vide!
Using skin-on, flavor-packed thighs, we debone, season and bag them for the Joule. Get them juicy, then sear those suckers skin-side down in a hot pan.
Serve with sweet potato puree and our kale salad for perfect mid-week meals every time.
For the full recipe, check the link in the comments.
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