ChefSteps

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Approaching the turkey event horizon. Before you pass inevitably into the turkey zone, prepare yourself with the skills and knowledge necessary to survive, even thrive, this November. Turkey butchery from ChefSteps: https://t.co/TD5Z2howol

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The Secret to Mastering Croissants at Home. Lamination is the process of creating layers of dough, and it's those layers are part of what make the flaky croissant so enjoyable to eat. Also key: loads of butter. https://t.co/JJRnI8hpLN

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Juice a pumpkin, cook the juice, spice it, make a latte with it, and as you're enjoying it, as yourself: Is this not the true pumpkin spice latte? Read the recipe in our bio, and learn about saccharification along the way. https://t.co/Tt6rBHjkox

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Pumpkin Ding Dong. Sounds like an insult, should be a compliment. Our recipe improves on the flavors and texture of your favorite childhood foil-wrapped treat. Plus: pumpkin! https://t.co/ojnfvCYum0

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It's easy to wander into a chain cafe and get the taste of pumpkin spice in a latte, but might it not be more satisfying to get that flavor instead by instead first learning to bake some of the most challenging and delicious cookies? It could. https://t.co/Edi3eEq9Xg

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As if corn muffins weren't exciting enough, consider the many colors of corn are available, and that they each have their own flavor. Get the corn meal muffin recipe, as well as techniques on making the best muffins, at the link in our bio.

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New batch of muffin recipes just came out. https://t.co/2msrJ9568a

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How to Bake Stuffed Bao Buns—actually, the baking is the easy part. We love these buns. Learn to make them at home, and follow our guide to safely using lye when you’re ready to go pro-level with the caramelization and dark, shiny surface. Recipe here: https://t.co/1BKcmVaj8w

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You know what’s good with all those pretzels? Kyl’s Spicy Serrano Cheese Sauce, an “Alpine-style fondue.” Full recipe here: https://t.co/sV7IL69PlF

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Triple-Malted Soft Pretzels. Chef Matthew Woolen has done the legwork to make this recipe one that you can do at home, including a guide to safely using lye (and a version that doesn't use it). Full recipe here: https://t.co/jNyRTaqbQN

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How to Shape & Twist Pretzels
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Keep your (pretzel’s) arms lean and your (pretzel’s) body in shape with these (pretzel) exercises from (pretzel) anatomy expert Chef Matthew Woolen. Full workout here: https://t.co/jNyRTaqbQN

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Breaking Bavarian. Making pretzels at home? If you're ready to go all-in with the hard stuff, wear gloves, ventilate properly, and take a look at our guide to using lye first to increase the chances of yielding a 100% pure pretzel. Ful recipe here: https://t.co/C1wQSLAD9J

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Pollo al Carbon
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Every cuisine has a bunch of different ways to cook pollo al carbon, which essentially translates to "charcoal chicken." Follow the full recipe by Jonathan Zaragoza to get the juiciest meat and the most delicious skin here: https://t.co/VzEHrcykia

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The hot zone, the cool zone, the cooking through, the charring, the flipping, the onions. Jonathan Zaragoza finishes his pollo al carbon and grilled onions on the grill, the camera cuts, and (not pictured) we eat the best chicken tacos. Full recipe here: https://t.co/VzEHrcykia

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How to Broil Salmon
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With this recipe you’ll be sitting down to enjoy a quick, easy, and delicious meal with a centerpiece salmon that’s juicy and tender with exquisitely crispy skin and just the slightest hint of char. All in less than 30 minutes. https://t.co/wuaU5gZ1WY

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Move over air-fried teriyaki chicken wings, it’s whole roasted teriyaki chicken’s time to shine! The problem with a lot of teriyaki chicken out there is that it’s grilled hard to get the char, which often results in dry, stringy meat. Not with this recipe: https://t.co/kayhNw3uZf

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How to Spatchcock Chicken for the Grill
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It’s easier to grill a flat bird than a round one. Jonathan demoes the easy bird bird butchery required to turn a chicken into pancake, applies the marinade and gets it onto the grill. Full steps here: https://t.co/VzEHrcykia

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Back in Grant’s backyard, @goatboyintl showed us how to make his famous Pollo al Carbon! Full recipe here: https://t.co/VzEHrcykia

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Jonathan Zaragoza gives Grant tips on the very important final step in this process: How to eat the tortilla. It turns out that you don‘t just grab the top one off the stack and cram it into your mouth. See the steps here for your own homemade tortillas: https://t.co/01GSnUN1sh

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Cooking Tortillas: It’s all in the wrist.
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Chef Jonathan Zaragoza’s corn-tortillas-from-scratch demo continues with the key techniques for moving the pressed tortilla to the pan for cooking. Full video here: https://t.co/WZI8oyQa0z