pizza, dish of Italian origin consisting of a flattened disk of bread dough topped with some combination of olive oil, oregano, tomato, olives, mozzarella or other cheese, and many other ingredients, baked quickly—usually, in a commercial setting, using a wood-fired oven heated to a very high temperature—and served hot. One of the simplest and most traditional pizzas is the Margherita, which is topped with tomatoes or tomato sauce, mozzarella, and basil. Popular legend relates that it was named for Queen Margherita, wife of Umberto I, who was said to have liked its mild fresh flavour and to have also noted that its topping colours—green, white, and red—were those of the Italian flag. Italy has many variations of pizza. The Neapolitan pizza, or Naples-style pizza, is made specifically with buffalo mozzarella (produced from the milk of Italian Mediterranean buffalo) or fior di latte (mozzarella produced from the milk of prized Agerolese cows) and with San Marzano tomatoes or pomodorino vesuviano (a variety of grape tomato grown in Naples). Roman pizza often omits tomatoes (an early 16th-century import) and uses onions and olives. The Ligurian pizza resembles the pissaladière of Provence in France, adding anchovies to olives and onions. Pizza has also spread from Italy throughout much of the rest of the world, and, in regions outside of Italy, the toppings used vary with the ingredients available and the flavour profile preferred. Italy has many variations of pizza. The Neapolitan pizza, or Naples-style pizza, is made specifically with buffalo mozzarella (produced from the milk of Italian Mediterranean buffalo) or fior di latte (mozzarella produced from the milk of prized Agerolese cows) and with San Marzano tomatoes or pomodorino vesuviano (a variety of grape tomato grown in Naples). Roman pizza often omits tomatoes (an early 16th-century import) and uses onions and olives. The Ligurian pizza resembles the pissaladière of Provence in France, adding anchovies to olives and onions. Pizza has also spread from Italy throughout much of the rest of the world, and, in regions outside of Italy, the toppings used vary with the ingredients available and the flavour profile preferred. vignesh

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.

With its subtle gamy taste, ruby red colour, high amounts of protein, and low amounts of fat (gram for gram, less than skinless chicken breast), venison makes a sophisticated – and healthy – option for your next roast. Cooking venison loin sous vide for just one hour means you can retain the juiciness of this lean cut, which can otherwise get dried out. Complementary flavours include red wine, tomatoes, thyme, and mushrooms. Venison used to be the preserve of the rich, but thanks to a rise in popularity, it is widely available in supermarkets and restaurants. In the UK, there are six free-living types of deer: roe, Scottish red deer, fallow, Chinese water deer, Reeves’s muntjac, and sika. The meat from these animals – with the exception of the Chinese water deer, which doesn’t tend to be eaten – makes a good alternative to factory-reared meat, as deer generally roam free in the wild. Those that are farmed – typically red deer and fallow deer – will still be out in parks and woodland, so will still be free-range.

Bananarama says it’s a cruel summer, but they haven’t had Everything Nice Jerk Chicken Legs, so called because—and let’s talk this through up front—this recipe does not feature Scotch bonnets. The oft scorchingly hot peppers are not always a crowd-friendly ingredient, and this jerk chicken is meant to play nice at all your summer barbecues. Rather, the spice blend is layered with tang, earthiness, sweet stuff, bright stuff, and, of course, hot stuff.
It boasts enough heat to bring a tear to your eye, but it won’t send you running to find the milk carton. Serve with grilled jalapeños, green onions, fresh herbs, and fat wedges of lime. We think you’ll be glad you can still feel your face—and enjoy another piece of chicken.

Pork cheek is a delicious, clandestine cut. It comes from underneath the eye and above the jaw, making it the absolute perfect-sized hunk of meat for a slider. The cheek is unique. It doesn’t carry a lot of fat, but it’s loaded with collagen. Over a long, slow cook, the collagen breaks down, the tissues yield, and the flavor intensifies. The result is a pudgy morsel of incredibly tender, yet toothsome meat that is dainty enough to stuff a tiny bun and sturdy enough to be smothered in sauce and eaten sans silverware without falling apart. This recipe assembles a medley of the summer faves into a superior swine slider. Step aside, pulled pork—the cheek is ready for the barbecue spotlight.

It was 9 °F when we arrived at Pipestone Canyon Ranch in Eastern Washington’s Methow Valley. Greeted by icy mountain air and curls of campfire smoke, we stood in awe of the snow-blanketed property. Thick cloud cover helped keep the temperature bearable, while a trio of bonfires warmed our hands and cheeks. A pristine sledding hill beckoned the offspring—and a few brave adults. At the foot of the sledding hill, not far from the barn door, Chef Grant Crilly tended the fourth and most crucial fire. This one supplied heat to an immense Cowboy Cauldron and its enticing contents: Grant’s Campfire Chicken and Corn Dumplings. More than 25 gallons of the rich brew roiled away inside, enough to feed a whole growing company—and then some. We all hovered in close around the soup, inviting it to steam our noses. When we got too cold, we ducked into a nearby tent outfitted with a wood-fired stove, or headed to the barn for mulled wine or hot toddies studded with star anise. Everywhere, the air was heavy with aromatics that can only come from a long, slow cook. By sunset, the soup was almost ready. But first we had to make the dumplings! A few at a time, ChefSteppers and their families helped scoop the prepared mixture into the massive cauldron. Grant showed us how to form the dumplings with a spoon and flick our wrists just so, landing the batter neatly into the soup. Then we made sure to clean our spoons in the boiling liquid. "Clean spoons make good dumplings,” Grant advised. (His were, of course, perfect.) When the dumplings puffed up and floated to the top, it was time to dig in. We lined up, bowls in hand, giddy with the anticipation of what promised to be a highly memorable meal. But first, there was a toast: “I have come to believe that there is nothing more human and more family than cooking and sharing a meal together in an intimate setting,” said Grant. “Cooking a meal for someone is as close as I know how to really nurture another person. I want to spend my life helping others find that as well, learning how to slow down, be present, and give a little of yourself to someone else you love.” All that _and_ he can cook? No wonder we love this guy. Now, who’s hungry for some chicken and dumplings?

Delicate, yet crisp—with a crackling bite reminiscent of chicharróns—these taco shells fashioned from fried chicken skin will delight even the most ardent soft-taco lover at the table. There is a comforting chicken essence, but the technique doesn’t yield an overly poultry-ish shell. This is about texture—which is why we like to fill these crisp carriers with a flavor-packed poke. We’ve also used them as a cheesy nacho base, scooped up various dips, and just straight-up snacked on the skin. The possibilities are endless—the world is your empty Crispy Chicken-Skin Taco Shell.

Korean fried chicken came to be when Americans sold soul food to troops stationed in South Korea during the Korean War. Food vendors capitalized on the popularity of American fried chicken, developing their own versions with a cracklier, thinner coating than the craggy, denser American counterpart. Originally there was simple, naked *huraideu*—Korean fried chicken sans postfry seasoning—but later came the versatile and delightfully flavor-packed *yangnyeom*, morsels of juicy, tender fried chicken coated in sweet ’n’ spicy seasonings and sauces. Korean fried chicken is a classic *anju*, food that’s eaten along with alcohol. Koreans even have a name for the lip-smacking combo of fried chicken and beer: *chimaek*, a portmanteau of the word “chicken” and the Korean word for beer, *maekju*. This recipe is for addictive *yangnyeom*: Initially sous vide to perfection, the chicken is then battered, fried, and tossed in a savory-sweet, spicy, tangy, funky sauce that screams, “Chase me with cold beer!” Just don’t sleep on the the *soju* batter and shrimp chip breading. The three-step coating is what makes this recipe the ultimate KFC—that’s Korean fried chicken, if you know what’s good.

**With the help of a simple liquid-smoke glaze, you can create the best at-home version of smoked salmon with nothing more than a beautiful piece of fish and Joule.** Seriously, the holidays are coming and it’s time to step up your game. This dish has a sophisticated, lightly smoky flavor that is bound to impress and delight at your next event. Serve it as an appetizer or cocktail party snack, pile it on [link https://www.chefsteps.com/activities/amazing-chewy-bagels-from-scratch homemade bagels] the next morning, or go totally crazy and roll it into some [link https://www.chefsteps.com/activities/simple-party-starting-sushi-rolls-with-taichi-kitamura sushi.] Whatever you do, remember that this smoky masterpiece needs to chill for a spell before serving, so plan to make it at least eight hours beforehand.

As children, when we heard something was nutritious and inexpensive, it usually meant one thing—*boooooring.* As adults, food that is good for you and cheap to boot is elusive and desirable. Turnips are one such food—a vegetable that you may have overlooked in your youth that you should absolutely be adding to the weekly repertoire now. Not only do they boast a whole slew of benefits (boosting metabolism, improving your immune system, fighting inflammation), but turnips are cheap as heck, fast-cooking, and delicious when done right. **They key to a satisfying turnip? They are best when they are tender but have a little crunch, which is easy to achieve with Joule and a vacuum sealer.** Once they’re cooked sous vide, you can serve your delicate, snappy turnips any way you like—as a hot side dish, chilled in a fresh salad for any weekday lunch, or added to any winter soup or stew. These versatile, inexpensive charmers are here for you, however you want to use 'em.