Chef's Day Off

Eggs: Restaurant Secrets You Can Use At Home

Eggs sound simple… until you try to cook them perfectly. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan break down the techniques behind scrambled eggs, fried eggs, poached eggs, and frittatas. From fluffy curds and runny yolks to restaurant brunch hacks and chef-level tricks, this episode is packed with practical advice you can actually use at home. Chef explains why eggs are one of the true tests of cooking skill, why most people overcook scrambled eggs, how to nail an over-easy egg without breaking the yolk, and the controversial kitchen gadget that saves brunch service. Plus: * Why chefs obsess over eggs * The right way to scramble eggs * Cream vs water in scrambled eggs * The trick to perfect fried eggs * How restaurants survive brunch * Why frittatas are the ultimate leftover meal * The legendary “62 degree egg” If you’ve ever ruined breakfast, this episode is for you.

Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong

Butter makes everything better… but only if you know how to use it. In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan from 25 Lusk break down one of the most important ingredients in cooking: butter. From steak basting and pan sauces to clarified butter, brown butter, bread service, roasting chicken, and fixing dry turkey, this episode is packed with practical techniques that instantly elevate your cooking at home. Chef explains why most people burn butter, when to lower the heat, how to make silky restaurant-style pan sauces, why cold butter matters, and the right way to finish vegetables, steak, and chicken. They also get into the difference between cheap butter and quality creamery butter, the truth about cooking oils, and why the internet has everyone overcomplicating steak. If you’ve ever wondered: • When should I cook with butter vs oil? • What exactly is brown butter? • Why does my pan sauce break? • How do chefs baste steaks correctly? • Is butter actually bad for you? …this episode is for you. It’s funny, practical, a little chaotic, and full of chef-level tricks you can actually use tonight.

Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off

You broke down the chicken… now what? In Chicken: Part 2, Marcus and Chef Matthew turn those raw chicken parts into a fast, no-stress, one-pan dinner you can pull off on a weeknight. We’re talking crispy skin, a simple pan sauce, and a full meal on the table in about 20 minutes. Chef walks through how to build flavor from the pan up, what “fond” actually is, how to deglaze like a pro, and the easiest way to fix a broken sauce. Plus, a few chef hacks that make this whole process foolproof, even if you’ve struggled with pan sauces before. If you’ve ever stared at raw chicken and had no plan, this is your playbook.

Chicken Part One: Break It Down, Cook It Right, Save Money

If you’re still buying boneless, skinless chicken breasts, this episode might change your life. Marcus and Chef Matthew Dolan break down everything you need to know about cooking a whole chicken. From why it’s cheaper (way cheaper) to how to break it down, cook each part properly, and actually get better flavor at home. They get into roasting techniques, why low and slow beats high heat, how to get crispy skin without drying out the meat, and the right way to use a thermometer without overcooking your chicken. Plus, you’ll learn what to do with every single part of the bird, from making stock to the chef-only secret: the oyster. If you want to cook smarter, waste less, and eat better, this is where it starts.

Bread & Meat: The Art of the Perfect Sandwich.

What makes the perfect sandwich? In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan go deep on the simplest, most iconic pairing in food history: bread and meat. From sourdough legend Azikiwee Anderson at Rize Up Bakery to Wagyu breakdowns at The Butcher Shop by Niku with Guy The Butcher, they explore what elevates a sandwich from basic to unforgettable. Chef defends the purity of a cheeseburger. Marcus argues for tortas, Cubanos, and roast beef with horseradish mayo. They debate mayo, ketchup, tomato seasonality, balsamic trends, patty melts, and whether cutting a burger in half is a personal offense. Plus: • The true ratio of meat to cheese • How to build a sandwich so every bite tastes perfect • Why ribboning your meat changes everything • The biggest mistakes people make with condiments • A little sandwich history you didn’t ask for Then it’s on: they go head to head in the kitchen. If you love burgers, roast beef, banh mi, or a properly constructed hero, this one’s for you.