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  • Lime Posset: The 500-Year-Old Dessert That Started Our Friendship | Chef's Day Off S2:E8 (Season Finale)

    Lime Posset: The 500-Year-Old Dessert That Started Our Friendship | Chef's Day Off S2:E8 (Season Finale)
    2026/07/11
    Chef Matthew Dolan teaches Marcus how to make Lime Posset, an elegant English dessert dating back more than 500 years that's made with just four simple ingredients. Along the way, they share the story of how this very recipe sparked their friendship years ago, eventually leading to the creation of Chef's Day Off. In this episode, you'll learn:

    • The fascinating history of Lime Posset
    • How citrus naturally transforms cream into a silky custard
    • Vanilla bean tips and substitutions
    • Common mistakes that keep the dessert from setting
    • Restaurant plating ideas and Champagne granita• Why this is the perfect make-ahead dessert for entertaining

    Thank you for listening, cooking, and laughing with us throughout Season 2. We'll see you soon for Season 3!

    Technical Producer: Jose Penaloza (@nowaypro)
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    11 分
  • Finesse: The Little Details That Separate Good Cooks From Great Ones

    Finesse: The Little Details That Separate Good Cooks From Great Ones
    2026/07/01
    What separates a good home cook from a great one? It isn't expensive ingredients. It isn't fancy equipment. It isn't some secret recipe. It's finesse. This week, Chef Matthew and Marcus explore the subtle techniques professional chefs use every day that instantly elevate home cooking. From creating the perfect dining experience before you ever light the stove to tasting as you cook, controlling heat, and understanding why patience is one of the most important ingredients in any recipe, this episode is packed with practical advice you can use immediately. Marcus also walks Chef through his homemade Dungeness crab risotto, opening the door to a masterclass on building flavor, cooking with intention, and understanding why the smallest details often make the biggest difference. Whether you're just learning to cook or you've been doing it for years, this episode will help you think like a chef.

    Technical Producer: Jose Penaloza (@nowaypro)
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    16 分
  • Eggs: Restaurant Secrets You Can Use At Home

    Eggs: Restaurant Secrets You Can Use At Home
    2026/05/23
    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.
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    18 分
  • Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong

    Butter: Brown Butter, Steak Basting, Pan Sauces & Why You’re Cooking It Wrong
    2026/05/09
    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.
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    20 分
  • Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off

    Chicken Part Two: The 20-Minute One-Pan Dinner ANYONE Can Pull Off
    2026/04/25
    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.
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    12 分
  • Chicken Part One: Break It Down, Cook It Right, Save Money

    Chicken Part One: Break It Down, Cook It Right, Save Money
    2026/04/11
    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.
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    21 分
  • Bread & Meat: The Art of the Perfect Sandwich.

    Bread & Meat: The Art of the Perfect Sandwich.
    2026/02/22
    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.
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    17 分
  • Fish Without Fear: Season 2 Premiere:

    Fish Without Fear: Season 2 Premiere:
    2026/02/01
    Season two of Chef’s Day Off kicks off with a deep dive into one of the most misunderstood proteins in home cooking: fish. Marcus from Star 1013/iHeartRadio and Executive Chef Matthew Dolan of 25 Lusk in San Francisco break down how to buy fish, what to ask your fishmonger, and how to cook it confidently without overthinking it. From salmon skin and rock cod to whole fish on the grill and why stuffing a fish is mostly for Instagram, this episode is about stripping away fear, wasting less, and letting great ingredients speak for themselves. Plus, Chef Dolan shares hard-earned lessons, strong opinions, and stories that explain why he literally wrote the book on fish.
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    21 分