AAE: How to Reheat Anything

Say goodbye to microwave meals and soggy leftovers. ChefSteps cofounder, Grant Crilly, unveils the secrets to reheating all your favorite foods, from fried chicken and pizza to egg rolls or weeknight leftovers. Get the skinny on which functions to use in your countertop oven, when to use convection, and why and how to use your Joule Turbo to warm your food to perfection.

Meet Your Host

Grant Crilly is a classically (and not-so-classically) trained chef. He leads the ChefSteps team from its HQ in Seattle’s Pike Place Market, but he’s cooked the world over.

In Paris, he worked alongside famed butcher Bajon Jean Pierre, cooked for Pascal Barbot at L’Astrance, and with Pierre Hermé’s team at L’Ecole Grégoire-Ferrandi. He was Chef de Cuisine at Busaba in Mumbai, India, and Seattle’s Mistral Kitchen. From 2008 to 2012, Grant collaborated on the ground-breaking cookbook series, Modernist Cuisine.

Tapping his unmatched energy and enthusiasm, Grant and the ChefSteps team aim to inspire and empower home cooks to rethink what they can do for themselves in the kitchen and beyond.

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