Episodes

  • 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
    Apr 25 2026
    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 mins
  • Chicken Part One: Break It Down, Cook It Right, Save Money

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

    Bread & Meat: The Art of the Perfect Sandwich.
    Feb 22 2026
    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 mins
  • Fish Without Fear: Season 2 Premiere:

    Fish Without Fear: Season 2 Premiere:
    Feb 1 2026
    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 mins
  • French Fries: The Lost Episode: Tales From The Deep Fryer

    French Fries: The Lost Episode: Tales From The Deep Fryer
    Nov 17 2025
    We were clearing out the hard drive as we continue to produce Season 2 and we discovered a yet-to-be-published gem. Call it the "Lost French Fry Episode." Marcus and Chef Matthew go all in on why fries hit so hard, the science behind potato happiness (there is a reason we love them), and which cuts actually deliver. They break down toppings, poutine philosophy, and the chef-level method for making PERFECT fries at home.

    Parboiling, drying, starching, freezing, air frying, shallow frying: t’s all here. A full, step-by-step guide straight from the kitchen at 25 Lusk righ to your house.
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    12 mins
  • Bananas Foster: Fire, Rum & Ice Cream Dreams

    Bananas Foster: Fire, Rum & Ice Cream Dreams
    Sep 20 2025
    Bananas Foster: part dessert, part pyrotechnics. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into the story behind this New Orleans classic, why it’s flambéed, and how to make it at home without torching your kitchen. They cover the origin at Brennan’s in the French Quarter, the science of sugar and fruit, why bananas need just the right ripeness, and how other fruits (cherries, peaches, plums, apples) can swap in for a twist. Chef shares pro tips on getting the flames right, while Marcus… mostly tries not to set himself on fire. Pair it with ice cream, waffles, or even beer (yes, beer), and you’ve got a show-stopping dessert.

    Executive Producer: Terry Fung, Rickhouse Media
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    12 mins
  • Mac and Cheese: How To NAIL It. The Cheesiest Episode Yet

    Mac and Cheese: How To NAIL It. The Cheesiest Episode Yet
    Sep 12 2025
    Mac and cheese: comfort food, kid favorite, and apparently the cause of Marcus’ cooking anxiety. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into what makes the perfect mac and cheese. From smooth, creamy cheese sauces (and why they go grainy) to beer vs. wine in the base, boxed grated cheddar vs. “real cheese,” and whether nut milk belongs anywhere near the pot, no angle is off-limits. Chef drops pro tips like protecting breadcrumbs with a little cheese, why the broiler might ruin your dish, and why burnt edges are secretly delicious. Grab a fork, because this one’s cheesy in the best way. Executive Producer Terry Fung, Rickhouse Media
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    11 mins
  • Stocks vs. Broths: The Schmutz, the Secrets & the Bitterness Trap

    Stocks vs. Broths: The Schmutz, the Secrets & the Bitterness Trap
    Sep 5 2025
    Stocks and broths sound fancy, but they start the same — bones, water, and a simmer — until one takes a left turn and the other a right. In this episode of Chef’s Day Off, Marcus and Chef Matthew break down the real difference between a stock and a broth (and where the sexy term “bone broth” actually fits). You’ll learn why cold water matters, why bitterness is the enemy, how long to simmer fish, chicken, and beef bones, and why parsley stems might be your secret weapon. Plus, what not to do (boiling, oversalting, or cooking for two days straight). It’s funny, it’s nerdy, and it’s everything you need to know before you grab that ladle.
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    14 mins