The Best Tonkatsu You’ll Ever Make (Restaurant-Quality) | Epicurious 101

From Epicurious. Chef Taka Sakaeda returns to Epicurious 101, this time demonstrating every step to follow in making restaurant-quality pork tonkatsu—Japanese fried pork cutlets. Director/Producer: Mel Ibarra Director of Photography: Joel Kingsbury Editor: Eric Bigman Talent: Taka Sakaeda Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe Editor: Vivian Jao Culinary Producer: Mallary Santucci…

Grate Your Own Cheese For God’s Sake

From Epicurious. When you make nachos, grating your own cheese rather than using store-bought shreds is extremely important—Andrew Rea (AKA Babish) demonstrates why. See Babish’s complete guide to his perfect nachos here: https://youtu.be/lMaF0iPeDFo Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still…

Crème Fraîche—3 Ingredients But Lots of Effort

From Epicurious. If you’ve already had a lifetime’s worth of sour cream, you may be ready to make your own crème fraîche. Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse…

4 Levels of Egg Rolls: Amateur to Food Scientist | Epicurious

From Epicurious. We challenged chefs of three different skill levels – amateur John, home cook Lorenzo, and professional chef Chris Cheung from East Wind Snack Shop—to make us a batch of egg rolls. Once each level of chef had served up and sampled their creations, we asked expert food scientist Rose to explain the choices…

Kelp Help 101: How To Slice Kombu

From Epicurious. Don’t be intimidated by the fresh kombu available at asian markets. It’s easy to wrangle with a little guidance. Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands…

The Best Buffalo Wings You’ll Ever Make (Restaurant-Quality) | Epicurious 101

From Epicurious. Professional chef Frank Proto is back for another edition of Epicurious 101, today teaching you how to make buffalo wings that rival any you’d find at a restaurant, bar, or pub. Learn more with Chef Frank on his YouTube Channel ProtoCooks! https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg Follow him on Instagram at @protocooks Director/Producer: Mel Ibarra On Set…

Hand Stretch Pizza Dough Like A Total Pro

From Epicurious. Professional chef and chef instructor Frank Proto shows you his method for hand stretching fresh pizza dough the right way. Watch Frank’s entire pizza demonstration here: https://youtu.be/mRx_odAj-XQ Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious…

Stop Opening Oysters Wrong—Do This Instead

From Epicurious. Expert chef and chef instructor Frank Proto and home cook extraordinaire Lorenzo demonstrate the proper way to shuck an oyster—effectively and without nicking yourself in the process. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking…

4 Levels of Tater Tots: Amateur to Food Scientist | Epicurious

From Epicurious. We challenged chefs of three different skill levels – amateur Bianca, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education – to make us their take on tater tots. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices…

Finger Limes: Little Pearls Of Citrus Goodness

From Epicurious. Finger limes! They’re sometimes called caviar limes, and it’s easy to see why—the fruit inside are tiny pearls that look pretty similar. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus…

Show That Artichoke Who’s Boss

From Epicurious. Artichokes are notoriously fussy, needing a lot of preparation before becoming something edible. Here’s all you need to know about getting them ready to go—from quick and easy to more involved. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and…

The Best Pizza You’ll Ever Make | Epicurious 101

From Epicurious. Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make the best homemade pizza you’ve ever had. Director/Producer: Mel Ibarra On Set Director: Jen Osaki Director of Photography: Kevin Dynia Editor: Manolo Moreno Chef: Frank Proto Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe…

Citrus Supreme

From Epicurious. Chef Adrienne Cheatham explains how to supreme citrus in the french style, demonstrating on a grapefruit. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

The Incredible New Way to Make Cacio e Pepe (Ft. Binging With Babish) | Epicurious 101

From Epicurious. Today on Epicurious 101 Andrew Rea, creator of Binging With Babish, demonstrates his preferred method for making Cacio e Pepe—the new school, high-tech, unbelievably easy way. Director: Mel Ibarra On-Set Director: Cory Cavin Producer: Jen Osaki Director of Photography: Kevin Dynia Editor: Jared Hutchinson Talent: Andrew Rea Sr. Culinary Director: Kelly Janke Culinary…

Never Mess Up White Rice Again | Epicurious 101

From Epicurious. Chef Taka Sakaeda returns for another episode of Epicurious 101, today demonstrating his foolproof method for making white rice at home with consistent, restaurant-quality results. Director/Producer: Mel Ibarra Director of Photography: Joel Kingsbury Editor: JC Scruggs Chef: Taka Sakaeda Director of Culinary Production: Kelly Janke Culinary Researcher and Recipe Editor: Vivian Jao Culinary…