Epicurious
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…
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…
From Epicurious. Chef Akshay Bhardwaj joins Epicurious for this episode of Passport Kitchen, today making a thali dinner as traditionally prepared in New Delhi, India. Dal, raita, roti, achar, green chilies and onions and a vegetable (or meat) dish—all served on a single, aesthetically pleasing round platter. "This is how we ate dinner growing up…
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…
From Epicurious. When you make nachos, you have to make a lot of decisions and which tortilla chips you use should be at the top of the list. Andrew Rea (AKA Babish) shows you how to get it right. See Babish’s complete guide to his perfect nachos here: https://youtu.be/lMaF0iPeDFo Start your free trial and access…
From Epicurious. Pepper master and hot sauce expert Smokin’ Ed Currie returns to Epicurious, this time to answer your burning questions about hot peppers. Can a pepper be so hot that it kills your taste buds? Is chugging milk the way to go when you have a 5-alarm fire in your mouth? Watch as Ed…
From Epicurious. Professional chef Fatima Khawaja and home cook Lorenzo are trading ingredients and hitting the kitchen to take a crack at each other’s meatloaf recipe. We set Lorenzo up with a treasure chest of ingredients from chef Fatima’s kitchen, along with the recipe for her luxurious $170 meatloaf. Meanwhile, over with our pro, a…
From Epicurious. Professional chef and chef instructor Frank Proto knows it can be a little intimidating to deep fry in your home kitchen. Follow these tips to keep things on the up and up. See Frank’s full instructions for the best buffalo wings ever here: https://youtu.be/yctF82YBG3Q Start your free trial and access over 50,000 expertly-tested…
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…
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…
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…
From Epicurious. Pro chef Eric Huang shows you how to make a quick chive oil, perfect for adding a verdant oniony kick to any dish, sauce, or marinade. 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…
From Epicurious. We asked chef Adrienne Cheatham to develop 3 bacon recipes that deliver lots of flavor for minimal amounts of money. Which one of these game-changing bacon recipes are you most eager to try? Keep up with Chef Adrienne at https://www.adriennecheatham.com/ Director: Gunsel Pehlivan Director of Photography: Ben Dewey; Jeremy Harris Editor: Boris Khaykin…
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…
From Epicurious. Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs "Frank style"—silky, creamy, and out of this world. Director/Producer: Mel Ibarra On Set Director: Jen Osaki Director of Photography: Kevin Dynia Editor: Mike Imhoff Editor: Jason Malizia Chef: Frank Proto Director of Culinary Production:…
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…
From Epicurious. Professional chef Eric Huang and home cook Emily are trading recipes and hitting the kitchen to make a lobster dinner! We set Emily up with the finest ingredients from chef Eric’s kitchen along with his expert-level $250 lobster recipe. Meanwhile over with our pro chef, Eric was finessing Emily’s recipe and $29 worth…
From Epicurious. Professional chef Eric Huang and home cook Emily are trading recipes and hitting the kitchen to make a lobster dinner! We set Emily up with the finest ingredients from chef Eric’s kitchen along with his expert-level $250 lobster recipe. Meanwhile over with our pro chef, Eric was finessing Emily’s recipe and $29 worth…
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…
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…
From Epicurious. Design and usability guru Dan Formosa returns to evaluate and improve upon 5 more gadgets that first appeared on “Shark Tank.” Watch as he tests the devices, putting each through his critical gauntlet while commenting on what works, what doesn’t, and what he’d do to improve their design. Producer/Director: Jen Osaki Talent: Dan…
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…
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…
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.
From Epicurious. Two longtime favorites return as expert chef and chef instructor Frank Proto trades Po’ Boy recipes with home cook extraordinaire Lorenzo. We gave Lorenzo $340 worth of ingredients to reproduce Frank’s recipe while sending only a modest $25 worth of stuff back the other way. How will Lorenzo’s skills measure up to Frank’s…
From Epicurious. Peeled potatoes can take on a kind of brownish grey pallor if they sit too long, thanks to oxidation. To prevent this from happening when you need a beat before using them, pop them in a little bath. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes…
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…
From Epicurious. If you’re using raw shallots in a salad or dressing, give them a nice long rinse under tap water once they’re chopped. It will knock out some of that overpowering onion intensity leaving more pure shallot flavor. Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and…
From Epicurious. Chef Hong Thaimee originally hails from Chang Mai in northern Thailand and today she returns to Epicurious to make the iconic curry noodle dish of the region, Khao Soi. See how Chef Thaimee builds the complex combination of flavors and textures—creamy curry sauce and silky egg noodles married with the flavorful crunch of…
From Epicurious. Pomelos are one of the 3 original citrus fruits from which all current varieties descend. 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.
From Epicurious. It’s been a long time since chef Frank Proto worked at McDonald’s—but one trick he picked up there has stayed with him his entire culinary career. 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,…
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…
From Epicurious. The parmesan cheese rind you popped into your tomato sauce for flavor is all softened and gooey from simmering. Now the real fun begins. 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…
From Epicurious. When you make nachos, you have to make a lot of decisions. Chips, cheese, proteins, condiments—each element needs to work in harmony and find its natural place on the plate. Today on Epicurious Andrew Rea (AKA Babish) shouts out every decision he makes, step by step, when crafting his perfect tray of nachos.…
From Epicurious. Get to know the versatile lotus root. 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.