[{"data":1,"prerenderedAt":257},["ShallowReactive",2],{"category-technique-tips":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},102,"Technique & Tips","technique-tips","🔪","#4A90A4",false,[12,24,35,46,58,70,78,89,97,106,114,125,133,144,152,163,171,179,190,201,209,217,225,233,241,249],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1001591,"vnw0mj","ajwZ5l9og3Y","Juicy Golden Chicken Breast Every Time — Marion's Mayonnaise Hack & Sticky Soy Garlic Glaze","Marion Grasby shares her foolproof stovetop method for cooking chicken breast that's golden-seared on the outside and perfectly juicy inside — no brining or sous-vide required. Her secret weapon is mayonnaise in the marinade, which locks in moisture, helps garlic stick without burning, and creates beautifully caramelized edges. The chicken is finished with a sticky soy garlic glaze made from pantry staples for a quick, crave-worthy weeknight dinner.","PT9M15S","RECIPE",{"name":21,"slug":22,"avatar":23},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1016785,"qq021j","EM_ptn24MUs","From Lipton Packets to a $44 Heritage Chicken Consommé: Babish Builds 10 Levels of Chicken Noodle Soup","Babish and co-host Brad work through 10 escalating versions of chicken noodle soup, starting with Lipton instant mix and Campbell's canned varieties, climbing through rotisserie-chicken shortcuts and Greek avgolemono, and culminating in a two-day fine-dining masterpiece featuring a pressure-cooked heritage chicken consommé, sous vide chicken breast, housemade pastatelli noodles, and infused chicken schmaltz. The video blends genuine cooking instruction with deadpan comedy and honest tasting notes at every level.","PT37M11S",{"name":32,"slug":33,"avatar":34},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":36,"code":37,"youtubeVideoId":38,"title":39,"description":40,"youtubeDuration":41,"youtubeIsShort":10,"contentType":19,"channel":42},1009479,"396b1v","ZtA05SO-9BY","Cast Iron vs. Stainless Steel: Which Pan Actually Makes a Better Ribeye Crust?","In his YouTube debut, The Golden Balance (Ahmed Hebby) cooks a 16 oz ribeye two ways — simultaneously in a cast iron skillet and a stainless steel pan — to show the difference in crust development. He walks through his full technique: patting dry, heavy salt and pepper seasoning, high smoke point oil, butter basting, and resting to a perfect medium rare. A clean, no-fuss steak tutorial great for beginners.","PT4M51S",{"name":43,"slug":44,"avatar":45},"The Golden Balance","the-golden-balance","https:\u002F\u002Fyt3.ggpht.com\u002FJA4SHJG0wkJ9nlksLsGrduuwpxezBn3fyGgCznDCqaEdJoFL2qM2bWtsrWQonmnaM25OQ3uSow=s800-c-k-c0x00ffffff-no-rj",{"id":47,"code":48,"youtubeVideoId":49,"title":50,"description":51,"youtubeDuration":52,"youtubeIsShort":10,"contentType":53,"channel":54},1013872,"dro2eq","JqJbCxSOGqo","The F+A+V+L Formula That Turns Any Vegetable Into Silky Blended Soup","Jason Farmer reveals a simple 4-ingredient formula — Fat, Aromatic, Vegetable, Liquid — that works with virtually any vegetable to produce a smooth, flavorful soup. The video walks through the exact ratios and steps, from sautéing aromatics to blending for a restaurant-style finish. Perfect for home cooks who want a reliable, repeatable framework rather than a one-off recipe.","PT6M34S","TECHNIQUE_AND_TIPS",{"name":55,"slug":56,"avatar":57},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":59,"code":60,"youtubeVideoId":61,"title":62,"description":63,"youtubeDuration":64,"youtubeIsShort":65,"contentType":53,"channel":66},1013781,"r1q2vz","IQB1DMz-3r4","The Bourbon & Bitters Paint That Gives Your Turkey a Deep Mahogany Finish","Chris Young reveals the food stylist trick for achieving a stunning, Norman Rockwell-worthy turkey: a glaze made from bourbon, cranberry bitters, Kitchen Bouquet, and liquid soy lecithin that stains the skin a deep mahogany. The video walks through the painting technique, low-and-slow roasting method, and a final 500°F blast for a crispy, photo-ready finish. Perfect for anyone wanting a showstopping Thanksgiving centerpiece.","PT1M",true,{"name":67,"slug":68,"avatar":69},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":65,"contentType":53,"channel":77},1004107,"sdsjxi","7VPcdyNhVZY","Apartment Oven Ribs That Actually Taste Smoked — No Smoker Needed","Chris Young demonstrates how to achieve smoky, juicy ribs using nothing but a standard apartment oven — no smoker required. The video covers his technique for replicating the results of traditional BBQ smoking indoors. A must-watch for anyone without outdoor cooking equipment who still wants serious BBQ flavor.","PT14S",{"name":67,"slug":68,"avatar":69},{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":10,"contentType":19,"channel":85},1018291,"lf4hqw","vxq_tRGZ5kM","Baking Soda + Ghee: The Two-Step Trick for Shatteringly Crispy Oven-Roasted Potatoes","This video walks through a foolproof method for achieving ultra-crispy roasted potatoes using a baking soda parboil and a ghee-olive oil garlic dressing. The potatoes are roasted at 450°F in three intervals for even browning, then finished with parmesan and parsley. Perfect as a side dish or breakfast companion.","PT3M4S",{"name":86,"slug":87,"avatar":88},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":10,"contentType":19,"channel":96},1013869,"r2kh13","1k5R_jkffhc","How Slow-Roasting at 250°F Turns Basic Tomatoes Into Flavor Bombs for a Fraction of the Cost","Jason Farmer walks through a foolproof method for making oven-roasted tomatoes — a meatier, juicier, cheaper alternative to sun-dried tomatoes. The process involves blanching, peeling, and slow-roasting at 250°F for 4–5 hours to caramelize natural sugars and concentrate flavor. Versatile enough for pasta sauce, BLTs, bruschetta, soups, and more.","PT3M6S",{"name":55,"slug":56,"avatar":57},{"id":98,"code":99,"youtubeVideoId":100,"title":101,"description":102,"youtubeDuration":103,"youtubeIsShort":10,"contentType":104,"channel":105},1013807,"npvpiw","q_sN1n1_ZJo","Blind Triangle Test Settles the Sous Vide vs. Reverse Sear Steak Debate","Chris Young (Modernist Cuisine, ChefSteps) pits sous vide against reverse sear on two-inch porterhouse steaks, rigorously comparing temperature control, cooking speed, juice retention by weight, crust quality, and flavor via a blind triangle taste test. The results reveal surprisingly little difference between the two methods, with nuanced guidance on when each technique actually has the edge.","PT12M19S","FOOD_SCIENCE",{"name":67,"slug":68,"avatar":69},{"id":107,"code":108,"youtubeVideoId":109,"title":110,"description":111,"youtubeDuration":112,"youtubeIsShort":10,"contentType":104,"channel":113},1013797,"clt5mk","DmuwqqHjgT4","The Science Behind Why a Cold Steak Cooks Unevenly — And How Long You Actually Need to Temper It","Chris Young (co-author of Modernist Cuisine) puts the chef's rule of tempering meat to a rigorous, data-driven test using a predictive thermometer. He reveals why 5 minutes makes almost no difference, when tempering is completely unnecessary (sous vide, reverse sear), and shares a quick lukewarm water trick to speed up the process. Essential viewing for anyone who wants consistently even doneness in their steaks.","PT6M37S",{"name":67,"slug":68,"avatar":69},{"id":115,"code":116,"youtubeVideoId":117,"title":118,"description":119,"youtubeDuration":120,"youtubeIsShort":10,"contentType":19,"channel":121},1004459,"gvmwo3","Klw-Dzz_iJc","Roll, Freeze, Slice: The Wax Paper Log Method for Herb-Garlic Compound Butter","Chef Brian walks through a simple compound butter recipe using unsalted butter, garlic paste, Italian herbs, and lemon juice — blended in a food processor and shaped into a freezer-ready log. Perfect for topping grilled steak, chicken, or bread, this technique is beginner-friendly and endlessly versatile.","PT3M53S",{"name":122,"slug":123,"avatar":124},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":126,"code":127,"youtubeVideoId":128,"title":129,"description":130,"youtubeDuration":131,"youtubeIsShort":65,"contentType":19,"channel":132},1004109,"zi57uj","NZB4wmGTtZA","Steam First, Smoke Second: The Science Behind a 6-Hour Brisket That Rivals a 16-Hour Cook","Chris Young demonstrates how to cut brisket cook time from 16 hours down to 6 using an inverted method: steam at high heat first to blast past the stall and accelerate collagen breakdown, then smoke uncovered for fast bark development. The video covers restaurant-style trimming, Dalmatian rub, predictive thermometer use, and the food science behind why this shortcut actually works.","PT23S",{"name":67,"slug":68,"avatar":69},{"id":134,"code":135,"youtubeVideoId":136,"title":137,"description":138,"youtubeDuration":139,"youtubeIsShort":10,"contentType":53,"channel":140},1014243,"0pxejl","OtoIVhOZfV0","Butter-Basting vs. Golden Dip vs. Butter-Poached: Which Method Actually Improves Your Steak?","Guga tests three different butter methods on prime New York Strip steaks — cooking in butter, the 'golden dip' (dipping finished steak in melted butter), and traditional butter basting — to find out which truly enhances flavor. The surprising verdict: two of the three methods are complete gimmicks that actually wash away steak flavor. A must-watch for anyone who's ever wondered if more butter equals better steak.","PT12M23S",{"name":141,"slug":142,"avatar":143},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":145,"code":146,"youtubeVideoId":147,"title":148,"description":149,"youtubeDuration":150,"youtubeIsShort":65,"contentType":19,"channel":151},1004403,"qhdmsz","r8NJH9p175M","Flour-Dredged Chicken Thighs Seared to a Golden Crust with White Bean Sauce","Chef Brian demonstrates how to properly sear flour-dredged chicken thighs in olive oil, emphasizing patience and technique for an even golden-brown crust. The video is Part 2 of a series, moving toward a white bean sauce finish. Great for home cooks looking to nail the sear-first method for juicy, flavorful chicken thighs.","PT1M1S",{"name":122,"slug":123,"avatar":124},{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":65,"contentType":19,"channel":159},1020124,"ub39np","0fDsIUlzZr8","The Bari Street Food Technique That Intentionally Burns Your Spaghetti — Then Tops It With Burrata","Giovanni Siracusa demonstrates Spaghetti all'Assassina, a traditional dish from Bari, Italy where raw spaghetti is charred directly in a pan and cooked risotto-style with hot tomato broth one ladle at a time. The result is crispy, spicy, caramelized pasta finished with creamy burrata. A must-watch for anyone who's never seen pasta deliberately burnt to perfection.","PT45S",{"name":160,"slug":161,"avatar":162},"Giovanni Siracusa","giovanni-siracusa","https:\u002F\u002Fyt3.ggpht.com\u002FM5PhMFdGMX0ohrzdyh7LOzW7z0sjgzaQLnGwfEGN_V9W5HJAkHDLL_z7UAgXJnDcYKWSFjXBwA=s800-c-k-c0x00ffffff-no-rj",{"id":164,"code":165,"youtubeVideoId":166,"title":167,"description":168,"youtubeDuration":169,"youtubeIsShort":10,"contentType":19,"channel":170},1013843,"jn14z2","qURmdmgCCOI","The Long Grain + Jasmine Rice Blend Secret Behind Restaurant-Quality Takeout Fried Rice","Jason Farmer breaks down every technique Chinese takeout restaurants use to make chicken fried rice, including the rice blend used by top spots, baking soda tenderizing for chicken, and why you're using the wrong soy sauce. A practical, home-cook-friendly guide that covers everything from rice prep to the final sesame oil finish.","PT13M8S",{"name":55,"slug":56,"avatar":57},{"id":172,"code":173,"youtubeVideoId":174,"title":175,"description":176,"youtubeDuration":177,"youtubeIsShort":10,"contentType":53,"channel":178},1005646,"79l1d4","qRxQlTm9NIY","Cream Cheese, Salt Timing & 30 Other Ways Alvin Tested Every Scrambled Egg Method","Alvin Zhou from Babish Culinary Universe tests 32 different scrambled egg methods — from adding cream cheese, mayo, and cornstarch slurry to Gordon Ramsay's crème fraîche technique and Marco Pierre White's ultra-low-heat version. He also explores international styles like Chinese tomato egg, Korean sesame soy eggs, Thai crispy omelette, and Japanese soboro don. All the leftover eggs get repurposed into freezer breakfast burritos.","PT52M37S",{"name":32,"slug":33,"avatar":34},{"id":180,"code":181,"youtubeVideoId":182,"title":183,"description":184,"youtubeDuration":185,"youtubeIsShort":10,"contentType":53,"channel":186},1005139,"mw8wmm","eYabB119OvY","The 6-Component Framework for Building a Deli-Quality Italian Hoagie at Home","Ethan Chlebowski breaks down his systematic approach to assembling a great Italian hoagie using six key components: bread, condiments, meats, cheese, seasoned vegetables, and wrapping technique. He builds two side-by-side variations — a classic and a spicy cherry pepper version — explaining the reasoning behind every choice, from creating a mayo moisture barrier to the 2:1 ham-to-cured-meat ratio. A must-watch for anyone who wants to replicate true deli-style sandwiches at home.","PT20M29S",{"name":187,"slug":188,"avatar":189},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",{"id":191,"code":192,"youtubeVideoId":193,"title":194,"description":195,"youtubeDuration":196,"youtubeIsShort":10,"contentType":19,"channel":197},1007392,"1pztxy","wtzoG3GPnQA","Steam-Trapped Dutch Oven Trick That Gives Homemade Bread a Bakery-Quality Crust","This video demonstrates how to bake artisan-style bread at home using a cast iron Dutch oven, where trapped steam creates a crispy crust and airy interior. With just four ingredients and a simple fold-and-ferment technique, even beginners can achieve professional results. Perfect for anyone looking to ditch store-bought loaves for good.","PT7M16S",{"name":198,"slug":199,"avatar":200},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":202,"code":203,"youtubeVideoId":204,"title":205,"description":206,"youtubeDuration":207,"youtubeIsShort":10,"contentType":53,"channel":208},1013783,"as5hph","GapkjSTx3Ao","How to Cut Sous Vide Cook Time from 2 Hours to 30 Minutes Using Temperature Spikes","Chris Young, co-author of Modernist Cuisine and creator of the Joule circulator, reveals a physics-based technique called 'sous speed' that cooks sous vide steak 4x faster by spiking the bath temperature and monitoring surface heat. He compares two approaches: the math-driven Joule Turbo circulator and a more universal DIY method using a wireless multi-sensor thermometer. A must-watch for anyone frustrated by long sous vide wait times.","PT10M10S",{"name":67,"slug":68,"avatar":69},{"id":210,"code":211,"youtubeVideoId":212,"title":213,"description":214,"youtubeDuration":215,"youtubeIsShort":65,"contentType":53,"channel":216},1004105,"zo2lrf","QuhDtFWoZus","Pitmaster-Approved Oven Ribs: How Chris Young Fooled Joshua Weissman With No Smoker","Chris Young spent five weeks developing a method to replicate smoked ribs using only an apartment oven, then put them to the ultimate test — first at Michelin-starred Austin barbecue joint LeRoy and Lewis, then in front of Joshua Weissman. The results shocked everyone, including the pitmasters. A deep dive into barbecue science and kitchen hacks that challenges everything you think you know about smoking meat.","PT2M15S",{"name":67,"slug":68,"avatar":69},{"id":218,"code":219,"youtubeVideoId":220,"title":221,"description":222,"youtubeDuration":223,"youtubeIsShort":10,"contentType":53,"channel":224},1005118,"faqv34","srVWDlwnZx4","How Making Pesto Without Measuring Teaches You What Every Ingredient Actually Does","Ethan Chlebowski breaks down pesto into five flavor categories — herbs, fat, cheese, nuts, and aromatics — and makes it live without measuring anything. By tasting at each stage, he demonstrates how each ingredient contributes to the final sauce and teaches a framework for intuitive cooking. Great for anyone who wants to move beyond recipe-following and actually understand how food works.","PT12M41S",{"name":187,"slug":188,"avatar":189},{"id":226,"code":227,"youtubeVideoId":228,"title":229,"description":230,"youtubeDuration":231,"youtubeIsShort":10,"contentType":53,"channel":232},1017069,"gzj9yo","qZko_YfbGYs","Pizza in 10 Minutes, No-Fry Wings & One-Tray Steamed Fish: Marion's Steam Microwave Hacks","Marion Grasby tackles three everyday cooking frustrations — puffy charred pizza crust at home, ultra-crispy chicken wings without deep-frying, and restaurant-level steamed fish and greens for four on a single tray. Using a Panasonic combination steam microwave, she demonstrates how steam, grill, and microwave functions work together to achieve results that typically require a wood-fired oven, an air fryer, and a large steamer.","PT11M25S",{"name":21,"slug":22,"avatar":23},{"id":234,"code":235,"youtubeVideoId":236,"title":237,"description":238,"youtubeDuration":239,"youtubeIsShort":65,"contentType":53,"channel":240},1004196,"h7pzmo","JYTWnRrKtyE","Why Chefs Finish Pan Sauces with Cold Butter — The Emulsification Secret","Chef Brian demonstrates how to transform leftover pan drippings into a rich, glossy chicken pan sauce using the classic butter-mounting technique. He explains how two tablespoons of unsalted butter creates an emulsification that thickens the sauce while adding deep flavor. A must-watch for anyone looking to stop wasting pan drippings and cook like a pro.","PT1M4S",{"name":122,"slug":123,"avatar":124},{"id":242,"code":243,"youtubeVideoId":244,"title":245,"description":246,"youtubeDuration":247,"youtubeIsShort":10,"contentType":19,"channel":248},1006163,"vdr676","eoE-Um-r4kU","Pre-Ferment vs. Classic Dough: Kendall's First Solo Croissant Experiment on the BCU","Kendall Beach, a contributing author on the upcoming Basics With Babish Cookbook, makes her on-camera debut testing two croissant recipes side-by-side: a classic same-day dough (Lauren) and a pre-fermented version (Bernadette). The video covers lamination, butter blocks, folding technique, proofing mistakes, and a blind taste test to see if pre-fermentation actually makes a difference in flavor.","PT30M7S",{"name":32,"slug":33,"avatar":34},{"id":250,"code":251,"youtubeVideoId":252,"title":253,"description":254,"youtubeDuration":255,"youtubeIsShort":10,"contentType":19,"channel":256},1017136,"ds0zww","57DMnlMV57E","Why Marion Blanches, Chills, and Pan-Fries Chow Mein Noodles Three Times for the Perfect Texture","Marion Grasby reveals her signature three-step noodle technique — blanch, refrigerate, then dry-fry in batches — that gives chicken chow mein its signature chewy-yet-saucy texture. She walks through the full recipe including a baking soda meat tenderizing trick and a sauce built on soy, oyster sauce, and Shaoxing wine. The recipe is from her cookbook 'Just as Delicious.'","PT7M50S",{"name":21,"slug":22,"avatar":23},1778181066837]