Brian Lagerstrom
Hi! I'm professional chef and baker, Brian Lagerstrom. On this channel I'll show you how I think about and cook food at the professional level then turn those techniques into approachable, easy to replicate dishes for you, the home cook. I publish 1 video per week (on Thursday) that focuses on improved versions of classic dishes, elevated weeknight cooking, and best practices to help inspired home cooks make restaurant quality food from their kitchens. If that sounds like something you're into, I hope you'll keep watching. For brand partnerships and business inquiries, contact: BrianLagerstrom@solaromgmt.com
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Shorts
5 French Butter Sauces Every Home Cook Should Master (Hollandaise to Beurre Rouge)
15-Minute Indian Chicken Curry Using a Food Processor Trick for the Aromatic Base
3 Dinner-Worthy Salads: Summer Fennel, Thai Peanut Shrimp, and Crispy Buffalo Chicken
The Secret to St. Louis Ribs: Oven-Slow-Cook, Then Broil for That Sticky BBQ Lacquer
Why Brian Lagerstrom Skips Brown Butter for Chewy-Crispy Chocolate Chip Cookies
Egg Custard vs. Mornay Sauce: Two Completely Different Approaches to Baked Mac & Cheese
How a Bean-Chili Skeptic Got Hooked on Texas Chili Con Carne After Making It 6 Times
Why Brian Lagerstrom Switched to Bread Flour — and How It Fixed His Most-Watched Recipe
A Former Chicago Line Cook Ditched $800 Japanese Knives for These 3 Budget Blades Under $30 Each
Beer-Dough Grandma Pizza in 1 Hour: Classic Sausage and a Spinach-Bacon Variation You Need to Try
5 Fresh Ingredients, 5 Mexican Weeknight Dinners: Tostadas to Al Pastor Tacos
How Brian Lagerstrom Uses Gelatin and Dry Mushrooms to Build the Ultimate Chicken Marsala Sauce
Why Skipping the Fridge Chill Makes These Chocolate Chip Cookies Thinner and Crispier
Why Brian Lagerstrom's Goat Cheese Addition Makes Basque Cheesecake Better Than New York Style
How a Poolish Ferment Turns Ordinary Waffles Into Crispy, Chewy Brunch Showstoppers
How Brian Lagerstrom Elevated Olive Garden's Iconic Salad and Breadsticks (With a Dressing That's a Dead Ringer)
Brian Lagerstrom's Shredded Chuck Roast Enchiladas with Homemade Roja Sauce and Lime Crema
How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece
Why AP Flour Beats 00 Flour for Neapolitan-Style Pizza in a Home Oven
Why Lard and Corn Syrup Are the Secret to Krispy Kreme-Style Glazed Donuts at Home
The Foil-Steam Trick That Makes a Nonstick Pan Cook Like a Wok — 3 Stir Fry Recipes
How Brining and a Double-Caramelized Ketchup Glaze Transform Bland Pork Chops Into Something Worth Eating
How Brian Lagerstrom Simplified Croissant-Style Lamination for a Flaky Cream Cheese Danish
Why Brian Lagerstrom Skips Béchamel and Makes Fresh Ricotta for the Ultimate Classic Lasagna
Why Brian Lagerstrom Toasts His Seeds Before Folding Them Into Sourdough (5-Seed Batard Recipe)
3 Breakfast Tacos You Can Actually Make in 15 Minutes Before Work (Ranked)
Brian Lagerstrom's Beef Stroganoff: The Soy Marinade, Gelatin Hack, and Bronze-Die Pasta That Make It Exceptional
Crispy Spiced Potatoes at 475°F with a Calabrian Chili Tahini Dressing
Brian Lagerstrom's Trick for All-Day Flavor Spaghetti Meat Sauce in 30 Minutes
Zoo Compost, Rock Dust & Slow-Release Fertilizer: The 3-Amendment Spring Bed Prep Routine
The 285°F Slow-Roast Method That Makes Homemade Chicken Taste Like Rotisserie
Why Brian Lagerstrom Chose These 4 Tomato Varieties
Cedar-Smoked Aldi Salmon on a Backyard Grill — No Smoker Required
Instant Pot Beef Barbacoa with a Pan-Sear Trick That Actually Makes It Better
Why Brian Lagerstrom Spent 45 Minutes on a Single Dark Roux — And Why It's Worth It
Why Bean Liquid Is the Secret to a 30-Minute Minestrone That Actually Tastes Good
Crispy Parisian Gnocchi in 30 Minutes: The Pâte à Choux Trick That Makes It Pillowy Inside
Cheese Under the Sauce: The Sheet Pan Pizza Trick That Changes Everything
Hot-Roasted Spaghetti Squash Salad with Fried Seeds, Balsamic, and Parmesan — No Pasta Substitutes Here
No Machine, No Problem: Hand-Rolling Tagliarini with a Spicy Smoky Amatriciana-Arrabbiata Sauce
How Parboiling Before Grilling Transforms Sweet Potatoes Into a Charred, Pesto-Slicked Side Dish
From-Scratch Smoked Salmon, Homemade Ricotta & Chili Oil Avocado Toast on Sourdough
