[{"data":1,"prerenderedAt":361},["ShallowReactive",2],{"channel-brian-lagerstrom":3},{"channel":4,"videos":13},{"id":5,"name":6,"slug":7,"avatar":8,"banner":9,"bio":10,"language":11,"primaryCuisine":11,"contentStyle":11,"videoFormat":12,"region":12,"linkWebsite":12,"linkInstagram":12,"linkTiktok":12,"linkTwitter":12,"linkFacebook":12,"linkPatreon":12},1201,"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj","https:\u002F\u002Fyt3.googleusercontent.com\u002F6eD5BFTe9GVjrS9k2nJ58a85trMb9kHrqhzCbFmp7ywOn0TG7TmI6LQHqIYZjkGIX-bV5NpVCA","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. \n\nI 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. \n\nFor brand partnerships and business inquiries, contact: BrianLagerstrom@solaromgmt.com\n","",null,[14,24,33,41,49,57,65,73,81,90,98,106,114,122,130,138,146,154,162,170,177,185,193,201,209,217,225,233,241,249,257,265,273,281,289,297,305,313,321,329,337,345,353],{"id":15,"code":16,"youtubeVideoId":17,"title":18,"description":19,"youtubeDuration":20,"youtubeIsShort":21,"contentType":22,"channel":23},1002369,"73deqd","kw7s-23JjPE","5 French Butter Sauces Every Home Cook Should Master (Hollandaise to Beurre Rouge)","Brian Lagerstrom walks through five restaurant-quality French butter sauces — blender hollandaise, brown butter caper sauce (sauce meunière), white wine lemon butter sauce, herby compound butter, and beurre rouge — each achievable in under 15 minutes. The video includes pro tricks like adding dried milk powder to boost brown butter flavor and using powdered gelatin to stabilize beurre rouge. Perfect for home cooks looking to elevate everyday proteins and vegetables with classic saucing techniques.","PT27M16S",false,"TECHNIQUE_AND_TIPS",{"name":6,"slug":7,"avatar":8},{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":21,"contentType":31,"channel":32},1011634,"5xc8a5","ZYzBiHYOULs","15-Minute Indian Chicken Curry Using a Food Processor Trick for the Aromatic Base","Brian Lagerstrom shows how to make a flavor-packed Indian-inspired chicken and vegetable curry in just 15-17 minutes. The key technique is blitzing onion, ginger, and garlic into a paste in a food processor, cutting down prep and cook time dramatically. Served over frozen basmati rice with toasted naan for a fast but satisfying weeknight meal.","PT8M58S","RECIPE",{"name":6,"slug":7,"avatar":8},{"id":34,"code":35,"youtubeVideoId":36,"title":37,"description":38,"youtubeDuration":39,"youtubeIsShort":21,"contentType":31,"channel":40},1011641,"tt86b7","KpIh4CxmtgU","3 Dinner-Worthy Salads: Summer Fennel, Thai Peanut Shrimp, and Crispy Buffalo Chicken","Brian Lagerstrom presents the third installment of his 'Big Ass Salad' series, featuring three substantial salads meant to replace a full meal. He builds a fresh summer salad with raw corn, fennel, and feta; a Thai-inspired shrimp salad with a bold ginger-peanut dressing; and a crispy buffalo chicken salad with homemade buffalo ranch and buttery croutons. Each salad includes detailed dressing recipes and pro tips for textures and assembly.","PT16M49S",{"name":6,"slug":7,"avatar":8},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":21,"contentType":31,"channel":48},1011796,"ky6h5s","skXvtGgRQKw","The Secret to St. Louis Ribs: Oven-Slow-Cook, Then Broil for That Sticky BBQ Lacquer","Brian Lagerstrom walks through his foolproof method for fall-off (but not too far off) the bone St. Louis-style ribs — slow-cooked in foil at 275°F, then broiled or grilled with a homemade molasses-ketchup BBQ sauce for a caramelized crust. Includes a homemade BBQ sauce recipe and a quick sweet vinegar slaw to cut through the richness.","PT10M35S",{"name":6,"slug":7,"avatar":8},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":21,"contentType":31,"channel":56},1011762,"mol84c","DPMUZAeI7no","Why Brian Lagerstrom Skips Brown Butter for Chewy-Crispy Chocolate Chip Cookies","Brian Lagerstrom shares his extensively tested, definitive chocolate chip cookie recipe — jumbo-sized, chewy in the center, crispy at the edges, and loaded with roughly chopped 70% cacao chocolate instead of store-bought chips. After seven rounds of R&D comparing creamed vs. browned butter, different ratios, and bake times, he breaks down every detail that makes these cookies exceptional, from sifting out fine chocolate dust to an overnight fridge rest.","PT8M5S",{"name":6,"slug":7,"avatar":8},{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":21,"contentType":31,"channel":64},1011600,"4jc06h","N3JLtG0w8Us","Egg Custard vs. Mornay Sauce: Two Completely Different Approaches to Baked Mac & Cheese","Brian Lagerstrom breaks down two distinct baked mac and cheese recipes side by side: a classic Southern-style version built on an egg custard with cheddar, colby jack, and American cheese, and a fancier Mornay-based version featuring pecorino, aged gruyere, taleggio, and mascarpone. Each method produces a sliceable, golden-topped result with very different flavor profiles — one nuclear-orange comfort food, one funky and sophisticated.","PT10M46S",{"name":6,"slug":7,"avatar":8},{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":21,"contentType":31,"channel":72},1011706,"qid3pr","tbHKgzOrvgQ","How a Bean-Chili Skeptic Got Hooked on Texas Chili Con Carne After Making It 6 Times","Brian Lagerstrom tackles the beans-vs-no-beans chili debate by making a from-scratch Texas-style chili con carne with a trio of dried chiles, slow-braised beef chuck, and a bold spice blend. The video also includes a bonus cheddar-poblano cornbread baked in a cast iron skillet. A great watch for anyone curious about authentic Texas red chili technique.","PT11M21S",{"name":6,"slug":7,"avatar":8},{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":21,"contentType":31,"channel":80},1011567,"w1vlv9","HdoP33KPYtY","Why Brian Lagerstrom Switched to Bread Flour — and How It Fixed His Most-Watched Recipe","Brian Lagerstrom overhauls his viral '1 Dough 3 Loaves' recipe after thousands of commenters struggled with the original. Version 2.0 swaps all-purpose flour for bread flour, reduces hydration, and walks beginners through three loaves of increasing difficulty — from a simple ciabatta to a full-sized boule baked in a Dutch oven. A must-watch for anyone who failed the first version or wants a more foolproof artisan bread at home.","PT15M35S",{"name":6,"slug":7,"avatar":8},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":21,"contentType":88,"channel":89},1011688,"walkyq","wd9uoHsWuOE","A Former Chicago Line Cook Ditched $800 Japanese Knives for These 3 Budget Blades Under $30 Each","Brian Lagerstrom makes the case that a $75 three-knife kit — paring knife, offset serrated, and chef's knife — covers 100% of home kitchen needs, and explains why he stopped reaching for his expensive Japanese blades. He breaks down exactly which budget brands (Victorinox and Dexter Russell) he trusts, why serrated knives should never be expensive, and throws in a bonus fillet knife for under $25.","PT8M47S","KITCHEN_EQUIPMENT",{"name":6,"slug":7,"avatar":8},{"id":91,"code":92,"youtubeVideoId":93,"title":94,"description":95,"youtubeDuration":96,"youtubeIsShort":21,"contentType":31,"channel":97},1011495,"eozjnw","pk0iu7wu7Yw","Beer-Dough Grandma Pizza in 1 Hour: Classic Sausage and a Spinach-Bacon Variation You Need to Try","Brian Lagerstrom walks through a fast, no-mixer grandma pie using beer-based dough that comes together in 20 minutes. He covers two builds: a classic with homemade Italian sausage, mozzarella, provolone, and tomato paste sauce, plus a unique spinach, bacon, and garlic variation finished with a lemon-olive oil drizzle. Perfect for weeknight pizza cravings without the fuss.","PT11M50S",{"name":6,"slug":7,"avatar":8},{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":21,"contentType":31,"channel":105},1011533,"5mkjg3","EtDVHUoStXU","5 Fresh Ingredients, 5 Mexican Weeknight Dinners: Tostadas to Al Pastor Tacos","Brian Lagerstrom breaks down five easy Mexican meals — bean tostadas, cheesy mushroom quesadillas, chicken enchiladas, crock-pot al pastor tacos, and arroz con pollo — each requiring only five fresh ingredients, with pantry staples like spices and oil not counted. Recipes range from 15 to 35 minutes of active cooking time, designed for busy weeknights without sacrificing flavor.","PT16M48S",{"name":6,"slug":7,"avatar":8},{"id":107,"code":108,"youtubeVideoId":109,"title":110,"description":111,"youtubeDuration":112,"youtubeIsShort":21,"contentType":31,"channel":113},1011583,"kocy5x","UEdNlnUuD3Q","How Brian Lagerstrom Uses Gelatin and Dry Mushrooms to Build the Ultimate Chicken Marsala Sauce","Brian Lagerstrom walks through a restaurant-quality Chicken Marsala served over creamy Parmesan polenta, highlighting pro techniques like dry-brining the cutlets, using powdered gelatin for sauce viscosity, and toasting polenta before cooking. The video covers every step from pounding thin cutlets to building a rich Marsala-mushroom-bacon sauce, making it ideal for an impressive dinner party meal.","PT11M43S",{"name":6,"slug":7,"avatar":8},{"id":115,"code":116,"youtubeVideoId":117,"title":118,"description":119,"youtubeDuration":120,"youtubeIsShort":21,"contentType":31,"channel":121},1011563,"lmz0ck","uKXTgu0Irpc","Why Skipping the Fridge Chill Makes These Chocolate Chip Cookies Thinner and Crispier","Brian Lagerstrom breaks down his 30-minute thin and crispy chocolate chip cookie recipe, explaining exactly why room-temperature dough, melted butter, and corn syrup are the keys to a shatteringly crisp result. The video covers the full process from mixing to baking, with tips on ingredient ratios, gluten control, and getting the perfect spread. Great for anyone who prefers the crunchier side of the chocolate chip cookie spectrum.","PT8M2S",{"name":6,"slug":7,"avatar":8},{"id":123,"code":124,"youtubeVideoId":125,"title":126,"description":127,"youtubeDuration":128,"youtubeIsShort":21,"contentType":31,"channel":129},1011534,"bguxrn","eW-nF1xEFSA","Why Brian Lagerstrom's Goat Cheese Addition Makes Basque Cheesecake Better Than New York Style","Brian Lagerstrom shares his Spain-inspired Burnt Basque Cheesecake recipe, arguing it's easier and more flavorful than New York style. Key insights include why room-temperature ingredients are critical, how goat cheese adds a subtle tang that elevates the classic, and why baking at 475°F creates that signature caramelized exterior with a silky, custard-like center. A brownie pan alternative method is also demonstrated.","PT8M3S",{"name":6,"slug":7,"avatar":8},{"id":131,"code":132,"youtubeVideoId":133,"title":134,"description":135,"youtubeDuration":136,"youtubeIsShort":21,"contentType":31,"channel":137},1011712,"3dlkpo","Mq6xwcjYQD4","How a Poolish Ferment Turns Ordinary Waffles Into Crispy, Chewy Brunch Showstoppers","Brian Lagerstrom uses bread-making fermentation (a poolish) and brown butter to elevate waffles far beyond the bland continental breakfast version. The video covers three brunch-ready variations: a classic butter-and-maple version, a berry compote with cheesecake whipped cream waffle, and a savory cheesy chive crispy ham waffle topped with fried eggs.","PT9M56S",{"name":6,"slug":7,"avatar":8},{"id":139,"code":140,"youtubeVideoId":141,"title":142,"description":143,"youtubeDuration":144,"youtubeIsShort":21,"contentType":31,"channel":145},1011797,"lleav8","4yAlDRx2Rw4","How Brian Lagerstrom Elevated Olive Garden's Iconic Salad and Breadsticks (With a Dressing That's a Dead Ringer)","Brian Lagerstrom recreates and upgrades Olive Garden's unlimited salad and breadsticks from scratch, including a perfectly emulsified Italian vinaigrette, sesame-parmesan coated breadsticks, and butter-soaked croutons. A nostalgia-driven recipe that improves on the original with homemade techniques and elevated ingredients — all still served in unlimited quantities.","PT11M14S",{"name":6,"slug":7,"avatar":8},{"id":147,"code":148,"youtubeVideoId":149,"title":150,"description":151,"youtubeDuration":152,"youtubeIsShort":21,"contentType":31,"channel":153},1011660,"utjmer","WhSKcugq18A","Brian Lagerstrom's Shredded Chuck Roast Enchiladas with Homemade Roja Sauce and Lime Crema","Brian Lagerstrom walks through a from-scratch shredded beef enchilada recipe that uses pressure-cooked chuck roast, a toasted chili-paprika red sauce built on the beef's own braising liquid, and a blend of hand-grated cheddar and pepper jack. Every component — filling, sauce, tortilla prep, and lime crema — is explained in detail, making this a reliable guide for anyone who wants restaurant-quality enchiladas at home.","PT12M36S",{"name":6,"slug":7,"avatar":8},{"id":155,"code":156,"youtubeVideoId":157,"title":158,"description":159,"youtubeDuration":160,"youtubeIsShort":21,"contentType":31,"channel":161},1011629,"xiq08w","ScuKHb0izH8","How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece","Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.","PT14M18S",{"name":6,"slug":7,"avatar":8},{"id":163,"code":164,"youtubeVideoId":165,"title":166,"description":167,"youtubeDuration":168,"youtubeIsShort":21,"contentType":31,"channel":169},1011753,"h5u2xl","rNqWpd26frg","Why AP Flour Beats 00 Flour for Neapolitan-Style Pizza in a Home Oven","Brian Lagerstrom shares a no-mod home oven technique for making Neapolitan-ish pizza that rivals wood-fired results. He explains why all-purpose flour outperforms 00 flour at home oven temperatures, walks through a 3-day cold ferment dough, and demonstrates both a gas oven pizza stone method and a cast iron stovetop alternative. Perfect for anyone chasing that leopard-charred crust without a dedicated pizza oven.","PT10M28S",{"name":6,"slug":7,"avatar":8},{"id":171,"code":172,"youtubeVideoId":173,"title":174,"description":175,"youtubeDuration":63,"youtubeIsShort":21,"contentType":31,"channel":176},1011659,"hodg2d","O8GYggWg-Zc","Why Lard and Corn Syrup Are the Secret to Krispy Kreme-Style Glazed Donuts at Home","Brian Lagerstrom breaks down a from-scratch yeasted glazed donut recipe engineered to replicate Krispy Kreme's iconic flavor and texture. He explains why scalding the milk strengthens gluten, why lard beats vegetable shortening for flavor, and why corn syrup is essential for a glaze that won't melt off a warm donut. A thorough, technique-driven bake that covers mixing, proofing, frying in Crisco, and proper glazing method.",{"name":6,"slug":7,"avatar":8},{"id":178,"code":179,"youtubeVideoId":180,"title":181,"description":182,"youtubeDuration":183,"youtubeIsShort":21,"contentType":31,"channel":184},1011606,"8se3p6","jWR8OCxAvg0","The Foil-Steam Trick That Makes a Nonstick Pan Cook Like a Wok — 3 Stir Fry Recipes","Brian Lagerstrom shares three quick weeknight stir fry recipes — Veggie Teriyaki, Kung Pao Chicken, and Sweet & Sour Shrimp — all made in a nonstick pan instead of a wok. The key technique is a foil-lid 'steam fry' method that mimics wok-level heat intensity while reducing smoke. Full sauce ratios and ingredient weights are included for each dish.","PT11M55S",{"name":6,"slug":7,"avatar":8},{"id":186,"code":187,"youtubeVideoId":188,"title":189,"description":190,"youtubeDuration":191,"youtubeIsShort":21,"contentType":31,"channel":192},1011725,"c9rtqj","lyzXBIwZnC4","How Brining and a Double-Caramelized Ketchup Glaze Transform Bland Pork Chops Into Something Worth Eating","Brian Lagerstrom breaks down why most pork chops disappoint and how to fix it — starting with a simple salt-sugar brine, then pan-searing over medium heat to properly render the fat, and finishing with a deeply caramelized honey-ketchup glaze using a classic double-reduction technique. Paired with dry-toasted cheddar and parmesan grits made with chicken stock, this is a complete weeknight dinner that punches well above its weight.","PT10M57S",{"name":6,"slug":7,"avatar":8},{"id":194,"code":195,"youtubeVideoId":196,"title":197,"description":198,"youtubeDuration":199,"youtubeIsShort":21,"contentType":31,"channel":200},1011679,"dsmu62","8nNKRId8HKs","How Brian Lagerstrom Simplified Croissant-Style Lamination for a Flaky Cream Cheese Danish","Brian Lagerstrom walks through a beginner-friendly method for making flaky, laminated cheese danishes at home — combining croissant-like layers with a rich brioche-style dough. The video covers the full process from making the butter block and laminating the dough to shaping both round and triangle danishes, plus a whipped cream cheese filling, optional jam, and lemon glaze.","PT13M27S",{"name":6,"slug":7,"avatar":8},{"id":202,"code":203,"youtubeVideoId":204,"title":205,"description":206,"youtubeDuration":207,"youtubeIsShort":21,"contentType":31,"channel":208},1011605,"xfk88r","JVluKqfXpp8","Why Brian Lagerstrom Skips Béchamel and Makes Fresh Ricotta for the Ultimate Classic Lasagna","Brian Lagerstrom shares his perfected classic lasagna recipe after six attempts, featuring a foolproof homemade ricotta made with whole milk and vinegar, a broiler-browned meat sauce using beef and Italian sausage, and a layering method built for clean slices. It's a rich, unapologetically cheesy Italian-American style lasagna with expert-level technique made approachable.","PT10M8S",{"name":6,"slug":7,"avatar":8},{"id":210,"code":211,"youtubeVideoId":212,"title":213,"description":214,"youtubeDuration":215,"youtubeIsShort":21,"contentType":31,"channel":216},1011758,"ynkabg","lpVIjAHpSC0","Why Brian Lagerstrom Toasts His Seeds Before Folding Them Into Sourdough (5-Seed Batard Recipe)","Brian Lagerstrom walks through his complete multi-seed sourdough recipe, arguing that seeded bread doesn't have to be dry or punishing. The video covers a two-stage leaven build, a 3-4 hour bulk fermentation with strength-building folds, and a technique for coating the outside of the loaf in sesame seeds before cold-proofing overnight. Ideal for sourdough bakers looking to add whole grain nutrition without sacrificing flavor or texture.","PT11M28S",{"name":6,"slug":7,"avatar":8},{"id":218,"code":219,"youtubeVideoId":220,"title":221,"description":222,"youtubeDuration":223,"youtubeIsShort":21,"contentType":31,"channel":224},1011565,"5tzd9c","tjrjrQ-mRdg","3 Breakfast Tacos You Can Actually Make in 15 Minutes Before Work (Ranked)","Brian Lagerstrom walks through three distinct breakfast taco recipes — a hashbrown quesadilla taco, a bean and bacon taco with doctored canned refried beans, and a chorizo egg taco with quick guac — all designed to be made in under 15 minutes on a weekday morning. Each taco is rated at the end, with the chorizo egg earning a 9.6. Great for anyone who wants a fast, satisfying breakfast upgrade beyond the usual routine.","PT13M29S",{"name":6,"slug":7,"avatar":8},{"id":226,"code":227,"youtubeVideoId":228,"title":229,"description":230,"youtubeDuration":231,"youtubeIsShort":21,"contentType":31,"channel":232},1011627,"leepvb","26n4kiBpwb0","Brian Lagerstrom's Beef Stroganoff: The Soy Marinade, Gelatin Hack, and Bronze-Die Pasta That Make It Exceptional","Brian Lagerstrom walks through a deeply technique-driven beef stroganoff, featuring fork-Jaccarding and soy sauce marination for ultra-tender sirloin, a gelatin-boosted store-bought broth trick for a restaurant-quality sauce, and campanelle pasta finished in an emulsified butter sauce. A masterclass in classical home cooking — deglazing, building fond, and layering flavors at every step.","PT11M53S",{"name":6,"slug":7,"avatar":8},{"id":234,"code":235,"youtubeVideoId":236,"title":237,"description":238,"youtubeDuration":239,"youtubeIsShort":21,"contentType":31,"channel":240},1011820,"irr003","1820N5MWyiA","Crispy Spiced Potatoes at 475°F with a Calabrian Chili Tahini Dressing","Brian Lagerstrom transforms budget russet potatoes into a bold, restaurant-worthy side dish by roasting them at 475°F and finishing with a spicy tahini dressing made from calabrian chilies, sambal, and rice vinegar. Topped with fresh herbs and pepperoncini, it works as a weeknight side or dinner party showstopper. A fast, cheap, and surprisingly impressive recipe that's vegetarian and full of flavor.","PT4M26S",{"name":6,"slug":7,"avatar":8},{"id":242,"code":243,"youtubeVideoId":244,"title":245,"description":246,"youtubeDuration":247,"youtubeIsShort":21,"contentType":31,"channel":248},1002365,"c2cvdx","RPBqiyPbl7E","Brian Lagerstrom's Trick for All-Day Flavor Spaghetti Meat Sauce in 30 Minutes","Brian Lagerstrom walks through his nostalgic, Midwestern-style spaghetti and meat sauce that comes together in just 30 minutes without sacrificing depth of flavor. Key techniques include breaking the meat down to pea-sized pieces, caramelizing tomato paste until rusty red, and steaming off drained pasta to prevent watery sauce. A comforting weeknight dinner that tastes like it simmered all day.","PT12M4S",{"name":6,"slug":7,"avatar":8},{"id":250,"code":251,"youtubeVideoId":252,"title":253,"description":254,"youtubeDuration":255,"youtubeIsShort":21,"contentType":22,"channel":256},1011821,"ds1m7x","od4srC_4wg0","Zoo Compost, Rock Dust & Slow-Release Fertilizer: The 3-Amendment Spring Bed Prep Routine","Brian Lagerstrom walks through his simple but effective spring soil prep routine for a small urban raised-bed vegetable garden. He covers the three amendments he uses every year — locally sourced compost (zoo manure + botanical garden plant waste), azomite volcanic rock dust for trace minerals, and a slow-release organic fertilizer (BioLive) — and explains why minimal soil disturbance matters. A practical, no-fluff guide for anyone looking to jumpstart their growing season.","PT4M29S",{"name":6,"slug":7,"avatar":8},{"id":258,"code":259,"youtubeVideoId":260,"title":261,"description":262,"youtubeDuration":263,"youtubeIsShort":21,"contentType":31,"channel":264},1011816,"6shftw","rPVCYfAKYag","The 285°F Slow-Roast Method That Makes Homemade Chicken Taste Like Rotisserie","Brian Lagerstrom reveals how cooking a dry-brined whole chicken at just 285°F for 3 hours replicates the juicy, shreddy texture of grocery store rotisserie chicken at home. The video also covers a restaurant-style potato purée passed through a fine-mesh strainer and a quick pan sauce using chicken drippings and a light roux. Perfect for anyone who wants an impressive but approachable weekend dinner.","PT10M1S",{"name":6,"slug":7,"avatar":8},{"id":266,"code":267,"youtubeVideoId":268,"title":269,"description":270,"youtubeDuration":271,"youtubeIsShort":21,"contentType":22,"channel":272},1011819,"wgbka4","KrgYTCJLgkI","Why Brian Lagerstrom Chose These 4 Tomato Varieties","Brian Lagerstrom walks through his selection of four tomato varieties — Sungold, Beefsteak, Black Prince, and Better Boy — chosen specifically for high yield, disease resistance, and low-maintenance care for a remote garden plot in rural Illinois. He also demonstrates how to start tomato seeds indoors and pot up seedlings for the next growth stage. A practical first episode in a Victory Garden series blending food growing with pandemic-era self-sufficiency.","PT11M2S",{"name":6,"slug":7,"avatar":8},{"id":274,"code":275,"youtubeVideoId":276,"title":277,"description":278,"youtubeDuration":279,"youtubeIsShort":21,"contentType":31,"channel":280},1011814,"7xwa1t","ONR0YGd-VVQ","Cedar-Smoked Aldi Salmon on a Backyard Grill — No Smoker Required","Brian Lagerstrom transforms budget-friendly frozen salmon from Aldi into flaky, hot-smoked salmon using only a charcoal grill and cedar wood scraps. He walks through the full process — salt-sugar brine, overnight pellicle drying, and a low-and-slow smoke over ice — then plates it up as a fresh Smoked Salmon Nicoise Salad. Perfect for anyone who wants smoky salmon flavor without owning a dedicated smoker.","PT7M50S",{"name":6,"slug":7,"avatar":8},{"id":282,"code":283,"youtubeVideoId":284,"title":285,"description":286,"youtubeDuration":287,"youtubeIsShort":21,"contentType":31,"channel":288},1011808,"gc4qn5","tm70UdkQIc4","Instant Pot Beef Barbacoa with a Pan-Sear Trick That Actually Makes It Better","Brian Lagerstrom walks through a full beef barbacoa taco recipe using an Instant Pot, finishing the shredded beef with a reverse-sear glaze for deep caramelized flavor. The video also covers a four-ingredient roasted tomatillo and poblano salsa made under the broiler. It's part one of a taco series focused on bold, weeknight-friendly recipes.","PT10M21S",{"name":6,"slug":7,"avatar":8},{"id":290,"code":291,"youtubeVideoId":292,"title":293,"description":294,"youtubeDuration":295,"youtubeIsShort":21,"contentType":31,"channel":296},1014769,"tgrjzh","UCnz1-YjyzY","Why Brian Lagerstrom Spent 45 Minutes on a Single Dark Roux — And Why It's Worth It","Brian Lagerstrom walks through his recipe for Cajun chicken and andouille gumbo, built on a deeply darkened roux cooked to near-chocolate color, a fortified stock with gelatin, and a poblano-swapped trinity. The video explains every critical decision — from pre-searing the meat to nailing gumbo thickness — making a traditionally intimidating dish approachable for home cooks.","PT19M27S",{"name":6,"slug":7,"avatar":8},{"id":298,"code":299,"youtubeVideoId":300,"title":301,"description":302,"youtubeDuration":303,"youtubeIsShort":21,"contentType":31,"channel":304},1011811,"se5624","DNvwGCbED-Q","Why Bean Liquid Is the Secret to a 30-Minute Minestrone That Actually Tastes Good","Brian Lagerstrom makes a quick spring minestrone from scratch in under 30 minutes, tackling common pitfalls like mushy pasta and blown-out beans. The video highlights smart techniques like staging vegetable additions, deglazing with white wine, and using bean liquid to build a silky, full-flavored broth. A great watch for anyone who wants a fast but genuinely delicious vegetable soup.","PT8M27S",{"name":6,"slug":7,"avatar":8},{"id":306,"code":307,"youtubeVideoId":308,"title":309,"description":310,"youtubeDuration":311,"youtubeIsShort":21,"contentType":31,"channel":312},1011815,"1desnd","KOZOgbDwC8Y","Crispy Parisian Gnocchi in 30 Minutes: The Pâte à Choux Trick That Makes It Pillowy Inside","Brian Lagerstrom breaks down how to make Parisian-style gnocchi from scratch using a pâte à choux base — seared golden on the outside, pillowy on the inside — paired with a bright walnut-herb pesto and spring vegetables. The recipe works with gluten-free flour and uses pantry staples, making it far more approachable than it looks. A great weeknight showstopper for spring.","PT9M36S",{"name":6,"slug":7,"avatar":8},{"id":314,"code":315,"youtubeVideoId":316,"title":317,"description":318,"youtubeDuration":319,"youtubeIsShort":21,"contentType":31,"channel":320},1011817,"arvx2p","EHdBKlL1fa0","Cheese Under the Sauce: The Sheet Pan Pizza Trick That Changes Everything","Brian Lagerstrom walks through an approachable 4-hour sheet pan pizza inspired by Italian grandma-style and Detroit techniques. Key highlights include layering mozzarella beneath the sauce, thick-cut cupped pepperoni, and a crunchy olive-oil-fried crust. Perfect for anyone who wants serious homemade pizza without the complexity of Neapolitan or Chicago styles.","PT7M21S",{"name":6,"slug":7,"avatar":8},{"id":322,"code":323,"youtubeVideoId":324,"title":325,"description":326,"youtubeDuration":327,"youtubeIsShort":21,"contentType":31,"channel":328},1011818,"5rzcg4","hEz_xnw2Wts","Hot-Roasted Spaghetti Squash Salad with Fried Seeds, Balsamic, and Parmesan — No Pasta Substitutes Here","Brian Lagerstrom elevates spaghetti squash beyond its tired role as a pasta stand-in, roasting it hot for better texture and pairing it with pan-fried walnuts, pumpkin seeds, and sunflower seeds, aged balsamic dressing, and a generous hit of parmesan and chili flake. A pantry-driven, gluten-free vegetarian dish that treats the squash as the star ingredient it deserves to be.","PT9M32S",{"name":6,"slug":7,"avatar":8},{"id":330,"code":331,"youtubeVideoId":332,"title":333,"description":334,"youtubeDuration":335,"youtubeIsShort":21,"contentType":31,"channel":336},1011812,"4uuu5g","3OcVxNJ69Gc","No Machine, No Problem: Hand-Rolling Tagliarini with a Spicy Smoky Amatriciana-Arrabbiata Sauce","Brian Lagerstrom walks through making silky tagliarini entirely by hand — no pasta machine needed — using a rich egg yolk and semolina dough. He pairs it with a smoky-spicy hybrid amatriciana-arrabbiata sauce built on bacon, Calabrian chilies, and crushed tomatoes, finished with pasta water butter emulsion and homemade guajillo chili oil. Perfect for home cooks looking to master fresh pasta from scratch.","PT10M43S",{"name":6,"slug":7,"avatar":8},{"id":338,"code":339,"youtubeVideoId":340,"title":341,"description":342,"youtubeDuration":343,"youtubeIsShort":21,"contentType":31,"channel":344},1011810,"e6fzei","EDEC4nukyQk","How Parboiling Before Grilling Transforms Sweet Potatoes Into a Charred, Pesto-Slicked Side Dish","Brian Lagerstrom takes sweet potatoes beyond baked or fried by parboiling then grilling them for deep char and a creamy texture. The wedges are finished with a vibrant hemp seed and almond pesto made with nutritional yeast and fresh herbs — making the whole dish accidentally vegan but intentionally impressive. A great technique-forward side dish for anyone looking to level up a humble vegetable.","PT7M41S",{"name":6,"slug":7,"avatar":8},{"id":346,"code":347,"youtubeVideoId":348,"title":349,"description":350,"youtubeDuration":351,"youtubeIsShort":21,"contentType":31,"channel":352},1011813,"faclz9","NIBJhd__c64","From-Scratch Smoked Salmon, Homemade Ricotta & Chili Oil Avocado Toast on Sourdough","Brian Lagerstrom walks through three elevated sourdough toast recipes — avocado smash with poached egg and homemade chili oil, a smoked salmon spread with pickled red onion, and fresh ricotta with quick strawberry balsamic jam. Every component is made from scratch, including the ricotta, the salmon spread, and the guajillo chili oil. A great watch for anyone looking to turn leftover sourdough into a serious brunch spread.","PT8M11S",{"name":6,"slug":7,"avatar":8},{"id":354,"code":355,"youtubeVideoId":356,"title":357,"description":358,"youtubeDuration":359,"youtubeIsShort":21,"contentType":31,"channel":360},1011809,"23ttln","bCS7Ima4mkA","How Tahini Replaces Egg Yolks in This Upgraded Caesar Salad with Charred Broccoli and Fried Capers","Brian Lagerstrom reinvents the classic Caesar salad by swapping romaine for pan-charred broccoli and napa cabbage, and using tahini instead of egg yolks to build a creamy, nutty dressing. The recipe also features fried capers for briny crunch and hand-chopped croutons that act as a dressing-binding salad glue. A must-watch for anyone tired of the standard Caesar but still craving those bold, umami-rich flavors.","PT7M58S",{"name":6,"slug":7,"avatar":8},1778181067222]