[{"data":1,"prerenderedAt":368},["ShallowReactive",2],{"channel-jason-farmer":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},1197,"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj","https:\u002F\u002Fyt3.googleusercontent.com\u002F8gf06BlOVtiBH8L8MPxUAzGCJXu4Urn8pN2DjSuX-NexuD_NoQGTOKvN5RwdoXTKaUgfIfDN","I don't normally compliment people I've just met, but YOU have incredible taste in cooking channels. \n\nObsessive research. Detective work. Corporate espionage. Also, cooking.\n\nFor business inquiries: farmageddon@fearlessotter.com\n","",null,[14,24,32,40,48,56,64,72,80,88,96,104,112,120,128,136,144,152,160,168,176,184,192,200,208,216,224,232,240,249,257,265,273,281,289,297,305,313,321,329,337,344,352,360],{"id":15,"code":16,"youtubeVideoId":17,"title":18,"description":19,"youtubeDuration":20,"youtubeIsShort":21,"contentType":22,"channel":23},1013823,"5hl2q7","_ueMYVCJR24","How Chipotle's Original Adobo Sauce (Made from Dried Chipotle Morita Chiles) Unlocks Every Component of the Classic Burrito Bowl","Jason Farmer breaks down Chipotle's original, old-school burrito bowl recipes from scratch — including a from-scratch adobo sauce using dried Chipotle Morita chiles, adobo-marinated chargrilled chicken thighs, cilantro-lime rice, pinto beans with bacon, roasted chili-corn salsa, fajita veggies, the original two-cheese blend, and the honey vinaigrette. The video reveals secret ingredients most copycat recipes miss, like the lemon-lime citrus blend and the vinegar-honey chicken marinade.","PT20M34S",false,"RECIPE",{"name":6,"slug":7,"avatar":8},{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":21,"contentType":22,"channel":31},1013838,"bx3gpf","zlglJ9mLGOU","The Secret Mustard Powder Brine That Makes This Homemade Chick-fil-A Sandwich Better Than the Original","After testing 40 versions over two months, Jason Farmer reverse-engineers Chick-fil-A's iconic chicken sandwich using only Walmart ingredients. He debunks the pickle juice brine myth, reveals mustard powder as the spice missing from every online recipe, and shares the exact breading and frying techniques used in Chick-fil-A's training manual.","PT12M8S",{"name":6,"slug":7,"avatar":8},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":21,"contentType":22,"channel":39},1013839,"3ykleq","iRxDpjNDt3A","The Baking Soda Trick That Makes Chinese Takeout Beef Lo Mein Taste Restaurant-Quality at Home","Jason Farmer breaks down every secret behind Chinese takeout-style beef lo mein, from the exact noodle brands used in restaurant kitchens to the baking soda marinade technique that produces ultra-tender beef. The video covers sauce ratios, cooking-in-batches technique for home burners, and even a Western-ingredient substitute version using spaghetti and hoisin sauce.","PT10M29S",{"name":6,"slug":7,"avatar":8},{"id":41,"code":42,"youtubeVideoId":43,"title":44,"description":45,"youtubeDuration":46,"youtubeIsShort":21,"contentType":22,"channel":47},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S",{"name":6,"slug":7,"avatar":8},{"id":49,"code":50,"youtubeVideoId":51,"title":52,"description":53,"youtubeDuration":54,"youtubeIsShort":21,"contentType":22,"channel":55},1013854,"h9v2u8","xpp7eI5rpWM","Why Benihana Cooks Steak Whole First — And How to Replicate It at Home","Jason Farmer breaks down the exact technique and ingredients used at Benihana restaurants to make teriyaki steak at home for a fraction of the cost. The video covers the most common home-cooking mistake (cutting steak before cooking), how to prep scallions and mushrooms, and the precise julienne-cut method used at teppanyaki restaurants. A must-watch for hibachi fans looking to recreate the steakhouse experience on a budget.","PT5M56S",{"name":6,"slug":7,"avatar":8},{"id":57,"code":58,"youtubeVideoId":59,"title":60,"description":61,"youtubeDuration":62,"youtubeIsShort":21,"contentType":22,"channel":63},1002327,"c3d11o","H3ccdPKSuMc","Recreating P.F. Chang's Discontinued Stir-Fried Eggplant Using the Restaurant's Actual Ingredients","A detailed home recreation of P.F. Chang's beloved stir-fried eggplant dish, which was removed from the menu. The video covers eggplant selection, oblique cutting technique, three-sauce construction (including the restaurant's secret dark sauce and Chang's sauce), frying vs. wok methods, and tips like brining to prevent mushy texture.","PT9M36S",{"name":6,"slug":7,"avatar":8},{"id":65,"code":66,"youtubeVideoId":67,"title":68,"description":69,"youtubeDuration":70,"youtubeIsShort":21,"contentType":22,"channel":71},1013824,"i5xzsn","fdw031OP3rw","Why Thai Street Vendors Skip the Wok: The Flat-Pan Secret to Authentic Pad Thai","A deeply researched, ingredient-by-ingredient guide to making authentic Thailand street food-style Pad Thai at home. The video covers everything from making tamarind paste from scratch and palm sugar syrup to the cold-soak noodle technique that prevents gluey clumping, plus specialty ingredients like dried shrimp, pressed tofu, and garlic chives that Western takeout versions omit. Perfect for anyone who's been disappointed by homemade Pad Thai attempts.","PT17M2S",{"name":6,"slug":7,"avatar":8},{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":21,"contentType":22,"channel":79},1013813,"ngvcun","2bkjhI0uN3A","Why a Quarter Teaspoon of Extract Beats 20 Years of Orange Chicken Recipes","Jason Farmer reverse-engineers Panda Express Orange Chicken by studying the official ingredient list, former employee accounts, and Panda's own training materials. He uncovers the real orange flavoring (extract, not juice), a three-layer batter system with a freeze between fries, and a two-sauce base called the Basic Sauce that most copycat recipes completely miss. A deep-dive for anyone who's tried and failed to nail the Panda Express version at home.","PT17M1S",{"name":6,"slug":7,"avatar":8},{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":21,"contentType":22,"channel":87},1013845,"1c4rgd","MC8wNcvIGh4","The Baking Soda Noodle Hack That Turns Walmart Pasta into Ramen","Jason Farmer breaks down how to make a restaurant-quality shoyu ramen entirely from Walmart ingredients, covering everything from a six-hour pork-and-chicken chintan broth to soy-marinated soft-boiled eggs and a clever baking soda trick that transforms regular spaghetti into chewy, alkaline ramen-style noodles. The video walks through every component — tare, aroma oil, shredded pork shoulder, and curly scallions — making it an accessible but deeply detailed guide for home cooks. Perfect for anyone who wants to level up their ramen without specialty stores or a big budget.","PT16M35S",{"name":6,"slug":7,"avatar":8},{"id":89,"code":90,"youtubeVideoId":91,"title":92,"description":93,"youtubeDuration":94,"youtubeIsShort":21,"contentType":22,"channel":95},1013822,"5105rd","xL8cAKqkwO4","Why Takeout Wonton Soup Tastes Different — The Broth Powder Secret Most Home Cooks Miss","A deep-dive guide to replicating authentic Chinese takeout wonton soup at home, covering the exact Asian-style bouillon brands used in real takeout kitchens, two broth variations (basic and aromatic), pork-and-shrimp dumpling filling technique, and two classic wonton folding shapes. Includes a bonus recipe for wontons in sweet chili oil sauce inspired by Fuchsia Dunlop.","PT12M38S",{"name":6,"slug":7,"avatar":8},{"id":97,"code":98,"youtubeVideoId":99,"title":100,"description":101,"youtubeDuration":102,"youtubeIsShort":21,"contentType":22,"channel":103},1002325,"avhtvj","3bqoLjrdyBk","Why Din Tai Fung's Shrimp Fried Rice Uses Fresh Rice, No Soy Sauce, and an Alkaline Shrimp Trick","A deep-dive recreation of Din Tai Fung's famous shrimp fried rice, breaking down why it defies conventional fried rice wisdom — no soy sauce, no day-old rice, just five ingredients and precise technique. Covers the specific rice variety DTF uses, a baking soda shrimp treatment for restaurant-level snap, and the 'Silver over Gold' egg coating method, all adapted for a home stove.","PT9M5S",{"name":6,"slug":7,"avatar":8},{"id":105,"code":106,"youtubeVideoId":107,"title":108,"description":109,"youtubeDuration":110,"youtubeIsShort":21,"contentType":22,"channel":111},1013834,"o7f8ht","Odez3uKwWOA","Three Levels of Egg Drop Soup: The Cornstarch Ratio, Egg-Splitting Trick, and Color Secrets Takeout Places Use","Jason Farmer breaks down Chinese takeout egg drop soup into three versions: a quick 10-minute bouillon-based soup, an aromatic-infused elevated version, and a fully from-scratch gourmet approach using homemade Chinese chicken stock. The video reveals pro techniques like cornstarch slurry ratios, the egg yolk\u002Fwhite separation trick for texture, and how turmeric or food dye creates that classic neon-yellow color.","PT12M36S",{"name":6,"slug":7,"avatar":8},{"id":113,"code":114,"youtubeVideoId":115,"title":116,"description":117,"youtubeDuration":118,"youtubeIsShort":21,"contentType":22,"channel":119},1013837,"05ucff","Dv19_rYCpfQ","Why Vodka and Double-Frying Are the Secrets to Crispy General Tso's Chicken at Home","A deep-dive into making restaurant-quality General Tso's chicken at home, with pro-level techniques like vodka in the batter for extra crunch, baking soda tenderizing, and a double-fry method. The creator tested 20 sauce variations to nail the perfect sweet-sour-spicy balance. Ideal for anyone who's been disappointed by soggy, one-dimensional takeout versions.","PT7M37S",{"name":6,"slug":7,"avatar":8},{"id":121,"code":122,"youtubeVideoId":123,"title":124,"description":125,"youtubeDuration":126,"youtubeIsShort":21,"contentType":22,"channel":127},1013847,"ojh0q9","5ZH43ej3wys","Why Benihana's Fried Rice Tastes Different: The Rice Prep, Garlic Butter & Moisture Secrets Explained","A detailed breakdown of how to recreate Benihana's hibachi fried rice at home, covering everything from choosing the right calrose rice and washing technique to making garlic butter from scratch and managing moisture for perfectly separated grains. The video walks through three rice cooking methods, precise vegetable and chicken cuts, and a step-by-step cooking sequence — all aimed at beating the restaurant version for a fraction of the cost.","PT13M30S",{"name":6,"slug":7,"avatar":8},{"id":129,"code":130,"youtubeVideoId":131,"title":132,"description":133,"youtubeDuration":134,"youtubeIsShort":21,"contentType":22,"channel":135},1013816,"7uvjbu","AtqIlbxdf4s","Why Panda Express Uses Orange Extract Instead of Juice — And How to Nail Both Frying Methods at Home","A deep-dive tutorial on making Chinese takeout-style orange chicken at home, covering two distinct frying methods: the classic batter-and-freeze technique used by restaurants, and a modern vodka-based dredge from Kenji Lopez's 'The Wok' that stays crispy even after saucing or reheating. The video also breaks down why Panda Express skips real orange juice in favor of orange extract, and how to replicate (and improve) their iconic sauce.","PT12M24S",{"name":6,"slug":7,"avatar":8},{"id":137,"code":138,"youtubeVideoId":139,"title":140,"description":141,"youtubeDuration":142,"youtubeIsShort":21,"contentType":22,"channel":143},1013835,"knh2yu","jEhEHF7TsHQ","The Double-Fry Method and Secret Spice Blend That Make Takeout Egg Rolls Earth-Shatteringly Crispy","Jason Farmer breaks down every step of making authentic Chinese-American takeout egg rolls at home, from choosing the right wheat-based wrapper to the crucial moisture-removal technique that prevents sogginess. He reveals the secret seasoning blend — including chicken bouillon powder — used by top takeout kitchens, and walks through double-frying for maximum crunch. Homemade duck sauce and hot mustard recipes are included.","PT10M38S",{"name":6,"slug":7,"avatar":8},{"id":145,"code":146,"youtubeVideoId":147,"title":148,"description":149,"youtubeDuration":150,"youtubeIsShort":21,"contentType":22,"channel":151},1013828,"u33u2b","mhNw2dscg8U","Dashi-Braised, Kimchi-Finished Collard Greens: A Southern Soul Food Upgrade with Double Umami","Jason Farmer transforms classic Southern collard greens by braising them in Japanese dashi and finishing with a homemade Korean kimchi sauce for explosive umami flavor. The video also reveals why some Southern grandmothers freeze their collards before cooking, and includes a bonus recipe for pickling the stems instead of throwing them away.","PT11M58S",{"name":6,"slug":7,"avatar":8},{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":21,"contentType":22,"channel":159},1002329,"wl6oxa","ALfw4trkfBU","Why White Vinegar (Not Black) Is the Secret to Authentic Takeout Kung Pao Chicken","Jason Farmer breaks down every restaurant secret behind takeout-style Kung Pao Chicken, including how to treat dark vs. white meat differently, why distilled white vinegar beats black vinegar in stir fries, and how to nail the classic sweet-sour-spicy brown sauce at home. A thorough technique guide for anyone who's never been able to replicate their favorite Chinese takeout dish.","PT12M35S",{"name":6,"slug":7,"avatar":8},{"id":161,"code":162,"youtubeVideoId":163,"title":164,"description":165,"youtubeDuration":166,"youtubeIsShort":21,"contentType":22,"channel":167},1002331,"w2hflq","NU-1mIvifV8","Why Texas Restaurants Charge $40 for Chicken Fajitas — And How to Beat Them at Home","Jason Farmer breaks down the complete Tex-Mex chicken fajita process, including a two-stage brine-and-pineapple-soy-marinade method, two styles of restaurant fajita onions, and a foamy garlic butter sauce inspired by Houston's Pappasito's. The video covers every technique needed to replicate — and improve on — restaurant-quality fajitas using a standard home kitchen pan.","PT13M21S",{"name":6,"slug":7,"avatar":8},{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":21,"contentType":22,"channel":175},1013827,"helfo0","YagdPXpTWP4","The Alkaline Brine Trick Behind P.F. Chang's Impossibly Tender Spicy Chicken","Jason Farmer reverse-engineers P.F. Chang's Spicy Chicken, revealing the restaurant's exact ingredients, two house sauces (White Sauce and Chang's Sauce), and the alkaline baking soda brine that makes the chicken fork-tender. A step-by-step guide to recreating the signature dish at home for a fraction of the restaurant price.","PT9M1S",{"name":6,"slug":7,"avatar":8},{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":182,"youtubeIsShort":21,"contentType":22,"channel":183},1013840,"5ydtfh","gPXVJML0EUw","Steamed Egg Patty + Kimchi Ketchup: The Upgrades That Make Korean Street Toast Actually Worth Making","Jason Farmer takes the classic Korean Street Toast and overhauls it with a silky oven-steamed egg patty, a flour-enhanced vegetable fritter, kimchi ketchup, and gochujang mayo. The video walks through each component step-by-step and explains the techniques — like water-bath baking and avoiding 'toast sweat' — that elevate the sandwich. Inspired by a Dominique Ansel x Atoboy collab, this is a serious upgrade for breakfast sandwich lovers.","PT8M30S",{"name":6,"slug":7,"avatar":8},{"id":185,"code":186,"youtubeVideoId":187,"title":188,"description":189,"youtubeDuration":190,"youtubeIsShort":21,"contentType":22,"channel":191},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":6,"slug":7,"avatar":8},{"id":193,"code":194,"youtubeVideoId":195,"title":196,"description":197,"youtubeDuration":198,"youtubeIsShort":21,"contentType":22,"channel":199},1013826,"bzr4qn","Qb9_GkMNKU8","The Exact Ingredients P.F. Chang's Uses in Their Legendary Chicken Lettuce Wraps (Copycat Breakdown)","Jason Farmer reverse-engineers P.F. Chang's most popular dish with restaurant-accurate ingredients, including the brand-specific oyster sauce, mushroom dark soy sauce, and dehydrated garlic they actually use in-house. The video covers every component from scratch: the umami chicken sauce, the signature special dipping sauce, homemade chili oil, hot mustard sauce, and crispy fried rice noodles. Ideal for home cooks who want to recreate the full restaurant experience at a fraction of the cost.","PT13M37S",{"name":6,"slug":7,"avatar":8},{"id":201,"code":202,"youtubeVideoId":203,"title":204,"description":205,"youtubeDuration":206,"youtubeIsShort":21,"contentType":22,"channel":207},1002328,"9a3528","D9z3nTcWU5o","How P.F. Chang's Secret Curry Sauce Makes Singapore Street Noodles Better Than Takeout","A step-by-step breakdown of how to recreate P.F. Chang's Singapore Street Noodles at home, including their proprietary curry sauce, alkaline soy marinade for chicken and shrimp, and the correct way to hydrate rice vermicelli so it stays light and separate. The video covers restaurant-accurate techniques like deep-frying the protein and using dehydrated rehydrated garlic, at a fraction of the restaurant cost.","PT9M10S",{"name":6,"slug":7,"avatar":8},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":21,"contentType":22,"channel":215},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":6,"slug":7,"avatar":8},{"id":217,"code":218,"youtubeVideoId":219,"title":220,"description":221,"youtubeDuration":222,"youtubeIsShort":21,"contentType":22,"channel":223},1002326,"ubz1tc","fNrJ_IR1zQM","Julia Child's Beef Bourguignon on a $10 Wine Budget: Can Walmart Pull It Off?","Jason Farmer recreates Julia Child's classic Beef Bourguignon using only Walmart ingredients, including a $10 French wine Julia herself recommended. He walks through modern technique upgrades like dry brining, proper browning, and secret sauce boosters (fish sauce and dark chocolate) to prove you can achieve bistro-quality results on a grocery budget. A great watch for anyone who's been intimidated by this French classic.","PT19M4S",{"name":6,"slug":7,"avatar":8},{"id":225,"code":226,"youtubeVideoId":227,"title":228,"description":229,"youtubeDuration":230,"youtubeIsShort":21,"contentType":22,"channel":231},1002332,"knxvct","wPI3oHmHemc","How P.F. Chang's Actually Makes Dynamite Sauce: A 3-Step Process Most Copycat Recipes Get Wrong","Jason Farmer deconstructs P.F. Chang's #1 appetizer — Dynamite Shrimp — revealing the restaurant's little-known three-step sauce process (from house Japanese-style mayo to crispy green bean sauce to dynamite sauce) and the double-fry technique that keeps the battered shrimp crispy even after saucing. A full breakdown including the alkaline soy marinade, rice stick garnish, and cost-saving tips for making it at home.","PT11M41S",{"name":6,"slug":7,"avatar":8},{"id":233,"code":234,"youtubeVideoId":235,"title":236,"description":237,"youtubeDuration":238,"youtubeIsShort":21,"contentType":22,"channel":239},1013851,"piwjs7","5iiDZcqkraE","Vodka and Carbonated Water: The Secret to Shatteringly Crispy Banana Tempura at Home","Jason Farmer reveals how to make banana tempura that's genuinely light and crispy — not soggy like most restaurant versions. He shares a batter upgraded with vodka (to inhibit gluten) and carbonated water for a delicate, brittle crust, plus a quick 3-ingredient chocolate ganache to serve alongside. The full recipe includes step-by-step frying tips and a plating guide with ice cream.","PT5M34S",{"name":6,"slug":7,"avatar":8},{"id":241,"code":242,"youtubeVideoId":243,"title":244,"description":245,"youtubeDuration":246,"youtubeIsShort":21,"contentType":247,"channel":248},1013870,"tnzvdu","OOjb1H5H3_0","Why It Takes 5 Hours to Make Truly Caramelized Onions (No Sugar, No Shortcuts)","Jason Farmer breaks down the only correct way to caramelize onions — no added sugar, balsamic vinegar, or wine, just butter, salt, and 4–5 hours of patience. Starting with 8 lbs of onions that reduce to just 2 cups, the video walks through slicing technique, heat management, and fond scraping to achieve a deep toffee-colored result. Perfect for French onion soup, burgers, grilled cheese, pizza, and more.","PT4M31S","TECHNIQUE_AND_TIPS",{"name":6,"slug":7,"avatar":8},{"id":250,"code":251,"youtubeVideoId":252,"title":253,"description":254,"youtubeDuration":255,"youtubeIsShort":21,"contentType":22,"channel":256},1013862,"dekpu0","YGmI6Ae3Y8g","The Exact Benihana Ginger Dressing Recipe (Plus a Smarter Way to Build the Salad at Home)","Jason Farmer recreates Benihana's iconic sweet and tangy Japanese ginger salad dressing with exact measurements, including tips on blending texture. The video also covers pro techniques for prepping iceberg lettuce, shredded carrots, and paper-thin cabbage, plus a better method for composing and dressing the salad at home.","PT4M27S",{"name":6,"slug":7,"avatar":8},{"id":258,"code":259,"youtubeVideoId":260,"title":261,"description":262,"youtubeDuration":263,"youtubeIsShort":21,"contentType":22,"channel":264},1013863,"i6hisz","Ejnjgszkn6A","The 3 Secret Ingredients Behind Benihana's Crystal-Clear Hibachi Onion Soup","Jason Farmer reveals the exact recipe Benihana uses for their famous hibachi onion soup, including three secret ingredients missing from every other online version — specialty HACO consommé base pastes and soybean oil. He also provides a 95%-accurate grocery store substitute using Campbell's condensed soups, and explains why most copycat recipes fail to achieve the restaurant's signature clarity.","PT9M6S",{"name":6,"slug":7,"avatar":8},{"id":266,"code":267,"youtubeVideoId":268,"title":269,"description":270,"youtubeDuration":271,"youtubeIsShort":21,"contentType":22,"channel":272},1013874,"gj0wb8","En0hQawTEsM","Why Safflower Oil and Overnight Rice Are the Secrets to Authentic Benihana Fried Rice","Jason Farmer breaks down the exact ingredients and techniques used at Benihana restaurants to recreate their iconic fried rice at home. Key details include using Botan Calrose rice dehydrated overnight, Kikkoman soy sauce, high-smoke-point safflower oil, and a homemade garlic butter. A great watch for anyone who's tried other copycat recipes and found them falling short.","PT6M5S",{"name":6,"slug":7,"avatar":8},{"id":274,"code":275,"youtubeVideoId":276,"title":277,"description":278,"youtubeDuration":279,"youtubeIsShort":21,"contentType":22,"channel":280},1013873,"3whemq","8U5TFol8peY","Luby's Cult-Classic Butternut Brownie Pie: The Meringue-Based Dessert You've Never Made Before","A step-by-step recreation of Luby's famous Butternut Brownie Pie, a nostalgic cafeteria-style dessert built on a meringue base packed with graham cracker pieces and pecans, topped with fresh whipped cream. Perfect for anyone chasing a beloved Southern comfort food memory or looking for a unique no-chocolate 'brownie' pie.","PT3M53S",{"name":6,"slug":7,"avatar":8},{"id":282,"code":283,"youtubeVideoId":284,"title":285,"description":286,"youtubeDuration":287,"youtubeIsShort":21,"contentType":22,"channel":288},1013857,"mq1fpt","5IitRNDE7AU","Two Secret Ingredients That Make Benihana's Diablo Sauce Actually Authentic","Jason Farmer reveals the exact recipe behind Benihana's spicy diablo sauce, exposing two ingredients missing from every copycat version online: S&B Ichimi Togarashi and Kewpie mayonnaise. He walks through the official two-step Benihana method and offers an upgraded home version using the seven-spice blend for even more complexity.","PT4M21S",{"name":6,"slug":7,"avatar":8},{"id":290,"code":291,"youtubeVideoId":292,"title":293,"description":294,"youtubeDuration":295,"youtubeIsShort":21,"contentType":22,"channel":296},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":6,"slug":7,"avatar":8},{"id":298,"code":299,"youtubeVideoId":300,"title":301,"description":302,"youtubeDuration":303,"youtubeIsShort":21,"contentType":247,"channel":304},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",{"name":6,"slug":7,"avatar":8},{"id":306,"code":307,"youtubeVideoId":308,"title":309,"description":310,"youtubeDuration":311,"youtubeIsShort":21,"contentType":22,"channel":312},1013865,"yl16sh","A6X8Og7Jg2s","Houston's Most-Copied Dessert: White Chocolate Bread Pudding Meets Crème Brûlée in One Pan","A step-by-step recreation of Ruggles Grill's legendary Houston dessert — a hybrid of bread pudding and crème brûlée made with white chocolate custard and caramelized baguette slices. The video covers the full recipe including the tempering technique, water bath baking method, and broiling finish. A nostalgic, crowd-pleasing dish that's been imitated across Houston for decades.","PT4M34S",{"name":6,"slug":7,"avatar":8},{"id":314,"code":315,"youtubeVideoId":316,"title":317,"description":318,"youtubeDuration":319,"youtubeIsShort":21,"contentType":22,"channel":320},1013855,"1fnzq9","Lj_OqXwh-Ks","Why Benihana Cuts Chicken Into Cutlets — And How to Replicate Their Teriyaki at Home","Jason Farmer reveals the exact ingredients and techniques used at Benihana restaurants to make teriyaki chicken at home. The video covers a key mistake most home cooks make (cutting meat too small), the proper cutlet method for a better sear, mushroom prep tips, and the critical warning about burning sugar-heavy teriyaki sauce. Perfect for anyone who wants restaurant-quality hibachi without the steep price tag.","PT4M51S",{"name":6,"slug":7,"avatar":8},{"id":322,"code":323,"youtubeVideoId":324,"title":325,"description":326,"youtubeDuration":327,"youtubeIsShort":21,"contentType":22,"channel":328},1002324,"6zpdjw","E0SJbXzNF_8","Why Panda Express Beijing Beef Stays Crunchy for Hours — and How to Replicate It at Home","Jason Farmer reverse-engineers Panda Express Beijing Beef by analyzing the official ingredient list and exposing what every online recipe gets wrong — the sauce, the breading, and two missing infusions. He rebuilds the industrial formulation using grocery store equivalents, including a triple-flour blend, a freeze-between-fries method, a garlic-ginger infusion, and a homemade chili paste. The result is a copycat that stays crunchy 20+ minutes after saucing.","PT14M57S",{"name":6,"slug":7,"avatar":8},{"id":330,"code":331,"youtubeVideoId":332,"title":333,"description":334,"youtubeDuration":335,"youtubeIsShort":21,"contentType":22,"channel":336},1013858,"aea558","cnjPsZP0Uj8","Why You Should Sear Hibachi Steak Whole — Not Pre-Cut — For Better Results at Home","Jason Farmer breaks down the biggest mistake home cooks make with hibachi steak — cutting the meat before searing — and shows the correct teppanyaki technique for juicier, restaurant-quality results. The video covers steak selection (NY strip), mushroom prep, fat cap crisping, resting, and finishing with garlic butter, all for a fraction of Benihana prices.","PT4M16S",{"name":6,"slug":7,"avatar":8},{"id":338,"code":339,"youtubeVideoId":340,"title":341,"description":342,"youtubeDuration":62,"youtubeIsShort":21,"contentType":22,"channel":343},1013864,"vn34za","_rKidCQsMU0","Stained Glass Jello Meets Strawberry Pretzel Salad: The Story Behind Birdie G's Rose Petal Pie","Jason Farmer recreates Birdie G's celebrated Rose Petal Pie from Santa Monica — a stunning mashup of a 1950s Crown Jewel stained glass jello cake and strawberry pretzel salad, elevated with hibiscus jello, rose jello, raspberry-rose mousse, and a salty pretzel crust. The video walks through every component from candied rose petals to final plating, making an ambitious restaurant-worthy dessert approachable at home.",{"name":6,"slug":7,"avatar":8},{"id":345,"code":346,"youtubeVideoId":347,"title":348,"description":349,"youtubeDuration":350,"youtubeIsShort":21,"contentType":22,"channel":351},1013861,"5bemi3","yGiZUhplx68","The Exact Two-Ingredient Trick Behind Benihana's Famous Garlic Butter","Jason Farmer reveals the precise method Benihana uses to make their iconic garlic butter, including why the restaurant uses margarine instead of butter and what you should use at home. He walks through both a large restaurant-scale batch and a small no-equipment home version made with just a knife. A must-watch for anyone recreating hibachi-style cooking at home.","PT3M43S",{"name":6,"slug":7,"avatar":8},{"id":353,"code":354,"youtubeVideoId":355,"title":356,"description":357,"youtubeDuration":358,"youtubeIsShort":21,"contentType":22,"channel":359},1013859,"8x8waz","SdRL0xprY24","Why Searing Whole Cutlets First Is the Secret to Better-Than-Benihana Hibachi Chicken","Jason Farmer reveals the biggest mistake home cooks make with hibachi chicken — cutting the meat too small before searing — and walks through the restaurant-style cutlet method that delivers a proper sear every time. The recipe covers knife technique, mushroom prep, garlic butter finishing, and resting the meat before dicing, all without any special equipment.","PT4M15S",{"name":6,"slug":7,"avatar":8},{"id":361,"code":362,"youtubeVideoId":363,"title":364,"description":365,"youtubeDuration":366,"youtubeIsShort":21,"contentType":22,"channel":367},1013841,"htny06","9xzKFPNfSyY","5 Secrets to a Crispy Beef Wellington Pastry — Made Entirely with Walmart Ingredients","Jason Farmer breaks down how to make Gordon Ramsay-style individual Beef Wellingtons using budget-friendly Walmart ingredients, including two filets for around $15 instead of a $100+ tenderloin. The video walks through a 5-step moisture-elimination process — from overnight dry-brining to a herb crepe layer and preheated baking sheet — to guarantee a crispy, never-soggy pastry. A bonus red wine sauce using beef trimmings rounds out the full restaurant-quality meal.","PT12M22S",{"name":6,"slug":7,"avatar":8},1778181067102]