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The review covers real-world performance, app connectivity, design trade-offs, and where the $900 price tag is (and isn't) justified.","PT9M10S",false,"KITCHEN_EQUIPMENT",{"name":15,"slug":16,"avatar":17},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":25,"channel":26},1014367,"oz2a56","3BiVxVXqO8M","Guga's Bulgogi Secret: Asian Pear Marinade and Brown Sugar Layering for Insane Caramelization","Guga Foods shares his personal bulgogi recipe inspired by years of eating Korean BBQ with a Taekwondo master. The video covers a blended marinade featuring Asian pear, soy sauce, honey, and sesame oil, plus a layering trick with brown sugar that creates stunning caramelization on thinly sliced ribeye. A fun backyard cookout atmosphere makes this an approachable and crowd-pleasing Korean BBQ guide.","PT7M38S","RECIPE",{"name":27,"slug":28,"avatar":29},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":31,"code":32,"youtubeVideoId":33,"title":34,"description":35,"youtubeDuration":36,"youtubeIsShort":12,"contentType":25,"channel":37},1007067,"yms2dv","dLm0haxOdQs","Nigerian Suya Kebabs: The Two-Stage Spice Rub Method That Locks In Maximum Flavor","Dada's FoodCrave Kitchen demonstrates how to make Nigerian-style suya kebabs using beef, bell peppers, onions, and suya spice. The video highlights a two-stage cooking technique — grilling for 30 minutes, then brushing with Maggi-infused oil and adding a second coat of suya spice before finishing in the oven. Perfect for parties, dinner gatherings, or anyone wanting to explore West African street food flavors at home.","PT18M27S",{"name":38,"slug":39,"avatar":40},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":12,"contentType":25,"channel":48},1005186,"71dbdv","SIMEv39v5jU","Soft-Crunchy-Soft: The Texture Secret Behind Austin's Best Migas Breakfast Taco","Ethan Chlebowski breaks down migas — Austin's beloved one-skillet breakfast taco — in under 15 minutes using chorizo, scrambled eggs, crispy tortilla strips, and fresh aromatics. He explains why the crunchy-to-soggy ratio is everything and shares tips on building the perfect bite at home rather than settling for pre-made soggy versions.","PT16M45S",{"name":49,"slug":50,"avatar":51},"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":53,"code":54,"youtubeVideoId":55,"title":56,"description":57,"youtubeDuration":58,"youtubeIsShort":12,"contentType":13,"channel":59},1013801,"jp88kv","SWJN1dZIbDk","Why the Ninja Foodi XL's Centrifugal Fan Outperforms Pricier Smart Ovens at Air Frying","Chris Young (co-author of Modernist Cuisine) puts the $329 Ninja Foodi 10-in-1 Smart Oven XL under the microscope in episode 3 of his Smart Oven Showdown series. He uses precision temperature sensors to reveal how convection fans affect cooking, explains where the Ninja's powerful centrifugal fan beats more expensive competitors, and breaks down the cost-cutting trade-offs that come with its lower price tag.","PT11M49S",{"name":15,"slug":16,"avatar":17},{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":12,"contentType":25,"channel":67},1002419,"c33qye","aRnUBhSk7D8","4-Ingredient No-Knead Crusty Bread Using Cold Water for Slow Fermentation","A beginner-friendly artisan bread recipe using just flour, water, yeast, and salt — no kneading required. The cold water technique slows fermentation for better gluten development and deeper flavor. Baked in a Dutch oven or any lidded pot at 220°C for a crackling crust and fluffy interior.","PT7M32S",{"name":68,"slug":69,"avatar":70},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":72,"code":73,"youtubeVideoId":74,"title":75,"description":76,"youtubeDuration":77,"youtubeIsShort":12,"contentType":25,"channel":78},1002783,"ny5zbq","VjqT0oPjisQ","Crispy Parmesan Roasted Potatoes with a Garlic-Thyme Crust (400°F Oven Method)","A simple, crowd-pleasing side dish of halved red or golden potatoes tossed in olive oil, parmesan, and a blend of garlic, thyme, and paprika, then roasted cut-side down for a crispy exterior and fluffy interior. Ready in 30–40 minutes and served with sour cream and chives. Perfect for game day, weeknight dinners, or casual entertaining.","PT1M57S",{"name":79,"slug":80,"avatar":81},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":12,"contentType":25,"channel":89},1005185,"pgl9hb","ZXLpe9VGc_s","Holy Basil vs. Thai Basil, a Potato Masher Trick, and a Weeknight Stir Fry Done Before the Rice Cooker Finishes","Ethan Chlebowski walks through a fast, high-protein Thai Basil Beef Stir Fry built around ground beef, shallots, and a three-ingredient sauce of fish sauce, Sriracha, and sweet Thai black soy sauce. The whole stir fry comes together faster than a pot of jasmine rice, making it a practical weeknight staple with great leftovers. Episode 3 of the Cook Well series.","PT20M13S",{"name":49,"slug":50,"avatar":51},{"id":91,"code":92,"youtubeVideoId":93,"title":94,"description":95,"youtubeDuration":96,"youtubeIsShort":12,"contentType":25,"channel":97},1006997,"ts5795","C2M2LwdMI8w","Blender Hack for Gambian ChuRa Gerrteh: Creamy Peanut & Rice Porridge Without a Mortar","Dada's FoodCrave Kitchen shares a diaspora-friendly method for making ChuRa Gerrteh, a traditional Gambian peanut and rice porridge, using a blender instead of the traditional large mortar. The video walks through blending raw peanuts and rice into a powder, cooking it into a smooth, creamy porridge, and finishing it with milk, sugar, and a pinch of salt. Perfect for breakfast, supper, or any time of day.","PT14M",{"name":38,"slug":39,"avatar":40},{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":12,"contentType":25,"channel":105},1019211,"gbxgw1","parxjvYexCM","Chef Jack's Swiss Brown Mushroom Sauce: The Cream Reduction That Makes It Restaurant-Quality","Chef Jack Ovens walks through his perfected creamy garlic mushroom sauce, built on Swiss brown mushrooms, sliced garlic, shallots, white wine, and full-fat cream reduced for 15 minutes. The sauce yields 2.5 cups and is versatile enough to serve over steak, chicken, vegetables, or pies. A straightforward recipe refined through years of experimentation.","PT6M51S",{"name":106,"slug":107,"avatar":108},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":110,"code":111,"youtubeVideoId":112,"title":113,"description":114,"youtubeDuration":115,"youtubeIsShort":12,"contentType":25,"channel":116},1002763,"1fwtvn","5gy1J2rJrWE","Tater Tot & Ground Beef Casserole Smothered in Triple Cheese Cream Sauce","A hearty, no-fuss one-skillet hashbrown casserole layered with browned ground beef, frozen tater tots, and a rich creamy sauce made from cheddar cheese soup, cream of chicken, and evaporated milk. Baked until bubbly, this is ultimate comfort food perfect for potlucks or family dinners. Definitely not a diet dish — and proud of it.","PT7M27S",{"name":79,"slug":80,"avatar":81},{"id":118,"code":119,"youtubeVideoId":120,"title":121,"description":122,"youtubeDuration":123,"youtubeIsShort":12,"contentType":25,"channel":124},1006921,"49gwjj","EHv6zCMBs3Y","Millet Balls with Baobab-Peanut Butter Sauce: The Gambian Ceremony Dish Called Lakh (Jenny Job)","A step-by-step guide to making Lakh (also known as Jenny Job, Ngalakh, or Ndineh), a beloved Gambian staple served at naming ceremonies, funerals, and special occasions. The video covers forming millet flour aroo balls from scratch, cooking a thick millet porridge, and preparing a rich sauce from baobab fruit, peanut butter, sugar, and banana essence. A must-watch for anyone wanting to recreate this traditional West African dish at home.","PT14M32S",{"name":38,"slug":39,"avatar":40},{"id":126,"code":127,"youtubeVideoId":128,"title":129,"description":130,"youtubeDuration":131,"youtubeIsShort":12,"contentType":25,"channel":132},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":133,"slug":134,"avatar":135},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":137,"code":138,"youtubeVideoId":139,"title":140,"description":141,"youtubeDuration":142,"youtubeIsShort":12,"contentType":25,"channel":143},1002667,"g5bwjk","7Xh33vXqGTQ","One-Pan Creamy Parmesan Egg Noodles Ready in 30 Minutes — Perfect for Leftover Turkey or Chicken","A quick and comforting weeknight pasta dish made with wide egg noodles simmered in a creamy parmesan sauce with chicken broth, heavy cream, butter, and garlic. Ready in under 30 minutes, it works beautifully as a standalone meal or paired with leftover turkey, chicken, or shrimp. A cozy, no-fuss recipe from the HuggedbyGrandma channel.","PT4M48S",{"name":79,"slug":80,"avatar":81},{"id":145,"code":146,"youtubeVideoId":147,"title":148,"description":149,"youtubeDuration":150,"youtubeIsShort":12,"contentType":151,"channel":152},1009734,"tptej8","rR3RefNf5zo","Ranking 5 Forgotten Fast Food Chains: Which Ones Actually Deserve a Comeback?","Dylan Huynh visits five once-popular fast food chains — Long John Silver's, Dairy Queen, A&W, Burger King, and White Castle — to taste-test their food and decide which deserve a revival. He breaks down each chain's rise and fall, rates the food on taste, texture, and price, and delivers a verdict on whether each brand has earned its place back in the fast food conversation.","PT23M33S","TASTE_TEST",{"name":153,"slug":154,"avatar":155},"Dylan Huynh","dylan-huynh","https:\u002F\u002Fyt3.ggpht.com\u002FtDzwUw8xaQudkxnLJ2k8QsmvjubumS9qQ0DYBzodkV9Hs4_iJwW-bxTU3ROiGg2RE04LDR-_okM=s800-c-k-c0x00ffffff-no-rj",{"id":157,"code":158,"youtubeVideoId":159,"title":160,"description":161,"youtubeDuration":162,"youtubeIsShort":12,"contentType":163,"channel":164},1010866,"071c7h","tjJlodUcSfY","Onigiri, Borscht & Peanut Butter Chocolate Chip Cookies: A Comfort Food Day for Bad Cramps","Inga Lam shares a cozy 'that time of the month' edition of her Stomach Diaries series, featuring warm, low-effort comfort meals including congee, tuna mayo onigiri, and a Hong Kong-style borscht with pasta. She also bakes an egg-free peanut butter banana chocolate chip cookie loaded with oversized chocolate chips, all while managing fatigue and cramps.","PT14M19S","FOOD_VLOG",{"name":165,"slug":166,"avatar":167},"Inga Lam","inga-lam","https:\u002F\u002Fyt3.ggpht.com\u002F1liu03eGoF5r04EJ_VCkZn1M01O5QL6Xriwop5XKZZQrsQ0qT2mONGfOrXx_yla2NCU2yOZN=s800-c-k-c0x00ffffff-no-rj",{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":12,"contentType":175,"channel":176},1009758,"35cf0m","l4UjsJVOcSM","The $3 Korean-Mexican Taco That Started America's Food Truck Revolution","Dylan Huynh travels from Austin to Los Angeles to try some of America's most famous food trucks, including Veracruz All Natural, Patrizi's Italian pasta, Gordo's donuts, and the legendary Kogi BBQ. Starting as a self-proclaimed food truck skeptic, Dylan tests whether the hype, prices, and wait times are ever worth it — and gets a surprising answer at Kogi.","PT19M38S","FOOD_TRAVEL",{"name":153,"slug":154,"avatar":155},{"size":178,"number":179,"totalElements":180,"totalPages":181},36,16,593,17,1778181063860]