[{"data":1,"prerenderedAt":354},["ShallowReactive",2],{"videos-page-2":3},{"content":4,"page":349},[5,18,29,41,52,62,73,85,96,106,117,129,140,152,160,169,180,191,199,208,216,224,235,243,251,259,267,275,283,291,298,306,314,322,333,341],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},1006472,"lk6960","hf5cl-AGYbg","Chips Inside a Taco: Babish Builds the Naco from Kim Possible with Homemade Queso and Guac","Babish recreates the Naco — Ron Stoppable's legendary nacho-taco hybrid from Kim Possible — complete with homemade guacamole, fresh salsa, and a white cheddar queso built from a béchamel base. The fully loaded nachos are then folded into a flour tortilla for the ultimate fast food mashup. A fun pop-culture recipe that's equal parts nostalgic and genuinely delicious.","PT4M51S",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":25},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":26,"slug":27,"avatar":28},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":30,"code":31,"youtubeVideoId":32,"title":33,"description":34,"youtubeDuration":35,"youtubeIsShort":12,"contentType":36,"channel":37},1009742,"cmsxzg","kkr48ZQ88Q8","The Only Designer Restaurant Worth the Money: Ranking Coach, Dior, Louis Vuitton & Gucci's Food","Dylan Huynh visits four luxury designer brand restaurants across America — Coach's coffee shop in Austin, Café Dior in Dallas, Le Café Louis Vuitton in New York, and Gucci Osteria in LA — to find out if the food lives up to the price tags or if customers are simply paying for the brand. Spoiler: only one spot earns his approval, and it's the one with a Michelin star.","PT25M9S","RESTAURANT_REVIEW",{"name":38,"slug":39,"avatar":40},"Dylan Huynh","dylan-huynh","https:\u002F\u002Fyt3.ggpht.com\u002FtDzwUw8xaQudkxnLJ2k8QsmvjubumS9qQ0DYBzodkV9Hs4_iJwW-bxTU3ROiGg2RE04LDR-_okM=s800-c-k-c0x00ffffff-no-rj",{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":12,"contentType":13,"channel":48},1014637,"kyvq15","0Jqs_TanhqU","Pork & Prawn Meatballs in Aromatic Asian Broth — Ready in 15 Minutes","A step-by-step recipe for homemade Asian noodle soup featuring bite-sized pork and prawn meatballs simmered in a star anise and ginger-infused broth with rice noodles and kale. The video walks through making the meatballs from scratch, building a rich umami broth with soy and oyster sauce, and assembling the bowl. Great for a quick weeknight dinner that beats takeaway.","PT11M49S",{"name":49,"slug":50,"avatar":51},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":53,"code":54,"youtubeVideoId":55,"title":56,"description":57,"youtubeDuration":58,"youtubeIsShort":12,"contentType":13,"channel":59},1019540,"v5y1hx","ZIRa7pDlLa8","85\u002F15 Ground Turkey Burgers: The Fat Ratio Secret to Keeping Them Juicy","BeSureToCook breaks down how to make flavorful, juicy turkey burgers at home using 85\u002F15 ground turkey for maximum moisture. The video covers seasoning with garlic powder, paprika, Mrs. Dash, and green onion dip mix, plus tips on cooking to a safe 165°F internal temp and building the perfect burger with melted American cheese, shredded lettuce, thin-sliced onions, tomato, and a homemade mayo special sauce. Great for anyone looking for a healthier burger without sacrificing flavor.","PT6M58S",{"name":60,"slug":60,"avatar":61},"besuretocook","https:\u002F\u002Fyt3.ggpht.com\u002FGxXpV0qnmnnknXAfUC0bKhUb0zepcWZR8ZxrW_GoL4rXncgcnlOIJGfZMkP3_Sp3RPHB71Kepg=s800-c-k-c0x00ffffff-no-rj",{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":12,"contentType":13,"channel":69},1004748,"jtmp0c","prvoY9AV214","How Pressing Portobello Mushrooms Unlocks the Perfect Vegan Shawarma","Derek Sarno walks through a technique-driven vegan shawarma using portobello mushrooms — pressing and searing them to release moisture and achieve a meaty, sliceable texture. The recipe includes a bold Middle Eastern spice blend, homemade tzatziki with mint and lemon zest, and toppings like arugula, cucumber, tomato, and harissa. A great plant-based alternative for anyone looking beyond processed meat substitutes.","PT9M52S",{"name":70,"slug":71,"avatar":72},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":12,"contentType":80,"channel":81},1010933,"zt5jde","4QhN4yWfVRI","Birthday Cake Built from Pantry Scraps: Matcha, Yuzu & Brown Butter for One","Inga Lam challenges herself to bake a solo birthday cake using only ingredients already in her kitchen — no grocery run allowed. She improvises a honey matcha sponge with emergency buttermilk, brown butter, and lemon zest, then tops it with yuzu Swiss meringue buttercream and two-toned whipped cream. A charming, low-key celebration bake that's equal parts personal experiment and genuine recipe inspiration.","PT11M1S","BAKING",{"name":82,"slug":83,"avatar":84},"Inga Lam","inga-lam","https:\u002F\u002Fyt3.ggpht.com\u002F1liu03eGoF5r04EJ_VCkZn1M01O5QL6Xriwop5XKZZQrsQ0qT2mONGfOrXx_yla2NCU2yOZN=s800-c-k-c0x00ffffff-no-rj",{"id":86,"code":87,"youtubeVideoId":88,"title":89,"description":90,"youtubeDuration":91,"youtubeIsShort":12,"contentType":13,"channel":92},1005129,"3rtm9n","fH961GuFnUQ","Taco Bell Meets Middle Eastern Flavors: Za'atar Beef Tacos with Hummus and Sumac Tomato Salad","Ethan Chlebowski riffs on a Taco Bell-style taco by swapping in Middle Eastern seasonings — za'atar-spiced ground beef, a dill and sumac cherry tomato salad, hummus instead of sour cream, and crumbled feta, all wrapped in a toasted whole wheat tortilla. A fridge-cleanout recipe that doubles as a lesson on how cuisines share the same fundamental building blocks. Perfect for a quick, flavorful weeknight meal.","PT15M40S",{"name":93,"slug":94,"avatar":95},"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":97,"code":98,"youtubeVideoId":99,"title":100,"description":101,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":102},1006939,"67e7l6","V0ImQWIELK0","Strain, Don't Blend: The Trick Behind a Perfectly Light Chicken Pepper Soup","Dada's FoodCrave Kitchen walks through a West African-style chicken light soup (also known as chicken pepper soup) that's warming, brothy, and intentionally light. The key technique involves boiling tomatoes, bell peppers, and onions separately then straining the blended mixture into the chicken for a clear, delicate broth. Finished with potatoes, smoked paprika, and cilantro, it's a satisfying but light meal perfect for cold days.",{"name":103,"slug":104,"avatar":105},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":107,"code":108,"youtubeVideoId":109,"title":110,"description":111,"youtubeDuration":112,"youtubeIsShort":12,"contentType":13,"channel":113},1017334,"wsyc5c","iwq95SVMBg0","How Marion Grasby Recreates Kuala Lumpur's Iconic Chilli Pan Mee at Home — With Crispy Ikan Bilis and a 30-Minute Slow-Cooked Chilli","Marion Grasby breaks down her homemade version of the famous Malaysian street dish Chilli Pan Mee — a bowl of wheat noodles loaded with slow-cooked chilli paste, sticky minced pork, crispy dried anchovies (ikan bilis), and a runny poached egg. The video walks through each component step by step, emphasizing the patience needed for the deeply flavored chilli and the importance of mixing everything together before eating. Perfect for fans of Malaysian cuisine or anyone craving a bold, umami-packed noodle dish.","PT11M53S",{"name":114,"slug":115,"avatar":116},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":118,"code":119,"youtubeVideoId":120,"title":121,"description":122,"youtubeDuration":123,"youtubeIsShort":12,"contentType":124,"channel":125},1013788,"0zjtqg","dUzRueUDgJA","The 3-Temperature Method That Gives Reverse-Seared Steak Sous Vide Precision","Chris Young (Modernist Cuisine, ChefSteps) breaks down why the standard 225–250°F reverse sear is a flawed compromise, revealing three hidden phases — warming, stalling, and rising — that require active temperature management. He walks through a step-by-step protocol using surface temperature control to achieve edge-to-edge doneness without overcooking, and explains why letting the steak cool before searing is the most overlooked key to a perfect crust.","PT7M34S","TECHNIQUE_AND_TIPS",{"name":126,"slug":127,"avatar":128},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":130,"code":131,"youtubeVideoId":132,"title":133,"description":134,"youtubeDuration":135,"youtubeIsShort":12,"contentType":13,"channel":136},1007329,"28alfs","rvJhC2MEKZE","No-Knead, No-Preheat Bread Ready in Minutes: The Spoon-Mix Method That Actually Works","This video shows how to make a crusty, soft homemade bread using just a spoon and any oven-safe pot — no cast iron, no kneading, no shaping required. The recipe combines bread flour and whole wheat flour with apple vinegar and yeast for a simple no-fuss loaf. Perfect for beginners or anyone who wants fresh bread without the hassle.","PT5M45S",{"name":137,"slug":138,"avatar":139},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":141,"code":142,"youtubeVideoId":143,"title":144,"description":145,"youtubeDuration":146,"youtubeIsShort":12,"contentType":147,"channel":148},1014162,"g3t9ga","FOnaHjFP5lo","Does Sprite Actually Tenderize Meat? Guga Tests the Grandmother's Secret on 3 Cuts","Guga Foods tests a popular folk hack — marinating meats in Sprite for 2 hours — across three cuts: tough $1 eye round steaks, chicken thighs, and thick pork chops. The experiment reveals surprising results on tenderness and juiciness, with almost no added sweetness or flavor change. A fun, science-driven cooking experiment for anyone curious about cheap tenderizing methods.","PT14M20S","FOOD_SCIENCE",{"name":149,"slug":150,"avatar":151},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":12,"contentType":13,"channel":159},1014649,"vkkd2e","aDYHd3Cp9gc","Sausage, Leek & Mushroom Pasta Bake with a Creamy Tomato Sauce and Melted Mozzarella Top","A hearty baked pasta dish built around crumbled pork sausage, leeks, mushrooms, tinned tomatoes, and double cream, finished under a blanket of melted mozzarella. The host walks through every step — from cooking the pasta al dente to assembling and baking — and highlights how well it preps ahead and reheats. Perfect for busy weeknights or feeding a crowd.","PT13M3S",{"name":49,"slug":50,"avatar":51},{"id":161,"code":162,"youtubeVideoId":163,"title":164,"description":165,"youtubeDuration":166,"youtubeIsShort":12,"contentType":167,"channel":168},1010838,"5m3nl5","G1y3VxLFc0k","Blueberry Ricotta Pancakes, Truffle Pasta & Cucumber Salad: A NYC Reset Day in Food","NYC-based food vlogger Inga Lam documents a slow, restorative weekend through three joy-driven meals: homemade blueberry ricotta pancakes made with bread flour, a creamy mushroom truffle pasta using Hungryroot ingredients, and a spicy cucumber chicken salad with nostalgic Asian flavors. The video blends casual cooking, a Hungryroot unboxing, and laid-back weekend vibes.","PT14M30S","FOOD_VLOG",{"name":82,"slug":83,"avatar":84},{"id":170,"code":171,"youtubeVideoId":172,"title":173,"description":174,"youtubeDuration":175,"youtubeIsShort":12,"contentType":13,"channel":176},1004128,"ezjllt","HeYUxxgWeB0","Why Brussels Sprouts Taste Bitter — and the Bacon-Honey-Vinegar Fix That Changes Everything","Chef Brian tackles one of the most misunderstood vegetables by demonstrating why boiling kills Brussels sprouts and how slow caramelization, a honey-bacon glaze, and a final hit of apple cider vinegar transforms them into a restaurant-worthy side dish. The video walks through every step — from building a golden crust to finishing with acid — in about 25 minutes. Perfect for skeptics who've written off Brussels sprouts entirely.","PT16M37S",{"name":177,"slug":178,"avatar":179},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":181,"code":182,"youtubeVideoId":183,"title":184,"description":185,"youtubeDuration":186,"youtubeIsShort":12,"contentType":13,"channel":187},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":188,"slug":189,"avatar":190},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":192,"code":193,"youtubeVideoId":194,"title":195,"description":196,"youtubeDuration":197,"youtubeIsShort":12,"contentType":124,"channel":198},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":93,"slug":94,"avatar":95},{"id":200,"code":201,"youtubeVideoId":202,"title":203,"description":204,"youtubeDuration":205,"youtubeIsShort":12,"contentType":206,"channel":207},1017085,"e1r1vs","TbwsvT0xSQ0","Marion Turns a Classic Reuben Into Fried Rice — But Can It Beat the Original?","Marion Grasby goes head-to-head with her professional chef recipe developer in a Reuben sandwich challenge: a classic stacked Reuben versus an Asian-inspired Reuben fried rice with kimchi, homemade thousand island dressing, and melted cheese. A food stylist judge decides which version takes the crown. Sponsored by Panasonic Australia.","PT8M11S","FOOD_CHALLENGE",{"name":114,"slug":115,"avatar":116},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":12,"contentType":13,"channel":215},1018325,"de5lu5","kzpJJLcK6bA","The Turmeric Poaching Trick That Turns Tofu Into a Perfect Egg Sandwich — No Pressing Required","Chef Derek Sarno reveals a technique he spent 40 years in professional kitchens never being taught: how to poach firm tofu in turmeric-salted water to mimic the color, texture, and flavor of eggs. He builds a full week's worth of plant-based breakfast sandwiches using his homemade 'Eggspired' seasoning blend — complete with two sauce methods (mayo vs. cashew yogurt) and all the classic fixings. A practical meal-prep-friendly recipe with honest comparisons between methods.","PT25M57S",{"name":70,"slug":71,"avatar":72},{"id":217,"code":218,"youtubeVideoId":219,"title":220,"description":221,"youtubeDuration":222,"youtubeIsShort":12,"contentType":13,"channel":223},1007283,"57i95r","Lo__6KrokPY","No-Knead German Bread Using a Steam Trick for a Crispy Crust — 100-Year-Old Recipe","A simple, no-knead German-style bread recipe using just 5 pantry ingredients and 900g of flour. The video walks through a multi-rise method and a clever steam technique (a bowl of boiling water in the oven) to achieve a fluffy interior and crispy crust. Perfect for home bakers looking to stop buying bread altogether.","PT7M26S",{"name":137,"slug":138,"avatar":139},{"id":225,"code":226,"youtubeVideoId":227,"title":228,"description":229,"youtubeDuration":230,"youtubeIsShort":12,"contentType":13,"channel":231},1018999,"yhu0px","ZE4y2Ao8Hxw","Shakshuka-Inspired One-Pan Baked Eggs Ready in 15 Minutes with Cumin, Smoked Paprika & Fresh Tomatoes","Chef Jack Ovens walks through a fast, budget-friendly baked eggs recipe that blends Italian and Middle Eastern flavors — think shakshuka with coriander root, smoked paprika, and Persian feta. Everything cooks in a single pan, starting on the stovetop and finishing in the oven, making it ideal for breakfast, brunch, or a light dinner. Serves two and pairs perfectly with toasted bread.","PT4M28S",{"name":232,"slug":233,"avatar":234},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":236,"code":237,"youtubeVideoId":238,"title":239,"description":240,"youtubeDuration":241,"youtubeIsShort":12,"contentType":13,"channel":242},1004281,"domb7o","P7hvGPdISfM","Italian Agrodolce Brown Sauce with Honey, Balsamic & Mushrooms — Smothered Over Pork Chops","Chef Brian teaches an Italian-inspired agrodolce (sweet and sour) brown sauce built from pan drippings, balsamic glaze, honey, mushrooms, and cherry tomatoes, then smothered over golden bone-in pork chops. The video walks through dredging and searing the chops, deglazing with beef and chicken stock to capture fond, and finishing with butter for a silky emulsified sauce. Perfect for anyone wanting a versatile, restaurant-quality pan sauce at home.","PT7M17S",{"name":177,"slug":178,"avatar":179},{"id":244,"code":245,"youtubeVideoId":246,"title":247,"description":248,"youtubeDuration":249,"youtubeIsShort":12,"contentType":13,"channel":250},1005153,"eu9vwj","Ca0rj8R9D24","Za'atar Beef Kebabs With Yellow Rice and Egyptian Baladi Salad — A Complete Weeknight Meal Prep System","Ethan Chlebowski walks through prepping three components — turmeric-and-bouillon yellow rice, a chunky Egyptian-inspired baladi salad with Aleppo pepper and cumin, and za'atar-spiced ground beef kebabs — that can be made separately throughout the day and assembled later. He also shares a simple dill-mayo-yogurt white sauce and emphasizes the lifestyle habit of cooking in gaps rather than waiting until you're hungry.","PT25M27S",{"name":93,"slug":94,"avatar":95},{"id":252,"code":253,"youtubeVideoId":254,"title":255,"description":256,"youtubeDuration":257,"youtubeIsShort":12,"contentType":13,"channel":258},1019488,"r1z8iq","OPExGEabtus","Whole Roasted Chicken Over Vegetables with a Creamy White Wine Pan Sauce — All in One Pan","A comforting one-pan dinner featuring a whole roasted chicken perched on a bed of seasoned vegetables — potatoes, mushrooms, carrots, celery, and red onion — finished with white wine and chicken stock. The highlight is a rich pan-dripping white wine herb sauce made with cream of chicken soup and a store-bought garlic herb wine sauce. Perfect for weeknights or dinner guests.","PT9M49S",{"name":60,"slug":60,"avatar":61},{"id":260,"code":261,"youtubeVideoId":262,"title":263,"description":264,"youtubeDuration":265,"youtubeIsShort":12,"contentType":124,"channel":266},1005167,"wcc1x2","Rko-3DgxKBg","The 'Food Constraint' Method: Why Sausage Is the Ultimate Weeknight Cheat Code","Ethan Chlebowski demonstrates a flexible, recipe-free approach to weeknight cooking using sausage as the base ingredient — both store-bought chorizo and a homemade Argentine-inspired version made with ground pork, garlic, paprika, and nutmeg. The video walks through building a quick rice bowl while making the case for 'food constraint cooking,' where stocking your freezer with versatile proteins drives creativity instead of rigid recipes.","PT28M40S",{"name":93,"slug":94,"avatar":95},{"id":268,"code":269,"youtubeVideoId":270,"title":271,"description":272,"youtubeDuration":273,"youtubeIsShort":12,"contentType":13,"channel":274},1018801,"sc7r86","wgHDWmTmwQw","How to Meal-Prep Chicken Tikka Masala Without Sacrificing Authenticity (5 Portions, Macro-Tracked)","Chef Jack Ovens walks through a calorie-optimised chicken tikka masala built for meal prep, using a yogurt-spice marinade and low-fat cream to keep it rich without the excess calories. The video covers everything from marinating the chicken thighs to batch-cooking fluffy basmati rice, and includes per-portion macro breakdowns throughout. Ideal for anyone wanting a flavourful, freezer-friendly Indian-inspired dish ready for the week.","PT5M57S",{"name":232,"slug":233,"avatar":234},{"id":276,"code":277,"youtubeVideoId":278,"title":279,"description":280,"youtubeDuration":281,"youtubeIsShort":12,"contentType":13,"channel":282},1014517,"zo9dkh","YqkWcLvWsQU","Garden Cherry Tomatoes Meet Ouzo and Feta in This Authentic Greek Prawn Saganaki","Shane recreates the classic Greek taverna dish — Prawn Saganaki — using homegrown cherry tomatoes, ouzo, and crumbled feta, baked until golden. The recipe is ready in under 30 minutes and draws directly from his recent trip to the Greek island of Kimnos. Perfect for using up a late-summer tomato glut or impressing guests with bold Mediterranean flavours.","PT7M55S",{"name":49,"slug":50,"avatar":51},{"id":284,"code":285,"youtubeVideoId":286,"title":287,"description":288,"youtubeDuration":289,"youtubeIsShort":12,"contentType":13,"channel":290},1018501,"tqrm2y","SIz5x58AG2g","No-Bake Snickers Slices Using Only 6 Ingredients — 247 Calories & 8g Protein Each","Chef Jack Ovens shows how to make no-bake Snickers-inspired slices using just 6 real ingredients including Medjool dates, peanut butter, and dark chocolate. Each slice comes in at 247 calories with 8g of protein, making them ideal for post-workout snacks or meal-prepped desserts. The video covers a clever coconut oil trick to prevent chocolate from cracking and storage tips for up to 2 weeks in the fridge.","PT4M47S",{"name":232,"slug":233,"avatar":234},{"id":292,"code":293,"youtubeVideoId":294,"title":295,"description":296,"youtubeDuration":47,"youtubeIsShort":12,"contentType":13,"channel":297},1014108,"6ee2j2","R_hz7zyrohA","Wagyu Fat Infused With Cheese Powder Creates the Most Decadent Deep-Fried Smash Burger","Guga experiments with deep-frying smash burgers in homemade cheese oil — first attempting to extract oil from real cheese, then discovering a superior method using cheddar cheese powder infused into wagyu fat. The result is a rich, intensely flavored burger that reduces one taster to tears. A wild deep-fry experiment comparing traditional smash burgers against the cheese-oil-fried version.",{"name":149,"slug":150,"avatar":151},{"id":299,"code":300,"youtubeVideoId":301,"title":302,"description":303,"youtubeDuration":304,"youtubeIsShort":12,"contentType":147,"channel":305},1014036,"ojpoen","zqlKtXf8eo0","Dry-Aging Steaks in 3-Year-Old Tabasco Pepper Mash from the Factory Floor","Guga gets exclusive access to 3-year-aged Tabasco pepper mash directly from the factory and uses it to dry-age a rib roast for 35 days. The result is a funky, vinegary, slightly spicy steak unlike anything most people could ever recreate at home. Guga and his taste testers compare it against a traditional 35-day dry-aged control to see if the Tabasco mash makes a meaningful difference.","PT9M51S",{"name":149,"slug":150,"avatar":151},{"id":307,"code":308,"youtubeVideoId":309,"title":310,"description":311,"youtubeDuration":312,"youtubeIsShort":12,"contentType":206,"channel":313},1005691,"2c1kfg","e49JFOq4MA8","Babish Beats NYC's Best Burger Using Dry-Aged Trimmings and Caramelized Onion Jam","Babish takes on Peter Luger and Red Hook Tavern — two of NYC's most legendary burgers — in a timed cooking challenge. Using dry-aged beef scraps, homemade brioche buns, sodium citrate cheese sauce, and a balsamic-touched onion jam, he builds his own contender from scratch and submits it to a blind taste test. Spoiler: he wins.","PT35M15S",{"name":15,"slug":16,"avatar":17},{"id":315,"code":316,"youtubeVideoId":317,"title":318,"description":319,"youtubeDuration":320,"youtubeIsShort":12,"contentType":147,"channel":321},1014235,"umx54y","zoITqf9M208","Prime vs Choice vs Premium: Which Beef Grade Transforms Most After 35-Day Dry Age?","Guga splits three whole ribeye loins — USDA Prime, Premium, and Choice — dry-aging one half of each for 35 days using the UMAi Dry system while keeping the other half fresh for a direct comparison. The blind taste test reveals dramatic differences in tenderness and flavor across grades, with a clear winner emerging. Essential viewing for anyone considering dry-aging at home.","PT16M36S",{"name":149,"slug":150,"avatar":151},{"id":323,"code":324,"youtubeVideoId":325,"title":326,"description":327,"youtubeDuration":328,"youtubeIsShort":12,"contentType":13,"channel":329},1002764,"46rj7j","gskl-rbQWB4","Cast Iron Chicken Legs with Creamy Gravy — Ready in Under an Hour","A family heirloom recipe for oven-roasted chicken legs cooked in a cast iron skillet, finished with a creamy homemade gravy. Perfect for a Sunday dinner or weeknight meal, ready in under an hour. Pairs beautifully with mashed potatoes, rice, green beans, or asparagus.","PT5M19S",{"name":330,"slug":331,"avatar":332},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":334,"code":335,"youtubeVideoId":336,"title":337,"description":338,"youtubeDuration":339,"youtubeIsShort":12,"contentType":13,"channel":340},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":26,"slug":27,"avatar":28},{"id":342,"code":343,"youtubeVideoId":344,"title":345,"description":346,"youtubeDuration":347,"youtubeIsShort":12,"contentType":13,"channel":348},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":26,"slug":27,"avatar":28},{"size":350,"number":351,"totalElements":352,"totalPages":353},36,1,593,17,1778181063855]