[{"data":1,"prerenderedAt":351},["ShallowReactive",2],{"videos-page-3":3},{"content":4,"page":346},[5,18,26,38,49,60,72,83,95,103,111,122,130,138,149,157,168,176,184,193,201,210,218,228,239,247,258,266,274,282,293,305,313,322,330,338],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},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",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":25},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":15,"slug":16,"avatar":17},{"id":27,"code":28,"youtubeVideoId":29,"title":30,"description":31,"youtubeDuration":32,"youtubeIsShort":12,"contentType":33,"channel":34},1013786,"r4kvi0","_jKYjg35Cm0","Why Cooking Meat From Frozen Is Actually 33% Juicier Than Thawing First","Chris Young (Modernist Cuisine, ChefSteps) breaks down the food science behind cooking meat straight from frozen — proving it's faster, juicier, and safer than thawing. The video covers everything from frozen steaks and pork chops to a full 16-pound turkey, complete with recipes and data-backed experiments using a predictive thermometer.","PT11M33S","FOOD_SCIENCE",{"name":35,"slug":36,"avatar":37},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":39,"code":40,"youtubeVideoId":41,"title":42,"description":43,"youtubeDuration":44,"youtubeIsShort":12,"contentType":13,"channel":45},1005098,"vz2ky3","TdcqnUTu7Tg","The Two-Can Tuna Trick That Makes Deli-Style Tuna Salad at Home","Ethan Chlebowski breaks down why blending solid albacore and chunk light skipjack tuna creates the ideal flavor balance for tuna salad — enough fishiness to taste authentic, but mild enough to let aromatics shine. He walks through a four-component tuna salad framework and turns the result into a classic tuna melt, sharing tips on fine-chopping aromatics, mayo ratios, and why resting overnight makes a big difference.","PT17M53S",{"name":46,"slug":47,"avatar":48},"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":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":12,"contentType":13,"channel":56},1018382,"ftarlu","bTfb24aQOGI","How to Meal Prep a Creamy Philly Cheesesteak Pasta with 65g Protein Per Bowl","Chef Jack Ovens builds a high-protein cheesesteak-inspired pasta using lean beef mince, bell peppers, cream cheese, and mozzarella in a single pan sauce. Each of the five meal-prep portions packs 65g of protein and reheats well from both fridge and freezer. Perfect for anyone tracking macros while still wanting a satisfying, flavor-forward meal.","PT6M35S",{"name":57,"slug":58,"avatar":59},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":12,"contentType":67,"channel":68},1010893,"bflnty","BlARdJQpGAk","Mochi Shaved Ice, Giant Fried Squid & Slow-Cooked Boba: Inside Taiwan's Iconic Night Markets","Food creator Inga Lam takes viewers on a vibrant night market tour through Taipei, sampling iconic Taiwanese street foods including mochi shaved ice, pan-fried dumplings, pig's blood cake, taro and sweet potato balls, and freshly made boba. The video blends personal nostalgia with cultural insight, making it a compelling watch for anyone curious about Taiwan's legendary street food scene.","PT11M32S","FOOD_TRAVEL",{"name":69,"slug":70,"avatar":71},"Inga Lam","inga-lam","https:\u002F\u002Fyt3.ggpht.com\u002F1liu03eGoF5r04EJ_VCkZn1M01O5QL6Xriwop5XKZZQrsQ0qT2mONGfOrXx_yla2NCU2yOZN=s800-c-k-c0x00ffffff-no-rj",{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":12,"contentType":13,"channel":79},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":80,"slug":81,"avatar":82},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":12,"contentType":90,"channel":91},1013951,"bkzsou","tkKyckO2Yac","1-Day vs. 1-Week vs. 1-Month Ponzu Marinade: What Citrus Actually Does to a Steak","Guga Foods conducts an extreme marinating experiment, soaking New York strip steaks in ponzu sauce for one day, one week, and one month before grilling and taste-testing. The results reveal how citrus chemically 'cooks' and breaks down the steak over time, with the one-month steak becoming unrecognizable in texture and flavor. The video also features a smoked char siu pork egg roll side dish with homemade sweet and sour sauce.","PT12M7S","FOOD_CHALLENGE",{"name":92,"slug":93,"avatar":94},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":96,"code":97,"youtubeVideoId":98,"title":99,"description":100,"youtubeDuration":101,"youtubeIsShort":12,"contentType":13,"channel":102},1005145,"u56duu","mqoIrVqRp5w","How Ethan Chlebowski Uses Leftover Rice and Fridge Scraps to Make a High-Protein Chicken Fried Rice","Ethan Chlebowski walks through a practical, lower-calorie chicken fried rice built from fridge leftovers — including glutinous sticky rice from a previous video. He shares key home-cook techniques like batch cooking for moisture control, letting ingredients toast rather than constantly stirring, and seasoning layers with soy sauce, white pepper, sesame oil, and Shaoxing wine.","PT23M41S",{"name":46,"slug":47,"avatar":48},{"id":104,"code":105,"youtubeVideoId":106,"title":107,"description":108,"youtubeDuration":109,"youtubeIsShort":12,"contentType":13,"channel":110},1005171,"m38sl7","68i6FNmGfg4","Cheesy Chicken Thigh Flatbread with Creamy Chipotle Greek Yogurt Dipping Sauce in Under 10 Minutes","Ethan Chlebowski whips up a quick chicken cheddar flatbread using cumin-crusted chicken thighs, melted cheddar on toasted low-calorie flatbreads, and a creamy chipotle-spiked Greek yogurt dipping sauce — all in under 10 minutes. The video doubles as a case for flexible, ingredient-first cooking over strict recipe-following. A satisfying meal that feels indulgent but keeps the macros in check.","PT17M42S",{"name":46,"slug":47,"avatar":48},{"id":112,"code":113,"youtubeVideoId":114,"title":115,"description":116,"youtubeDuration":117,"youtubeIsShort":12,"contentType":13,"channel":118},1004669,"of1ajl","NnLAzLal17w","Oil-Free Cauliflower Mornay Lasagna With Lentil Bolognese — No Dairy, No Gluten Needed","Derek Sarno breaks down his famous vegan lasagna into four components: a homemade lemon-garlic herb paste, a rich blended tomato sauce, a lentil bolognese, and a creamy cauliflower mornay in place of béchamel. The result is a whole-food, plant-based, oil-free, high-protein lasagna that's optionally gluten-free — built layer by layer with steamed kale for extra greens.","PT14M46S",{"name":119,"slug":120,"avatar":121},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":123,"code":124,"youtubeVideoId":125,"title":126,"description":127,"youtubeDuration":128,"youtubeIsShort":12,"contentType":13,"channel":129},1004760,"jju2pe","KvuG538aac0","15-Minute Smashed Chickpea Grilled Cheese with Smoked Gouda","Derek Sarno shows how to make a protein-packed vegan grilled cheese sandwich using smashed chickpeas seasoned with turmeric, smoked paprika, and garlic. Ready in just 15 minutes, it features melted vegan smoked gouda and a perfectly golden crust. A satisfying plant-based lunch that's easy enough to batch prep for the week.","PT6M15S",{"name":119,"slug":120,"avatar":121},{"id":131,"code":132,"youtubeVideoId":133,"title":134,"description":135,"youtubeDuration":136,"youtubeIsShort":12,"contentType":13,"channel":137},1004571,"pk4bhp","a6UPVrmTrN4","Oil-Free Chickpea Smash Ranch Salad Sandwiches for Under $2 a Serving — Plus a Vegan Chef's Honest Rant","Derek Sarno makes a budget-friendly, no-oil Chickpea Smash Ranch Salad Sandwich using a creamy cauliflower-aquafaba dressing and fresh veggies — enough for 6 large sandwiches under $2 each. The video also includes a candid reflection on toxic perfectionism within vegan communities and why compassion matters more than labels.","PT15M2S",{"name":119,"slug":120,"avatar":121},{"id":139,"code":140,"youtubeVideoId":141,"title":142,"description":143,"youtubeDuration":144,"youtubeIsShort":12,"contentType":90,"channel":145},1005714,"09gbu5","639lE4oYuh0","Babish Takes On Nashville's Hot Chicken Legends — And Actually Wins","Andrew Rea travels to Nashville to taste-test the iconic hot chicken at Princes (the originators) and Hattie B's before returning to his kitchen to craft his own version with a buttermilk brine, double-fried crust, and jerk-spiced pickles. Native Nashvillians blind-taste all three and rank Andrew's homemade chicken #1, beating both legendary institutions.","PT36M49S",{"name":146,"slug":147,"avatar":148},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":150,"code":151,"youtubeVideoId":152,"title":153,"description":154,"youtubeDuration":155,"youtubeIsShort":12,"contentType":13,"channel":156},1006555,"rdmw6j","L1kgO1I9NvQ","Babish Transforms Eleven's Jelly Bean Waffle Stack Into a Gourmet Breakfast Bomb","Babish recreates Eleven's iconic Triple-Decker Eggo Extravaganza from Stranger Things, first following the show's candy-laden original, then elevating it with homemade yeasted Belgian waffles, freeze-dried fruit powder, quenelles of vanilla whipped cream, and a maple butter sauce. A fun pop-culture recipe that doubles as a serious waffle technique video.","PT4M30S",{"name":146,"slug":147,"avatar":148},{"id":158,"code":159,"youtubeVideoId":160,"title":161,"description":162,"youtubeDuration":163,"youtubeIsShort":12,"contentType":13,"channel":164},1017699,"xb8hko","qxH3PQ94BjM","Char Your Noodles Until They're Almost Burnt: The Secret to Thailand's Kuay Teow Kua Gai","Marion Grasby teaches how to make Kuay Teow Kua Gai, a lesser-known Thai street food noodle dish where fresh rice noodles are 'roasted' in a screaming-hot wok until charred and crispy. The video covers key techniques, special ingredients like sweet pickled radish, and how this dish differs from pad see ew and drunken noodles.","PT8M7S",{"name":165,"slug":166,"avatar":167},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":12,"contentType":13,"channel":175},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":15,"slug":16,"avatar":17},{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":182,"youtubeIsShort":12,"contentType":13,"channel":183},1017271,"ad7bzn","eb3CMUTo7ps","Marion Makes Palak Paneer from Scratch — Including Homemade Paneer in Under an Hour","Marion Grasby walks through making the Indian classic Palak Paneer entirely from scratch, starting with homemade paneer using just milk and lemon juice. She covers the full spinach sauce with toasted cumin, ghee, fresh tomato, and the secret restaurant ingredient — kasuri methi (fenugreek leaves). A beginner-friendly, vegetarian comfort meal ready in about an hour.","PT12M47S",{"name":165,"slug":166,"avatar":167},{"id":185,"code":186,"youtubeVideoId":187,"title":188,"description":189,"youtubeDuration":190,"youtubeIsShort":12,"contentType":191,"channel":192},1010872,"qslqng","a5wen70pNKU","One Pot Pasta Ranked: From Martha Stewart's 10\u002F10 OG to a Lemon Disaster","Inga Lam tests and rates 8 viral one pot pasta recipes — from the Martha Stewart original that started the trend to TikTok's feta pasta and a pea-based 'lazy princess' carbonara. Each recipe gets an honest rating based on taste, effort, and whether it's actually worth making. Great for anyone looking for easy weeknight pasta ideas backed by real testing.","PT22M3S","TASTE_TEST",{"name":69,"slug":70,"avatar":71},{"id":194,"code":195,"youtubeVideoId":196,"title":197,"description":198,"youtubeDuration":199,"youtubeIsShort":12,"contentType":13,"channel":200},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",{"name":165,"slug":166,"avatar":167},{"id":202,"code":203,"youtubeVideoId":204,"title":205,"description":206,"youtubeDuration":207,"youtubeIsShort":12,"contentType":208,"channel":209},1010812,"iujtd7","fr76lmv5Zi8","7 Freezer Meals You Can Mix and Match All Week (Single Portions, No Repeat Dinners)","Inga Lam spends a weekend batch-cooking 7 freezer-friendly meals — including Japanese curry, bolognese, bulgogi, an umami mushroom topping, and Hong Kong-style borscht — storing them in individual portions using Souper Cubes trays. The video covers prep, cooking, freezing tips, and creative ways to combine the components into quick weekday meals with minimal effort.","PT20M9S","MEAL_PLANNING",{"name":69,"slug":70,"avatar":71},{"id":211,"code":212,"youtubeVideoId":213,"title":214,"description":215,"youtubeDuration":216,"youtubeIsShort":12,"contentType":13,"channel":217},1017565,"hgv4ww","mP-DrYIxogw","How Marion's Half-Thai, Half-Australian Background Created This Five-Spice Cherry Glazed Stuffed Pork Belly with Insane Crackling","Marion Grasby shares her ultimate holiday roast pork belly — scored every centimeter for maximum crackling, rolled around a herb-and-rice stuffing with pancetta and lemon zest, and served with a make-ahead five-spice cherry gravy. A step-by-step guide packed with tips on drying, salting, and scoring the skin to guarantee crispy results every time.","PT21M21S",{"name":165,"slug":166,"avatar":167},{"id":219,"code":220,"youtubeVideoId":221,"title":222,"description":223,"youtubeDuration":117,"youtubeIsShort":12,"contentType":13,"channel":224},1014705,"8si4ub","gNfDCn7Ewy8","British Chef Cooks Meatloaf for American Guests — With a Mustard-Ketchup Caramelised Glaze","A British home cook makes classic American meatloaf for guests visiting from the US, using a kilo of lean ground beef wrapped in foil and finished with a tangy yellow mustard and tomato ketchup glaze that caramelises in the oven. The video walks through every step from mixing to slicing, served alongside creamy mash, broccoli, and gravy.",{"name":225,"slug":226,"avatar":227},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":229,"code":230,"youtubeVideoId":231,"title":232,"description":233,"youtubeDuration":234,"youtubeIsShort":12,"contentType":13,"channel":235},1002055,"b256nw","N2oTx-kvAlA","2-Ingredient Slow Cooker Picnic Ham: Brown Sugar Glaze Does All the Work in 6–8 Hours","A beginner-friendly slow cooker recipe using just picnic ham and brown sugar to create a juicy, caramelized glazed ham. The host walks through brown sugar quantities by ham size (1.5 cups for 5.5 lbs, 2 cups for 8–10 lbs), plus a basting tip halfway through cooking. Perfect for Easter, holidays, or any Sunday dinner on a budget.","PT4M56S",{"name":236,"slug":237,"avatar":238},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":240,"code":241,"youtubeVideoId":242,"title":243,"description":244,"youtubeDuration":245,"youtubeIsShort":12,"contentType":191,"channel":246},1020022,"a1u53t","5RuR51olnJ8","Banana Pudding Beats Magnolia Bakery? Ranking 8 Viral No-Bake Desserts from 6 to 10","Inga Lam tests and rates 8 viral no-bake dessert recipes perfect for hot weather, ranging from the trendy Biscoff yogurt cheesecake and date Snickers to lemon posset, cottage cheese ice cream, and a 10-minute mug sticky toffee pudding. Each recipe gets an honest rating with notes on flavor, texture, and effort level. A great watch for anyone looking for impressive warm-weather sweets that don't require an oven.","PT24M34S",{"name":69,"slug":70,"avatar":71},{"id":248,"code":249,"youtubeVideoId":250,"title":251,"description":252,"youtubeDuration":253,"youtubeIsShort":12,"contentType":13,"channel":254},1006957,"hfb12o","wps_TpqxSsU","Louisiana Gumbo with Okra, Shrimp & Kielbasa — No Roux, All Fresh Vegetables","A step-by-step Louisiana-style gumbo recipe featuring fresh shrimp, kielbasa sausage, thick-cut okra, habanero peppers, and fresh tomatoes. The host walks through every detail — from cutting okra thick so it holds its shape, to letting ingredients stew in their own juices before adding water. A great option served over rice or on its own.","PT13M9S",{"name":255,"slug":256,"avatar":257},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":259,"code":260,"youtubeVideoId":261,"title":262,"description":263,"youtubeDuration":264,"youtubeIsShort":12,"contentType":13,"channel":265},1006930,"3mftrt","-JC9IUioDP4","Gambian Rice Bread With Ripe Banana: Two Ways to Make the Base (Cream of Rice vs. Blended Plain Rice)","A step-by-step recipe for traditional Gambian rice bread, popular at weddings and celebrations, made with cream of rice (or blended plain rice) and six ripe bananas. The video walks through both dry and wet ingredient prep, mixing technique, and a 60-minute bake at 350°F. A great gluten-free alternative to classic banana bread.","PT11M37S",{"name":255,"slug":256,"avatar":257},{"id":267,"code":268,"youtubeVideoId":269,"title":270,"description":271,"youtubeDuration":272,"youtubeIsShort":12,"contentType":13,"channel":273},1010938,"6xid6k","tnK0n6D0kn8","Lemon Meringue Tart With Candied Blood Oranges and Matcha Meringue Cookies","Inga Lam walks through her from-scratch lemon meringue tart, featuring an almond meal citrus crust, silky lemon curd, candied blood oranges, and homemade matcha meringue cookies. The video covers every step from dough to decoration, with tips on tempering eggs, achieving a smooth curd, and creative plating. Perfect for anyone who loves elegant, citrus-forward desserts.","PT8M15S",{"name":69,"slug":70,"avatar":71},{"id":275,"code":276,"youtubeVideoId":277,"title":278,"description":279,"youtubeDuration":280,"youtubeIsShort":12,"contentType":90,"channel":281},1013952,"nh09zd","PKrTw2HM_zw","35-Day Coffee Dry-Age Experiment: Using $600\u002Flb Civet Poop Coffee on a Ribeye","Guga dry-ages a ribeye roast for 35 days completely coated in Kopi Luwak — the world's most expensive coffee, made from civet-digested beans worth up to $600\u002Flb. He compares it against a standard dry-aged control steak, grills both, and has his crew taste-test the results blind before revealing the unusual ingredient.","PT6M42S",{"name":92,"slug":93,"avatar":94},{"id":283,"code":284,"youtubeVideoId":285,"title":286,"description":287,"youtubeDuration":288,"youtubeIsShort":12,"contentType":13,"channel":289},1020148,"ylcdvy","OWDB5J8ZQew","The White Ragù Italians Make When They're Tired of Tomato Sauce","Giovanni Siracusa walks through Tagliatelle al Ragù Bianco, a slow-cooked Italian meat sauce made without any tomato — just ground beef, sweet sausage, soffritto, white wine, and broth. The video covers everything from building the soffritto base to finishing the pasta in the pan with pasta water for a naturally creamy result.","PT8M2S",{"name":290,"slug":291,"avatar":292},"Giovanni Siracusa","giovanni-siracusa","https:\u002F\u002Fyt3.ggpht.com\u002FM5PhMFdGMX0ohrzdyh7LOzW7z0sjgzaQLnGwfEGN_V9W5HJAkHDLL_z7UAgXJnDcYKWSFjXBwA=s800-c-k-c0x00ffffff-no-rj",{"id":294,"code":295,"youtubeVideoId":296,"title":297,"description":298,"youtubeDuration":299,"youtubeIsShort":12,"contentType":300,"channel":301},1009735,"o0lj0o","vVWosDfnqys","Remy's Michelin-Star Menu on a Disney Cruise Ship: Is It Worth $437?","Dylan Huynh spends 3 days eating at every restaurant on the Disney Fantasy cruise ship — from the mediocre all-you-can-eat buffet to the adults-only fine dining restaurant Remy, inspired by Ratatouille and curated by Michelin-starred chefs. The video answers whether the food alone justifies booking a Disney cruise.","PT37M5S","RESTAURANT_REVIEW",{"name":302,"slug":303,"avatar":304},"Dylan Huynh","dylan-huynh","https:\u002F\u002Fyt3.ggpht.com\u002FtDzwUw8xaQudkxnLJ2k8QsmvjubumS9qQ0DYBzodkV9Hs4_iJwW-bxTU3ROiGg2RE04LDR-_okM=s800-c-k-c0x00ffffff-no-rj",{"id":306,"code":307,"youtubeVideoId":308,"title":309,"description":310,"youtubeDuration":311,"youtubeIsShort":12,"contentType":300,"channel":312},1009741,"vauk6r","PN8PCeKbkX0","Why New York's Cash-Only Restaurants Are Secretly the Best — A Skeptic Gets Converted","Dylan Huynh drags his cash-skeptic friend Jim through three of New York City's best cash-only restaurants — a 1930s West Village diner, a legendary Chinatown basement spot, and a Serbian hidden gem — to prove they're worth the hassle. The video tracks Jim's reluctant conversion while highlighting the unbeatable prices, generous portions, and authentic vibes these spots offer.","PT22M40S",{"name":302,"slug":303,"avatar":304},{"id":314,"code":315,"youtubeVideoId":316,"title":317,"description":318,"youtubeDuration":319,"youtubeIsShort":12,"contentType":320,"channel":321},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":15,"slug":16,"avatar":17},{"id":323,"code":324,"youtubeVideoId":325,"title":326,"description":327,"youtubeDuration":328,"youtubeIsShort":12,"contentType":13,"channel":329},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":80,"slug":81,"avatar":82},{"id":331,"code":332,"youtubeVideoId":333,"title":334,"description":335,"youtubeDuration":336,"youtubeIsShort":12,"contentType":13,"channel":337},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":15,"slug":16,"avatar":17},{"id":339,"code":340,"youtubeVideoId":341,"title":342,"description":343,"youtubeDuration":344,"youtubeIsShort":12,"contentType":300,"channel":345},1009756,"zozm6c","2OPcdMGsY7M","Ranking Every Major American Breakfast Chain — From Sour Sausages to the Best Pancakes I've Ever Had","Dylan visits every major chain breakfast restaurant in America — Denny's, IHOP, Black Bear Diner, Snooze, The Original Pancake House, Cracker Barrel, and Waffle House — rating each on food, coffee, and slogan accuracy. Packed with honest reactions, surprise rankings, and a quest to find out if any breakfast spot is actually worth waking up early for. A fun, personality-driven food review series.","PT26M44S",{"name":302,"slug":303,"avatar":304},{"size":347,"number":348,"totalElements":349,"totalPages":350},36,2,593,17,1778181063859]