[{"data":1,"prerenderedAt":350},["ShallowReactive",2],{"videos-page-4":3},{"content":4,"page":345},[5,18,30,41,49,60,71,82,92,104,113,124,132,140,151,159,167,175,183,191,199,207,215,227,238,250,258,266,274,282,293,301,313,321,329,337],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},1017136,"ds0zww","57DMnlMV57E","Why Marion Blanches, Chills, and Pan-Fries Chow Mein Noodles Three Times for the Perfect Texture","Marion Grasby reveals her signature three-step noodle technique — blanch, refrigerate, then dry-fry in batches — that gives chicken chow mein its signature chewy-yet-saucy texture. She walks through the full recipe including a baking soda meat tenderizing trick and a sauce built on soy, oyster sauce, and Shaoxing wine. The recipe is from her cookbook 'Just as Delicious.'","PT7M50S",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":25,"channel":26},1006881,"3un3bh","sQKggPzvuOw","Buttery, Dense & Golden: The Old-Fashioned Cream Cheese Pound Cake With a Shortening Secret","Dada's FoodCrave Kitchen walks you through a classic Southern-style cream cheese pound cake made with butter, Crisco butter-flavored shortening, and cream cheese for an ultra-rich, moist crumb. The step-by-step tutorial covers creaming techniques, alternating eggs and flour, and baking at 325°F for 1 hour 20 minutes. A comforting, from-scratch bake perfect alongside hot tea or coffee.","PT13M25S","BAKING",{"name":27,"slug":28,"avatar":29},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":31,"code":32,"youtubeVideoId":33,"title":34,"description":35,"youtubeDuration":36,"youtubeIsShort":12,"contentType":13,"channel":37},1004803,"ctpc9l","iw281ZVLrA8","How Smoked Tofu and King Oyster Mushroom Gravy Recreate a Full Holiday Feast — Completely Vegan","Derek Sarno of Wicked Kitchen walks through a full vegan holiday spread featuring crispy pan-fried smoked tofu 'turkey,' rich king oyster mushroom gravy made from scratch with a roux, garlic mashed potatoes, roasted broccoli, and flash-fried green beans. Full recipes and timing tips are included to help home cooks pull everything together at once — perfect for a vegan Thanksgiving or Christmas dinner.","PT22M30S",{"name":38,"slug":39,"avatar":40},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":12,"contentType":13,"channel":48},1004663,"5r2yt3","60fzPm5Gv8U","Two Recipes from One Pot: Gut-Healing Miso Shots and Creamy Cauliflower Chowder","Derek Sarno shows how to get two nourishing recipes from a single pot of cauliflower, ginger, and miso — a silky sippable broth shot for gut health, and a hearty plant-based chowder loaded with potatoes, kale, and tofu. A cozy, whole-foods meal that skips the roux and heavy cream entirely.","PT7M26S",{"name":38,"slug":39,"avatar":40},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":12,"contentType":13,"channel":56},1002665,"wqsc7v","yVaHFlGT7Uw","The Roux-Based Cheese Sauce Trick That Makes These Scalloped Potatoes Impossibly Creamy","A from-scratch cheesy scalloped potatoes recipe built on a homemade roux-and-milk cheese sauce, layered with thinly sliced russet or Yukon Gold potatoes, and baked uncovered at 350°F for golden, bubbly results. The video walks through every step — from hand-slicing potatoes to achieving a lump-free sauce — and pairs the finished dish with quick smoked sausage and peppers for a full family meal.","PT8M23S",{"name":57,"slug":58,"avatar":59},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":12,"contentType":25,"channel":67},1007294,"4zw4bq","-HianuVLdF8","Chocolate-Filled Milk Bread Rolls with a Viral Soft Dough Secret","A step-by-step guide to making incredibly soft and fluffy milk bread rolls stuffed with chocolate, topped with an egg wash and sliced almonds. The video reveals the key techniques — including a 1-hour rise, proper kneading, and brushing with oil after baking — that keep the rolls pillowy soft. Perfect for breakfast, tea time, or a crowd-pleasing treat.","PT7M30S",{"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":13,"channel":78},1014745,"7afn0p","J49CwY6OrnU","7.5-Hour Traeger Beef Short Ribs: The Real Cook Time Nobody Warns You About","A UK home cook smokes Sainsbury's beef short ribs low and slow on a Traeger pellet grill for over seven hours until fall-off-the-bone tender, using a simple salt, pepper, and paprika rub with mustard or habanero jam as a binder. The meal is rounded out with a cast iron skillet cornbread and butter-basted corn on the cob also cooked on the smoker. Great for anyone looking to tackle BBQ beef ribs at home with honest timing expectations.","PT16M1S",{"name":79,"slug":80,"avatar":81},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":83,"code":84,"youtubeVideoId":85,"title":86,"description":87,"youtubeDuration":88,"youtubeIsShort":12,"contentType":13,"channel":89},1019490,"s3eue1","VHTxLzhheC4","Rotisserie Chicken Hack: Buffalo Chicken Dip in a Ramekin with Popeye's Blackened Ranch","A quick and easy oven-baked buffalo chicken dip made with rotisserie chicken, cream cheese, shredded cheese, and a surprising secret ingredient — Popeye's Blackened Ranch seasoning. Baked in a ramekin at 350°F for 20-25 minutes until bubbly with a golden cheese crust. Perfect for game days, gatherings, or even a solo lunch served with crackers or tortilla chips.","PT6M31S",{"name":90,"slug":90,"avatar":91},"besuretocook","https:\u002F\u002Fyt3.ggpht.com\u002FGxXpV0qnmnnknXAfUC0bKhUb0zepcWZR8ZxrW_GoL4rXncgcnlOIJGfZMkP3_Sp3RPHB71Kepg=s800-c-k-c0x00ffffff-no-rj",{"id":93,"code":94,"youtubeVideoId":95,"title":96,"description":97,"youtubeDuration":98,"youtubeIsShort":12,"contentType":99,"channel":100},1009770,"syq9ot","ittB8z6nfCM","A Day Working at a 1963 Queens Pizzeria Reveals Why NYC Pizza Can't Be Replicated","Dylan Huynh gets a hands-on job at Brother's Pizzeria in Queens, New York — open since 1963 — to uncover the real secret behind New York-style pizza. He preps sausage, grinds cheese, mixes 50-lb dough batches, cooks sauce, and even attempts to stretch and bake his own pie alongside veteran pizza makers Dennis and Pete. By the end, his conclusion might surprise pizza purists.","PT14M2S","FOOD_VLOG",{"name":101,"slug":102,"avatar":103},"Dylan Huynh","dylan-huynh","https:\u002F\u002Fyt3.ggpht.com\u002FtDzwUw8xaQudkxnLJ2k8QsmvjubumS9qQ0DYBzodkV9Hs4_iJwW-bxTU3ROiGg2RE04LDR-_okM=s800-c-k-c0x00ffffff-no-rj",{"id":105,"code":106,"youtubeVideoId":107,"title":108,"description":109,"youtubeDuration":110,"youtubeIsShort":12,"contentType":111,"channel":112},1009745,"ondtyw","uxaj8kJYZGY","The 72oz Steak Challenge at Big Texan: How Much Two Guys Actually Ate in 60 Minutes","On Day 3 of his mission to eat at every restaurant on Route 66, Dylan and his buddy Jim drive 10 hours to Amarillo, Texas to attempt the legendary 72oz steak challenge at Big Texan Steak Ranch. The video captures the full challenge experience — the waiver signing, the live-streamed attempt, the crowd, and the brutal final score — as part of an ongoing quest to find the best restaurant on the historic highway.","PT18M57S","FOOD_CHALLENGE",{"name":101,"slug":102,"avatar":103},{"id":114,"code":115,"youtubeVideoId":116,"title":117,"description":118,"youtubeDuration":119,"youtubeIsShort":12,"contentType":13,"channel":120},1004146,"q3dxlc","El3ZyQOrsvU","How to Cook Shrimp 3\u002F4 of the Way Through (Then Finish in Sauce) for Zero Rubbery Texture","Chef Brian walks through a 15-minute honey garlic shrimp recipe built around smart technique: par-cooking shrimp, building a fond-based glaze with honey, garlic paste, tomato paste, and butter, then finishing the shrimp in the sauce. Served over white rice and topped with Pecorino Romano for a sweet-savory contrast. Great for weeknight dinners that taste like takeout.","PT14M47S",{"name":121,"slug":122,"avatar":123},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":125,"code":126,"youtubeVideoId":127,"title":128,"description":129,"youtubeDuration":130,"youtubeIsShort":12,"contentType":99,"channel":131},1004158,"0xd99c","p-kwqAo8diA","Why Your Mom's Kitchen Was Actually Culinary School: A Chef and His Brother Break Down the Fear of Cooking","Chef Brian and his older brother Dell Lewis co-host this conversational podcast episode about overcoming fear in the kitchen, drawing on childhood memories of their grandmother's homemade English muffins, their dad's secret burger sauce, and their mother's mission to make all four of her sons self-sufficient cooks. They cover foundational cooking tips like using kosher salt over iodized salt, seasoning to taste, and why cookbooks alone can't teach you to cook — plus a plug for Chef Brian's beginner cooking ebook.","PT55M28S",{"name":121,"slug":122,"avatar":123},{"id":133,"code":134,"youtubeVideoId":135,"title":136,"description":137,"youtubeDuration":138,"youtubeIsShort":12,"contentType":13,"channel":139},1007328,"rt0lve","DadOqED_INw","Cloud-Soft Homemade Flatbread with a Steam-Baking Secret for Perfect Texture","A beginner-friendly flatbread recipe made from scratch using just six ingredients: flour, water, yeast, sugar, salt, and butter. The video walks through kneading, proofing, shaping, and a steam-baking trick that produces an incredibly soft, pillowy result. Perfect for wraps, dips, or serving alongside any meal.","PT8M2S",{"name":68,"slug":69,"avatar":70},{"id":141,"code":142,"youtubeVideoId":143,"title":144,"description":145,"youtubeDuration":146,"youtubeIsShort":12,"contentType":13,"channel":147},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":148,"slug":149,"avatar":150},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":152,"code":153,"youtubeVideoId":154,"title":155,"description":156,"youtubeDuration":157,"youtubeIsShort":12,"contentType":13,"channel":158},1007278,"6rlsjn","z4qIfbQpbYc","No-Knead Bread Rolls With a Shatteringly Crispy Crust — Just 6 Ingredients","A beginner-friendly no-knead bread recipe that produces six rolls with a golden, crispy crust and soft interior. The technique relies on simple folding instead of kneading, with minimal hands-on time. Perfect for sandwiches, toast, or snacking.","PT7M49S",{"name":68,"slug":69,"avatar":70},{"id":160,"code":161,"youtubeVideoId":162,"title":163,"description":164,"youtubeDuration":165,"youtubeIsShort":12,"contentType":13,"channel":166},1007270,"4adk80","C9QgwVvDhBw","Crispy Outside, Pillowy Inside: Homemade Sandwich Bread with a Steam-Baking Trick","A straightforward homemade sandwich bread recipe using just flour, water, yeast, and a few pantry staples. The video walks through mixing, kneading, proofing, and shaping, with a clever steam-baking technique (a bowl of boiling water in the oven) that gives the loaf its signature crispy crust and soft interior. Perfect for anyone looking to stop buying store-bought bread.","PT6M9S",{"name":68,"slug":69,"avatar":70},{"id":168,"code":169,"youtubeVideoId":170,"title":171,"description":172,"youtubeDuration":173,"youtubeIsShort":12,"contentType":13,"channel":174},1014562,"ponxfu","6cizdkpZXvs","Creamy Tuna-Stuffed Mushrooms with Melted Emmental — Done in the Air Fryer in 10 Minutes","A clever mashup of two classics: tuna melts and stuffed mushrooms, all made effortlessly in the air fryer. Chestnut mushrooms are loaded with a creamy tuna, diced pickle, and Swiss cheese filling, then topped with an extra slice of Emmental and air-fried at 180°C until golden and gooey. Perfect as a quick lunch, light dinner, or crowd-pleasing appetiser.","PT7M27S",{"name":79,"slug":80,"avatar":81},{"id":176,"code":177,"youtubeVideoId":178,"title":179,"description":180,"youtubeDuration":181,"youtubeIsShort":12,"contentType":13,"channel":182},1004792,"cqtti4","pHwgN66x9Bk","One-Pot Vegan Pasta & Broccoli in Plant-Based Butter Sauce — Ready in Minutes","Chef Chad Sarno of Wicked Kitchen walks through a quick, family-friendly vegan one-pot meal featuring pasta and broccoli in a creamy plant-based butter sauce. He shares tips on building flavor with cherry tomatoes instead of white wine, proper garlic timing, and how to riff on the dish with tofu, mushrooms, or plant-based chicken. Perfect for busy weeknights with minimal cleanup.","PT8M36S",{"name":38,"slug":39,"avatar":40},{"id":184,"code":185,"youtubeVideoId":186,"title":187,"description":188,"youtubeDuration":189,"youtubeIsShort":12,"contentType":25,"channel":190},1007381,"tb6avb","jZoixdiyNjc","4-Strip Braided Brioche with a Sesame Seed Crust — Foolproof Dough Technique","A step-by-step tutorial for making soft, fluffy brioche bread using simple pantry ingredients including cold milk, dry yeast, and melted butter. The video walks through kneading, proofing, and braiding four strips of dough before coating in sesame seeds and baking to golden perfection. Great for beginners looking to nail homemade brioche with a beautiful bakery-style finish.","PT8M22S",{"name":68,"slug":69,"avatar":70},{"id":192,"code":193,"youtubeVideoId":194,"title":195,"description":196,"youtubeDuration":197,"youtubeIsShort":12,"contentType":13,"channel":198},1007286,"tfmhow","1btwRcT_OEQ","Flower-Shaped Artisan Bread with a Crispy Crust — Only 4 Ingredients","A beginner-friendly homemade bread recipe that yields a stunning flower-shaped loaf with a crispy exterior and soft, fluffy interior. Using just water, dry yeast, bread flour, and salt, the dough is divided into 7 portions and arranged decoratively before baking at 220°C. Perfect for sandwiches or toast and impressive enough to share.","PT6M21S",{"name":68,"slug":69,"avatar":70},{"id":200,"code":201,"youtubeVideoId":202,"title":203,"description":204,"youtubeDuration":205,"youtubeIsShort":12,"contentType":13,"channel":206},1007141,"buk6jm","MF4n5W2S7ig","4-Ingredient No-Knead Sandwich Loaf: The Steam Trick for a Crispy Crust That Stays Soft for Days","A beginner-friendly, no-knead bread recipe using just flour, water, yeast, and salt — no eggs, dairy, or oil required. The video walks through a hands-off method with a simple steam trick (a bowl of boiling water in the oven) for a glossy, crisp crust and a cloud-soft crumb. Perfect for toast and sandwiches, and stays fresh for 3–4 days at room temperature.","PT8M13S",{"name":68,"slug":69,"avatar":70},{"id":208,"code":209,"youtubeVideoId":210,"title":211,"description":212,"youtubeDuration":213,"youtubeIsShort":12,"contentType":13,"channel":214},1004230,"6rgo7f","c8sL8lgPfAM","The Blanch-and-Shock Trick That Makes Sweet & Sour Cauliflower Taste Restaurant-Quality","Chef Brian transforms ordinary cauliflower into a sweet and sour stir-fry using a pro blanching and shocking technique that preserves texture, color, and nutrients. He walks beginners through every step — from breaking down a whole head of cauliflower to building a sauce with hoisin, balsamic glaze, and honey. A great watch for anyone who's ever ended up with mushy, flavorless vegetables.","PT27M11S",{"name":121,"slug":122,"avatar":123},{"id":216,"code":217,"youtubeVideoId":218,"title":219,"description":220,"youtubeDuration":221,"youtubeIsShort":12,"contentType":222,"channel":223},1010837,"y8wy5a","qMe-z0yD2zM","One Lemon Completely Transforms Indomie — Plus 7 More Hacks Ranked","Inga Lam tests and rates 8 viral Indomie instant noodle hacks, ranging from a no-cook crunchy trail mix and a lemony refresh to a ramen pizza crust and a from-scratch migoreng sauce. Each hack gets an honest rating with the lemon version scoring a perfect 10 and the homemade scratch version named the best overall.","PT22M32S","TASTE_TEST",{"name":224,"slug":225,"avatar":226},"Inga Lam","inga-lam","https:\u002F\u002Fyt3.ggpht.com\u002F1liu03eGoF5r04EJ_VCkZn1M01O5QL6Xriwop5XKZZQrsQ0qT2mONGfOrXx_yla2NCU2yOZN=s800-c-k-c0x00ffffff-no-rj",{"id":228,"code":229,"youtubeVideoId":230,"title":231,"description":232,"youtubeDuration":233,"youtubeIsShort":12,"contentType":13,"channel":234},1018265,"ll1efk","-L_OYHskEvA","Club Soda Tempura Batter Makes These Baja Fish Tacos Crispier Than Rubio's","A step-by-step guide to making crispy Baja-style fish tacos at home using a seasoned club soda tempura batter. Features two homemade sauces — a lime crema and smoky chipotle sauce — plus a pro tip for double-coating the fish for maximum crunch. Great for anyone who loves Rubio's-style fish tacos but wants a better, homemade version.","PT4M54S",{"name":235,"slug":236,"avatar":237},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":239,"code":240,"youtubeVideoId":241,"title":242,"description":243,"youtubeDuration":244,"youtubeIsShort":12,"contentType":245,"channel":246},1013916,"almqla","qsEKjf9_1iA","How Meat Glue Transforms $1 Ground Beef and Eye of Round Into a Fake Filet Mignon","Guga uses meat glue (transglutaminase) to reconstruct cheap cuts — ground beef patties and thinly sliced eye of round — into filet mignon-shaped steaks, then blind taste tests them against the real thing. The eye of round version shocks the tasters by passing as a legitimate filet mignon, while the ground beef version falls flat on texture. A wild food science experiment that exposes how the meat industry could (and does) use this technique.","PT12M2S","FOOD_SCIENCE",{"name":247,"slug":248,"avatar":249},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":251,"code":252,"youtubeVideoId":253,"title":254,"description":255,"youtubeDuration":256,"youtubeIsShort":12,"contentType":13,"channel":257},1014003,"vsk9o6","Q3yiVgzmnnI","Soaking Steaks in Buttermilk for a Week: Did Lactic Acid Beat a Prime Cut?","Guga tests whether soaking choice-grade ribeyes in buttermilk for 24 hours, 3 days, and a full week can tenderize them enough to rival a prime steak. The results are surprising — especially the week-long soak. He also makes a braised short rib cheesesteak pie as a side dish.","PT12M43S",{"name":247,"slug":248,"avatar":249},{"id":259,"code":260,"youtubeVideoId":261,"title":262,"description":263,"youtubeDuration":264,"youtubeIsShort":12,"contentType":13,"channel":265},1002057,"x8q2ue","3To03f9sp9c","Supreme-Style Stromboli in 20 Minutes Using Pillsbury Canned Pizza Dough","A beginner-friendly guide to making a golden, cheesy stromboli using store-bought Pillsbury pizza crust — no dough-making required. The host builds a supreme-style filling with Italian sausage, pepperoni, sautéed peppers, mushrooms, onions, and mozzarella, then rolls it up and bakes it at 400°F for about 20 minutes. Great for busy weeknights when you want something pizza-like but a little different.","PT8M5S",{"name":57,"slug":58,"avatar":59},{"id":267,"code":268,"youtubeVideoId":269,"title":270,"description":271,"youtubeDuration":272,"youtubeIsShort":12,"contentType":13,"channel":273},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":148,"slug":149,"avatar":150},{"id":275,"code":276,"youtubeVideoId":277,"title":278,"description":279,"youtubeDuration":280,"youtubeIsShort":12,"contentType":13,"channel":281},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":148,"slug":149,"avatar":150},{"id":283,"code":284,"youtubeVideoId":285,"title":286,"description":287,"youtubeDuration":288,"youtubeIsShort":12,"contentType":13,"channel":289},1011533,"5mkjg3","EtDVHUoStXU","5 Fresh Ingredients, 5 Mexican Weeknight Dinners: Tostadas to Al Pastor Tacos","Brian Lagerstrom breaks down five easy Mexican meals — bean tostadas, cheesy mushroom quesadillas, chicken enchiladas, crock-pot al pastor tacos, and arroz con pollo — each requiring only five fresh ingredients, with pantry staples like spices and oil not counted. Recipes range from 15 to 35 minutes of active cooking time, designed for busy weeknights without sacrificing flavor.","PT16M48S",{"name":290,"slug":291,"avatar":292},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":294,"code":295,"youtubeVideoId":296,"title":297,"description":298,"youtubeDuration":299,"youtubeIsShort":12,"contentType":13,"channel":300},1011583,"kocy5x","UEdNlnUuD3Q","How Brian Lagerstrom Uses Gelatin and Dry Mushrooms to Build the Ultimate Chicken Marsala Sauce","Brian Lagerstrom walks through a restaurant-quality Chicken Marsala served over creamy Parmesan polenta, highlighting pro techniques like dry-brining the cutlets, using powdered gelatin for sauce viscosity, and toasting polenta before cooking. The video covers every step from pounding thin cutlets to building a rich Marsala-mushroom-bacon sauce, making it ideal for an impressive dinner party meal.","PT11M43S",{"name":290,"slug":291,"avatar":292},{"id":302,"code":303,"youtubeVideoId":304,"title":305,"description":306,"youtubeDuration":307,"youtubeIsShort":12,"contentType":308,"channel":309},1013783,"as5hph","GapkjSTx3Ao","How to Cut Sous Vide Cook Time from 2 Hours to 30 Minutes Using Temperature Spikes","Chris Young, co-author of Modernist Cuisine and creator of the Joule circulator, reveals a physics-based technique called 'sous speed' that cooks sous vide steak 4x faster by spiking the bath temperature and monitoring surface heat. He compares two approaches: the math-driven Joule Turbo circulator and a more universal DIY method using a wireless multi-sensor thermometer. A must-watch for anyone frustrated by long sous vide wait times.","PT10M10S","TECHNIQUE_AND_TIPS",{"name":310,"slug":311,"avatar":312},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":314,"code":315,"youtubeVideoId":316,"title":317,"description":318,"youtubeDuration":319,"youtubeIsShort":12,"contentType":13,"channel":320},1019981,"p47mzo","QCfqkmJ-urA","Vanilla Wafer Crust Cherry Cheesecake Squares with Citrus Zest Filling","A step-by-step guide to baking creamy cheesecake squares in a glass pan using a crushed vanilla wafer crust instead of the traditional graham cracker base. The filling gets bright flavor from fresh lemon and orange zest and juice, and the whole dessert is finished with a homemade cherry topping spiked with citrus and vanilla. Great for holidays or any occasion.","PT24M45S",{"name":90,"slug":90,"avatar":91},{"id":322,"code":323,"youtubeVideoId":324,"title":325,"description":326,"youtubeDuration":327,"youtubeIsShort":12,"contentType":13,"channel":328},1006735,"oayhzx","QNePZPmAnLA","No-Yeast Plantain Puff Puff: The Two-Spoon Frying Trick for Perfect African Donuts","A quick and easy recipe for plantain puff puff (African donuts) made with self-rising flour instead of yeast, so there's no hour-long wait. Ripe plantains are blended and folded into a spiced batter with nutmeg, powdered milk, and brown sugar, then fried using a handy two-spoon technique. Great as a morning snack with coffee or tea.","PT10M3S",{"name":27,"slug":28,"avatar":29},{"id":330,"code":331,"youtubeVideoId":332,"title":333,"description":334,"youtubeDuration":335,"youtubeIsShort":12,"contentType":13,"channel":336},1004733,"wui53p","xM09k19NlTw","3 Mushroom Steak Techniques That Convert Meat-Eaters: Maitake, Lion's Mane & Brown Oyster","Chef Derek Sarno demonstrates three distinct press-and-sear mushroom cooking techniques using Maitake, Lion's Mane, and Brown Oyster mushrooms. Highlights include a sweet chili Maitake steak, an Andy Ricker Pok Pok-inspired herbaceous Lion's Mane dish with a fresh chili-mint dipping sauce, and an Asian barbecue Brown Oyster cluster. Perfect for anyone looking to cook meaty, satisfying plant-based mains.","PT26M23S",{"name":38,"slug":39,"avatar":40},{"id":338,"code":339,"youtubeVideoId":340,"title":341,"description":342,"youtubeDuration":343,"youtubeIsShort":12,"contentType":13,"channel":344},1004781,"ith45j","NKG5D_6t4Uo","Sweet Potato & Cauliflower Vegan Nacho Cheese Sauce Made Without Nuts or Soy","Derek Sarno of Wicked Kitchen shows how to make a creamy, plant-based nacho cheese sauce using sweet potato, cauliflower, chickpea water, oat milk, roasted jalapeño, and nutritional yeast — no nuts, no soy required. The sauce is incredibly versatile: use it for nachos, mac and cheese, as a dip, or straight off a spoon. A must-watch for anyone seeking a rich dairy-free cheese alternative.","PT4M45S",{"name":38,"slug":39,"avatar":40},{"size":346,"number":347,"totalElements":348,"totalPages":349},36,3,593,17,1778181066909]