Cooking & Food Videos
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Why Babish Hates Pasta Puttanesca — But Still Ate Every Last Bite
Why Bacon Makes the Best Japanese Tanmen Broth — Ready Faster Than You'd Think
One Pork Belly, 14 Servings: Banh Mi, Dan Dan Noodles & Hot and Sour Soup from a Single Roast
Private Equity Killed These 5 Iconic Restaurant Chains — But Can Any Be Saved?
From Heart Attack Grill Spankings to Medieval Times Jousting: Rating America's Weirdest Themed Restaurants
Rice Paper Transformed Into 8 Things You'd Never Expect — Ranked
Roasted Cherry Tomatoes on Lemon Yogurt: A Mediterranean Salad Worth Talking About
One-Pan Creamy Beef & Shells With a Flour-Thickened Tomato Cream Sauce
Why Ice Cubes (Not Water) Are the Secret to Silky, Creamy Hummus
22-Minute Creamy Chicken & Bacon Pasta Using Crème Fraîche for a Lighter Sauce
McPizza, a 100-Game Arcade, and a UFO: Ranking America's Wildest McDonald's Locations
Cumin-Coriander Chicken Thighs Make This Chipotle-Style Burrito Better Than the Real Thing
One-Pot Cheeseburger Potato Soup With a Flour-Milk Trick for the Creamiest Texture
Fluffy Chicken Quenelle Soup That's Ready in 20 Minutes — The Dumplings Are the Secret
Ginger-Garlic Paste Technique Turns a Flat Iron Steak Into an 11-Minute Rice Bowl
Why Skipping the Fridge Chill Makes These Chocolate Chip Cookies Thinner and Crispier
Three Levels of Egg Drop Soup: The Cornstarch Ratio, Egg-Splitting Trick, and Color Secrets Takeout Places Use
Authentic Lebanese Tabbouleh: The Parsley-Drying Trick That Makes All the Difference
Cooking a Homegrown Chocolate Oyster Mushroom for Buddhist Monks — 20 Years in the Making
Crispy Breaded Aubergine 'Fish' Fillets Two Ways: Oil-Free Baked vs. Pan-Fried
The 6-Component Framework for Building a Deli-Quality Italian Hoagie at Home
Why Brian Lagerstrom's Goat Cheese Addition Makes Basque Cheesecake Better Than New York Style
67-Day Sumac Dry-Aged Steak: How a Middle Eastern Berry Transforms Beef Flavor
Whetstone Angles, Cast Iron Re-Seasoning & More: Babish's Complete Kitchen Tool Maintenance Guide
Shrimp Garlic Pasta in Under 30 Minutes: Al Dente Linguine with Fresh Tomatoes and a Buttery Garlic Sauce
How Minced Mushrooms Replace Meat in This Smoky, Protein-Packed Vegan Chili
Why Vodka and Double-Frying Are the Secrets to Crispy General Tso's Chicken at Home
12-Hour Cold Ferment No-Knead Bread: Crispy Crust, Soft Inside — Ready While You Sleep
How Nashi Pear and Gochujang Mayo Transform a Steak Sandwich Into a Korean Flavor Bomb
Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat
French Onion Soup Compound Butter on Steak: The 3-Way Experiment That Ended in a Unanimous Winner
How Ethan Chlebowski Builds a High-Protein Southwest Chicken Rice Bowl with Smoky Ancho Ranch
Steam-Trapped Dutch Oven Trick That Gives Homemade Bread a Bakery-Quality Crust
No Cream, No Garlic: The Northern Italian Fettuccini Trick Using Anchovy Paste for Pure Umami
What Happens When You Soak a Steak in Pickle Juice for a Full Month?
