[{"data":1,"prerenderedAt":344},["ShallowReactive",2],{"videos-page-6":3},{"content":4,"page":339},[5,18,29,40,51,62,73,84,92,103,111,119,130,141,152,161,169,177,188,196,204,212,220,228,236,244,252,260,268,280,291,299,307,315,323,331],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},1007032,"dotokz","ywgeq2jhxD4","Gambian Oleleh: The Black-Eyed Pea Bean Cake With Broiled Mackerel and Eggplant You've Never Seen Before","Dada's FoodCrave Kitchen walks through making Oleleh, the Gambian version of Moi Moi, a steamed black-eyed pea cake packed with eggplant, bell peppers, habanero, and broiled canned mackerel. The video covers a quick blender trick for peeling beans fast and explains why steaming beats baking for a moist result. A great watch for anyone curious about West African cooking beyond the Nigerian staple.","PT13M5S",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":25},1006131,"767g6e","wq1gxK9m5hM","How Brad Made Moon Knight's Vegan Lentil Soup Two Ways — Including a Yucatan Sopa de Lima","Babish's co-creator Brad steps in to recreate the vegan lentil soup from Marvel's Moon Knight, making two versions: a creamy red lentil soup with chorizo-spiced mushrooms and a traditional Yucatan-style sopa de lima with brown lentils and homemade tortilla chips. A fun, plant-based episode with a guest appearance from fellow Soy Boy Chris.","PT7M3S",{"name":26,"slug":27,"avatar":28},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":30,"code":31,"youtubeVideoId":32,"title":33,"description":34,"youtubeDuration":35,"youtubeIsShort":12,"contentType":13,"channel":36},1017156,"0fthdi","G82b0dfoafQ","Angostura Bitters in a Thai Marinade? Marion's Sticky Lemon Lime Chicken Says Yes","Marion Grasby uses Angostura aromatic bitters — typically reserved for cocktails — as a secret marinade ingredient to create a bold, spiced Thai roast chicken. The marinade blends kaffir lime leaves, bird's-eye chilies, coriander root, fish sauce, and bitters for a sticky, floral glaze. A perfect weekend entertaining dish served with sticky rice and fresh leaves.","PT5M29S",{"name":37,"slug":38,"avatar":39},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":41,"code":42,"youtubeVideoId":43,"title":44,"description":45,"youtubeDuration":46,"youtubeIsShort":12,"contentType":13,"channel":47},1005144,"wic8tt","N4O3Yfh39uU","The 4-Component Pita Formula Ethan Made 5 Times in One Week","Ethan Chlebowski breaks down his go-to high-protein pita framework built around seasoned cumin beef, hummus, feta, and pickles — all done in 15 minutes. The video emphasizes customization (swap any protein, hummus flavor, or pickle) and teaches a practical lesson about using a single spice to truly understand flavor. Perfect for anyone wanting a fast, satisfying, macro-friendly meal.","PT16M12S",{"name":48,"slug":49,"avatar":50},"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":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":12,"contentType":13,"channel":58},1004783,"ejwr9o","v8g-juPsBGE","Beyond Meat Loaded Nachos Built in Two Layers with Homemade Queso and Fresh Pico","Derek Sarno of Wicked Kitchen builds fully loaded vegan nachos using Beyond Meat mince seasoned with homemade taco spices, layered with tortilla chips, vegan queso cheese sauce, fresh green bean pico, guacamole, and red onion. A fun, indulgent plant-based cook-along filmed during lockdown and themed around 4\u002F20 and Earth Day.","PT17M16S",{"name":59,"slug":60,"avatar":61},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":12,"contentType":13,"channel":69},1013847,"ojh0q9","5ZH43ej3wys","Why Benihana's Fried Rice Tastes Different: The Rice Prep, Garlic Butter & Moisture Secrets Explained","A detailed breakdown of how to recreate Benihana's hibachi fried rice at home, covering everything from choosing the right calrose rice and washing technique to making garlic butter from scratch and managing moisture for perfectly separated grains. The video walks through three rice cooking methods, precise vegetable and chicken cuts, and a step-by-step cooking sequence — all aimed at beating the restaurant version for a fraction of the cost.","PT13M30S",{"name":70,"slug":71,"avatar":72},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":12,"contentType":13,"channel":80},1013990,"5prd4t","R7WYfLXhGlg","Guga Grinds A5 Wagyu Into a Deep-Fried Bacon-Wrapped Donut Burger — Then Makes a Giant Wagyu Meatloaf Donut Cake","In response to Gordon Ramsay calling him a 'donut,' Guga Foods creates two elaborate wagyu meat donuts: a deep-fried A5 Wagyu bacon-wrapped donut served as a burger with coleslaw and melted American cheese, and a massive wagyu-lamb-ham meatloaf shaped like a giant donut topped with ranch sauce and bacon bits. The crew taste-tests both creations with over-the-top reactions and declares them unexpectedly delicious.","PT11M46S",{"name":81,"slug":82,"avatar":83},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":85,"code":86,"youtubeVideoId":87,"title":88,"description":89,"youtubeDuration":90,"youtubeIsShort":12,"contentType":13,"channel":91},1006984,"1y1eif","hf2B4CVb3wc","How Gambian Primary Schools Made Bulgur Wheat (Cracked Wheat Jollof Style)","Dada recreates the iconic 'cracked wheat' meal served at Gambian primary school lunches, turning a nostalgic staple into a deeply flavored homemade dish. The recipe walks through seasoning and baking chicken alongside a tomato-and-garlic-based bulgur wheat cooked jollof-style. A great watch for anyone with Gambian roots or looking for a healthy rice alternative.","PT15M32S",{"name":15,"slug":16,"avatar":17},{"id":93,"code":94,"youtubeVideoId":95,"title":96,"description":97,"youtubeDuration":98,"youtubeIsShort":12,"contentType":13,"channel":99},1002687,"i6jqpw","otBbWQwSu5I","6-to-8-Hour Dump-and-Go Slow Cooker Red Beans with Ham Hock & Andouille — No Extra Salt Needed","A true Southern dump-and-go crockpot meal featuring overnight-soaked red beans, smoky ham hock, and andouille sausage slow-cooked on low for 6–8 hours. The video walks through every step, from chopping the holy trinity of vegetables to pulling tender meat off the bone at the end. Perfect for budget-conscious family dinners served over white rice with green onions.","PT11M3S",{"name":100,"slug":101,"avatar":102},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":104,"code":105,"youtubeVideoId":106,"title":107,"description":108,"youtubeDuration":109,"youtubeIsShort":12,"contentType":13,"channel":110},1005152,"45md3h","YtbQ1IkvMA4","How to Make Costras: The Mexico City Cheese-Crust Tacos You Can Fill With Anything","Ethan Chlebowski recreates costras — crispy cheese-crust tacos he discovered traveling in Mexico City — stuffed with roasted poblano and shredded chicken. The video covers cheese selection, the technique for getting a golden crust in a nonstick or carbon steel pan, and how versatile the format is for any filling.","PT11M52S",{"name":48,"slug":49,"avatar":50},{"id":112,"code":113,"youtubeVideoId":114,"title":115,"description":116,"youtubeDuration":117,"youtubeIsShort":12,"contentType":13,"channel":118},1013816,"7uvjbu","AtqIlbxdf4s","Why Panda Express Uses Orange Extract Instead of Juice — And How to Nail Both Frying Methods at Home","A deep-dive tutorial on making Chinese takeout-style orange chicken at home, covering two distinct frying methods: the classic batter-and-freeze technique used by restaurants, and a modern vodka-based dredge from Kenji Lopez's 'The Wok' that stays crispy even after saucing or reheating. The video also breaks down why Panda Express skips real orange juice in favor of orange extract, and how to replicate (and improve) their iconic sauce.","PT12M24S",{"name":70,"slug":71,"avatar":72},{"id":120,"code":121,"youtubeVideoId":122,"title":123,"description":124,"youtubeDuration":125,"youtubeIsShort":12,"contentType":13,"channel":126},1014646,"4pmgww","bgvMyNcGxBc","Chilli Con Carne Meatballs: The One-Pan Fusion Dinner Your Kids Will Actually Eat","A clever mashup recipe that combines Italian-style meatballs with bold chilli con carne flavours, including kidney beans mixed right into the meat. The video walks through making beef-pork meatballs seasoned with cumin, coriander, and cinnamon, then simmering them in a smoky chipotle-passata sauce. Perfect for weeknight dinners and customisable for spice tolerance.","PT13M14S",{"name":127,"slug":128,"avatar":129},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":131,"code":132,"youtubeVideoId":133,"title":134,"description":135,"youtubeDuration":136,"youtubeIsShort":12,"contentType":13,"channel":137},1004141,"8cy1gl","v8zoN_EbT5I","Why Italian Grandmothers Used Fresh White Bread (Not Breadcrumbs) to Make the Perfect Meatball","Chef Brian reveals the poverty-born Italian secret to impossibly moist meatballs: fresh white bread instead of store-bought breadcrumbs. The recipe combines ground beef and pork with ricotta, whole nutmeg, and a simple San Marzano tomato sauce — all baked at 400°F for a less greasy result. A great beginner-friendly walkthrough with clear explanations of the 'why' behind each technique.","PT23M25S",{"name":138,"slug":139,"avatar":140},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":142,"code":143,"youtubeVideoId":144,"title":145,"description":146,"youtubeDuration":147,"youtubeIsShort":12,"contentType":13,"channel":148},1007173,"viakzz","B3ZN-dphJ2w","4-Ingredient No-Knead Bread That Never Touches Your Hands — Crispy Crust in 70 Minutes","A completely hands-free homemade bread recipe using just flour, yeast, water, and salt — no kneading, no shaping, and no mess. The dough is mixed, rested for 40 minutes, transferred via parchment paper, and baked at 210°C for a crispy golden crust with a soft interior. Perfect for beginners, busy people, or anyone intimidated by traditional bread-making.","PT5M19S",{"name":149,"slug":150,"avatar":151},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":153,"code":154,"youtubeVideoId":155,"title":156,"description":157,"youtubeDuration":158,"youtubeIsShort":12,"contentType":159,"channel":160},1014122,"x8hggz","3zzSNHQBh3k","35 Days Dry-Aged in Da'Bomb: The 135,000 Scovilles Experiment That Nearly Broke Guga","Guga coats a full rib roast in Da'Bomb Beyond Insanity hot sauce — infamous from Hot Ones — and dry-ages it for 35 days to see if 135,000+ Scovilles can penetrate and transform a steak. The results are surprising: the sauce soaks deep into the meat, leaving almost no outer crust to trim, and the finished steak tastes fermented and fiercely spicy. The video ends with Guga and his nephew tasting the sauce straight, resulting in full meltdown mode.","PT10M45S","FOOD_CHALLENGE",{"name":81,"slug":82,"avatar":83},{"id":162,"code":163,"youtubeVideoId":164,"title":165,"description":166,"youtubeDuration":167,"youtubeIsShort":12,"contentType":13,"channel":168},1014204,"da9bfe","cFexBUlxkx4","Grilled vs. Smoked vs. Deep-Fried Rack of Lamb: Which Cooking Method Wins?","Guga tests three cooking methods — grilling with a herb marinade, smoking with a spiced rub, and deep frying with a seasoned breadcrumb crust — to find the ultimate way to cook domestic rack of lamb. The video covers why domestic grain-finished lamb is less gamey than imported, and includes a side-by-side taste test with honest reactions. A must-watch for anyone wanting to level up their lamb game.","PT12M42S",{"name":81,"slug":82,"avatar":83},{"id":170,"code":171,"youtubeVideoId":172,"title":173,"description":174,"youtubeDuration":175,"youtubeIsShort":12,"contentType":13,"channel":176},1004727,"xyer8b","Q31k2pT-sNs","No-Knead Sheet Pan Vegan Pizza Two Ways: Spicy Meaty vs. Classic Marinara","Derek Sarno and Chad Sarno show you how to make a foolproof no-knead sheet pan pizza dough and top it two ways — a spicy veggie sausage and mushroom pie, and a classic vegan cheese marinara. Perfect for getting the whole family involved, this recipe proves plant-based pizza can be deeply satisfying and dead simple.","PT10M50S",{"name":59,"slug":60,"avatar":61},{"id":178,"code":179,"youtubeVideoId":180,"title":181,"description":182,"youtubeDuration":183,"youtubeIsShort":12,"contentType":13,"channel":184},1011712,"3dlkpo","Mq6xwcjYQD4","How a Poolish Ferment Turns Ordinary Waffles Into Crispy, Chewy Brunch Showstoppers","Brian Lagerstrom uses bread-making fermentation (a poolish) and brown butter to elevate waffles far beyond the bland continental breakfast version. The video covers three brunch-ready variations: a classic butter-and-maple version, a berry compote with cheesecake whipped cream waffle, and a savory cheesy chive crispy ham waffle topped with fried eggs.","PT9M56S",{"name":185,"slug":186,"avatar":187},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":189,"code":190,"youtubeVideoId":191,"title":192,"description":193,"youtubeDuration":194,"youtubeIsShort":12,"contentType":13,"channel":195},1007104,"3fciqp","Q6FIidtC-Ps","One-Bowl No-Knead Mozzarella Butter Bread That Doubles in 90 Minutes","A simple, beginner-friendly no-knead bread loaded with low-moisture mozzarella and soft butter, mixed in a single bowl and cold-proofed for 30 minutes before baking at 210°C. The result is a soft, airy crumb with a golden crust — perfect for breakfast, soups, or cold winter days. No mixer, no special equipment needed.","PT9M8S",{"name":149,"slug":150,"avatar":151},{"id":197,"code":198,"youtubeVideoId":199,"title":200,"description":201,"youtubeDuration":202,"youtubeIsShort":12,"contentType":13,"channel":203},1006827,"miunmt","w2iaNn0cEvI","Beef Samosas Made With Tortillas — No Dough Required","A quick and easy hack for making crispy beef samosas using store-bought flour tortillas instead of homemade dough. The video walks through seasoning and cooking the ground beef filling, folding tortilla halves into triangle pockets, and deep-frying them to a golden brown. Perfect for a fast snack or light meal that the whole family can enjoy.","PT10M40S",{"name":15,"slug":16,"avatar":17},{"id":205,"code":206,"youtubeVideoId":207,"title":208,"description":209,"youtubeDuration":210,"youtubeIsShort":12,"contentType":13,"channel":211},1017214,"knwhzc","wzQNlZDB6Ag","Crispy Sichuan Potato Pancakes with Chili Crisp Sauce and a Fried Egg — Marion's Hash Brown Upgrade","Marion Grasby transforms the humble hash brown into a Sichuan-inspired potato pancake, seasoned with freshly roasted and ground Sichuan peppercorns and potato starch for maximum crispiness. Topped with a crispy Asian-style fried egg and a punchy chili crisp sauce made with black vinegar and sesame oil, this dish works for breakfast, brunch, or any time of day. Mama Noi even steps in to demonstrate the proper way to fry a crispy egg.","PT8M18S",{"name":37,"slug":38,"avatar":39},{"id":213,"code":214,"youtubeVideoId":215,"title":216,"description":217,"youtubeDuration":218,"youtubeIsShort":12,"contentType":13,"channel":219},1004560,"sumvob","HPholqcK8_8","How a 35-Year Meat Chef Built a Fully Plant-Based Caesar Salad With Soy Chunks, Dairy-Free Parm, and Nori Dressing","Vegan chef Derek Sarno shares five plant-based recipes for an epic Caesar salad spread: dairy-free hemp seed parmesan, toasted nori Caesar dressing, seasoned soy chunk 'chicken,' sourdough croutons, and Dijon-painted roasted potatoes. The video also weaves in Derek's personal story of transitioning from a lifelong meat chef to a vegan cook, and wraps with a birthday celebration for his dog Frankie.","PT26M13S",{"name":59,"slug":60,"avatar":61},{"id":221,"code":222,"youtubeVideoId":223,"title":224,"description":225,"youtubeDuration":226,"youtubeIsShort":12,"contentType":13,"channel":227},1004245,"1k56xx","vlTyoqOhgEI","Why Heavy Cream Is the Secret to Custard-Style French Toast (Beginner's Guide)","Chef Brian walks beginners through his foolproof French toast method, revealing why heavy whipping cream creates a custard-like interior and how a butter-oil combo builds a crispy golden crust. The video covers pan selection, bread choice (including a raisin bread tip), batter prep, and the importance of medium-low heat for perfect results every time.","PT11M49S",{"name":138,"slug":139,"avatar":140},{"id":229,"code":230,"youtubeVideoId":231,"title":232,"description":233,"youtubeDuration":234,"youtubeIsShort":12,"contentType":13,"channel":235},1004662,"nvzajx","SYSXv4wsev0","How to Turn a Grapefruit-Sized Lions Mane Mushroom into a Chopped Steak Sandwich Using Cast Iron","Derek Sarno demonstrates his 'Sarno Sear Pressing' technique to transform a large Lions Mane mushroom into a meaty chopped steak sandwich loaded with caramelized onions, BBQ seasoning, vegan smoked cheese, and fresh veg on a buttered baguette. A full step-by-step recipe showing how plant-based cooking can rival restaurant-quality results.","PT8M33S",{"name":59,"slug":60,"avatar":61},{"id":237,"code":238,"youtubeVideoId":239,"title":240,"description":241,"youtubeDuration":242,"youtubeIsShort":12,"contentType":13,"channel":243},1011797,"lleav8","4yAlDRx2Rw4","How Brian Lagerstrom Elevated Olive Garden's Iconic Salad and Breadsticks (With a Dressing That's a Dead Ringer)","Brian Lagerstrom recreates and upgrades Olive Garden's unlimited salad and breadsticks from scratch, including a perfectly emulsified Italian vinaigrette, sesame-parmesan coated breadsticks, and butter-soaked croutons. A nostalgia-driven recipe that improves on the original with homemade techniques and elevated ingredients — all still served in unlimited quantities.","PT11M14S",{"name":185,"slug":186,"avatar":187},{"id":245,"code":246,"youtubeVideoId":247,"title":248,"description":249,"youtubeDuration":250,"youtubeIsShort":12,"contentType":13,"channel":251},1006306,"k2uroo","_X-Mm8h1AHM","Swiss, Beer Cheddar, and Italian Fonduta: Three Fondue Recipes Explained by Babish","Babish breaks down three distinct fondue styles — classic Swiss, American-style beer and cheddar, and the egg yolk-enriched Italian fonduta — covering technique, cheese selection, and how to rescue a broken emulsion. A must-watch for anyone looking to master the art of melted cheese at home.","PT7M1S",{"name":26,"slug":27,"avatar":28},{"id":253,"code":254,"youtubeVideoId":255,"title":256,"description":257,"youtubeDuration":258,"youtubeIsShort":12,"contentType":13,"channel":259},1013835,"knh2yu","jEhEHF7TsHQ","The Double-Fry Method and Secret Spice Blend That Make Takeout Egg Rolls Earth-Shatteringly Crispy","Jason Farmer breaks down every step of making authentic Chinese-American takeout egg rolls at home, from choosing the right wheat-based wrapper to the crucial moisture-removal technique that prevents sogginess. He reveals the secret seasoning blend — including chicken bouillon powder — used by top takeout kitchens, and walks through double-frying for maximum crunch. Homemade duck sauce and hot mustard recipes are included.","PT10M38S",{"name":70,"slug":71,"avatar":72},{"id":261,"code":262,"youtubeVideoId":263,"title":264,"description":265,"youtubeDuration":266,"youtubeIsShort":12,"contentType":13,"channel":267},1006426,"zbkfrw","gW4PCfLzTYA","5 Attempts to Perfect Onigiri: The Rice Ball 4Kids Called a 'Donut' in Pokémon","Babish recreates Brock's onigiri from Pokémon — the rice balls that 4Kids Entertainment famously dubbed 'jelly-filled donuts' for American audiences. He walks through making two classic fillings (umeboshi pickled plums and braised kombu kelp) and documents five messy attempts before nailing the proper triangular and round shapes.","PT4M41S",{"name":26,"slug":27,"avatar":28},{"id":269,"code":270,"youtubeVideoId":271,"title":272,"description":273,"youtubeDuration":274,"youtubeIsShort":12,"contentType":275,"channel":276},1002383,"glswkk","3k20zFlbFfE","The Fat Duck's Pressure Cooker Stock Secret: 2 Quarts of Michelin-Quality Chicken Stock in 60 Minutes for $6","Chef Chris Young reveals the pressure cooker technique he developed at Heston Blumenthal's three-Michelin-star Fat Duck restaurant to make rich, gelatin-packed chicken stock in under an hour using a $5 Costco rotisserie chicken. The video includes data-backed analysis comparing pressure cooking vs. stovetop simmering, plus two advanced clarification methods — a blender-based consommé hack and a freeze-thaw filtration technique for crystal-clear, double-concentrated stock.","PT17M10S","TECHNIQUE_AND_TIPS",{"name":277,"slug":278,"avatar":279},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":281,"code":282,"youtubeVideoId":283,"title":284,"description":285,"youtubeDuration":286,"youtubeIsShort":12,"contentType":13,"channel":287},1017945,"zmrjpp","8XkL4oyeOs8","No-Oven Summer Desserts: Biscoff Cheesecake, 3-Ingredient Oreo Truffles & Birthday Cake Rice Krispies","A roundup of three no-bake desserts perfect for warm weather: a creamy no-bake Biscoff cheesecake, three-ingredient Oreo truffles dipped in chocolate, and gooey birthday cake rice krispie treats loaded with sprinkles. All three recipes come together in under an hour with minimal ingredients and no oven required.","PT10M2S",{"name":288,"slug":289,"avatar":290},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":292,"code":293,"youtubeVideoId":294,"title":295,"description":296,"youtubeDuration":297,"youtubeIsShort":12,"contentType":13,"channel":298},1014511,"gpqor8","y1OZH6w6EoE","Gochujang-Marinated Chicken Thighs Make the Juiciest Korean BBQ Burgers You'll Ever Taste","Shane from It's Cooking Good shows how to make Korean BBQ Chicken Burgers using pounded and gochujang-marinated chicken thighs, cooked on a BBQ (or oven\u002Fpan) for sticky, charred results. The burgers are topped with a sesame-dressed Chinese cabbage coleslaw and stacked in toasted buns. A great weekend cook that works just as well indoors as outdoors.","PT10M17S",{"name":127,"slug":128,"avatar":129},{"id":300,"code":301,"youtubeVideoId":302,"title":303,"description":304,"youtubeDuration":305,"youtubeIsShort":12,"contentType":13,"channel":306},1005974,"sh0ajc","VIciq4J5nNg","Babish Turns Rice-A-Roni and Kansas City BBQ Into a Single Super Bowl Dish","Babish and crew fuse San Francisco's iconic Rice-A-Roni with Kansas City-style BBQ sauce and smoked meats into one absurd Super Bowl mash-up. The video blends a from-scratch KC barbecue sauce (molasses, tamarind, Worcestershire, and more) with a toasted rice-and-vermicelli pilaf topped with crispy pulled pork and brisket. Equal parts chaotic cooking show and sports comedy.","PT12M15S",{"name":26,"slug":27,"avatar":28},{"id":308,"code":309,"youtubeVideoId":310,"title":311,"description":312,"youtubeDuration":313,"youtubeIsShort":12,"contentType":13,"channel":314},1013895,"ef28os","9WHSDjjLjfg","What Happens When You Dry Age a Steak in Red Wine for Months","Guga submerges a rib roast in red wine for a month, then dry ages it further to create a deeply purple, fermented-flavored steak — compared side-by-side against a traditional dry-aged control. The video also features a bonus braciola-style stuffed flank steak as a side dish. A wild experiment for serious steak enthusiasts.","PT10M10S",{"name":81,"slug":82,"avatar":83},{"id":316,"code":317,"youtubeVideoId":318,"title":319,"description":320,"youtubeDuration":321,"youtubeIsShort":12,"contentType":275,"channel":322},1004204,"cysqkd","yGx1ghlUxnE","Why So Many Adults Never Learned to Cook — And Why Chef Brian Says It's Not Your Fault","Chef Brian breaks down the overlooked social reasons why millions of kids, teens, and adults were never taught basic cooking or nutrition skills — from single-parent households to overworked families. He introduces his channel as a judgment-free space for complete beginners to finally build kitchen confidence. An inspiring call-to-action for anyone who feels left behind when it comes to food.","PT3M54S",{"name":138,"slug":139,"avatar":140},{"id":324,"code":325,"youtubeVideoId":326,"title":327,"description":328,"youtubeDuration":329,"youtubeIsShort":12,"contentType":13,"channel":330},1007257,"kddid1","JjaQXzzKNlk","No-Knead Artisan Bread in a Covered Pot: Crispy Crust With Just 4 Pantry Ingredients","A beginner-friendly no-knead bread recipe using only water, dry yeast, bread flour, and salt. The dough is mixed with a spoon, folded a few times, then baked covered in a hot pot at 220°C for a bakery-style crispy crust and airy interior. Perfect for anyone short on time or new to bread baking.","PT6M58S",{"name":149,"slug":150,"avatar":151},{"id":332,"code":333,"youtubeVideoId":334,"title":335,"description":336,"youtubeDuration":337,"youtubeIsShort":12,"contentType":13,"channel":338},1013828,"u33u2b","mhNw2dscg8U","Dashi-Braised, Kimchi-Finished Collard Greens: A Southern Soul Food Upgrade with Double Umami","Jason Farmer transforms classic Southern collard greens by braising them in Japanese dashi and finishing with a homemade Korean kimchi sauce for explosive umami flavor. The video also reveals why some Southern grandmothers freeze their collards before cooking, and includes a bonus recipe for pickling the stems instead of throwing them away.","PT11M58S",{"name":70,"slug":71,"avatar":72},{"size":340,"number":341,"totalElements":342,"totalPages":343},36,5,593,17,1778181067522]