[{"data":1,"prerenderedAt":341},["ShallowReactive",2],{"videos-page-9":3},{"content":4,"page":336},[5,18,30,41,49,60,71,79,87,98,106,117,125,135,143,151,162,174,185,193,201,209,217,226,237,245,253,261,269,280,288,296,304,312,320,328],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},1006064,"ca5t7w","RKXWW8vgbhQ","How Babish Recreated Bill's Three-Way Rabbit Dish from The Last of Us — Confit, Stuffed Saddle & Rib Roast","Babish recreates the surprisingly elegant rabbit dish from HBO's The Last of Us, featuring three preparations: confit legs, a duxelles-stuffed saddle, and a frenched mini rib roast. The video walks through full rabbit butchery, mushroom stuffing, roasted garlic carrot purée, and a French vinaigrette — complete with a matching Beaujolais pairing.","PT8M21S",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":25,"channel":26},1004709,"u7c9bi","oxwe8Mq_Yds","9 Months Raising Two Wild Squirrels Before Moving to the UK: The Story of Mildred and Hank","Chef Derek Sarno shares a deeply personal behind-the-scenes story about rescuing and raising two squirrels — Mildred and Hank — during his time in Portland, Oregon before launching Wicked Kitchen with Tesco. The video is a heartfelt compilation of footage documenting their daily life, personalities, and gradual transition back to the wild. A rare, food-free episode driven entirely by compassion for wildlife.","PT13M51S","FOOD_VLOG",{"name":27,"slug":28,"avatar":29},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":31,"code":32,"youtubeVideoId":33,"title":34,"description":35,"youtubeDuration":36,"youtubeIsShort":12,"contentType":13,"channel":37},1006703,"9bfgfd","BJ3cLGoqkCM","Finger-Licking Chicken Spaghetti Made Simple — Dada's Easy Weeknight Recipe","Dada's FoodCrave Kitchen walks you through a simple, delicious chicken spaghetti recipe that's quick and easy enough for any home cook. The video emphasizes approachable cooking with flavorful results. Perfect for anyone looking for a fuss-free pasta dinner the whole family will enjoy.","PT5M54S",{"name":38,"slug":39,"avatar":40},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":12,"contentType":13,"channel":48},1006866,"ubsuwu","Si-W1nxZUg4","Patipati: The Gambian Rice Porridge You Eat With Sweetened Lemon Yogurt","Dada's FoodCrave Kitchen walks through making patipati, a traditional Gambian rice porridge that's sweet, creamy, and deeply comforting. The recipe involves soaking rice, cooking it down with butter, vanilla, and sugar, then mashing it to a thick porridge consistency — served alongside tangy sweetened Greek yogurt with lemon as a substitute for the traditional 'saul.' Perfect for breakfast, supper, or a satisfying late-night meal.","PT10M21S",{"name":38,"slug":39,"avatar":40},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":12,"contentType":13,"channel":56},1002849,"a5j328","OPqvlFwbrFc","Loaded Mashed Potato & Meatloaf Casserole with Homemade Brown Gravy (One Pan, One Dish)","Laura layers seasoned ground beef meatloaf, homemade brown gravy, and bacon-loaded mashed potatoes into a single 9x13 baking dish, then tops it with shredded cheddar and bakes it all at 375°F. It's a crowd-feeding comfort food casserole perfect for busy weeknights with minimal cleanup. The video walks through every step from scratch, including making the gravy roux from butter and flour.","PT12M46S",{"name":57,"slug":58,"avatar":59},"Cooking With Laura","cooking-with-laura","https:\u002F\u002Fyt3.ggpht.com\u002FVowdhdomPi0yqFZ0cM3eceFL4dI1n3QMYm15ytra-Sq4MzDiWzB8CxTkP8cVNKSdRuu0lSUDHCU=s800-c-k-c0x00ffffff-no-rj",{"id":61,"code":62,"youtubeVideoId":63,"title":64,"description":65,"youtubeDuration":66,"youtubeIsShort":12,"contentType":13,"channel":67},1005165,"7gjirr","1hp8rsnLRiM","How a 3-Ingredient Argentinian Street Sandwich Became Ethan's Favorite Meal to Freeze and Reheat","Ethan Chlebowski breaks down Choripán — the classic Argentine street sandwich of crusty bread, chorizo, and chimichurri — and shows how freezing portioned sausage patties makes it a genuinely fast weeknight meal. He shares his loose-chorizo approach as a home-cook-friendly alternative to traditional link sausage, plus a flexible chimichurri blueprint using whatever fresh herbs you have on hand.","PT9M56S",{"name":68,"slug":69,"avatar":70},"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":72,"code":73,"youtubeVideoId":74,"title":75,"description":76,"youtubeDuration":77,"youtubeIsShort":12,"contentType":13,"channel":78},1005159,"eia5b3","qEAhOHevGPk","The Stuffing Loaf Trick Ethan's Grandma Used Every Thanksgiving (And Why He Still Makes It)","Ethan Chlebowski shares his late grandmother's classic Thanksgiving stuffing recipe, featuring a unique technique of forming the stuffing into a sliceable loaf instead of a casserole. Made with potato bread, a full stick of butter, sautéed aromatics, and an egg-milk binder, it's a simple make-ahead dish that also doubles as the ultimate next-day turkey sandwich filling.","PT20M36S",{"name":68,"slug":69,"avatar":70},{"id":80,"code":81,"youtubeVideoId":82,"title":83,"description":84,"youtubeDuration":85,"youtubeIsShort":12,"contentType":13,"channel":86},1005142,"yjil9t","t9Uew7Ol2M4","Why Ethan Chlebowski Pulls Chicken at 155°F — And How It Makes This Black Pepper Sandwich Juicy","Ethan Chlebowski walks through his go-to black pepper crusted chicken breast method, inspired by brisket-style pepper crust techniques, then builds a 500-calorie sandwich with bacon and a quick dill-mayo-Greek yogurt sauce. The video also covers practical meal prep habits like cooking multiple chicken breasts with different seasonings at the same time.","PT16M24S",{"name":68,"slug":69,"avatar":70},{"id":88,"code":89,"youtubeVideoId":90,"title":91,"description":92,"youtubeDuration":93,"youtubeIsShort":12,"contentType":13,"channel":94},1011605,"xfk88r","JVluKqfXpp8","Why Brian Lagerstrom Skips Béchamel and Makes Fresh Ricotta for the Ultimate Classic Lasagna","Brian Lagerstrom shares his perfected classic lasagna recipe after six attempts, featuring a foolproof homemade ricotta made with whole milk and vinegar, a broiler-browned meat sauce using beef and Italian sausage, and a layering method built for clean slices. It's a rich, unapologetically cheesy Italian-American style lasagna with expert-level technique made approachable.","PT10M8S",{"name":95,"slug":96,"avatar":97},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":99,"code":100,"youtubeVideoId":101,"title":102,"description":103,"youtubeDuration":104,"youtubeIsShort":12,"contentType":13,"channel":105},1011758,"ynkabg","lpVIjAHpSC0","Why Brian Lagerstrom Toasts His Seeds Before Folding Them Into Sourdough (5-Seed Batard Recipe)","Brian Lagerstrom walks through his complete multi-seed sourdough recipe, arguing that seeded bread doesn't have to be dry or punishing. The video covers a two-stage leaven build, a 3-4 hour bulk fermentation with strength-building folds, and a technique for coating the outside of the loaf in sesame seeds before cold-proofing overnight. Ideal for sourdough bakers looking to add whole grain nutrition without sacrificing flavor or texture.","PT11M28S",{"name":95,"slug":96,"avatar":97},{"id":107,"code":108,"youtubeVideoId":109,"title":110,"description":111,"youtubeDuration":112,"youtubeIsShort":12,"contentType":13,"channel":113},1013843,"jn14z2","qURmdmgCCOI","The Long Grain + Jasmine Rice Blend Secret Behind Restaurant-Quality Takeout Fried Rice","Jason Farmer breaks down every technique Chinese takeout restaurants use to make chicken fried rice, including the rice blend used by top spots, baking soda tenderizing for chicken, and why you're using the wrong soy sauce. A practical, home-cook-friendly guide that covers everything from rice prep to the final sesame oil finish.","PT13M8S",{"name":114,"slug":115,"avatar":116},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":118,"code":119,"youtubeVideoId":120,"title":121,"description":122,"youtubeDuration":123,"youtubeIsShort":12,"contentType":13,"channel":124},1002326,"ubz1tc","fNrJ_IR1zQM","Julia Child's Beef Bourguignon on a $10 Wine Budget: Can Walmart Pull It Off?","Jason Farmer recreates Julia Child's classic Beef Bourguignon using only Walmart ingredients, including a $10 French wine Julia herself recommended. He walks through modern technique upgrades like dry brining, proper browning, and secret sauce boosters (fish sauce and dark chocolate) to prove you can achieve bistro-quality results on a grocery budget. A great watch for anyone who's been intimidated by this French classic.","PT19M4S",{"name":114,"slug":115,"avatar":116},{"id":126,"code":127,"youtubeVideoId":128,"title":129,"description":130,"youtubeDuration":66,"youtubeIsShort":12,"contentType":13,"channel":131},1002722,"k3a8e2","N4x0ZTV1z2E","3 Game Day Wing Sauces — Teriyaki, BBQ Pineapple, and Buffalo from One Crispy Oven Base","A complete game day wing guide featuring one easy oven-baked base recipe and three crowd-pleasing sauces: homemade teriyaki, BBQ pineapple, and classic buffalo. Perfect for Super Bowl parties or any gathering, all made without a deep fryer.",{"name":132,"slug":133,"avatar":134},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":136,"code":137,"youtubeVideoId":138,"title":139,"description":140,"youtubeDuration":141,"youtubeIsShort":12,"contentType":13,"channel":142},1002672,"ayftyw","nmKOH2GZv2Y","One-Skillet Creamy Parmesan Chicken and Egg Noodles Ready in Under 20 Minutes","A cozy, family-friendly one-pan dinner featuring golden-seared chicken breast nestled in silky buttered egg noodles with a rich parmesan cream sauce. The entire dish — from searing the chicken to finishing the sauce — comes together in a single skillet with minimal cleanup. Perfect for busy weeknights when you want serious comfort food without the effort.","PT10M37S",{"name":132,"slug":133,"avatar":134},{"id":144,"code":145,"youtubeVideoId":146,"title":147,"description":148,"youtubeDuration":149,"youtubeIsShort":12,"contentType":13,"channel":150},1005996,"kmkzfz","PuqdPxzUc-8","Babish Invents the Potsticker Corn Dog: Scallion Pancake Batter Over Homemade Pork Sausage","Babish raids his Samsung Bespoke fridge and improvises a wild fusion creation: homemade potsticker-spiced pork sausages coated in scallion pancake batter and deep-fried corn dog-style. The episode follows his trial-and-error process — including a soggy raw-meat attempt — before landing on a chewy, flavorful result that surprises even the taste testers.","PT16M21S",{"name":15,"slug":16,"avatar":17},{"id":152,"code":153,"youtubeVideoId":154,"title":155,"description":156,"youtubeDuration":157,"youtubeIsShort":12,"contentType":13,"channel":158},1007333,"bby336","tiQEbeRTEb0","Crusty Homemade Bread Rolls Ready in Under 2 Hours With Just 6 Ingredients","A straightforward homemade bread roll recipe using a quick yeast starter method that produces soft, crusty rolls perfect for mini sandwiches or any meal. The video walks through mixing, kneading, shaping, and baking at 200°C for 13–15 minutes. Ideal for anyone wanting affordable, delicious bread without complex techniques.","PT6M52S",{"name":159,"slug":160,"avatar":161},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":163,"code":164,"youtubeVideoId":165,"title":166,"description":167,"youtubeDuration":168,"youtubeIsShort":12,"contentType":169,"channel":170},1018321,"5x376f","by2YB9r8J3o","Food Critics vs. Locals: Guga Puts Orlando's 'Best' Steakhouses to the Test","Guga Foods visits two Orlando steakhouses — one praised by food critics, one beloved by locals — to find out who has better taste. The critic-approved spot disappoints with unseasoned, old-tasting filet and identical-flavored steaks, while the locals' pick impresses with an incredibly smoky seared ahi tuna and a classic broiled ribeye. Part of Guga's ongoing series rating every steakhouse in America.","PT11M16S","RESTAURANT_REVIEW",{"name":171,"slug":172,"avatar":173},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":175,"code":176,"youtubeVideoId":177,"title":178,"description":179,"youtubeDuration":180,"youtubeIsShort":12,"contentType":13,"channel":181},1014664,"5bxxtt","WpSxMg9vGn0","Retro Prawn Cocktail Gets a Festive Upgrade in Little Gem Lettuce Cups","A quick and fuss-free Christmas party food recipe that transforms the classic prawn cocktail into elegant, bite-sized lettuce cups. Made with a Marie Rose-style sauce, king prawns, and a cayenne finish, these can be prepped up to two days ahead. Ideal for holiday gatherings where one hand is always holding a drink.","PT7M16S",{"name":182,"slug":183,"avatar":184},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":186,"code":187,"youtubeVideoId":188,"title":189,"description":190,"youtubeDuration":191,"youtubeIsShort":12,"contentType":13,"channel":192},1013928,"ys21b2","VNS7R2mPkcU","Rice Paper vs. Rice Noodles: Guga's Deep-Fried Bone Marrow Steak Crust Experiment","Guga tests three methods to achieve maximum steak crispiness: a standard charcoal-grilled control, a steak wrapped in rice paper and deep-fried in bone marrow three times, and a steak wrapped in sesame-soy soaked rice noodles. The video also features a Peruvian Lomo Saltado with mashed potatoes and quail eggs as a side dish.","PT11M34S",{"name":171,"slug":172,"avatar":173},{"id":194,"code":195,"youtubeVideoId":196,"title":197,"description":198,"youtubeDuration":199,"youtubeIsShort":12,"contentType":13,"channel":200},1004776,"mviohs","yCgBLrQ_rks","No-Oil Kale Salad Massaged with Avocado and Fresh-Squeezed Grapefruit","Vegan chef Derek Sarno demonstrates a simple, oil-free kale salad dressed with mashed avocado, fresh grapefruit juice, green onion, salt, and pepper. The key technique is hand-massaging the dressing into the kale and letting it marinate for a few hours for the best flavor. A quick, healthy plant-based recipe ready in 10 minutes of prep.","PT3M2S",{"name":27,"slug":28,"avatar":29},{"id":202,"code":203,"youtubeVideoId":204,"title":205,"description":206,"youtubeDuration":207,"youtubeIsShort":12,"contentType":13,"channel":208},1002332,"knxvct","wPI3oHmHemc","How P.F. Chang's Actually Makes Dynamite Sauce: A 3-Step Process Most Copycat Recipes Get Wrong","Jason Farmer deconstructs P.F. Chang's #1 appetizer — Dynamite Shrimp — revealing the restaurant's little-known three-step sauce process (from house Japanese-style mayo to crispy green bean sauce to dynamite sauce) and the double-fry technique that keeps the battered shrimp crispy even after saucing. A full breakdown including the alkaline soy marinade, rice stick garnish, and cost-saving tips for making it at home.","PT11M41S",{"name":114,"slug":115,"avatar":116},{"id":210,"code":211,"youtubeVideoId":212,"title":213,"description":214,"youtubeDuration":215,"youtubeIsShort":12,"contentType":13,"channel":216},1011565,"5tzd9c","tjrjrQ-mRdg","3 Breakfast Tacos You Can Actually Make in 15 Minutes Before Work (Ranked)","Brian Lagerstrom walks through three distinct breakfast taco recipes — a hashbrown quesadilla taco, a bean and bacon taco with doctored canned refried beans, and a chorizo egg taco with quick guac — all designed to be made in under 15 minutes on a weekday morning. Each taco is rated at the end, with the chorizo egg earning a 9.6. Great for anyone who wants a fast, satisfying breakfast upgrade beyond the usual routine.","PT13M29S",{"name":95,"slug":96,"avatar":97},{"id":218,"code":219,"youtubeVideoId":220,"title":221,"description":222,"youtubeDuration":223,"youtubeIsShort":12,"contentType":224,"channel":225},1005869,"iuhwql","JzwBWT_YQgo","46 Peanut Butters Ranked: The Surprising Winners (and a Jar That Tasted Rotten)","Babish tastes and scores every major peanut butter brand on the market — from Skippy and Jif to natural, flavored, and powdered varieties. Highlights include shocking rancidity in the Peter Pan lineup, a runny peanut butter served from a wine glass, and Peanut Butter & Co.'s Cinnamon Swirl claiming the top spot. Two kid guest judges break a three-way tie for third place.","PT50M35S","TASTE_TEST",{"name":15,"slug":16,"avatar":17},{"id":227,"code":228,"youtubeVideoId":229,"title":230,"description":231,"youtubeDuration":232,"youtubeIsShort":12,"contentType":13,"channel":233},1004907,"901k0h","wOt1E2Lm-JI","How to Make New Orleans Beignets Like Tiana's — Light, Airy Fried Dough at Home","Moribyan recreates Princess Tiana's iconic New Orleans beignets from 'The Princess and the Frog,' walking through an enriched yeast dough with butter and eggs, a two-stage proof, and a hot oil fry for that signature crispy-outside, airy-inside texture. Finished with powdered sugar and a drizzle of honey, it's a Café du Monde-inspired treat made in your own kitchen.","PT7M40S",{"name":234,"slug":235,"avatar":236},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":238,"code":239,"youtubeVideoId":240,"title":241,"description":242,"youtubeDuration":243,"youtubeIsShort":12,"contentType":13,"channel":244},1004819,"9mtahe","3SPcNu9anyc","Harissa-Marinated Grilled Vegetables Straight From the Garden — Zucchini, King Oyster Mushrooms & Broccolini","Derek Sarno grills zucchini, king oyster mushrooms, and broccolini coated in homemade harissa for a smoky, spicy plant-based feast. The video covers marinating technique, grill timing for each vegetable, and finishing touches like fresh mint and lemon. Perfect as a BBQ side, in wraps, or served over rice and beans.","PT14M2S",{"name":27,"slug":28,"avatar":29},{"id":246,"code":247,"youtubeVideoId":248,"title":249,"description":250,"youtubeDuration":251,"youtubeIsShort":12,"contentType":224,"channel":252},1014047,"qf20m1","OUpRKUpenss","TikTok's Favorite Grandma Ranks 4 Steaks from $11 to $700 — And Nearly Gets Them All Right","Guga Foods brings TikTok star Lynja to the Tabasco factory to blind-taste four steaks ranging from an $11 supermarket choice-grade strip to a $700 Japanese Wagyu A5 filet mignon. Lynja's reactions — and surprisingly accurate price guesses — make for a genuinely fun and revealing comparison of what money actually buys you in beef.","PT8M27S",{"name":171,"slug":172,"avatar":173},{"id":254,"code":255,"youtubeVideoId":256,"title":257,"description":258,"youtubeDuration":259,"youtubeIsShort":12,"contentType":13,"channel":260},1007197,"7qtvxi","RwEQU1ivsrM","4 Ingredients, No Kneading: The European-Style Crispy Bread a Baker Swears By After 25 Years","A veteran home baker shares her go-to no-knead bread recipe using just water, yeast, bread flour, and salt — mixed with a spoon, rested, then baked with a steam trick for a crackly crust. The method yields a crispy European-style loaf with a soft, open crumb in three simple steps. Perfect for beginners who want artisan-quality bread without equipment or effort.","PT7M41S",{"name":159,"slug":160,"avatar":161},{"id":262,"code":263,"youtubeVideoId":264,"title":265,"description":266,"youtubeDuration":267,"youtubeIsShort":12,"contentType":13,"channel":268},1007152,"fk335e","iV3zf-tBFyg","4-Ingredient No-Knead Baguette Using Cold Water and a 12-Hour Fridge Rest","A beginner-friendly, no-knead French baguette recipe using just 4 ingredients and a cold water method for slow fermentation. The dough rests in the fridge for 10–12 hours, developing deep flavor before being shaped and baked with a steam trick that delivers a crackling crust and open, airy crumb — all without special equipment.","PT8M40S",{"name":159,"slug":160,"avatar":161},{"id":270,"code":271,"youtubeVideoId":272,"title":273,"description":274,"youtubeDuration":275,"youtubeIsShort":12,"contentType":13,"channel":276},1004150,"ncvi56","dNVYnREe4eM","Anchovy Paste & Tomato Paste Are the Secret Behind This Italian Sautéed Vegetable Dish","Chef Brian walks through a rustic Italian sautéed vegetable recipe featuring broccoli, mushrooms, asparagus, red pepper, cherry tomatoes, and black olives. The standout technique involves building deep umami flavor with anchovy paste, tomato paste, and garlic before adding the vegetables, then finishing with a reduced pan sauce, fresh basil, and grated Pecorino Romano. Great as a standalone dish, side, or first course Italian-style.","PT25M58S",{"name":277,"slug":278,"avatar":279},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":281,"code":282,"youtubeVideoId":283,"title":284,"description":285,"youtubeDuration":286,"youtubeIsShort":12,"contentType":13,"channel":287},1014409,"ntiu27","QVmYXyrdRc8","Whole Roast Chicken Braised Over Butter Beans, Fennel & Shallots in One Pan","A whole roast chicken is cooked directly over a bed of butter beans, fennel, shallots, white wine, and stock — all in a single oven-proof dish. The beans soak up the chicken juices as it roasts, and the dish is finished with lemon, Parmesan, and wilted spinach for a rich, family-style pan sauce. Perfect for anyone who wants maximum flavour with minimal washing up.","PT9M54S",{"name":182,"slug":183,"avatar":184},{"id":289,"code":290,"youtubeVideoId":291,"title":292,"description":293,"youtubeDuration":294,"youtubeIsShort":12,"contentType":13,"channel":295},1007007,"4h8ma0","52AYi2NWKcg","Gambian Kren Kren Soup: Jute Leaf & Spinach Stew with Smoked Fish, Cowfoot & Palm Oil","A Gambian home cook shows how to make Kren Kren (Jute\u002FAyoyo\u002FMolokhiya) soup blended with frozen spinach, using a pressure cooker to tenderize beef, cowfoot, and cow belly before simmering everything in palm oil with smoked fish and turkey. The video walks through every step including blending the pepper base with crayfish and ogiri, and explains the many regional names for this leafy green. Serve with fufu, pounded yam, or white rice.","PT14M55S",{"name":38,"slug":39,"avatar":40},{"id":297,"code":298,"youtubeVideoId":299,"title":300,"description":301,"youtubeDuration":302,"youtubeIsShort":12,"contentType":13,"channel":303},1004247,"s8dbz7","3cM8dkeR-9I","How a Triple-Citrus Pan Sauce Transforms Simple Tilapia into a Restaurant-Worthy Dish","Chef Brian walks through his pan-seared and oven-finished tilapia recipe, with the real focus on building a silky citrus butter sauce using orange, lemon, lime, and seafood stock. He demonstrates the emulsification technique — turning off the burner before whisking in cold butter — that gives the sauce its glossy, restaurant-quality consistency. Perfect for home cooks looking to elevate a weeknight seafood dinner.","PT8M17S",{"name":277,"slug":278,"avatar":279},{"id":305,"code":306,"youtubeVideoId":307,"title":308,"description":309,"youtubeDuration":310,"youtubeIsShort":12,"contentType":13,"channel":311},1011627,"leepvb","26n4kiBpwb0","Brian Lagerstrom's Beef Stroganoff: The Soy Marinade, Gelatin Hack, and Bronze-Die Pasta That Make It Exceptional","Brian Lagerstrom walks through a deeply technique-driven beef stroganoff, featuring fork-Jaccarding and soy sauce marination for ultra-tender sirloin, a gelatin-boosted store-bought broth trick for a restaurant-quality sauce, and campanelle pasta finished in an emulsified butter sauce. A masterclass in classical home cooking — deglazing, building fond, and layering flavors at every step.","PT11M53S",{"name":95,"slug":96,"avatar":97},{"id":313,"code":314,"youtubeVideoId":315,"title":316,"description":317,"youtubeDuration":318,"youtubeIsShort":12,"contentType":13,"channel":319},1007343,"rqbib1","pdq1jgO005I","5-Ingredient Olive Oil Bread Ready in Under 2 Hours — No Mixer Needed","A beginner-friendly bread recipe using just bread flour, salt, olive oil, dry yeast, and warm water. The dough comes together by hand in minutes, rests for about 90 minutes total, then bakes at 200°C for 23–25 minutes into three golden loaves. Perfect for anyone wanting fresh homemade bread without complicated techniques or equipment.","PT8M24S",{"name":159,"slug":160,"avatar":161},{"id":321,"code":322,"youtubeVideoId":323,"title":324,"description":325,"youtubeDuration":326,"youtubeIsShort":12,"contentType":13,"channel":327},1013851,"piwjs7","5iiDZcqkraE","Vodka and Carbonated Water: The Secret to Shatteringly Crispy Banana Tempura at Home","Jason Farmer reveals how to make banana tempura that's genuinely light and crispy — not soggy like most restaurant versions. He shares a batter upgraded with vodka (to inhibit gluten) and carbonated water for a delicate, brittle crust, plus a quick 3-ingredient chocolate ganache to serve alongside. The full recipe includes step-by-step frying tips and a plating guide with ice cream.","PT5M34S",{"name":114,"slug":115,"avatar":116},{"id":329,"code":330,"youtubeVideoId":331,"title":332,"description":333,"youtubeDuration":334,"youtubeIsShort":12,"contentType":13,"channel":335},1006026,"kjz8p9","GymqadVYSXk","Seasoning a Donabe and Cooking Jujutsu Kaisen's Chicken Meatball Hot Pot — Then Turning the Leftover Broth Into Ramen","Alvin Zhou from the Babish Culinary Universe recreates the Tori Dango Nabe (chicken meatball hot pot) featured in Jujutsu Kaisen Season 2, complete with a tutorial on seasoning a new donabe earthenware pot with starchy rice water. The video covers making hand-shaped chicken meatballs cooked directly in a kombu-soy-sake broth, arranging a traditional vegetable spread, and — best of all — using the leftover hot pot broth to make an incredibly flavorful ramen finish.","PT6M38S",{"name":15,"slug":16,"avatar":17},{"size":337,"number":338,"totalElements":339,"totalPages":340},36,8,593,17,1778181067608]