[{"data":1,"prerenderedAt":340},["ShallowReactive",2],{"recipe-videos-page-4":3},{"content":4,"page":335},[5,18,29,40,51,59,70,81,89,100,108,116,127,135,143,154,165,176,183,191,199,210,221,229,240,248,256,264,272,279,287,295,303,311,319,327],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},1018622,"w30j9h","MMW9VW9O1gg","22-Minute Creamy Chicken & Bacon Pasta Using Crème Fraîche for a Lighter Sauce","Chef Jack Ovens races the clock to make a creamy chicken and bacon bucatini pasta in under 25 minutes, completing it in just 22:47. The recipe swaps heavy cream for crème fraîche to speed up sauce reduction and keep the dish lighter, building flavor by cooking the chicken and bacon in the same pan as the sauce. A practical weeknight dinner for 2–4 people.","PT6M53S",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Chef Jack Ovens","chef-jack-ovens","https:\u002F\u002Fyt3.ggpht.com\u002FBSc0sw9QktoF45q2xbhaf21xLGCLJI5Jp9_vMirNNq21W0dU-4Ak_YXDEPysCNiq7GEMIlwm=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":25},1005150,"0t8be5","ISKPtCUT0lU","Cumin-Coriander Chicken Thighs Make This Chipotle-Style Burrito Better Than the Real Thing","Ethan Chlebowski builds a massive Chipotle-style burrito in under 20 minutes using heavily seasoned chicken thighs, jalapeño lime black beans, pickled onions, and salsa verde. He shares his go-to cumin-coriander-chili spice blend and tips on getting a deep sear on chicken thighs. A great weeknight meal-prep option that scales easily for multiple servings.","PT20M12S",{"name":26,"slug":27,"avatar":28},"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":30,"code":31,"youtubeVideoId":32,"title":33,"description":34,"youtubeDuration":35,"youtubeIsShort":12,"contentType":13,"channel":36},1002678,"bicr2n","OuaHn9cPI78","One-Pot Cheeseburger Potato Soup With a Flour-Milk Trick for the Creamiest Texture","A cozy, from-scratch cheeseburger potato soup made in a single pot with ground beef, diced potatoes, garlic, and a flour-milk slurry that creates an ultra-creamy base. Finished with two cups of shredded cheese and sour cream, it comes together in under an hour. Perfect for busy weeknights or meal prep.","PT9M42S",{"name":37,"slug":38,"avatar":39},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":41,"code":42,"youtubeVideoId":43,"title":44,"description":45,"youtubeDuration":46,"youtubeIsShort":12,"contentType":13,"channel":47},1014691,"wq1brn","GCCan1CzPAQ","Fluffy Chicken Quenelle Soup That's Ready in 20 Minutes — The Dumplings Are the Secret","A quick and comforting chicken dumpling soup where the real star is homemade chicken quenelles blended with breadcrumbs, cream, and nutmeg. The dumplings are made ahead and chilled, while the broth with carrots, mushrooms, and fresh parsley cooks in just 10 minutes. A brilliant make-ahead meal where you drop the dumplings in as needed — they float to the top when done.","PT12M15S",{"name":48,"slug":49,"avatar":50},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":12,"contentType":13,"channel":58},1005157,"u3eaqt","UgJZr84eVDo","Ginger-Garlic Paste Technique Turns a Flat Iron Steak Into an 11-Minute Rice Bowl","Ethan Chlebowski shows how to make a fast, high-protein steak and rice bowl using a homemade ginger-garlic paste, thinly sliced flat iron steak, and a touch of hoisin sauce for sweetness. The video highlights a simple mortar-and-pestle technique for building bold aromatics in minutes. Perfect for post-workout meals or quick weeknight dinners.","PT11M36S",{"name":26,"slug":27,"avatar":28},{"id":60,"code":61,"youtubeVideoId":62,"title":63,"description":64,"youtubeDuration":65,"youtubeIsShort":12,"contentType":13,"channel":66},1011563,"lmz0ck","uKXTgu0Irpc","Why Skipping the Fridge Chill Makes These Chocolate Chip Cookies Thinner and Crispier","Brian Lagerstrom breaks down his 30-minute thin and crispy chocolate chip cookie recipe, explaining exactly why room-temperature dough, melted butter, and corn syrup are the keys to a shatteringly crisp result. The video covers the full process from mixing to baking, with tips on ingredient ratios, gluten control, and getting the perfect spread. Great for anyone who prefers the crunchier side of the chocolate chip cookie spectrum.","PT8M2S",{"name":67,"slug":68,"avatar":69},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":12,"contentType":13,"channel":77},1013834,"o7f8ht","Odez3uKwWOA","Three Levels of Egg Drop Soup: The Cornstarch Ratio, Egg-Splitting Trick, and Color Secrets Takeout Places Use","Jason Farmer breaks down Chinese takeout egg drop soup into three versions: a quick 10-minute bouillon-based soup, an aromatic-infused elevated version, and a fully from-scratch gourmet approach using homemade Chinese chicken stock. The video reveals pro techniques like cornstarch slurry ratios, the egg yolk\u002Fwhite separation trick for texture, and how turmeric or food dye creates that classic neon-yellow color.","PT12M36S",{"name":78,"slug":79,"avatar":80},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":12,"contentType":13,"channel":88},1019198,"jd5tux","aXeD0AakSj0","Authentic Lebanese Tabbouleh: The Parsley-Drying Trick That Makes All the Difference","Chef Jack Ovens walks through a traditional Middle Eastern tabbouleh salad using bulgar wheat, three bunches of flat leaf parsley, fresh mint, tomatoes, and a zesty lemon-olive oil dressing. The video highlights a key technique of drying freshly chopped parsley on a tea towel to avoid a watery salad. Perfect as a vegetarian\u002Fvegan side dish that keeps for up to 5 days in the fridge.","PT5M8S",{"name":15,"slug":16,"avatar":17},{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":12,"contentType":13,"channel":96},1018324,"492vqp","D2a3q7KuKKM","Cooking a Homegrown Chocolate Oyster Mushroom for Buddhist Monks — 20 Years in the Making","Chef Derek Sarno makes an impromptu road trip to a Buddhist monastery he's cooked at for 20 years, bringing a chocolate oyster mushroom he grew himself. He prepares a fully plant-based dinner — seared mushroom with black pepper garlic mayo, Dijon mustard potatoes, and roasted onions — entirely freestyle with what's available in the monastery kitchen. A meditative, personal vlog that blends cooking technique with spiritual connection.","PT25M30S",{"name":97,"slug":98,"avatar":99},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":101,"code":102,"youtubeVideoId":103,"title":104,"description":105,"youtubeDuration":106,"youtubeIsShort":12,"contentType":13,"channel":107},1004564,"e5fmw3","oHlXWVAPdNk","Crispy Breaded Aubergine 'Fish' Fillets Two Ways: Oil-Free Baked vs. Pan-Fried","Derek Sarno transforms aubergine (eggplant) into convincing plant-based fish fillets using a roast-then-scoop technique and a wet\u002Fdry panko breading with Nori for a subtle seafood flavour. The video covers two cooking methods — oil-free baked and pan-fried — and serves the fillets with homemade vegan tartar sauce, buffalo-style roast potatoes, and a red cabbage coleslaw. Perfect for anyone looking to replace fish dishes with a whole-food plant-based alternative without sacrificing texture or flavour.","PT19M36S",{"name":97,"slug":98,"avatar":99},{"id":109,"code":110,"youtubeVideoId":111,"title":112,"description":113,"youtubeDuration":114,"youtubeIsShort":12,"contentType":13,"channel":115},1011534,"bguxrn","eW-nF1xEFSA","Why Brian Lagerstrom's Goat Cheese Addition Makes Basque Cheesecake Better Than New York Style","Brian Lagerstrom shares his Spain-inspired Burnt Basque Cheesecake recipe, arguing it's easier and more flavorful than New York style. Key insights include why room-temperature ingredients are critical, how goat cheese adds a subtle tang that elevates the classic, and why baking at 475°F creates that signature caramelized exterior with a silky, custard-like center. A brownie pan alternative method is also demonstrated.","PT8M3S",{"name":67,"slug":68,"avatar":69},{"id":117,"code":118,"youtubeVideoId":119,"title":120,"description":121,"youtubeDuration":122,"youtubeIsShort":12,"contentType":13,"channel":123},1007044,"22298t","fTdJoW-8uG4","Shrimp Garlic Pasta in Under 30 Minutes: Al Dente Linguine with Fresh Tomatoes and a Buttery Garlic Sauce","A home cook walks through a flavorful shrimp garlic pasta using linguine, fresh shrimp, lots of garlic, and a butter-olive oil base seasoned with red pepper flakes, lemon pepper, and oregano. The video covers deveining shrimp, building the sauce, and folding in fresh tomatoes and baby spinach for a quick weeknight meal ready in under 30 minutes.","PT11M",{"name":124,"slug":125,"avatar":126},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":128,"code":129,"youtubeVideoId":130,"title":131,"description":132,"youtubeDuration":133,"youtubeIsShort":12,"contentType":13,"channel":134},1004753,"1j2hbq","jSXA2LYQud4","How Minced Mushrooms Replace Meat in This Smoky, Protein-Packed Vegan Chili","Derek Sarno of Wicked Kitchen shows how to use a food processor to transform cremini mushrooms into a meaty mince that forms the base of a smoky, spicy vegan chili. The recipe combines three types of beans, chipotle peppers, and a secret splash of pickled jalapeño brine for depth and acidity. It's a hearty, one-pot plant-based meal that's easy to scale and freezer-friendly.","PT11M46S",{"name":97,"slug":98,"avatar":99},{"id":136,"code":137,"youtubeVideoId":138,"title":139,"description":140,"youtubeDuration":141,"youtubeIsShort":12,"contentType":13,"channel":142},1013837,"05ucff","Dv19_rYCpfQ","Why Vodka and Double-Frying Are the Secrets to Crispy General Tso's Chicken at Home","A deep-dive into making restaurant-quality General Tso's chicken at home, with pro-level techniques like vodka in the batter for extra crunch, baking soda tenderizing, and a double-fry method. The creator tested 20 sauce variations to nail the perfect sweet-sour-spicy balance. Ideal for anyone who's been disappointed by soggy, one-dimensional takeout versions.","PT7M37S",{"name":78,"slug":79,"avatar":80},{"id":144,"code":145,"youtubeVideoId":146,"title":147,"description":148,"youtubeDuration":149,"youtubeIsShort":12,"contentType":13,"channel":150},1007192,"xcwuho","aTkVSF_u4_8","12-Hour Cold Ferment No-Knead Bread: Crispy Crust, Soft Inside — Ready While You Sleep","A beginner-friendly no-knead bread recipe using a 12-hour cold fermentation method that develops deep flavor with minimal effort. The video walks through mixing just 5 ingredients, shaping without kneading, and baking with steam for a perfectly crispy crust. Ideal for anyone who wants fresh homemade bread ready by morning.","PT9M31S",{"name":151,"slug":152,"avatar":153},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":155,"code":156,"youtubeVideoId":157,"title":158,"description":159,"youtubeDuration":160,"youtubeIsShort":12,"contentType":13,"channel":161},1017884,"8y2zh2","ONZj4IKMK7s","How Nashi Pear and Gochujang Mayo Transform a Steak Sandwich Into a Korean Flavor Bomb","Marion Grasby shows how to make a Korean-style steak sandwich with a soy, sesame, honey, and Asian pear marinade that tenderizes thin-sliced scotch fillet and keeps it juicy. The sandwich is layered with quick-pickled carrot and cucumber and a spicy gochujang mayonnaise for a tangy, savory kick. A great weeknight meal that punches well above its effort level.","PT3M56S",{"name":162,"slug":163,"avatar":164},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":166,"code":167,"youtubeVideoId":168,"title":169,"description":170,"youtubeDuration":171,"youtubeIsShort":12,"contentType":13,"channel":172},1013967,"a6rsfy","KzU7w6Jc1zM","Guga's Homemade Chili Crisp Steak: Every Seed Left In for Maximum Heat","Guga Foods makes his own ultra-spicy chili crisp from scratch — leaving in every seed — and puts it head-to-head against a store-bought version on New York strip steaks. The video also features a surprisingly challenging homemade potato starch noodle side dish tossed in the fiery oil. His team serves as heat-tolerant taste testers with mixed results.","PT9M58S",{"name":173,"slug":174,"avatar":175},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":35,"youtubeIsShort":12,"contentType":13,"channel":182},1018323,"dsai2s","I8sK-oNo6-k","French Onion Soup Compound Butter on Steak: The 3-Way Experiment That Ended in a Unanimous Winner","Guga tests three ways to bring French onion soup flavors to prime 21-day aged steaks: plain, topped with a homemade French onion compound butter, and fully loaded with caramelized onions, toasted baguette, and melted Gruyère. Inspired by a masterclass from a French Hall of Fame chef in NYC, this video walks through making French onion soup from scratch and turning it into the ultimate steak topping. All three tasters unanimously crowned the fully loaded version the winner.",{"name":173,"slug":174,"avatar":175},{"id":184,"code":185,"youtubeVideoId":186,"title":187,"description":188,"youtubeDuration":189,"youtubeIsShort":12,"contentType":13,"channel":190},1005141,"7y8rm4","yiqjzJA_VKo","How Ethan Chlebowski Builds a High-Protein Southwest Chicken Rice Bowl with Smoky Ancho Ranch","Ethan Chlebowski assembles a high-protein southwest chicken grain bowl using batch-cooked blackened chicken, leftover brown rice, and fresh vegetables like avocado and red bell pepper. Highlights include a quick coriander-spiced corn with queso fresco and a homemade smoky ancho-morita ranch dressing. It's a practical, mix-and-match meal built around using up fridge staples.","PT13M34S",{"name":26,"slug":27,"avatar":28},{"id":192,"code":193,"youtubeVideoId":194,"title":195,"description":196,"youtubeDuration":197,"youtubeIsShort":12,"contentType":13,"channel":198},1007392,"1pztxy","wtzoG3GPnQA","Steam-Trapped Dutch Oven Trick That Gives Homemade Bread a Bakery-Quality Crust","This video demonstrates how to bake artisan-style bread at home using a cast iron Dutch oven, where trapped steam creates a crispy crust and airy interior. With just four ingredients and a simple fold-and-ferment technique, even beginners can achieve professional results. Perfect for anyone looking to ditch store-bought loaves for good.","PT7M16S",{"name":151,"slug":152,"avatar":153},{"id":200,"code":201,"youtubeVideoId":202,"title":203,"description":204,"youtubeDuration":205,"youtubeIsShort":12,"contentType":13,"channel":206},1004366,"ax2ug1","kW2DwWSo9bQ","No Cream, No Garlic: The Northern Italian Fettuccini Trick Using Anchovy Paste for Pure Umami","Chef Brian shares a recipe from Lake Como, Italy — a creamy fettuccini with wild mushrooms and anchovy paste that delivers deep umami flavor in under 10 minutes. No cream, no garlic; the silky sauce comes entirely from pasta water, butter, and starch. A must-watch for anyone wanting to understand how to build complex flavor with minimal ingredients.","PT10M9S",{"name":207,"slug":208,"avatar":209},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":211,"code":212,"youtubeVideoId":213,"title":214,"description":215,"youtubeDuration":216,"youtubeIsShort":12,"contentType":13,"channel":217},1013792,"nqi00y","w96vBKFtPok","Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem","Chris Young reveals a two-step, bake-from-frozen technique that solves Beef Wellington's biggest challenge: cooking the puff pastry crust at high heat without overcooking the tenderloin beneath it. Using ice as a thermal insulator, the Wellington is fully assembled, frozen, then baked in two phases — first at 450°F to crisp the crust, then at low heat to gently bring the beef to a perfect medium rare. The video includes a full recipe with sous vide prep, duxelles, lardo wrapping, and a lattice puff pastry finish.","PT8M58S",{"name":218,"slug":219,"avatar":220},"Chris Young","chris-young","https:\u002F\u002Fyt3.ggpht.com\u002FL1sfUAUy6vX3ziYonJBXZ-hHGQ8phtp_hTNF_f4QMWxGXGD_NepR5KXVVEiLvyjMNWoGqNCS=s800-c-k-c0x00ffffff-no-rj",{"id":222,"code":223,"youtubeVideoId":224,"title":225,"description":226,"youtubeDuration":227,"youtubeIsShort":12,"contentType":13,"channel":228},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",{"name":124,"slug":125,"avatar":126},{"id":230,"code":231,"youtubeVideoId":232,"title":233,"description":234,"youtubeDuration":235,"youtubeIsShort":12,"contentType":13,"channel":236},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":237,"slug":238,"avatar":239},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":241,"code":242,"youtubeVideoId":243,"title":244,"description":245,"youtubeDuration":246,"youtubeIsShort":12,"contentType":13,"channel":247},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":162,"slug":163,"avatar":164},{"id":249,"code":250,"youtubeVideoId":251,"title":252,"description":253,"youtubeDuration":254,"youtubeIsShort":12,"contentType":13,"channel":255},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":26,"slug":27,"avatar":28},{"id":257,"code":258,"youtubeVideoId":259,"title":260,"description":261,"youtubeDuration":262,"youtubeIsShort":12,"contentType":13,"channel":263},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":97,"slug":98,"avatar":99},{"id":265,"code":266,"youtubeVideoId":267,"title":268,"description":269,"youtubeDuration":270,"youtubeIsShort":12,"contentType":13,"channel":271},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":78,"slug":79,"avatar":80},{"id":273,"code":274,"youtubeVideoId":275,"title":276,"description":277,"youtubeDuration":133,"youtubeIsShort":12,"contentType":13,"channel":278},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.",{"name":173,"slug":174,"avatar":175},{"id":280,"code":281,"youtubeVideoId":282,"title":283,"description":284,"youtubeDuration":285,"youtubeIsShort":12,"contentType":13,"channel":286},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":124,"slug":125,"avatar":126},{"id":288,"code":289,"youtubeVideoId":290,"title":291,"description":292,"youtubeDuration":293,"youtubeIsShort":12,"contentType":13,"channel":294},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":37,"slug":38,"avatar":39},{"id":296,"code":297,"youtubeVideoId":298,"title":299,"description":300,"youtubeDuration":301,"youtubeIsShort":12,"contentType":13,"channel":302},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":26,"slug":27,"avatar":28},{"id":304,"code":305,"youtubeVideoId":306,"title":307,"description":308,"youtubeDuration":309,"youtubeIsShort":12,"contentType":13,"channel":310},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":78,"slug":79,"avatar":80},{"id":312,"code":313,"youtubeVideoId":314,"title":315,"description":316,"youtubeDuration":317,"youtubeIsShort":12,"contentType":13,"channel":318},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":48,"slug":49,"avatar":50},{"id":320,"code":321,"youtubeVideoId":322,"title":323,"description":324,"youtubeDuration":325,"youtubeIsShort":12,"contentType":13,"channel":326},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":207,"slug":208,"avatar":209},{"id":328,"code":329,"youtubeVideoId":330,"title":331,"description":332,"youtubeDuration":333,"youtubeIsShort":12,"contentType":13,"channel":334},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":151,"slug":152,"avatar":153},{"size":336,"number":337,"totalElements":338,"totalPages":339},36,3,484,14,1778181066920]