[{"data":1,"prerenderedAt":339},["ShallowReactive",2],{"recipe-videos-page-5":3},{"content":4,"page":334},[5,18,29,40,51,62,73,81,92,100,108,119,130,138,149,160,168,176,184,192,200,208,216,227,235,246,254,262,270,278,286,294,302,310,318,326],{"id":6,"code":7,"youtubeVideoId":8,"title":9,"description":10,"youtubeDuration":11,"youtubeIsShort":12,"contentType":13,"channel":14},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",false,"RECIPE",{"name":15,"slug":16,"avatar":17},"Guga Foods","guga-foods","https:\u002F\u002Fyt3.ggpht.com\u002Fytc\u002FAIdro_lRmg33w57KjGcp7uwFqY3PvsmzkZDrt54uIy0wB8O4lDU=s800-c-k-c0x00ffffff-no-rj",{"id":19,"code":20,"youtubeVideoId":21,"title":22,"description":23,"youtubeDuration":24,"youtubeIsShort":12,"contentType":13,"channel":25},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":26,"slug":27,"avatar":28},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":30,"code":31,"youtubeVideoId":32,"title":33,"description":34,"youtubeDuration":35,"youtubeIsShort":12,"contentType":13,"channel":36},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":37,"slug":38,"avatar":39},"Brian Lagerstrom ","brian-lagerstrom","https:\u002F\u002Fyt3.ggpht.com\u002FYc9iM-g4OdaoXNsUxVXKM1B3EEm4V7NJ1MFFPLCbyyyKLua6l2z9yCQsimgJPcMxiogye1PMng=s800-c-k-c0x00ffffff-no-rj",{"id":41,"code":42,"youtubeVideoId":43,"title":44,"description":45,"youtubeDuration":46,"youtubeIsShort":12,"contentType":13,"channel":47},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":48,"slug":49,"avatar":50},"Fast Easy Delicious","fast-easy-delicious","https:\u002F\u002Fyt3.ggpht.com\u002FaDPwRBEUOkOTxCquGnZOCBuqm6sF7Y4AsQjzjzOhDQwFi6qaZnHipnk0EJlfsdEJ742pY426Qw=s800-c-k-c0x00ffffff-no-rj",{"id":52,"code":53,"youtubeVideoId":54,"title":55,"description":56,"youtubeDuration":57,"youtubeIsShort":12,"contentType":13,"channel":58},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":59,"slug":60,"avatar":61},"Dada’s FoodCrave Kitchen","dadas-foodcrave-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FiEFdprREyYvuzlyz-5CYErJu-EoAoW0NB_OSijSriBqw9MHPB98YO_MYNrP5ntAWhtU86alf=s800-c-k-c0x00ffffff-no-rj",{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":12,"contentType":13,"channel":69},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":70,"slug":71,"avatar":72},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":12,"contentType":13,"channel":80},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":26,"slug":27,"avatar":28},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":12,"contentType":13,"channel":88},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":89,"slug":90,"avatar":91},"Chef Brians Kitchen","chef-brians-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":93,"code":94,"youtubeVideoId":95,"title":96,"description":97,"youtubeDuration":98,"youtubeIsShort":12,"contentType":13,"channel":99},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":26,"slug":27,"avatar":28},{"id":101,"code":102,"youtubeVideoId":103,"title":104,"description":105,"youtubeDuration":106,"youtubeIsShort":12,"contentType":13,"channel":107},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":37,"slug":38,"avatar":39},{"id":109,"code":110,"youtubeVideoId":111,"title":112,"description":113,"youtubeDuration":114,"youtubeIsShort":12,"contentType":13,"channel":115},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":116,"slug":117,"avatar":118},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":120,"code":121,"youtubeVideoId":122,"title":123,"description":124,"youtubeDuration":125,"youtubeIsShort":12,"contentType":13,"channel":126},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":127,"slug":128,"avatar":129},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":131,"code":132,"youtubeVideoId":133,"title":134,"description":135,"youtubeDuration":136,"youtubeIsShort":12,"contentType":13,"channel":137},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":116,"slug":117,"avatar":118},{"id":139,"code":140,"youtubeVideoId":141,"title":142,"description":143,"youtubeDuration":144,"youtubeIsShort":12,"contentType":13,"channel":145},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":146,"slug":147,"avatar":148},"Moribyan","moribyan","https:\u002F\u002Fyt3.ggpht.com\u002F1bL-pfMmI8GpxkovixymNTxBnG70uv7flxurtG16MDp0WlcaVvU70ZczUoDsUhBnAXJOVmsAmA=s800-c-k-c0x00ffffff-no-rj",{"id":150,"code":151,"youtubeVideoId":152,"title":153,"description":154,"youtubeDuration":155,"youtubeIsShort":12,"contentType":13,"channel":156},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":157,"slug":158,"avatar":159},"It's Cooking Good","its-cooking-good","https:\u002F\u002Fyt3.ggpht.com\u002FpZs-YuMnO8zLonIcndjo6EzswNQE4sDlrdRfCvmBMpbOTg5EoLEX3RN-0yJTEBtoWCKBSG6Pxw=s800-c-k-c0x00ffffff-no-rj",{"id":161,"code":162,"youtubeVideoId":163,"title":164,"description":165,"youtubeDuration":166,"youtubeIsShort":12,"contentType":13,"channel":167},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":116,"slug":117,"avatar":118},{"id":169,"code":170,"youtubeVideoId":171,"title":172,"description":173,"youtubeDuration":174,"youtubeIsShort":12,"contentType":13,"channel":175},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":15,"slug":16,"avatar":17},{"id":177,"code":178,"youtubeVideoId":179,"title":180,"description":181,"youtubeDuration":182,"youtubeIsShort":12,"contentType":13,"channel":183},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":48,"slug":49,"avatar":50},{"id":185,"code":186,"youtubeVideoId":187,"title":188,"description":189,"youtubeDuration":190,"youtubeIsShort":12,"contentType":13,"channel":191},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":127,"slug":128,"avatar":129},{"id":193,"code":194,"youtubeVideoId":195,"title":196,"description":197,"youtubeDuration":198,"youtubeIsShort":12,"contentType":13,"channel":199},1017955,"tjgkgy","uA_UAa6iM30","3 Ramen & Udon Bowls in Under 15 Minutes: Buldak Carbonara, Miso Udon & Spicy Peanut Beef","Moribyan shares three quick noodle recipes — a viral creamy Buldak carbonara ramen, a rich miso-gochujang udon carbonara with beef bacon and parmesan, and a spicy peanut ground beef udon. All three come together in 10–15 minutes and blend Asian and Italian flavors in creative ways.","PT10M20S",{"name":146,"slug":147,"avatar":148},{"id":201,"code":202,"youtubeVideoId":203,"title":204,"description":205,"youtubeDuration":206,"youtubeIsShort":12,"contentType":13,"channel":207},1017575,"ouir0s","jj6nbVC8IGA","Crispy Battered Cauliflower Tossed in a Sticky Gochujang Glaze — Better Than Wings","Marion Grasby makes vegan Korean fried cauliflower bites coated in a light, cold-water batter and drizzled with a sweet-spicy gochujang sauce made with honey, soy, and mirin. The video walks through mess-free cauliflower prep, proper deep-frying technique, and sauce consistency tips. Perfect as a party snack or served over steamed rice.","PT6M35S",{"name":70,"slug":71,"avatar":72},{"id":209,"code":210,"youtubeVideoId":211,"title":212,"description":213,"youtubeDuration":214,"youtubeIsShort":12,"contentType":13,"channel":215},1007110,"v13e8a","xPeQLHceWe4","8-Hour Cold Ferment German Rye-Wheat Bread With a Cast Iron Steam Crust — Zero Kneading","A no-knead everyday German bread made with a blend of bread flour and rye flour, built on an 8–12 hour cold fermentation for deep flavor and an open crumb. The method uses a simple stretch-and-fold technique and a cast iron pot with ice cubes for a shatteringly crispy crust. Perfect for beginner bakers who want artisan results with minimal effort.","PT8M34S",{"name":48,"slug":49,"avatar":50},{"id":217,"code":218,"youtubeVideoId":219,"title":220,"description":221,"youtubeDuration":222,"youtubeIsShort":12,"contentType":13,"channel":223},1002710,"7d1o5h","fWnvZ9AOXvo","Citrus-Achiote Pollo Asado: The Marinade That Works on the Grill or in the Oven","A vibrant Mexican-style pollo asado recipe featuring a citrus marinade with orange juice, lime, achiote powder, and warm spices. The video covers both oven-roasting and grilling methods for juicy, flavorful chicken. Perfect for tacos, burrito bowls, or a festive dinner.","PT4M36S",{"name":224,"slug":225,"avatar":226},"HuggedbyGrandma","huggedbygrandma","https:\u002F\u002Fyt3.ggpht.com\u002F0aG2ILKETeh-J6JlttbTIm5G_6bTDAQaVzc99N0DFIQJJBQf2J1Cw3mJ-p1V_IInBuyFvz6y=s800-c-k-c0x00ffffff-no-rj",{"id":228,"code":229,"youtubeVideoId":230,"title":231,"description":232,"youtubeDuration":233,"youtubeIsShort":12,"contentType":13,"channel":234},1002674,"stelkc","WNkxvg2CUg8","The Cast-Iron Secret to Grandma's Moist Southern Chicken Cornbread Dressing","A step-by-step Southern family recipe for chicken cornbread dressing made with a homemade cast-iron skillet cornbread base, boiled chicken thighs, and classic aromatics like celery, green pepper, and onion. Seasoned with sage and cream of chicken, this dish is perfect for Thanksgiving, Christmas, or Sunday dinner. A comforting, crowd-pleasing staple that also works beautifully with turkey.","PT12M13S",{"name":224,"slug":225,"avatar":226},{"id":236,"code":237,"youtubeVideoId":238,"title":239,"description":240,"youtubeDuration":241,"youtubeIsShort":12,"contentType":13,"channel":242},1005162,"p3ijdr","4-1lKesn7Q0","How Ethan Uses Greek Yogurt and Calabrian Chilies to Build a High-Protein Caesar Wrap in 15 Minutes","Ethan Chlebowski makes a spicy Caesar chicken wrap using pre-cooked black pepper chicken breast, shaved Brussels sprouts, grated carrot, and a lightened-up Caesar dressing made with Greek yogurt, mayo, sardines, and Calabrian chilies. The video emphasizes meal prep strategy — making wraps hours ahead to avoid ordering takeout when hunger strikes. A practical, high-protein lunch idea for busy days.","PT18M31S",{"name":243,"slug":244,"avatar":245},"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":247,"code":248,"youtubeVideoId":249,"title":250,"description":251,"youtubeDuration":252,"youtubeIsShort":12,"contentType":13,"channel":253},1002329,"wl6oxa","ALfw4trkfBU","Why White Vinegar (Not Black) Is the Secret to Authentic Takeout Kung Pao Chicken","Jason Farmer breaks down every restaurant secret behind takeout-style Kung Pao Chicken, including how to treat dark vs. white meat differently, why distilled white vinegar beats black vinegar in stir fries, and how to nail the classic sweet-sour-spicy brown sauce at home. A thorough technique guide for anyone who's never been able to replicate their favorite Chinese takeout dish.","PT12M35S",{"name":127,"slug":128,"avatar":129},{"id":255,"code":256,"youtubeVideoId":257,"title":258,"description":259,"youtubeDuration":260,"youtubeIsShort":12,"contentType":13,"channel":261},1011660,"utjmer","WhSKcugq18A","Brian Lagerstrom's Shredded Chuck Roast Enchiladas with Homemade Roja Sauce and Lime Crema","Brian Lagerstrom walks through a from-scratch shredded beef enchilada recipe that uses pressure-cooked chuck roast, a toasted chili-paprika red sauce built on the beef's own braising liquid, and a blend of hand-grated cheddar and pepper jack. Every component — filling, sauce, tortilla prep, and lime crema — is explained in detail, making this a reliable guide for anyone who wants restaurant-quality enchiladas at home.","PT12M36S",{"name":37,"slug":38,"avatar":39},{"id":263,"code":264,"youtubeVideoId":265,"title":266,"description":267,"youtubeDuration":268,"youtubeIsShort":12,"contentType":13,"channel":269},1006986,"io0o93","4mKK9TdPHo4","Garlic, Ginger & Cayenne Blended Into a Daily Immune-Boosting Shot Drink","A quick home remedy drink recipe blending garlic, ginger, cayenne pepper, lemon, raw honey, and pineapple or orange juice into a daily wellness shot. The creator shares how to make, strain, and store it, claiming it helps fight colds, sore throats, and supports immune health. No medical claims — just a simple, natural DIY drink worth trying.","PT5M51S",{"name":59,"slug":60,"avatar":61},{"id":271,"code":272,"youtubeVideoId":273,"title":274,"description":275,"youtubeDuration":276,"youtubeIsShort":12,"contentType":13,"channel":277},1013887,"arnoz6","ul5PsINe7xk","Nashville Hot Oil Meets Wagyu A5: Guga's Spicy Steak Fondue Experiment","Guga Foods takes Nashville hot fried chicken's signature spicy oil and applies it to Japanese A5 Wagyu steak — first as deep-fried steak bites, then as a wild truffle cheese fondue dipping sauce. The video also features Korean-inspired gochujang sesame fries as a side dish, with a full taste test comparing all three creations.","PT12M6S",{"name":15,"slug":16,"avatar":17},{"id":279,"code":280,"youtubeVideoId":281,"title":282,"description":283,"youtubeDuration":284,"youtubeIsShort":12,"contentType":13,"channel":285},1014483,"eczvu0","SiW7fmE96ns","Squeeze Out the Secret: How Removing Potato Liquid Creates the Crispiest Rosti Every Time","A straightforward guide to making golden, buttery potato rosti from just five ingredients. The video walks through the essential technique of squeezing excess moisture from grated potatoes before pan-frying, resulting in a crispy exterior with a fluffy centre. Perfect for breakfast, brunch, or as a versatile dinner side dish.","PT2M3S",{"name":157,"slug":158,"avatar":159},{"id":287,"code":288,"youtubeVideoId":289,"title":290,"description":291,"youtubeDuration":292,"youtubeIsShort":12,"contentType":13,"channel":293},1011629,"xiq08w","ScuKHb0izH8","How Brian Lagerstrom's 12-Hour Chicken Glace Turns Pan-Roasted Chicken Into a Restaurant Masterpiece","Brian Lagerstrom walks through an ambitious, restaurant-caliber deboned pan-roasted chicken from start to finish — including slow-cooked roasted chicken stock reduced into a rich French-style glace, a 4-hour herb brine, and a high-heat sear-to-oven technique. The video also covers how to debone a half chicken, why wet brining beats dry brining for boneless cuts, and how to finish with herb butter basting for perfectly crispy skin.","PT14M18S",{"name":37,"slug":38,"avatar":39},{"id":295,"code":296,"youtubeVideoId":297,"title":298,"description":299,"youtubeDuration":300,"youtubeIsShort":12,"contentType":13,"channel":301},1007315,"r1l18p","5129HruuE68","Crispy Outside, Soft Inside: The No-Knead Yogurt Bread Ready to Bake in 3 Minutes","A foolproof yogurt bread recipe that requires just 3 minutes of prep — no kneading, no shaping, and no resting time needed. The simple batter-style dough goes straight into a loaf pan, topped with sesame and nigella seeds, and baked cold at 200°C for 50 minutes. Perfect for last-minute homemade bread.","PT4M34S",{"name":48,"slug":49,"avatar":50},{"id":303,"code":304,"youtubeVideoId":305,"title":306,"description":307,"youtubeDuration":308,"youtubeIsShort":12,"contentType":13,"channel":309},1014075,"c53i24","JrC8bUUj9FI","Smoked vs. Clarified Butter Deep-Fried Whole Chicken: Which Method Wins?","Guga deep-fries a whole chicken in 10 pounds of clarified butter, then puts it head-to-head against a smoked spatchcock chicken to see which method produces the juiciest, most flavorful result. The video also covers how to easily make clarified butter using a sous vide circulator, plus a bonus smashed potato recipe topped with seasoned ground beef and melted mozzarella.","PT10M30S",{"name":15,"slug":16,"avatar":17},{"id":311,"code":312,"youtubeVideoId":313,"title":314,"description":315,"youtubeDuration":316,"youtubeIsShort":12,"contentType":13,"channel":317},1006496,"0hwanf","VGsIsfIyz4E","How Babish Turns a Bland Rice Porridge into a Flavor-Packed Congee with Quail Eggs and Crispy Shallots","Babish recreates the iconic smiley-face porridge from Disney's Mulan by making congee two ways: a basic 6:1 water-to-rice version topped with bacon and quail eggs, and an upgraded pressure cooker version using homemade chicken stock, shiitake mushrooms, pickled ginger, crispy shallots, and sriracha. A fun, approachable episode that shows how simple rice porridge can be transformed into a deeply flavorful dish.","PT4M38S",{"name":116,"slug":117,"avatar":118},{"id":319,"code":320,"youtubeVideoId":321,"title":322,"description":323,"youtubeDuration":324,"youtubeIsShort":12,"contentType":13,"channel":325},1017873,"wbf2lf","vB09snlwXH4","Marion's Mum Reveals the Cake-Wrapped Secret to Perfectly Crispy Deep Fried Ice Cream","Marion Grasby and her professional chef mother demonstrate how to make deep fried ice cream at home, using a butter cake barrier and coconut coating to keep the ice cream from melting. They walk through every freezing step, flavor options, and frying technique during a live cooking show. A nostalgic recipe inspired by Marion's childhood Chinese restaurant visits.","PT25M1S",{"name":70,"slug":71,"avatar":72},{"id":327,"code":328,"youtubeVideoId":329,"title":330,"description":331,"youtubeDuration":332,"youtubeIsShort":12,"contentType":13,"channel":333},1006792,"uoms0f","BxTUciDJp64","Senegalese Fish Yassa with Shrimp: Broiled, Sauced, and Served Over Jasmine Rice","Dada's FoodCrave Kitchen walks through a full Senegambian fish yassa recipe, starting with marinating and broiling a whole croaker fish alongside shrimp, then building a rich onion-mustard-lemon yassa sauce. The video covers prep tips, seasoning techniques, and plating with jasmine rice for a flavorful West African seafood dish.","PT38M48S",{"name":59,"slug":60,"avatar":61},{"size":335,"number":336,"totalElements":337,"totalPages":338},36,4,484,14,1778181066966]