7 Ingredients to change Your Cooking


$101 vs $8 Omelet: Pro Chef & Home Cook Swap Ingredients | Epicurious

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7 organizing expert secrets to transform your kitchen

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$103 vs $7 Pancakes: Pro Chef & Home Cook Swap Ingredients | Epicurious

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7 Time Saving Chef Hacks to Speed Up your Cooking | CBA 2 COOK Ep. 1

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7 Ways to Spruce Up Your Cooking with Science

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$500 vs $16 Steak Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious

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$75 vs $7 Grilled Cheese: Pro Chef & Home Cook Swap Ingredients | Epicurious

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Alternatively, drizzle over creamy Camembert, a nutty Parmesan or Comté to transform cheese. It also compliments horseradish and tahini really well and is a great ingredient to lift up sticky. Add sour cream to pasta sauce.

To give your sauce a rich flavor, stir in 1/4 cup sour cream per 2 cups sauce. Cook over low heat until sour cream blends into the sauce. Food & Drink 8 Cookie Recipes That Will Change Your Life. by Lily Bazis.

July 4, 2020. Healthy cooking techniques can capture the flavor and nutrients of your food without adding excessive amounts of fat, oil or salt. Try these preparation techniques for healthy recipes. Cooking method.

Healthy cooking techniques include braising, broiling, grilling, poaching, sauteing and steaming. Basting liquid. From salting everything to keeping your workstation super clean, here are some starting points and cooking tips from Delish editors to help ensure you’re the best cook you can possibly be!How to Change Your Recipes To Easy Slow Cooking Recipes. A slow cooker, sometimes known as a crock pot, is an electric appliance that allows you to cook meat, vegetables and spices on a low temperature for approximately 4 to 10 hours.

Slow. Welcome to Turn Off The Oven Week, featuring creative ways to beat the heat and stay far away from your stovetop. 11. Read the recipe thoroughly, and then wing it. Use your senses—taste, touch, smell—pay attention, and play with the ingredients.

You might make a few mistakes, but you’ll learn so much more. To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs the recipe calls for (save the egg whites to make these delicious meringues).For a lighter and more airy cake, use only egg whites (and save the egg yolks for crème. A team of professional bartenders aim to help change that.

Optimistic Cocktails sources 19 recipes from bartenders across the country. The recipe book comes from Outlook Good.

List of related literature:

This is achieved by using fresh, seasonal ingredients that satisfy the four taste components, balancing the herbs, and finding our own unique style of putting the ingredients together into a sensational dish.

“There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program” by Gabriel Cousens, David Rainoshek
from There Is a Cure for Diabetes: The Tree of Life 21-Day+ Program
by Gabriel Cousens, David Rainoshek
North Atlantic Books, 2007

This is especially true if those 10 items require several types of preparation, such as braising, broiling, baking, roasting, and boiling.

“Principles of Food, Beverage, and Labor Cost Controls” by Paul R. Dittmer, J. Desmond Keefe
from Principles of Food, Beverage, and Labor Cost Controls
by Paul R. Dittmer, J. Desmond Keefe
Wiley, 2008

Cooking requires a recipe, which lists the ingredients and how we combine them.

“The Difference: How the Power of Diversity Creates Better Groups, Firms, Schools, and Societies New Edition” by Scott E. Page
from The Difference: How the Power of Diversity Creates Better Groups, Firms, Schools, and Societies New Edition
by Scott E. Page
Princeton University Press, 2008

Yet the books languished unsplattered, since whenever I read the list of ingredients for any dish, I could think of about five better ones I could make of the same stuff.

“Perfumes: The A-Z Guide” by Luca Turin, Tania Sanchez
from Perfumes: The A-Z Guide
by Luca Turin, Tania Sanchez
Profile, 2010

Some of these recipes merely provided new ways for cooking familiar foodstuffs, but others introduced altogether new ingredients.

“Consumers' Imperium: The Global Production of American Domesticity, 1865-1920” by Kristin L. Hoganson
from Consumers’ Imperium: The Global Production of American Domesticity, 1865-1920
by Kristin L. Hoganson
University of North Carolina Press, 2010

The idea of mixing hot and cold foods to achieve a sublime blend of the six essential tastes (pungent, acidic, salty, sweet, astringent, and bitter) still lies at the heart of Indian cookery today.

“Curry: A Tale of Cooks and Conquerors” by Lizzie Collingham
from Curry: A Tale of Cooks and Conquerors
by Lizzie Collingham
Oxford University Press, 2006

4 Research the effects that different methods of cooking (e.g. steaming, boiling, grilling, baking and barbecuing) can have on three different foods – for example, beef, broccoli and chicken.

“The Essential Guide to Fitness” by Rosemary Marchese, Julie Taylor, Kirsten Fagan
from The Essential Guide to Fitness
by Rosemary Marchese, Julie Taylor, Kirsten Fagan
Cengage Learning Australia, 2019

It’s because good cooking is all about the details: having the pan hot enough, salting at the right moment, using certain techniques to maximize flavor, and balancing the five components of taste (sweet, salty, bitter, sour, and umami)—or even knowing that there are five components of taste.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

There are no long lists of ingredients, complicated cooking methods or hard­to­understand directions.

“The 17 Day Diet Breakthrough Edition” by Dr Mike Moreno
from The 17 Day Diet Breakthrough Edition
by Dr Mike Moreno
Simon & Schuster UK, 2014

The presence of additives, texture modifiers, flavor enhances, breading materials, processing steps such as mixing time, and heat treatment processes such as steaming, boiling, and frying are some of the additional factors that will eventually influence the shelf life of the processed product.

“Handbook of Frozen Foods” by Y. H. Hui, Isabel Guerrero Legarretta, Miang Hoong Lim, K.D. Murrell, Wai-Kit Nip
from Handbook of Frozen Foods
by Y. H. Hui, Isabel Guerrero Legarretta, et. al.
CRC Press, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Okay you guys might be mad but I really don’t care Beth is like the best she is so positive always talking about her grand babies and her quickie pies ��

  • 15:30 “And this is the coffee mug I’m gonna use, ‘once a princess always a princess’, yeah this is mine, yes it is.” Frank is such a complicated and adorable cinnamon roll.

  • Hi Frank, is there anyway to know what kind of hard cider to use for homemade mustard? My husband drinks hard raspberry cider and I’m pretty sure that isn’t what I want. Wish you guys would post the recipes for what you both make.

  • In efficient labs they’re removing cupboard doors so you can see and grab things without the opening and closing of doors. Time saver, but I don’t see it happening in kitchens.

  • Yeo Frank is mad disrespectful. You made this wonderful older woman Beth struggle and make mozz from scratch while following your recipe exactly. You were suppose to follow her recipe and instead just started adding all you’re own twists to Beth’s dish

  • I know it’s nothing major, but I feel like when he completely ignored the soup she sent him that he was insulting her. He could’ve at least used the soup and reduced it and added tomato chunks to make the “fondue” or whatever it was called. For me that would’ve been a slap in the face. If I was swapping ingredients, I’d take the experience as a whole unless an allergy was involved. Beth did a great job with this especially with no directions, just ingredients and one help line. I doubt she could hear his commentary until after everything was over with. I’m glad everyone seemed to have fun with this though.

  • Interesting fact: This would not be a $75 sandwich. It would likely cost around $150 (given an actual cost of $75), because you have to turn a profit off of ingredients, plus you’re paying the fixed costs every month. Of course, I’m sure that they would have stretched the ingredients out and lowered their cost by cleverly sourcing ingredients and buying in bulk (when possible). Of course they could also offset the cost by selling more sandwiches (likewise, they could lower the price to sell more sandwiches).

  • Maybe for the next level chef you could do ice cream sandwiches, ravioli, mozzarella sticks, bagels, creme brûlée, crepes, pudding, macaroons, curry, beef stew, or tamales

  • My grilled cheese, 3.65 cheese strong cheddar
    Butter whole wheat
    Nice sweet spicy mustard.
    I sear the bread with butter
    Then i fill the seared side with grated cheese mustard
    Sear the outside, let the cheese drop out a little and fry crispy around the edge

  • I always loved this show and these chefs and watching them interact from their homes just makes it that much more wholesome ���� no matter your chef level, we all have our own kitchens and things to learn from each other ❤

  • I feel like he added way too much to her recipe thats why they send the ingredients they do not so you can just throw out what you dont want

  • Hi! I wrote an animal rights song called Time to Change. It would be amazing if you could give it a listen and let me know in the comments what you think! https://youtu.be/rry1QyII9iY

  • Frank: so you gotta shoot the chicken with 3 inch mag with shoutgun right in its back so the bullet doesn’t ruin the the beautiful meat in the front

    Lorenzo: clown laughing noises

  • 12:48
    “ I’m gonna use a little bit of soy sauce, I’m gonna use a little bit of salt,
    B O T H O F T H E M H A V E S A L T I N T H E M

  • You lost me with “my own genius” ugh. Why not just leave them in the carton? Tear the lid off, but stacking them into a jar? No. Good God…so you pre-soak..wow, who would of thought of that…virtually every woman since the dawn of time…Christ…are you kidding…I’ve had my dish soap in a pretty glass dispenser for 25 years…and I’ve taken the tops off my boxes forever..are you sure you aren’t just showing your mom or grandmom’s ideas to everyone? If you take the cover off your tin foil, wax paper, etc. you are going to cut your hand at some point. Too many decisions a day..stop looking at your f’n phone, women..sigh. I’ve used painters tape forever…and where are you going to store that tall plastic bag holder? Sorry.. l learned zero and could teach this woman a thing or 100….


  • Laugh is more delicious than serious meal.The real meal contains happiness and love that make the most strict master chef judges love it,doesn’t it?

  • Wow 33M views.. You both famous. I recently just watched a movie and Lorenzo is in it. He’s extra but look at him now.. proud of you…

  • well frank. i think u learn one of the secrets of asian cooking hahaha most very good braised dishes uses softdrinks as base to their sauces

  • Of course mushrooms can enhance the taste of something, because they contain MSG. It is being majorly ignored that a lot of foods contain natural MSG, but it’s being said that adding MSG is harmful. Often the natural MSG content excells the MSG that is being added to food.

  • Welp, to all the supermarkets and other markets I have never seen shortening. Is there anything similar in Australia or Russia(for next decade when I go)

  • I’ve been grating my garlic for god knows how long now, mostly for marinades. Garliccrusher is a b*tch to clean and always leaves so much garlic in the press. Chopping is to something fine enough for a marinade takes forever. Grating is king!

  • I can make you an eight layer dobash torte or an 11 layer chocolate caramel cake but I’ll be damned if I can get a chocolate chip cookie to spread! It’s been my whole life and they don’t spread I’ve tried everything everybody has said and they won’t spread!

  • As both a science grad and a baking fan, I enjoy using science to enhance my tasty treats. My favourite hypothesis so far is really packing brown sugar as tight as I possibly can when making cookies, to the point where dumping it out makes it look like a sand castle tower in my bowl. Since sugar is an organic molecule, it’s held together by weaker bonds than something inorganic like salt. This also means that it has a relatively low melting temperature, meaning my cookies come out softer and sweeter. I also tend to make dough balls on the bigger side, so even after the max recommended baking time I need to let them sit before they set up and solidify properly.

  • Why do you get (reasonably) critical about resistant starch research but blindly accept that reducing meat and salt in tacos is ‘healthy’?

  • A couple things about bread: You don’t need to add sugar; the yeast can just eat the flour though it ends up denser & needs to rise longer. Also, there is wild yeast which can also be used for bread.

  • Let your food get cold so you can tell if it has enough salt?
    LOL I’ll eat it hot with enough salt to make it taste good, thanks anyway.

  • I’m Mexican, I have some serious questions about the taco images:
    Do you really put lettuce and tomatoes on tacos????
    What the hell is that orange stuff??
    And, most importantly
    What is a taco meat mix???

    I know that you have hard shelled tacos, which I have never seen in my lifetime of living in Mexico, but damn this is a lot

  • I often cook meals with mushrooms instead of meat. If you let them dry slightly, then fry in coconut oil with some black pepper, they are great.

  • I like that idea of replacing a portion of meat with mushrooms, I know they have a lot of health benefits and I like the idea of reducing my families meat consumption, but I (and my kids) really dislike mushrooms (I don’t like the texture, but don’t mind then if they’re tiny and mixed in with other things), how detectable are they to the average person when minced and mixed with ground beef in that proportion? I imagine after taco seasoning you would barely notice…

  • For the cookie dough problem ( 4:45), irradiation with gamma rays has been demonstrated a safe and effective means of pasteurizing eggs and other foods. Not really something you can do at home, but a good commercial option…

  • Fun fact: That Flash pasteurization, sometimes called Ultrapasteurization, is why Darigold milk lasts for over a month in the fridge. Rather than boil the whole thing, they just run the milk down a big steel sheet being heated to some ridiculously high temperature, which is just enough time to kill the bacteria, but not enough time to start the enzyme breakdown process.

  • if you drink some mainstream beer in one of those standard generic bottles it probably won’t work… they kill all the yeast, filter, and re-carbonate the beer so it stays clear.
    and idk why you would add mushrooms to taco meat instead of beans… beans fit the dish better, keep better, and make more sense.

    I guess these are more random facts than things you’d ever actually do… making your food less nutritious too…

  • But you should STILL add salt before it’s done! There’s a video on YouTube, somewhere, about when and why to add salt when cooking.

  • For safe raw cookie dough, just try a vegan cookie recipe. If you can watch YouTube videos, you can do a quick search for a new recipe. They are much easier and much less anxiety inducing than trying to use eggs. And as a plus, much more scalable than using eggs. You can make a much smaller amount with the same proportion of ingredients… And trust me, you won’t miss the eggs!!

  • I don’t like coffee that burns my mouth, and am known by most of my friends to add at least 1 ice cube to get my coffee to a less self destructive temperature, BUT I also like iced coffee. However, I think iced-coffee tastes more bitter! I’m not sure if it’s because of drinking cold coffee from a glass and hot coffee from a ceramic mug, or if it’s some other factor(s).

  • We also get sweet aftertaste if we drink water after eating amla or indian gooseberry. Is it the same compound found in artichoke that is responsible?

  • 1. No, just no. That would make an awful, beery, spongy loaf of bread!
    2. That’s great, except I bloody hate mushrooms. Vile tasting things.
    3. They cooked half a cup of rice for HOW LONG? That’s too long. Far too long.
    4. Has salmonella ever been proved to be present in eggs? I thought it was all a scare spread by the likes of Edwina Currie. Baby birds live off the stuff in there for all the time they’re developing and seem to do okay.
    5. Ooh, so artichokes work the same as miracle berries? Coooool!
    6. Heating food changes its flavour? Wow, we could built an entire civilisation if we started with that concept as hunter/gatherers!
    7. Mama’s little baby loves short’nin’ short’nin’…Can confirm. Am Mama’s little baby.

  • With the cookie dough, the primary risk isn’t salmonella from the eggs so long as you use supermarket eggs, but e. coli from the raw flour, since flour is ground from raw grain.

  • This is completely unrelated but I’ve scoured the internet to no avail.. So cephalopods like cuttlefish can use camouflage and mimicry despite the finding that they are “colorblind” right? I know there are receptors in their skin that they use as well as their ability to see polarized light, and there are many variables that come together to produce the colors, textures, patterns, etc. that they are mimicking. My question is, what if one had no visual perception? Has there been any research on visually impaired cephalopods? Would they still be able to use the chromatophores in their skin as one of their senses or would such an individual be incapable of surviving in the wild? Would they adapt a new hunting style?

    Probably won’t get any answers anyway, but I figured if there was anyone who would know where to look for them it’d be in the SciShow comments ��

  • Also! Sometimes there’s nasty microbes in flour, I don’t know the exacts but I’ve seen bakers put their flour in the oven before using it for raw cookie dough.

  • You don’t even have to add the egg to the dough or batter if u intend to eat it. I’ve eaten raw batters my entire life. But recently realized the egg isn’t even necessary unless you want to cook it. The egg is a binder. If u just want dough etc. the oils are fine. This is how I now eat my brownie batter.

  • I don’t cook much, but when I do I make Tuna Helper. For a long time, the taste was always inconsistent, sometimes really good but other times pretty bland; I tasted the heat more than the pasta.

    I saw a video about how heat affects food (I think it was a sci show video actually) where the best way to reheat steamed broccoli was to microwave it because the broccoli retained more of it’s vitamins than the other methods that reheated them for longer or hotter.

    So I tried cooking my Tuna Helper at a lower temperature; I heat to boiling on 6 instead of 8 on my stove, and I turn the dial all the way down when simmering, instead of having it on 2 or 3.

    *BAM!* My Tuna Helper tastes SO dang delicious Everytime! I taste the cheese, and I taste the tuna, and it’s still pretty hot So GOOD!

    I’m pretty sure that video about broccoli was from sci show, and if so, thank you for making my childhood meal way better:3

  • My grandma always used shortening in her biscuits! They were the best! So fluffy!! Break a warm one open and spread a little butter and honey on them!!! Soooo yummy.

  • For the mushroom one, it works with Bolognese as well. I’ve always made Spaghetti Bolognese using beef mince and white button mushrooms. Tastes great!

  • I’m a retired chef and I have one bone to pick with this video: Foods that are meant to be served cold (gazpacho, vichyssoise, potato salad, etc.) always need MORE salt when served out-of-the-fridge-cold. ALWAYS. I’ve always had my cooks taste the cold dishes before they are sent out so that they don’t send out seriously under-seasoned dishes. My potato salad is legendary. I’ve had friends who were planning their wedding ask tell me outright that the only thing they would accept from me as a wedding gift is a 10 pound bowl of potato salad. They got it, and everyone had a great time at the 4th of July, Independence Day wedding and barbecue. It was the most fun wedding (that turned into a three day party) I ever attended!

  • Canned/bottled beer is pausterized which kills bacteria but also almost all yeast. It is why draft beer tastes different than bottled. So apart from the CO2 content that beer wouldn’t be much better than fizzy water

  • Actually, the water content I butter is a real asset in cookies, if you make them properly. Let the dough rest overnight in the fridge (I know, torture), that will give the flour time to soak up the water content from the other ingredients (butter, eggs) and make for a softer cookie.
    Also, gluten makes baked goods chewer while less gluten makes them shorter, so it’s whatever you’re going for. If you want a good shortbread, try adding some potato or corn starch instead of the wheat flour.

  • Found out the mushroom one by chance recently with a spaghetti bolognese, way more flavour and by using butter nut squash spaghetti it was pretty healthy too.

  • The problem with raw cookie dough isn’t raw egg, it’s raw flour: https://www.fda.gov/consumers/consumer-updates/raw-doughs-raw-deal-and-could-make-you-sick

  • Number 7 reminds me of a children’s song I heard back in the day:

    Mama’s little baby love shortenin, shortenin, mama’s little baby love’s shortenin bread!

  • From what googles shortening can contain quite a bit of trans fat, that probably should have been noted. I’d say stick with butter.

  • Lucky charms leprechaun: they’re measurably delicious

    Edit for #7: don’t use shortening, stuff is not healthy. Shame on scishow. If the problem is water, then throw your butter in a pot, clarify it, and use that instead. Tastes better than shortening too

  • Baking powder gets its acid from itself, not from the dough. That’s what makes it different from baking soda (which is one of the ingredients in baking powder).

  • Clarified butter is butter fat minus the water and milk solids. Try clarified butter in recipes that call for butter. Great video!

  • with the raw cookie doughyou also want to make sure there aren’t any harmful germs in the flour so you may want to briefly roast it.

  • 4:52 Raw eggs aren’t the only concern in raw cookie dough. Raw flour can also be dangerous: https://www.fda.gov/consumers/consumer-updates/raw-doughs-raw-deal-and-could-make-you-sick

  • They are only partially correct on the raw cookie dough. The main cause of illess from raw cookie dough is the bacterial toxin in the flour, not the eggs. You will need pastuized eggs AND FLOUR before consuming!


  • “If you cool down coffee, the intensity of caffeine’s bitter taste is reduced.” The first time I had cold-brewed coffee was a revelation it’s the only kind I enjoy black, because you can taste it without all the bitterness of caffeine.

  • I don’t want cakey cookies! They’re supposed to be a little chewy.
    Also, if you want to eat cookie dough instead of cookies, just use a recipe for edible cookie dough no eggs.

  • “The microwave has a bad reputation.” I agree. It seems like most chefs don’t have any clue how microwaves work, and refuse to learn because it “soils their traditional values”. I think there’s a lot of interesting things microwaves could be used for if you just know how they work.

  • He grated that garlic and I nearly threw my phone. What witchcraft is that?! I had NO idea you could grate with the skin on! I’m questioning every garlic handling situation I’ve ever been in.

  • You guys are great!! Better than anything here in America! Found you last week, and can’t get enough!thank you so much for the information and entertainment!

  • Advise on the mushrooms: if you use 50% mushrooms in that nearly fat free ground turkey, it makes for a fantastic stand in for ground beef. Not a pure replacement, but way better than turkey alone.

  • The format was fun and gained an like. But the editing and transition cards and overly loud background music that is constantly changing volume is really annoying and just took the like away. Sorted used to be something i watched to relax but this just brings stresslevels up.

  • I love this! Around here, people tend to just drop in and my husband could easily entertain folks for 10 minutes so I could plate up dinner that they thought I’d have been on for ages. Thanks, as always, fellas!

  • The part about cooking that’s CBA isn’t really the cooking bit, that’s pretty sorted(eh?:p) once you have everything ready. It’s all that’s not shown here: Prepping the incredients, worse even shopping for them, sorting out what tools and bowl your need, cleaning up the kitchen, stuff, and dinner stuff after.

  • Tips
    1. Preheating (kettle on)
    2. Grater (garlic with skin on)
    3. Stock up on flavorful ingredients
    4. Substitutes (noodles over pasta)
    5. Microwave timing noodles
    6. Mini chopper
    7. Tongs over colander (pasta/noodle water)

  • 2:10
    Whenever anyone want somthing simply consider using 1C7z.dlam.uno
    It is a solution for all people()

    είναι ένα εργαλείο εργασίας για όλου

  • i dont know about over there, but here in canada there is fresh made egg pasta in the deli section that you just throw in boiling water for 2-4 minutes that would also work for alfredo or spaghetti

  • I throw my garbage plastic bags, into the bottom of the garbage container. Pull out the filled one and reach in and grab a clean one. TA DA!!!

  • for baba Ganoush: instead of roasting the aubergines in the oven to cook them, put them in a bowl and through them in the microwave for 5 min, and you get cooked aubergines in a min, then peel them, mix them with the rest of the ingredients and you’re done. (EXTRA TIP: if you want extra charred smokey flavor in your dish, you can char the aubergines over the stove or with a blowtorch before placing them in the microwave, no need to remove the charred bits beforehand)

  • I’m tempted to get the book… But my fam is so fussy with food I’m wondering if it’s worth it e.e no spice food, no garlic, no tuna, no fresh tomato’s… sigh

  • Can I just ask if you could do video on using Beanies flavoured Coffee? For example a Coffee cake and if the Flavours of the coffee come through???? As you get many different flavours Irish Cream,Amaretto etc..

  • Another pro-tip. Save your excess pasta water and allow to come to room temperature. As long as salt or flavor has not been added, this can be used for watering house plants.

  • “always get something preheating before you start” is imo BAD advice. i’ve just had to STOP doing that bc my parents told me i was at risk of setting the kitchen on fire.
    (in case anyone fancies using a particular r slur to describe me, i literally am disabled (: )

  • I often use soy sauce or marmite(usually marmite) to replace anchovies in dishes as a vegetarian option. Do you guys have any better recommendation?

  • Please never follow the pasta cooking instructions. If you cook the pasta 10 minutes or more it is overcooked, it becomes glue. Fresh pasta no more than 3 minutes dry pasta no more than 8 minutes.

  • Hello sorted. There was a thread in the internet regarding bbc food cooking rice. Seeing on the Twitter. I realize British doesn’t know how to cook rice. It was an abomination. Disturbing to watch as an Asian. Please teach your fellow British, how to cook rice. Thank you.

  • love your channel and what you do but this try hard acronym for this new book, and even the title itself, is frankly just kiiinda bad. But I love you gents. Keep doin you.

  • These episodes are always my least favorite. I enjoy this channel, and I’m happy to support its various ventures, but these videos are always just 10 minute long ads for the new products. It feels less like a cooking channel, and more like those baking channels that are just trying to sell mediocre baking supplies. I miss the casual channel, rather than all the forced “like and share” pauses these days. It feels less like a group of friends and more of a front for a business. Am I the only one who feels like that?

  • I have an out of print cookbook from the 1980’s that I keep for the tips on how to use a microwave effectively. So much can be done without creating “rubbery chicken”. It was called the “Goofproof Healthy Microwave cookbook”. Mostly based on the low fat craze…

  • That looks like an amazing and easy recipe. ��
    Too bad there are no written instructions yet, since the book isn’t released ��
    But I’ll try to eyeball it.
    I really like that you don’t have to use the stove for it.
    I love cooking, but I can’t stand the heat in the kitchen while the summer heat is already killing me. ��

  • If you’re going to me melting a cheese like parmesan that you would normally be using a fine grater for, you can use a course grater instead. It’ll still melt into a sauce just fine but grates in a fraction of the time.
    Other cheeses can also be roughly chopped instead of grating into a sauce

  • Angel hair takes about the same time as those pre-cooked udon, and that’s generally the direction I go. Angel hair, bottom of a skillet, add a couple inches of hot water on top, done in four minutes or so.

  • dear sortedfood i was just watching your video about the 5 part, conpartmented frying pan, what do you use it for? i dont really need a full english bretfest what else what i use it for, i was looking online but there doesnt seem to be a recipes for devided frying pans. thank you

  • I have a battle idea: Canned food, but the labels are off, the first person picks a can and works with what is inside, you can end up with multiple proteins, or chickpeas when you wanted tomatoes. It will force the guys to maybe make more than one dish as some things don’t work together. plus how do you work fruit cocktail into a savoury dish?

  • The grating of garlic.
    Barry: Why have we not done that before?

    Seriously, that’s gonna save me so much time and effort in life. How have I come this far without knowing?

    Also, “It’s not burnt, it’s flavour” has always been my mantra. Thank you for validating!

  • Suggestions for other hacks to test…not time saving, but hacks I came across on social media:
    -Cooking pasta in a red wine/water mix
    -Making mousse out of the liquid from canned chickpeas (?!)

  • my time saving tip is to cook, cool, crumble and freeze atleast 3 lbs of bacon. its great on salads and I always use it to make carbonara. i just add a splash of oil to make up for the loss of a little of the bacon grease. it makes carbonara so much faster.

  • I usually buy a biofeedback peeled garlic and put them in the food processor with olive oil and salt and store in the fridge and freezer for quick use

  • “pasta is the same as noodles”
    Remember when Jamie was practically crucified online for the paella burritos?
    …James might be in the same boat soon, among some people, for making that comparison.

  • my question is how does this pro chef even sell meals at those prices. i mean, his restaurant has to make a profit somehow, right?

  • (If anyone wants to know what a “galette’ tastes like)

    I live in Quebec and my grandma is Québécois, once she gave me to taste “une galette de sarasin” and it’s a pancake texture but with less flavour, that’s why they add all the fillings e.t.c., fun fact, my third grade teacher ancestors invented the recipe!

  • i hope this channel might not become like what happened with bon appetit, but then again EPI belongs to Conde Nast, i hope they change their system…

  • Frank:Blackberries… am i gonna put those in a grilled cheese??
    Me: BEST ROAST EVER����������

    And the best thing is that he read the comments and he said he burned the grill cheese JUST A LITTLE BIT����������

  • Bacon pancakes, makin’ bacon pancakes.Take some bacon and I’ll put it in a pancake. Bacon pancakes, that’s what it’s gonna make. Bacon pancaaake! ����‍��

  • where is the new episode?? it’s been a month? at least say why? you almost have 3m subscribers, you can’t just not post in a month

  • I was eating bread and butter while they were eating craprs and hit that like button ��������������������������������������������������������������������������������������������������������

  • Frank failed cuz he didn’t make the tomato soup, and he definitely went over the $7. But he was great fun to watch along with Beth, who is a superstar as far as I’m concerned.

  • i cant believe no one has commented on the very inconvenient placement of daniels table next to the fridge. he almost cant open it

  • 20:35 and i just spit on the pancakes! Luckily only I’m eating them!������ LMAO!
    Next time I’m gonna do this same thing when I’m making noodles for me and my brother! ������

  • Hey Epicurious, just want you to know that since your colleagues at Bon Appetit refuse to treat people of color equally, and you’re both under the same Conde Nast umbrella, you’re tainted and have lost my subscription as a result. I doubt I’ll be alone in this. It’s not just people of color who are disgusted and disappointed, either. I’m so white I glow in the dark, but I refuse to support racists, especially unrepentant ones.

  • I would eat the 75$ version. Looks delicious!!! But I like my traditional grilled cheese where I make at home…bread, tomatoe paste and cheese and the triangle grill cheese maker. Lol. In fact making it right now hahah

  • I’m surprised that despite Epicurious is related to BA test kitchen channel in some ways, not much people talked about how Conde Nast screwed up BA here.

  • I don’t get a gay vibe from Daniel, which is disappointing because he’s adorable and I’m sure we’re perfect for each other… but maybe he has a brother???

  • Any french people here? Is bacon really in your pancakes? Bacon and the whole salted + sugar thing sounds like its more from america (but then again in i think everything bacon related is from america x) )

  • It takes time to cut everything’s open before you store it and then practice it. More work after shopping. Whuu I’m more tired just watching

  • Could you guys do an episode where you each have one type of pot of kitchen equipment ( ordinary pot, instant cooker, hydrogen air fryer ) and you have to make a meal only using that. My dad suggested this lol x

  • Oh, eggs �� in a glass vase…surly to tip and break. Second, dishwasher should be emptied so nothing builds up. Boom! ✅ done. This is the mind of an organizer (with a self proclaimed great brain? )

  • I used her idea with the eggs but in a bowl and its working great! I also used her idea for dish soap and its so much easier in a pump bottle! i used an old hand soap dispenser! Thank you Lindsay Whisen!

  • I don’t think I have the space to reach into the vase without losing a shelf. Maybe on the door but the door shelves would need to be more stable than mine are.

  • 3:06 dish liquid is always on top of the sink. Who goes under the sink for dish washing liquid when in fact you do dishes 3 or more times a day. And I bet a few garbage bags got cut with that blade. Just gentle open the box take out the bags and sensible cut off the top and replace the bag. Just my thoughts.

  • Looks a bit messy to me. I prefer uniform glass containers for food and the plastics wouldn’t fit in my cupboard like that. I’d prefer to recycle small plastic buckets or jars.

  • Oh for arranging eggs �� slowly in a vase wastes lots of time ��‍♀️��‍♀️��‍♀️��‍♀️, I know more tips than her……but I am at home ��

  • Some good tips, like dish soap dispenser. However, place all snack packs from cardboard boxes in a clear small storage container. Get rid of the box right away. Buy in bulk is better too.

  • I store my garbage bag rolls in the bottom of my garbage can so I can take out a full one and there are fresh ones already to put into the can. so easy.

  • I usually have a mug in the sink from my daily coffee that cutlery will end up soaking in…and I don’t have yet another container to clean the funk from this way…

  • Am I the only one who’s uncomfortable leaving their boxes without lids for fear of them getting dusty? I’m Not rinsing these things off b4 I use them! That wouldn’t be a very good time saver.

  • Eggs “I don’t have time for that” Really!!?? It takes SEVEN seconds (I timed it) to get out the egg carton, put in on the counter, open it, take out the number of eggs you need (sometimes more than the 2 she demonstrates) close it and put it back. And eggs are porous and suppsed to be covered. If you are cooking or baking you are often using more than just eggs from the fridge so use 2 hands and bring both needed items out at the same time, and then return both at the same time. If you are organized you will have a ‘to buy’ shopping list on your fridge, and when you see you need something you put it on the list for the next grocery run, and you will never not have enough eggs. Eggs are good for 3 5 weeks, so buying 2 dozen at a time is a no brainer, just write the best before date on the carton, something that is more difficult on the vase. And if the vase is glass what a mess if it is knocked over while yu are reaching for something else.

  • That’s cool I do the soapy water canister with the silverware too… Except I just use a mug or another cup that’s it near the sink to be washed

  • I wonder how many steps and how much time it took to take the eggs out the carton, and carefully place them in the vase, without breaking one������.

  • This entire video:


  • i use a marker as well, but not to label the product. i use it to write down the month i should throw it in. e.g if i buy a foundation and the sign says 6 months after opening, i would write down the month i opened it or the month i should throw it in. �� its a tip for those with sensitive skin ��

  • This was GREAT….when I redid my kitchen I installed TWO DISHWASHERS to eliminate dirty dishes accumulating in the sink until I had time to unload the dishwasher. If you have the space, I can’t recommend this enough! You do lose a cabinet but you can just use the dishwasher to store the clean dishes. You don’t even have to put them away. This was a WIN/WIN!

  • And learn not to open your phone while making meals or doing tasks. That slows people down! Not identifying which wrap for food is not a time saving thing at all when one equates 1 hour scanning frivolously through YouTube or fb.

  • The gronella bars box comes with an easy opening, why the need for cutting it? Too much work of cutting and it’s dangerous. To make life easier actually you make life harder.

  • I have been cutting off the lid to boxes of food for so long and it so much easier to grab and go. I love that method! This girl’s tips make my heart happy!��������

  • Those are some great tips. I’m moving in 3 days and plan to use some of these in my new home… not the eggs though, I eat more than 2 at a time!


  • I would probably squish the eggs in one hand accidentally and cut myself hugely when cutting boxes.  Good tips for some folks though.

  • egg manufacturers put the eggs in a cardboard box for a reason…egg shell is thin & porous and will pick up the smells of other things in the ice box…

  • Additional thing I do regarding Rx… As an example, if you have to take 3 pills a day for 10 days. I’d write the 10 dates on the outside of the bottle… 15, 16, 17, etc with 3 x’s behind the date & then cross off each as I took it.

  • She is saving trying to save time…yet spends half of the day busy making bins out of boxes…she tells us to free up brain..yet spends 23 hours of day thinking new pointless idea. ��������

  • Not a good idea putting your eggs in a vase or anything else that does not have the expiration date. If you’re absent minded, how are you supposed to know if your eggs are still fresh? Seriously, did they just say! “I’m slowing down my brain. & So many decisions to make”? OMG, ladies you can’t tell the difference between a box of aluminum foil and cling wrap at a glance? ��������‍♀️

  • why would you “reduce cognitive processing time”.. i figured the reason why a lot of people are less of thinkers because of this kind of approach

  • Normally we see Frank do all kinds of wild alterations to the recipe he’s been given… This time he mostly followed the recipe and then showered her with compliments on how delicious and creative it was.

    Lesson of the day: No one can compete with Grandma’s cooking. No. One.

  • Just take the top off the egg carton and sit it back in the refrigerator… you can see how many eggs and use one hand��✌��and ❤️always

  • Don’t do this with your eggs!! There’s a reason egg cartons are made of cardboard or styrofoam. Egg shells are extremely porous & will absorb other smells from your fridge. It’s why you should be mindful of what you place in the fridge near the egg carton. No one wants randomly flavored eggs.

  • Eggs are in a carton because they are porous and will absorb odors in the fridge not a good thing. The open boxes are interesting, but unless the stuff is used fairly regularly, it will collect dust, which is not something you want on food supplies.

  • he he he he SWISS CHEESE cheaper than anything else…..come to the SWITZERLAND
    real SWISS CHEES pound 30 dollars AND WE HAVE HERE OVER 50 style Swiss cheese all of them expensive
    conclusion……thats not a swiss cheese honey!

  • Am I the only one who wanna see rose cook?
    Can you do one of these cook swap videos but have rose do the actual cooking rather than just giving advice.

  • Almost through the video, I just realized that Emily’s outfit (red apron over green shirt) evokes the image of a tomato.. the basis for ketchup.
    Well played Emily, well played.

  • My only question for frank is simple “What chainsaw did you use to cut down that asparagus?” If i used that thick of asparagus my grandma would kick me out of the kitchen.

  • 2:29
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  • Sorry to break it to you, but that’s as French as french fries, that’s more of a fine dining restaurant. I’ve been to France a lot, and frequently would order omelettes, they were always served as we’d have them in the UK. The family friends we’d stay with would also serve them this way. I’ve never been to a fancy restaurant in France, but in general they’re not served like that.

  • Frank, Emily and Rose are my fav! They’re sweet and kind, and seeing them in one video together always bring me joy!

    Wish u guys all the best, Epicurious team!

  • I would challenge Frank any day into a hot wing contest. I grew up in upstate NY near a bar that has won numerous awards for there wings, I traveled and lived around the country and learned a lot about different cuisines and fused them into one most awesome recipe. my recipe comes out to be around $19 if not already in pantry for just the sauce

  • I thought Emily was a level 3 chef for a second when I saw her using the whisking tactic frank talked about but then…. SHE RAISED HER ARM. In the description they called her ketchup ambassador. Makes sense but their following the meme?

  • Anyone in the comments have covid? Or a member of their family? And if so. How severe was it and how old? And underlying conditions?

  • How the hell can you have a $101 omelette? How can you have an $8 omelette? Beat some eggs, melt some butter, add salt/pepper and add ham/cheese in the pan too. Boom there’s your omelette

  • Frank: You dont really want to crack your egg on the side of the bowl, because shell is gonna shatter into your mixture.
    Emily: cracks egg on the side of the bowl

  • Every time I see one of these everyone always uses a lighter to turn on the oven. Is it really that common in America? In England you NEVER see those kinda ovens. They always have a button that makes a spark to light it

  • I love that Frank is so happy now, I remember he was so serious in the old videos, watching him just being happy makes me smile Edit: if this sounded weird, then I’m very sorry

  • Why are people saying Emily is level 2 now? Just because she did this series? I don’t really think so because she needs a bit more experience to become lvl 2 and if u look in the description it says Emily the ketchup ambassador lol