EpicuriousChef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant. Check out the tools Frank uses below!
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The Best Way To Make French Fries At Home (Restaurant-Quality) | Epicurious 101Epicurious2022-02-15 | Chef Frank Proto is back to help you achieve one of the home cook's holy grails: restaurant-style french fries. Watch as he demonstrates how to slice up and deep fry potatoes in your own kitchen that will rival any you'd find while eating out at a restaurant. Check out the tools Frank uses below!
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How to Cook Burgers Without Ruining ThemEpicurious2024-10-16 | Many fall into the trap of pressing down their burgers while cooking them, which could cause them to turn out too dry. Frank Proto demonstrates how to cook your burgers without ruining them in the process!
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Spaghetti and Meatballs Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-10-16 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best spaghetti and meatballs at home. From forming the perfect ground beef meatballs, to seasoning your rich tomato sauce, follow Frank's steps for a delicious weeknight dish.
00:00 Intro
00:35 Preparing The Meatballs
03:48 Forming The Meatballs
04:53 Browning The Meatballs
06:42 Making The Sauce
09:32 Finishing The Meatballs
10:28 Plating Spaghetti & Meatballs
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.5 Garlic Techniques That Will Up Your Game | Epicurious 101Epicurious2024-10-09 | In this edition of Epicurious 101, professional chef Lish Steiling demonstrates five ways garlic can seriously elevate your cooking. From delicious garlic butter to crispy garlic chips, these transformative methods add professional flare to any dish.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Secret to Perfect Boiled Eggs (Soft, Jammy, Hard) | Epicurious 101Epicurious2024-10-02 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates the best ways to boil eggs at home. Whether you want soft, jammy, or hard-boiled, follow Frank's steps to get the eggs you want every time.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.11 Bartenders Make a Martini (Classic, Speed, Tiki & More) | EpicuriousEpicurious2024-09-26 | Gin or vodka and dry vermouth are the basic ingredients of a martini, but what happens if you get 11 different bartenders to make their version of the same cocktail? Shaken or stirred, dirty or dry–from the luxury of the Plaza Hotel to home mixologists, see how these bartenders put their own spin on the classic martini.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Pro Chef & Amateur Try to Make Spaghetti and Meatballs With No Recipe | On The Spot | EpicuriousEpicurious2024-09-24 | Today on Epicurious, pro chef Frank Proto, and novice Jon receive all the ingredients needed to make spaghetti and meatballs from scratch. The catch? They’re going in blind with no recipe. Will the two chefs be able to make something gourmet or will the pressure be too much?
00:00 Intro
00:57 Pasta & Sauce Prep
03:33 Making Meatballs
08:46 Cooking Meatballs
12:26 Making Fresh Pasta
16:56 Cooking Pasta
17:52 Plating Up
18:54 Tasting
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Grilled Chicken Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-09-17 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to grill chicken perfectly. Follow Frank's steps to get evenly cooked, juicy chicken at home.
00:00 Intro
00:29 Prepping the Chicken
02:44 Seasoning the Chicken
03:59 Grilling the Chicken
10:00 Plating the Chicking
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of BBQ Ribs: Amateur to Food Scientist | EpicuriousEpicurious2024-09-10 | We challenged chefs of three different skill levels - amateur Clarke, home cook Daniel, and professional chef Brittney Williams - to make us their take on a southern classic–BBQ ribs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which rack of ribs will you be recreating at home?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$304 vs $21 Hamburger: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-09-05 | Professional chef Eric Huang and home cook Gina are swapping ingredients and hitting the kitchen to make hamburgers. We set Gina up with a whopping $304 worth of ingredients for her attempt at Eric's luxury recipe. Meanwhile, a modest $21 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Gina be able to execute the restaurant-quality burger Eric intended to make? Can Eric transform Gina's simple ingredients into something spectacular?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Steak Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-09-03 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best steak at home. When it comes to cooking steak, patience is key. From browning the meat to letting it rest, your steaks will never be sad and dry again.
00:00 Intro
00:42 Preparing the Steak
02:16 Cooking the Steak
06:49 Plating the Steak
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.These 3 Dips Will Level Up Any Dinner Party | Epicurious 101Epicurious2024-08-27 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make three dips that will level up any dinner party. These hummus, french onion, and spinach artichoke dips are packed with flavor and will make great additions to your table.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Pro Chefs Blind Taste Test Every Box of Frozen Dumplings | The Taste Panel | EpicuriousEpicurious2024-08-20 | Chefs Chris Cheung, Christine Lau, and Jason Wang are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen dumpling brands found on supermarket shelves. Which dumplings pack the most bang for your budget, and which should you avoid at all costs?
00:00 Intro
00:15 Twin Marquis Pork and Chive
02:31 P.F. Chang’s Pork Dumplings
03:59 Laoban Pork and Chive Jiaozi
05:46 Target Chicken and Vegetable
06:34 Trader Joe’s Pork Gyoza
07:49 Ajinomoto Pork and Chicken
09:23 Twin Marquis Pork and Cabbage
11:04 Bibigo Pork and Vegetable
12:38 Ottogi Kimchi and Pork
13:49 Bibigo Chicken and Vegetable
15:04 Feel-Good Gluten Free Pork
16:10 Whole Foods Vegetable
17:44 Nasoya Tofu Vegetable
18:55 MìLá Pork Soup Dumplings
20:19 Trader Joe’s Pork and Ginger Soup Dumplings
21:03 Verdict
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of Gnocchi: Amateur to Food Scientist | EpicuriousEpicurious2024-08-13 | We challenged chefs of three different skill levels - amateur Billy, home cook Beth, and professional chef Saúl Montiel - to make us their take on an Italian classic–gnocchi. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which gnocchi dish will you be recreating at home?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Hamburger Youll Ever Make | Epicurious 101Epicurious2024-08-08 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best hamburger at home. From choosing the best ground beef to toasting the bun just right, your homemade burgers are about to level up.
00:00 Intro
00:38 Forming the Patties
02:24 Preparing the Toppings
05:19 Cooking the Burger
09:14 Assembling the Burger
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of Strawberry Shortcake: Amateur to Food Scientist | EpicuriousEpicurious2024-07-30 | We challenged chefs of three different skill levels - amateur Billy, home cook Gina, and professional chef Umber Ahmed - to make us their take on a classic strawberry shortcake. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which strawberry shortcake will you be bringing to the picnic?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How to Make a Parmesan CrispEpicurious2024-07-25 | Frank gets inspired by Chef Saúl's fried cheese trick
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.11 Bartenders Make a Margarita (Classic, Flair, Speed & More) | EpicuriousEpicurious2024-07-25 | Tequila, triple sec, and lime are the basic ingredients of a margarita, but what happens if you get 11 different bartenders to make their version of the same cocktail? From the luxury of the Plaza Hotel to home mixologists, see how these bartenders put their own spin on the classic marg.
Director: Paz Mendez Hodes
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Arianne; Channing Centeno; Chris Cardone; Katie Auth; Kevyn Fairchild; Kitty; Laura Royer; Maureen Donohue; Riley Mac; Takuma Watanabe; Tim Sweeney
Director of Culinary Production: Kelly Janke
Coordinating Producer: Kevyn Fairchild
Line Producer: Joseph Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davilla
Camera Operator: Jack Belisle
Assistant Camera: Roberto Hererra
Sound Mixer: Lily Van Leuwen
Food Stylist: Sara Hormi
Culinary Assistant: Widza Gustin
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Designer: Lea Kichler
0:00 11 Bartenders Make 11 Margaritas
0:13 Classic
1:06 Craft
3:26 Tiki
5:33 Club
6:24 Flair
8:06 Neighborhood
9:04 Steakhouse
10:07 Home
11:00 Speed
12:03 Experimental
13:46 Japanese-Style
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How to Make the Perfect Biscuits at Home | Epicurious 101Epicurious2024-07-23 | Professional chef Adrienne Cheatham demonstrates how to make the best biscuits at home. Follow her guide to get your biscuits fluffy but crisp and full of flavor.
Check out Adrienne's Flaky Layered Biscuit recipe!
2 cups (280g) all-purpose flour, plus more for dusting
2 cups (240g) Wondra Flour
¼ cup (50g) granulated sugar
4 tsp. Baking powder
1 tsp. Baking soda
2 ½ tsp. Kosher salt
2 cups buttermilk, chilled
2 Tbsp. unsalted butter, softened to room temperature
2 Tbsp. Honey
Flaky Sea Salt
Preparation:
Making biscuits: Grate the butter on the large holes of a box grater or with the shredding disk of a food processor. Transfer to a freezer-safe container and freeze or refrigerate before proceeding.
In a large bowl, mix the all-purpose flour, Wondra, granulated sugar, baking powder, baking soda, and salt to combine. Add the frozen butter and toss with your fingers to make sure each piece is coated well (work quickly so that the butter doesn’t warm up too much!). With a silicone spatula, fold in the buttermilk until just combined.
Turn the dough out onto a lightly floured piece of parchment paper, wax paper or foil (it will help with moving it around later). Gently press and pat the dough together and roll it out to an even rectangle about 12 x 18 inches. Transfer the dough on the parchment to a baking sheet and refrigerate for 15 minutes.
Slide the parchment paper and dough back onto a flat work surface with the long side closest to you. Lightly dust the top of the dough with a pinch of flour, then fold the two short sides into the center until they are touching )like a set of double doors), and then fold the left side on top of the right (like a closed book).
Center the folded dough on your parchment paper and roll the dough out to 12 x 18-inch rectangle, again rubbing flour on your rolling pin if the dough sticks. Repeat the book folds again, then roll the dough this time to a 12-inch square. Transfer the dough back to the baking sheet and refrigerate for 20 minutes.
Preheat the oven to 425 F with a rack in the center position. Slide the dough back onto your work surface and use a sharp knife to cut the dough into approximately 2-inch squares. Line the baking sheet with a new piece of parchment paper and line up the biscuit dough squares on the baking sheet, spaced about an inch apart. Return the sheet to the refrigerator and chill the biscuits for another 10 minutes before baking,
Place the baking sheet on the center rack and bake for about 20 minutes, rotating once halfway through, until the biscuits are puffed and deeply golden.
In a small bowl, whisk the softened butter and honey. Remove the biscuits from the oven and brush with honey butter. Sprinkle with flaky sea salt.
Let cool.
00:00 Intro
00:37 Making the Dough
04:41 Folding the Dough
08:09 Cutting & Baking
10:10 Making Honey Butter
10:59 Serving the Biscuits
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Fresh Shrimp Isnt Always FreshEpicurious2024-07-23 | If a supermarket says 'fresh shrimp' there's a good chance they already defrosted it for you making it 'refresh shrimp'.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Michelin-Star Way to Make Salmon at Home | Epicurious 101Epicurious2024-07-19 | Professional chef Adrienne Cheatham demonstrates how to level up and get restaurant-quality dinners at home with her brioche-crusted salmon recipe.
00:00 Intro
00:59 Preparing the Salmon
01:38 Breading the Salmon
03:06 Cooking the Salmon
05:46 Finishing the Salmon
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$349 vs $28 Shrimp Scampi: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-07-16 | Professional chef Frank Proto and home cook Joe are swapping ingredients and hitting the kitchen to make shrimp scampi. We set Joe up with a whopping $349 worth of ingredients for his attempt at Frank's luxury recipe. Meanwhile, a modest $28 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Joe be able to execute the restaurant-quality feast Frank intended to make? Can Frank turn Joe's simple ingredients into a grand seafood feast?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Way to Grate Garlic According to a ProEpicurious2024-07-04 | Pro chefs swear by a common carpenter's tool for grating their garlic.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How to Choose Your GarlicEpicurious2024-07-03 | Here is how to know if you're selecting a good, flavorsome garlic bulb.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.These 3 Dressings Will Upgrade Any Salad | Epicurious 101Epicurious2024-06-28 | Professional chef Adrienne Cheatham demonstrates how to make three dressings that will upgrade any salad: broken, emulsified, and creamy.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Sauls Fried Cheese Looks Real GoodEpicurious2024-06-26 | Saul demonstrates his cheese trick to ensure the tastiest Huevos rancheros.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Pro Chefs Blind Taste Test Every Bag of Frozen French Fries | The Taste Panel | EpicuriousEpicurious2024-06-19 | Chefs Jess Tom, Madison Cowan, and Jack Logue are used to serving fine cuisine; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen fries found on supermarket shelves–all prepared according to the recommended cooking instructions. Which fries pack the most bang for your budget, and which should you avoid at all costs?
Director: Jeffrey Kornberg
Director of Photography: Eric Brouse
Editor: Kristopher Knight
Talent: Jess Tom; Jack Logue; Madison Cowan
Director of Culinary Production: Kelly Janke
Creative Producer: Tyrice Hester
Culinary Producer: Mallary Santucci
Line Producer: Joseph Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Casting Producer: Nicole Ford
Camera Operator: Miguel Zamora
Audio Engineer: Rebecca O'Neill
Culinary Assistant: Biba Clark; Tony Ortiz
Researcher: Ryan Harrington
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
Designer: Lea Kichler
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How To Fillet SardinesEpicurious2024-06-18 | An expert tutorial on how to fillet fresh sardines.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Its Time to Start Baking Your BaconEpicurious2024-06-12 | Baking your bacon gives it the perfect crisp without being too dry.
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Fried Chicken Youll Ever Make | Epicurious 101Epicurious2024-06-05 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best crispy fried chicken at home.
00:00 Intro
00:19 Prepping chicken
01:24 Making the brine
03:13 Dredging
05:09 Frying the chicken
07:21 Tasting
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Pasta Carbonara Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-05-23 | In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make restaurant-quality carbonara at home.
00:00 Intro
00:23 Toasting the peppercorns
01:15 Prepping ingredients
03:44 Making egg and cheese mixture
04:48 Prepping the guanciale
05:55 Cooking the pasta and guanciale
07:47 Mixing the carbonara
09:23 Tasting
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Try This Egg-Chopping Hack For Your Next Potato SaladEpicurious2024-05-20 | This egg-chopping hack will save you a lot of time when making your next potato or egg salad.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$272 vs $18 Huevos Rancheros: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-05-15 | Professional chef Saúl Montiel and home cook Emily are swapping ingredients and hitting the kitchen to make huevos rancheros. We set Emily up with a whopping $272 worth of ingredients for her attempt at Saúl's luxury recipe. Meanwhile, a modest $18 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Emily be able to execute the crispy duck carnitas Saúl intended to make? Can Saúl turn Emily's simple ingredients into a gourmet Mexican breakfast?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Pro Chef & Amateur Cook Try to Make Lobster with No Recipe | On the Spot | EpicuriousEpicurious2024-05-08 | Today on Epicurious, pro chef Frank Proto, and novice Jon receive all the ingredients needed to make lobster thermidor. The catch? They have no recipe and only 90 minutes to whip up their take on the classic French dish. Will the two chefs be able to make something gourmet or will the pressure be too much?
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Robert Malone
Talent: Frank Proto; Jon Weigell
Director of Culinary Production: Kelly Janke
Coordinating Producer: Kevyn Fairchild
Culinary Producer: Mallary Santucci
Line Producer: Joseph Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davilla
Camera Operator: Miguel Zamora
Sound Mixer: Mariya Chulichkova
Culinary Assistant: Tony Ortiz
Culinary Assistant: Tony Ortiz
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Pro Chefs Blind Taste Test Every Boxed Brownie Mix | EpicuriousEpicurious2024-04-30 | Chefs Umber Ahmad, Jürgen David, and Rhonda Saltzman are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent boxed brownie brands found on supermarket shelves. Which brownie packs the most bang for your budget, and which should you avoid at all costs?
00:00 Intro
00:11 Pillsbury
01:40 Ghirardelli
02:55 Duncan Hines
04:02 Jiffy
05:09 Great Value
06:13 Trader Joe’s
07:24 Williams Sonoma
08:48 Betty Crocker & Hershey’s
09:59 Sticky Fingers
10:59 Simple Mills
12:09 Betty Crocker
13:10 Otto’s Naturals
14:22 Little Debbie
15:59 Keto and Co
17:16 Bob’s Red Mill
18:35 King Arthur
20:07 Kodiak Cakes
21:26 Final Results
Learn more about our chefs:
Umber Ahmad: mahzedahrbakery.com + @mahzedahrbakery on Instagram
Rhonda Saltzman: seconddaughterbakingco.com Jürgen David, Institute of Culinary Education: https://ice.edu/blog/chef-jurgens-favorite-brownie-recipe
Director: Jeffrey Kornberg
Director of Photography: Ben Dewey
Editor: Kristopher Knight
Talent: Umber Ahmad; Jurgen David; Rhonda Saltzman
Director of Culinary Production: Kelly Janke
Creative Producer: Tyrice Hester
Culinary Producer: Mallary Santucci
Line Producer: Joseph Buscemi
Associate Producer: Amy Haskour
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Casting Producer: Nicole Ford
Camera Operator: Lucas Young; Caleb Weiss
Audio Engineer: Rebecca O'Neill
Production Assistant: Noah Bierbrier; Caleb Clark
Culinary Assistant: Biba Clark
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Salsa Youll Ever Make | Epicurious 101Epicurious2024-04-17 | In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make three classic Mexican salsas–salsa fresca, salsa martajada, and salsa morita.
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: JC Scruggs
Featuring: Saul Montiel
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Jackie Park
Line Producer: Joseph Buscemi
Associate Producer: Oadhan Lynch; Sahara Pagan
Production Manager: Janine Dispense
Production Coordinator: Fernando Davila
Camera Operator: Aaron Snell
Sound Recordist: Michael Guggino
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Fynn Lithgow
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$513 vs $21 Salmon: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-04-11 | Professional chef Yuji Haraguchi and home cook Daniel are swapping ingredients and hitting the kitchen to make a salmon dinner. We set Danial up with a whopping $513 worth of supplies for his attempt at Yuji's luxury recipe. Meanwhile, a modest $21 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Daniel be able to keep up with Yuji's pro recipe? Will Yuji be able to take a humble salmon fillet and turn it into something gourmet?
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Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.How To Fry Perfect TortillasEpicurious2024-04-05 | Saúl Montiel makes his perfect fried tortillas for chilaquiles.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Tortillas Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-04-03 | In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make flour tortillas, the perfect companion for any shared meal.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Red Flags When Buying Fresh SquidEpicurious2024-03-28 | Seafood Expert Mike Cruz names some red flags to look out for when buying fresh squid.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Queso Youll Ever Make is Queso Fundido | Epicurious 101Epicurious2024-03-27 | In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make Queso Fundido, a classic Mexican cheese dish that'll leave your tortillas wanting more.
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Kris Knight; Jason Malizia
Featuring: Saul Montiel
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Jackie Park
Line Producer: Joseph Buscemi
Associate Producers: Sahara Pagan, Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Camera Operator: Aaron Snell
Sound Recordist: Michael Guggino
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Fynn Lithgow
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Ways to Reheat Leftover Pizza (And the Worst) | Epicurious 101Epicurious2024-03-13 | From the frying pan to a waffle iron, Professional chef and culinary instructor Frank Proto tests seven different methods to find the best way to reheat your leftover pizza for the perfect crispy crust and melty cheese.
00:00 Intro
00:23 Microwave
01:11 Air Fryer
01:54 Nonstick Pan
02:54 Cast-Iron Skillet
03:52 Oven
04:30 Waffle Iron
05:21 Toaster Oven
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Micah Phillips; Jared Hutchinson; JC Scruggs
Featuring: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Aaron Snell
Sound Recordist: Z Jadwick
Research Director: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Red Flags When Buying Shrimp ❌Epicurious2024-03-07 | Seafood expert, Mike Cruz, shares some important red flags to look out for when buying shrimp.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of Risotto: Amateur to Food Scientist | EpicuriousEpicurious2024-03-05 | We challenged chefs of three different skill levels - amateur John, home cook Diane, and professional chef Lish Steiling - to make us their take on a classic risotto. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which risotto would get you stirring the pot?
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editors: Misa Qu; Manolo Moreno
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Green Flags To Look For When Buying Salmon ✅Epicurious2024-03-01 | Seafood expert, Mike Cruz shares green flags you should look out for when buying fresh salmon.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$396 vs $20 Tacos: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-02-27 | Pro chef Saúl Montiel from Cantina Rooftop and home cook Gina are swapping recipes and hitting the kitchen to make tacos. We provided Gina with all the ingredients necessary to make chef Saúl’s gourmet $396 quesadilla recipe, sending only $20 worth of your typical, store-bought stuff back the other way. Will Saúl elevate Gina's modest materials into a fancy feast? Can Gina keep up with the demands of Saúl’s recipe? Which taco looks better to you?
Director: Ian Stroud
Director of Photography: Ben Dewey
Editor: Jared Hutchinson; Micah Phillips
Featuring: Saul Montiel
Talent: Gina Kim
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Jessica Do
Culinary Assistant: Christopher Liu
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio Engineer: Rachel Suffian
Production Assistant: Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.The Best Lasagna Youll Ever Make (Restaurant-Quality) | Epicurious 101Epicurious2024-02-20 | In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to restaurant-quality lasagne at home.
00:00 Intro
00:15 Sauce
07:51 Assemble and bake
11:56 Plating
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Boris Khaykin
Featuring: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Parisa Kosari
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Associate Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Aaron Snell
Sound Recordist: Z Jadwick
Production Assistant: Albie Smith
Research Director: Ryan Harrington
Culinary Researcher & Recipe Editor: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Fynn Lithgow
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Caramelizing Bananas 101Epicurious2024-02-16 | Level up your pancakes with these caramelized bananas!
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of Tiramisu: Amateur to Food Scientist | EpicuriousEpicurious2024-02-13 | We challenged chefs of three different skill levels - amateur Desi, home cook Daniel, and professional chef Jurgen David, director of pastry research and development at the Institute of Culinary Education - to make us their take on a classic tiramisu. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which tiramisu will you be your next sweet treat?
Check out Chef Jürgen's Tiramisu Recipe on the ICE blog: https://ice.edu/blog/recipe-chef-jurgens-elegant-tiramisu
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Manolo Moreno
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.Cheetos Mac & Cheese is So Wrong...Yet So RightEpicurious2024-02-07 | There's something about Cheetos mac and cheese that feels so wrong, yet something about it that tastes so right.
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.$449 vs $18 Chocolate Cake: Pro Chef & Home Cook Swap Ingredients | EpicuriousEpicurious2024-02-06 | Pro chef Natasha Pickowicz and home cook Emily are swapping recipes and hitting the kitchen to make chocolate cake. We set Emily up with all the ingredients necessary to make Chef Natasha’s luxurious $449 chocolate cake recipe, sending only $18 worth of stuff back the other way. Will Natasha be able to bake up a storm from Emily’s humble ingredients? Will Emily be able to keep up with Natasha’s restaurant-quality recipe?
Director: Chris Principe
Director of Photography: Francis Bernal
Editor: Misa Qu; Michael Imhoff
Featuring: Natasha Pickowicz
Talent: Emily Duncan
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio Engineer: Z Jadwick
Production Assistant: Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.