Cracking the Code for D.C.’s Top-Secret Bacon Recipe, with Shane Harris
Shane Harris recounts how he unearthed the closely guarded recipe for Evangeline “Vangi” Bruce’s famed candied bacon, a legendary appetizer served at Georgetown salons that convened Washington’s elite. Long protected by Bruce’s cook, Odette Pereira, the recipe resisted imitators — even public figures like Dick Cheney made their own versions — until Harris persuaded Pereira to cook with him and reveal the technique. The story traces the bacon’s origin to the Bruce household, where dinner parties doubled as power-brokering events that shaped U.S. foreign-policy circles. Harris frames the culinary reveal as both a minor scoop and a window into the rituals of Washington’s insider culture.
It’s Breakfast Time and We Are Starving, but Instead of Cereal We Are Having a Full Thai Breakfast.
A traveler compares Western breakfasts to a traditional Thai morning meal, sampling staples including pa tong go (Chinese fried dough) with condensed milk, soy milk, khao niao sangkhaya (sticky rice with coconut custard), khao niao mu ping (grilled pork skewers...
These Are China's Bounciest Meatballs
The video profiles a three‑decade‑old meatball artisan in a Chinese market, showcasing how his stall produces the “bounciest” meatballs that have become a local specialty. He explains the step‑by‑step process: selecting thigh meat, trimming fat and tendons, grinding by hand, beating...
Cosmic Blondies Are Out of This World | Bake Time | NYT Cooking
NYT Cooking’s Bake Time segment presents a Cosmic Blondie recipe that riffs on the classic Cosmic Brownie by pairing dense, buttery blondie base with a rainbow-tinted white chocolate ganache and mini M&Ms. Key technique tips include browning butter (and using...
We Spent 24 Hours at Veselka, Part 1. Not All Shifts Were Created Equal.
A team from Infatuation spent 24 consecutive hours relaying shifts at iconic East Village restaurant Veselka, rotating 12 two-hour shifts from 9 a.m. to 9 a.m. to sample the entire menu. Over the day they consumed 74 pierogi and ran...
You NEED to Try This Epic Tortilla in Madrid
A short food video highlights La Dama, a Madrid eatery renowned for its 'epic' tortilla de patatas, showing how the restaurant makes the classic dish from scratch. The clip emphasizes the tortilla’s texture and flavor, includes on-camera reactions to a...
Banana Blossom Salad with Roasted Peanuts
Chef Ian Kittichai demonstrates how to make a Thai-style banana blossom salad at Cuisine Concept Kitchen in Bangkok, showing prep steps to remove bitter parts and prevent discoloration by soaking in salt and lemon water. He assembles a dressing of...
K-FOOD PAIRING, TAILORING IN THE HEADLINES
BBC and The Straits Times journalists discuss the global rise of Korean cuisine, noting expanding interest beyond kimchi and bibimbap to niche dishes and street food driven by K-media, social platforms, and travel. The BBC piece highlights informal, locally understood...
London, There’s a New Pizza in Town and It’s a GOOD ONE…
Short Road Pizza, a London newcomer founded by former marketeer Ugo during lockdown, has rapidly won acclaim for a crisp, hot-pepp–style pizza inspired by his family’s traditional ‘crispy base’ technique. The product features thin, cured dough air-dried for a week...
Menu Talk 5 26 26
Husk Nashville’s executive chef described his path from Charleston dishwasher to self-taught chef who followed former chef Ben Norton to lead the restaurant, bringing years of regional experience and a collaborative kitchen approach. Since taking over, he has overhauled the...
How To Make Momofuku’s Famous Soy Sauce Eggs
This video demonstrates how to make Momofuku’s famous soy sauce eggs, adapted from Christina Tosi’s Milk Bar Life. The host dissolves sugar in hot water, adds sherry vinegar and low-sodium soy sauce to create the marinade, then cooks six eggs...
Beyond the Headlines: Exploring the Future of Alternative Proteins with Bruce Friedrich | EP#419
The episode features Bruce Friedrich, founder of the Good Food Institute, discussing his new book Meat and the broader push toward alternative proteins. He frames the conversation around the massive inefficiencies of conventional animal agriculture—feeding 1.4 billion metric tons of crops to...
London's Ukrainian Restaurants Act as Cultural Ambassadors | Focus on Europe
Ukrainian chefs in London are turning restaurants into cultural embassies, using food to keep their homeland visible and boost morale. Former soldier Yevhen “Eugene” Karalov leads Notting Hill’s Tsino, translating wartime reflections into a menu that has earned Michelin recommendation...
Head Chef of The Fat Badger George Williams with His Best of #London
George Williams, head chef of The Fat Badger, shares a personal guide to London dining, praising fine dining like Quay as the best meal he’s had while dismissing ubiquitous chains such as Pizza Express. He highlights intimate date spots like...
Inside Robb Report's Culinary Masters in New Orleans
The video spotlights Robb Report’s Culinary Masters gathering in New Orleans, a city hailed as one of the world’s greatest food capitals. The event brings together top‑tier chefs, luxury brands, and hospitality leaders to celebrate the region’s rich culinary heritage...
‘We Do Things the Old Way’ | Sandwich City | NYT Cooking
Brennan and Carr, a longstanding Brooklyn eatery, prides itself on making roast beef sandwiches the “old way,” roasting top-round beef in-house, collecting pan juices into a long-simmered broth, and dipping each sandwich to order. The video follows owner and staff...
Investing in Young Leaders for a Better Food Future
Nathan Algrim, senior academic community manager at the Good Food Institute (GFI), highlighted the impact of donor-funded programs at North Carolina State University’s two-day alternative protein symposium, co-developed by students in GFI’s Alt Protein Project. The event showcased research across...
The Ultimate Tour of Madrid Restaurants (What to Eat)
Host Carolina (“Caro”) tours Madrid’s food scene, sampling market stalls at Mercado de la Paz, oysters, and regional cheeses before visiting century-old family tavern L'Ancienne to taste classic crab salads, marinated clams and a famed truffled egg dish. She then...
Choosing Vegetarian | Người Việt Và Xu Hướng Ăn Chay
A Vietnamese woman recounts switching to a vegetarian diet after a severe illness, saying plant-based eating improved her digestion, energy and outlook; her recovery encouraged her whole family to try vegetarian meals. She describes practical adaptations—using vegetables and broths instead...
San Sebastián Is a Foodie Mecca for a Reason. Here’s 7 of the Best that We Always Go Back To.
The video tours seven essential San Sebastián eateries and pinpoints signature dishes that define the city’s culinary fame. It credits Casa Valles with inventing the gilda pincho, praises Bar Sport’s sea urchin custard and foie gras pincho, and singles out...
The Tea Plant Behind Everything You Drink: Camellia Sinensis
All common teas—from white and green to oolong and black—originate from the same plant, Camellia sinensis; their differences come from harvest timing and post-harvest processing rather than the plant itself. White tea is minimally handled and low in caffeine, green...
This Legendary Porto Restaurant Is a Masterclass in Tradition
Adega São Nicolau in Porto is presented as a showcase of traditional Portuguese cuisine, serving standout dishes like perfectly fresh sea bass and tender fried octopus. The video highlights technical precision in preparations, linking the restaurant’s peixinhos da horta to...
Unapologetic Indian: Pressure Cooker Pulao in NYC
Unapologetic Indian is a Lower East Side restaurant that foregrounds regional, lesser-known Indian dishes and rustic cooking methods, from pressure-cooker chicken pulao to Champaran meat, served without cosmetic refinement. The owners and chef intentionally embrace imperfect elements—burnt rice, bones, whole...
The Burger That Started American Fast Food
The video traces White Castle’s 1921 founding in Wichita and credits the chain with inventing the fast-food model through standardization, frozen square patties with five holes, and a steam-cooking method using rehydrated onions and buns placed atop raw meat. The...
Marisa Abela Reveals Where in London She Would Take Key Industry Characters.
Marisa Abela, discussing where she'd take characters from Industry in London, mapped personalities to specific restaurants and festivals. She said Dyker would have the most intense Glastonbury experience, while a season-one Robert would be fun to accompany. Abela recalled first...
Come to This Small Raw Bar for Buzzy Energy, Briny Snacks, and some of the Best Seafood in the City.
Found Oyster, a compact raw bar in East Hollywood, is praised for its unfussy menu of fresh seafood—oysters, Sicilian crudo, crab cocktail and Old Bay–stained prawns—served in a lively, apartment-party–vibe dining room and sunny patio. The short, simple menu and...
What Looks Best?! All Recipes Are in My Latest YouTube Video! 🥰
A dietitian documents a day of eating without strict rules, starting with granola before a gym session, then a post-workout latte and creatine gummies. Meals include a strawberries-and-cream waffle-yogurt bowl, a protein bar and banana bread while at the dealership,...
2026 100 Best Restaurants in NYC | NYT Cooking
The New York Times Cooking team unveiled its 2026 "100 Best Restaurants in NYC" list at a gala in the Times Center, with editor‑in‑chief Emily Weinstein introducing chief critic Ligaya Mishan, who compiled the inaugural ranking. Mishan, a two‑decade veteran, sampled...
Chef Lee’s Grilled Yellowtail Demo Showed How Much Detail Goes Into Building Flavor 🔥 #ICECulinary
Chef Lee’s grilled yellowtail demo broke down the precise choreography and small techniques that build flavor and speed in a busy kitchen. He emphasized auditory cues and team communication—calling out ‘one yellowtail’ or ‘five yellowtail’ to stage orders—and demonstrated staging...
I Tested The Most Futuristic Kitchen Tech
The video explores a lineup of cutting‑edge kitchen gadgets, from a voice‑activated air fryer to a robotic cocktail maker, testing whether they represent the future of cooking or gimmicky flops. Most devices underperformed. The talking air fryer misheard commands, requiring double...
Making a Proper Hoagie
At Liberty Kitchen in Philadelphia, executive chef Bow Neidhardt explains the city’s affection for the hoagie and demonstrates the restaurant’s viral kale Caesar cutlet hoagie—built on a sesame-seed roll with dressing, three deli meats or a fried chicken cutlet, house...
Peru's Gastronomy Scene Is Booming
Peru’s gastronomy has surged from regional roots to a global culinary powerhouse, with restaurants in Lima regularly featuring on world‑best lists. The cuisine blends Pacific coast, Andean, and Amazonian ingredients, reflecting centuries of migration and indigenous traditions. The sector now drives...
How to Make Pastitsio, the Ultimate Greek Comfort Food
The video walks viewers through a classic Greek baked dish—pastitsio—while honoring the host’s mother, an immigrant who communicated through food. She taught her family the layered casserole of pasta, spiced meat sauce, and a rich béchamel, a comfort staple that...
The Future of Fungi
The Stanford Engineering podcast explores the emerging frontier of fungi, hosted by Russ Altman and featuring bioengineer‑chef Vayu Hill‑Maini. Hill‑Maini argues that mushrooms and molds are poised to become a cornerstone of future food, pharmaceuticals, and novel materials, leveraging their...
Death by Chocolate | Dan Pelosi | NYT Cooking
Dan Pelosi takes viewers into the New York Times Cooking studio to remake the iconic “Death by Chocolate” dessert entirely from scratch. He starts by preparing a moist chocolate cake, whisking dry ingredients with hot coffee to bloom the cocoa...
Answering Your Top Cooking Questions With Lidey Heuck
Lidey Heuck answers a series of common cooking questions, ranging from the proper technique for caramelizing onions to the best oils for high‑heat cooking and how to repurpose leftovers. She emphasizes timing, flavor, and practicality, offering a concise guide for...
Executive Chef Offers Insight Into Xi-Trump Banquet
The video features an executive chef explaining the culinary concept behind the high‑profile Xi‑Trump banquet. He outlines how the menu is crafted to showcase China’s abundant resources while appealing to an international palate. Key insights include a deliberate focus on premium,...
Flynn McGarry On Growing Up As A Food Prodigy
The Mixed Signals podcast features chef‑owner Flynn McGarry, who rose to fame as a teenage food prodigy and now runs the New York restaurants Cove and Gem Home. The conversation explores how his early media spotlight shaped his career and...
Leftover Pizza Dough English Muffin Pizzas!
The video demonstrates a fast, budget‑friendly way to turn leftover pizza dough into English muffin‑style mini pizzas. By flattening small dough pieces, topping them with chopped vegetables and cheese, and toasting the muffins, viewers get a crispy, handheld snack in...
I Made "Leftover Leftover Pizza Dough English Muffin English Muffin Pizzas"
The video serves as a concise call‑to‑action, directing viewers to KenjiLopezAlt.com where the creator consolidates all of his culinary content and commerce. It emphasizes that most printed recipes are available for free, while additional value is offered through a tiered...
The Short Rib Pho That Broke NYC: High-Design Comfort at Madame Vo 🥣🦴
Madame Vo, a East Village Vietnamese eatery, has turned its short‑rib pho into a city‑wide sensation, moving 300‑400 bowls a day since its 2016 opening. The broth is a 24‑hour simmer of assorted bones, short rib and brisket, delivering a rich,...
Sometimes You Just Need an Empanada in 5 Minutes
The video demonstrates how to prepare a batch of red‑achiote empanada dough, freeze it, and pull out a hot, flaky snack in five minutes. By combining all‑purpose flour, cold lard, egg, vinegar and achiote powder, the host creates a tender,...
This Company Is Taking Chinese Takeout Into the Modern Era
The video profiles SO Chinese, an Austin‑based takeout‑only Chinese restaurant that built its technology stack before opening a single kitchen. The founders, a software engineer and a veteran restaurateur, created a Domino’s‑style ordering experience focused entirely on delivery, eliminating dine‑in...
How Art, Music, and People Drive Oklahoma City’s Growing Restaurant Empire 84 Hospitality
The Takeaway podcast features Rachel Cop, founder and CEO of 84 Hospitality, a fast‑growing Oklahoma City restaurant group known for turning ordinary spaces into vibrant "hangouts." Cop’s journey began with a laundromat‑turned‑pizza shop in 2013, evolved through a series of...
David Grutman Explains Why Papi Steak Works so Well #business #food #restaurant
David Grutman uses a recent interview to explain why his restaurant Papi Steak thrives, emphasizing a partnership model rather than a traditional celebrity‑chef brand. He describes how he and his co‑founder, Rich, complement each other: Grutman supplies back‑of‑house expertise and...
Bo Songvisava and Dylan Jones Talk About Plant-Forward Thai Cooking
Bo Songvisava and Dylan Jones explore how Thai cuisine can champion plant‑forward cooking, highlighting the region’s unrivaled vegetable diversity and its cultural roots. They note that Thailand’s climate yields dozens of varieties of chilies, gourds, and greens, making vegetables the...
The Best Lemon Poppy Seed Cake for a Picnic | Melissa Clark | NYT Cooking
Melissa Clark, food reporter for The New York Times, walks viewers through a lemon‑poppy seed pound cake that’s designed for easy transport to picnics and potlucks. She emphasizes the cake’s compact loaf shape, the bright lemon flavor, and the subtle...
We Got Into 4 Charles without a Reservation. Maybe You Can Too.
Fort Charles, a Manhattan steakhouse famed for its prime rib, is notoriously hard to book. Editorial lead Brian Kim of The Infatuation explains how he secured a table without a reservation by targeting off‑peak weekday afternoons. Kim first tried a Tuesday...
Massaman Curry with Chicken and Peanuts
Chef Ian Kittichai of Bangkok’s Khum Hom restaurant demonstrates how to make chicken massaman curry, a dish crowned CNN Travel’s number‑one worldwide. He begins by heating coconut milk, a departure from the usual oil‑based start, to coax out deeper flavors. The...
Robin Arzón Makes A Vegan Big Stack | Cooking With Friends | Delish
The video features Ramona Sutton, author of *Eat to Hustle*, demonstrating a vegan "Big Stack" burger inspired by the classic Big Mac. Sutton walks viewers through the ingredient list—highlighting nutritional yeast, miso, and textured vegetable protein (TVP)—and explains how these components...