Bolinhos De Bacalhau: Portugal’s Classic Salt Cod Cakes
Portugal’s iconic bolinhos de bacalhau—salt‑cod cakes—are showcased in a step‑by‑step video that blends culinary history with a practical home‑cook recipe. The host explains how salted cod, once essential for long sea voyages, must be desalted through several days of water changes before it can be poached, shredded, and combined with mashed potatoes, onions, parsley, and eggs to create a cohesive batter. The mixture is seasoned with salt, pepper, nutmeg, and a splash of port or Madeira, then shaped into elongated ovals and deep‑fried until golden. The result is a crisp exterior surrounding a fluffy interior, finished with a squeeze of lemon. The presenter describes the texture as “fluffy on the inside, crispy on the outside,” emphasizing the snack’s light, summer‑ready appeal. Beyond technique, the video highlights the dish’s cultural reach—salt cod appears in brandade, pil‑pil, and accras across the Portuguese diaspora. By adapting a traditional recipe for American kitchens, the creator underscores a growing niche for authentic Iberian foods in the U.S. market. The resurgence of bolinhos de bacalhau signals broader consumer interest in heritage cuisines, offering opportunities for specialty retailers and restaurateurs to capitalize on authentic, story‑driven products.
AI Robots Can Make Dim Sum. This Means China's Job Crisis Is Already Here.
The video reports that AI‑powered robots can now make dim sum, a traditionally labor‑intensive Chinese delicacy, and that restaurants in eastern China are already deploying them to cut costs. It highlights a regulatory response requiring tea houses to disclose whether dim...
Mission to Introduce Cambodian Culture
The segment spotlights Arthara Coffee, a New York City café founded by Cambodian immigrants Tong and Lynn, as part of Asian American, Native Hawaiian, and Pacific Islander Heritage Month. Their mission is to introduce Americans to Cambodian culture through coffee,...
LONDON RESTAURANT GRAND OPENING (Irl Livestream)
Uncle Roger, the viral food‑critic personality, streamed the grand opening of his first UK restaurant, Kawwan, in the heart of London’s Chinatown. The live broadcast captured the bustling queue, the quirky interior—featuring a towering light‑box, a nostalgic memory wall, and...
This Flan De Café Is Rich, Creamy & Full of Coffee Flavor
Chef and cookbook author demonstrates a flan de café recipe from her book Cocina Puerto Rico, showing how to make a coffee-infused caramel custard. She caramelizes sugar with a touch of salt, steeps cracked fresh coffee beans in warmed evaporated...
The Handmade Flour Tortillas Taking Over Brooklyn | Secret’s Out | NYT Cooking
The New York Times Cooking segment follows Border Town, a Brooklyn‑based pop‑up that has built a cult following around its handmade Sonoran‑style flour tortillas. After two years of sidewalk sales and alley‑side service, owner‑chef Jorge Aguilar and his backer Ben...
Genuinely One of the UK’s Best Restaurants, Serving What They Grow over a 7 Course Menu for £78.
Wilson's, a modest Bristol eatery run by chef Yan and farmer Mary, has become one of the UK's most celebrated restaurants, offering a seven‑course tasting menu for £78. After nine years of operating without a star, the couple finally earned a...
Coffee Culture on Songwat Road #thaipbsworld
Song Wat Road, a narrow 1.2‑km artery in Bangkok’s Chinatown, has become a magnet for coffee lovers, blending historic Chinese architecture with a burst of contemporary street art. Once a bustling import lane for goods and seafood, the road fell into...
Here's How #pasta Is Made with an #antique Crepe #machine in Brooklyn. #factory #businessowner
A Brooklyn‑based food operation has turned a six‑decade‑old crepe‑making machine into a low‑tech pasta line. The vintage equipment, originally designed for thin French pancakes, spreads batter onto oil‑slicked pans, flips the sheets, and cooks them in a single pass before...
Padma Lakshmi, Wylie Dufresne, and Michael Cimarusti Got Lunch with Us at Don Angie in NYC.
The video captures a lunch at Don Angie in New York City with host Padma Lakshmi and chefs Wylie Dufresne and Michael Cimarusti, where they promote the upcoming television series America's Culinary Cup. The chefs explain that the competition will eschew...
Worlds of Flavor 2025: Inside the Catalan Avant-Garde Cuisine
The session, sponsored by the Catalonia World Region of Gastronomy 2025, showcased how Catalan cuisine—long hailed as a crucible of culinary creativity—continues to influence American kitchens. Hosted by menu trend analyst Nancy Cruz, the event featured chefs Luis Were of...
This Easy Tart Is What Spring Eating Is All About | Hetty Lui McKinnon | NYT Cooking
Hetty Lui McKinnon guides viewers through a spring‑focused Yuzu‑Miso Asparagus Tart, highlighting how a store‑bought puff pastry can elevate a weeknight dish into a restaurant‑quality centerpiece. The recipe hinges on a three‑ingredient glaze—yuzu juice, white shiro miso, and runny honey—that delivers...
AI Food Factories? Algorithm-Driven Meals? The Future of Restaurants, According to One Expert
The podcast episode explores how AI and experiential design will reshape U.S. restaurants, featuring global food‑service consultant Rafael LaRue of Livet and Fast Fine Restaurant Group. LaRue emphasizes that every concept is unique; success hinges on aligning brand DNA, target segment,...
Everything I Ate in French St Martin! 🇸🇽
The video chronicles a culinary tour of the French‑controlled half of St. Martin, showcasing everything from beachside seafood to downtown bakeries. Highlights include grilled octopus on pumpkin puree with barbecue sauce at Orient Bay, Ocean 82’s butter‑garlic lobster with mushroom‑potato gratin, and...
The Grandfather of Roman Pasta Dishes: Pasta Alla Gricia
Kenji walks viewers through Pasta alla Gricia, the proto‑Roman pasta that underpins classics like Amatriciana and Carbonara. He emphasizes the dish’s simplicity—just cured pork, Pecorino Romano, black pepper, and bronze‑extruded pasta—while showing how each component contributes to a silky emulsion. Key...
The House of Sausage: This German Love Letter Was Built by Hand 🔨🥨
The video spotlights a Somerville German eatery, conceived by Tim Wieckmann as a hand‑crafted love letter to his wife, Bronwyn. The restaurant’s core identity revolves around daily‑made sausages and meticulously curated décor that echo Berlin taverns. Wieckmann’s team prepares seven distinct...
Paul W Downs and Hannah Einbinder Have a High Standard for Restaurant Bread.
The video features Paul W Downs and Hannah Einbinder debating Los Angeles' best restaurant bread, recalling the former favorite Cooks County—now closed—and highlighting current contenders. They commend Friends & Family for its croissants, note Speranza's enduring reputation, praise Nancy Silverton's sourdough...
BBQ Chicken: The South's Juiciest and Most Tender Meat
The video teaches how to replicate competition‑level barbecue chicken at home, focusing on bone‑in thighs prepared to achieve a skin that snaps cleanly while remaining juicy. It starts with a salt‑free rub of chili powder, cumin, coriander, garlic, onion, paprika, cayenne,...
Inside SOS Chefs: The East Village Shop Chefs Have Loved for 30 Years
The video tours SOS Chefs, a three‑decade‑old specialty spice shop tucked in Manhattan’s East Village, highlighting its reputation among professional chefs and home cooks alike. Founder Atef Boulaabi, an immigrant who built the store from a love of flavor, explains that...
The Chef Who Once Banned Black Pepper & Lemons: Spike Gjerde
Chef Spike Gjerde discusses how his flagship Woodberry Kitchen has evolved into a broader culinary platform under the Echo Project, emphasizing hyper‑local sourcing and resilient business models. He details concrete actions: installing on‑site water filtration, converting part of the restaurant into...
Anthony Anderson, Cedric the Entertainer Share Must-Try Recipes
Good Morning America featured Anthony Anderson and Cedric the Entertainer unveiling their new AC Barbecue cookbook, a "husky and handsome" guide to grilling that doubles as a brand extension for their barbecue label. The segment highlighted the duo’s partnership, their...
Food52’s Top 10 Recipes: #10 Marcella Hazan’s Tomato Sauce
Food52’s latest video spotlights Marcella Hazan’s classic tomato‑butter‑onion sauce, ranking it tenth among the site’s all‑time favorite recipes. The segment walks viewers through the minimalist ingredient list—ripe tomatoes, butter, onion, salt, and pepper—and emphasizes a slow 45‑minute simmer that allows...
Inside a Fading Industry, One #pasta Maker Is Keeping Tradition Alive. #italianfood
The video spotlights George Joseph Switzer III, manager of Queenie and Ravioli, a small Italian pasta shop that still runs a 1909 machine—the only one of its kind in the United States—highlighting a vanishing artisanal sector. Switzer explains that labor scarcity,...
Paul W. Downs Reveals the Pop Icon He Unsuccessfully Tried to Name Drop to Get a Reservation.
In a light‑hearted interview, comedian Paul W. Downs reveals he tried to secure a late‑night table at New York’s Delanima by invoking Beyoncé’s name. He called the host at 11 p.m., was told there was no room, then asked whether mentioning Beyoncé...
5 Mistakes Most People Make when Using Vegetables.
The video breaks down the five most common mistakes people make when handling vegetables, approaching the topic from a food‑science angle and promising to change viewers’ perception of vegetable prep. It starts with the foundational mistake of poor setup, emphasizing the...
Tom Kati Bai Liang Goong: Coconut Milk Soup with Malindjo Leaves and Shrimp
Chef Ben of Khum Hom Restaurant and Resort presents a step‑by‑step preparation of Tom Kati Bai Liang, a coconut‑milk based soup native to southern Thailand. The recipe combines coconut milk, melinjo (bai liang) leaves, shrimp, Andaman prawns, shallots, and shrimp paste,...
One of My Favorite Bites of Food in the World | Eric Kim | NYT Cooking
Eric Kim, NYT Cooking columnist, shares his mother’s kimchi jjigae with baby‑back ribs, a dish he calls one of his favorite bites, prepared in under 45 minutes for a weeknight meal. He walks through each step—blanching ribs with ginger to strip...
Inside a Rare #pasta Machine Still in Use — Turning Dough Into #fettuccine the Old-School Way.
Inside a Queen Anne restaurant, a 1909 Manhattan‑built pasta press continues to shape dough into fettuccine the way it did over a century ago. The machine, crafted at 68 Green Street, uses a hydraulic pump to force dough through a die,...
Adam Richman's 5 PRO MOVES: PIZZA EDITION
Adam Richman walks viewers through five “pro moves” to maximize a New York City pizza outing, focusing on two standout spots – Crispy Pizza in Deker Heights, Brooklyn, and Sirius Pizza in downtown Manhattan. He advises diners to ask the pizzolo...
Kimchi and Smoked Brisket Fried Rice
Chef Kenji Lopez‑Alt teams up with Hey Bagel co‑owner Andrew Rubenstein to test a new collaboration: smoked brisket kimchi fried rice. The recipe draws on a leftover Texas‑style brisket from Outsider Barbecue, a year‑old city favorite, and pairs it with...
The Ravioli King Of Brooklyn Making Nearly $2 Million Per Year | Small Business
The video profiles Queen & Ravioli, a Brooklyn family‑run pasta shop founded in 1972, now pulling close to $2 million in annual revenue. Owner‑manager George Joseph Switzer III highlights the shop’s hallmark: a 1909 Manhattan‑made pasta press that remains the...
I Tried The #1 Restaurant in America
The video sets out to verify an "ultimate" list of North America’s five best restaurants by tasting over 100 courses across the continent. Host Joshua travels from an underground, two‑Michelin‑star venue in Quebec to a three‑star Chicago kitchen, a remote...
Stanley Tucci's Savory Journey Through Italy | Tucci in Italy S1 MEGA Episode | National Geographic
In the first episode of National Geographic’s “Tucci in Italy,” actor‑chef Stanley Tucci travels to Abruzzo, a sparsely populated, mountainous region the locals call “Little Tibet.” He frames his journey as a quest to understand Italy through its food, using...
How to Make the Ultimate Shrimp Toast
The video walks viewers through a refined shrimp toast recipe, a Hong Kong dim‑sum staple reimagined with a pan‑fry technique inspired by Mr. Jews in San Francisco’s Chinatown. Instead of deep‑frying, the chef treats peeled shrimp with salt and baking...
This Type of Place Makes London What It Is and Should Be Protected at All Costs. 🙏
The video spotlights a 36‑year‑old Italian delicatessen in Pimlico, celebrated for its generous, affordable sandwiches and classic pastries. The narrator walks viewers through the menu, highlighting a pistachio cannoli, a meatball‑laden focaccia, and other hearty options that cost roughly £9...
The Right Way to Hold Chopsticks with @Choibites 🥢
The video demonstrates the correct way to hold chopsticks, likening the grip to holding a pencil, and shows how the top stick moves while the bottom remains stationary. It then expands the discussion to using chopsticks as a versatile kitchen...
How the US Military Shaped Okinawa’s Food Culture
The video examines how the U.S. military’s three‑decade foothold on Okinawa has left an indelible mark on the island’s food scene. With roughly 15% of the main island dedicated to American bases, locals have absorbed and reinterpreted U.S. staples, creating...
Brooklyn Has The PERFECT Piadina
The video spotlights Lilia Alimentari, a decade‑old family‑run shop in Brooklyn that has turned the humble Italian piadina into a local favorite. The host orders the classic piadina—prosciutto, arugula, and stracciatella—paired with an iced coffee featuring “pebble ice.” Key insights include...
Finally, Scones That Don't Suck | Bake Time | NYT Cooking
The New York Times Cooking video “Finally, Scones That Don’t Suck” brings host Vaughn, colleague Becky, and Becky’s mother Susan Herbst together to demonstrate a “best‑in‑the‑world” scone recipe just in time for Mother’s Day brunch. The recipe relies on a blend...
The Mystery of Chongqing Grilled Fish’s Origin Story - and Why It Matters | Asian Insider Podcast
The Asian Insider podcast explores the contested origins of kaoyu, the iconic grilled fish from Chongqing, and why the debate matters beyond culinary curiosity. Host Lee Shui Ying interviews Straits Times correspondent Au Ching‑Wei, who traced the dish from river‑side...
Sweet Teef? This One Is for You. London’s Dessert Game Is World Class.
The video serves as a rapid tour of London’s dessert scene, spotlighting the eateries that deliver the city’s most acclaimed sweets. From high‑end patisseries to unassuming bakeries, the host maps out a culinary itinerary for anyone craving a sugar fix. Highlights...
The Perfect Lomo Saltado: Is This the Best Peruvian Food in Boston? 🥩🔥
La Royale, a new Boston eatery, positions its lomo saltado as the definitive test for Peruvian restaurants, blending chef Juan Maus’s family legacy with a contemporary dining concept. The menu fuses Chinese‑Peruvian flavors—soy, oyster sauce—and traditional ingredients like purple corn, highlighted...
Worlds of Flavor 2025: Distinct Flavors: Southern Italy and Morocco
The Worlds of Flavor 2025 session spotlighted Mediterranean culinary exchange, focusing on Southern Italy and Morocco. Host Shandra Ram introduced chef Morad Leu, who prepared a traditional Moroccan shakshuka while discussing the broader theme of flavor migration and cultural dialogue. Key...
The Secret Ingredient To The Most Unique Pizza I've Ever Made
The video introduces a novel pizza concept that relies on three simple ingredients—pizza dough, pecorino cheese, and ice—to achieve a restaurant‑quality product. The host walks through creating a low‑yeast starter, building a high‑protein, 63% hydration dough, and the precise fermentation...
On April 28th, 100฿ Durians Phenomenon Sold Out in a Matter of Seconds on ‘PimryPie’TikTok Live.
On April 28, a TikTok Live session hosted by influencer PimryPie sold 100‑baht (≈$2.70) durians within seconds, marking a viral e‑commerce moment in Thailand. The flash sale highlighted the power of short‑form video platforms to drive instant demand for fresh...
Inside the 140-Year-Old Landmark: The Return of New York’s Greatest Steakhouse 🏛️🥩
The video tours Gage & Toner, a downtown Brooklyn chop‑house that has operated for more than 130 years and is one of New York City’s three landmark interiors, alongside the Public Library and Grant’s Tomb. New owners are leveraging the...
How to Make Single-Pan Ramen, Orzo Dishes
Carly Bodro, New York Times bestselling author and founder of PlantU, appeared on Good Morning America to showcase two single‑pan recipes from her newly announced cookbook, Plant You Quickies. The segment focused on a ramen‑noodle bake and an orzo‑based “quickie,” both designed for minimal prep and...
Guest Chef Demonstration with Venerable Yeogeo 2026
The video showcases a guest‑chef demonstration by Venerable Yeogeo, introducing Korean Buddhist temple cuisine as part of the upcoming Cber Thursday short courses for 2026. The session emphasizes plant‑based culinary arts, blending classical Korean techniques with modern instructional methods for...
Eva Longoria Makes Beef Bourguignon | Cooking With Friends | Delish
Eva Longoria hosts a Delish “Cooking With Friends” episode where she prepares a classic beef bourguignon, a dish she learned from the brothers at Domaine Dujac in Burgundy, France. She emphasizes a 24‑hour marination of beef cheeks in thyme, bay leaf,...
Exclusive Home Kitchen Tour with Esther Choi ✨
Esther Choi, a food influencer, gives viewers a first‑hand tour of her newly renovated home kitchen, spotlighting a blend of Korean pantry essentials and vintage‑styled décor. The walkthrough reveals a curated selection of Korean staples—canned tuna, anchovy broth tablets, dried anchovies,...