"Andy's food is very good, and he somehow manages to stay ahead of the trends."
"I will bake the finest watermelon pizza baby you've ever seen."
"I want a dish with a talking point. Two, Instagram ability. You are gonna vote on which dish you think is most enticing. And three, originality. Hopefully to find a dish that I've never tried or possibly even heard of before."
"Over the years, I've made a lot of videos where I turn completely inedible things into food, and some of my favorite transformations have been things like turning plastic gloves into hot sauce and paint thinner into Cherry Soda."
"You know, someday, when we open our own inn? Diabetics will line up to eat this sauce."
"You can add spice and flavor at the same time, and that is the beauty of the hot-sauce revolution."
"The arrival of new gas ovens and gas cookers played a part in the Victorians' revolution of the kitchen."
"Native cuisine has been around for thousands of years, but the food we had at Tocabe, that's something totally new."
"What I was truly impressed by was the quality of ingredients and the willingness of Disney chefs to continue to explore and push the boundaries."
"One of my favorite dishes last year, the deconstructed key lime pie, I just think it's a very unique play."
"This is our blue eye traveller, a modernized recipe from the Meals Family Recipe."
"Creativity trumps tradition as chefs look for new ways to challenge the palettes of their diners and cross-cultural cuisine in a plate."
"First of all, I was very right to be excited about this bun because I want all burgers forever to come on a pineapple coconut bun."
"Props to Mythos for trying something that has some Edge to it."
"You take a big slice of watermelon you put it between paper towels put in the fridge and leave it overnight which dries it out a bit then you can marinate it season it and bake it and it ends up having the consistency of like a piece of tuna."
"I just took the logic behind gnocchi and applied it to this dough."
"Your health is your responsibility and these wild products could play a big role in that."
"Chefs and cooks are Mavericks in their own right, learning from the past, making use of present technology, and ultimately creating their own business to solidify their legacy for the future."
"This is a new item that just came out, the lechon kawali. They're bringing out new items that you don't see originally the first time around."
"This is a must-try, it's a genius food creation."
"Taco Bell is set to unveil its latest culinary innovation, the Cantina Chicken menu, packed with vibrant flavors, fresh ingredients, and tantalizing textures."
"Taking us back to a time when people were just beginning to push the limits of state fair food."
"The concept of a simple hamburger had been revolutionized."
"They are really seriously pushing the culinary boundaries out to the extreme."
"New food using never-before-seen ingredients can't taste this anywhere else."
"This is good for maybe in a gumbo, this is good, like let people know what you're replacing it with and that they can get that same feel and that same flavor by using your product." - Bun B
"But shoutout to the pumpecapple pie. Bobby, you figured it out!"
"You're about to witness a culinary revolution."
"Welcome to the new kitchen, where I'm very excited to offer you a new kind of streaming experience."
"I find that using spices in different ways can bring really different flavors."
"The Reese's flavor in that sauce married with that lamb fat is like next level."
"Sabertooth is all about having an opportunity as a chef to continue to grow and evolve and work with really exciting ingredients like an oryx for example."
"You don't really see chutney with fish and she's just broken the rules."
"It's refreshing to see... a sweet potato made into the shape of toast... both are delicious and nutritious options."
"I just tasted that Maple vinegar butter glaze that is delicious I've never thought to do something like that before and I am a convert."
"We wanted to take the classic full English breakfast and merge that with the highest diplomatic institution of America, The International House of Pancakes."
"That spinach crust is incredible, that's the breakthrough of this recipe."
"Changing the game right here, texturally it's absolutely perfect."
"The flavor combination is going to be insane."
"Folks in the Philippines will find a way to make this under-appreciated meat into a masterpiece."
"This fusion ramen is Indian Japanese ramen. This is so beautiful."
"It's all about just releasing all attachment of anything you've ever known about cooking."
"Pushing all judgment aside and just really using up what you have to make a meal."
"They're always pushing the boundaries with their food."
"Let's not be average. No chef in the world will attempt to cook this."
"I'm gonna add hollandaise to more things in my life."
"In the world of food, a serendipitous fusion of two foods can catapult a restaurant's popularity."
"They make ice cream out of some of the weirdest things."
"The air fried Oreo had the biggest wow factor."
"Let's talk about this quest for a healthier donut."
"Not only does Miss Kim create a vegan version of this dish that sells 450 portions per hour, she does so at an astonishing price of only 20."
"The Spanish are hugely proud of the culinary heritage but also great innovators."
"What you guys are witnessing is the invention of American poutine."
"Everything bagel seasoning on your mayonnaise, highly recommend trying it."
"Combining the best flavors of Cuba's east coast into one spectacular meal."
"Chef Ramsay has modernized and reduced the menu from 100 dishes to 22."
"Tonight, Colin is showcasing his unique take on the glorious French tradition of fine dining."
"Maybe it will change your mind about baking that you're using what is normally a savory ingredient in a sweet recipe and finding that you like it even more than the classic all cream cheese version. Give it a try."
"This is the most insane jalapeno popper Buffalo Wild Wings, eat your heart out."
"Having different levels of foam for different drinks is a really, really great thing."
"This authentic Girl Scout branded Thin Mint seasoning... allows you to enjoy that signature flavor."
"So many ways of making plant food taste great."
"Imagine ravioli with cheese inside but the pasta is meat."
"The trick is to make it taste so good with less calories. That's where I come in."
"Imagine landing on a planet of new delicious animals and then still making the same old meals."
"Beyond just the food, I'm helping people reimagine food."
"Recent research into incorporating more than just the average Portobello into our diets has focused on one unsung hero of the natural world known as mycelium."
"Dipping the chicken into the gravy is an absolute game changer."
"I'm gonna give it to Boon Sauce. I think putting that on not meat can give you a similar satisfaction to eating meat and I think that's a really powerful thing."
"Make chocolate-filled strawberries with a plastic syringe."
"Stir-fried noodles with peanut butter and chili crisp is something that you are probably missing out on right now."
"That shaved chocolate milk is a genius move."
"Think deep dish but with cheese and the golden is happening, it's great."
"Let's reinvent the wheel with chocolate on top of more chocolate."
"One of the most memorable bites was a Mako home with goat cheese and pickle. Yup, you heard that right, pickle in macaron, there is pickle in this macron and it works."
"The Lacombe venison looks like it's surrounded by Boba balls but those are black currants also contains golden turnip and green peppercorn."
"Can we get a petition that cinnamon honey butter should cover all rolls from now on?"
"Get sweet potatoes off the side dish, put them front and center."
"Yo, I love the quality that they're bringing at Non-Shing Rice Rolls."
"Guacamole with mango in it, dude – it's unreal."
"What a unique spin on the fish chips! Activated charcoal gives it a really distinct color."
"Flash frozen tiny cubes of garlic: the garlic solution I've been waiting for."
"Yo, that's actually good. Yeah, behold Kool-Aid baked chicken wings. I'm convinced that Jesus canceled the second coming a while ago. Guys watch these be fire though."
"It's a modern take on barbecue classics with a smorgasbord of wood-fired and grilled options."
"If somehow in the future, if we can turn these reptiles that are invading our state into everyday table fare, I mean, I think that's probably the best idea we can do."
"The addition of that cottage cheese trick completely stepped it up. It's juicy, it's oozy, it's salty, it feels fatty."
"AP Ashbourne's invention of the biscuit cutter revolutionized the baking industry."
"Salmon skin chips: super crunchy, mild fishy flavor, like isolating the best part of a crispy salmon filet."
"I think the new menu is going to make the kitchen faster."
"The way they combine 3 am drunk eats into fine dining, I'm impressed."
"Potato chips: accidentally invented by a chef named George Crum in 1853."
"What if we could combine those meats into something that would be superlatively delicious?"
"What he is most famous for is his combination and invention of the flavor is sci-fun."
"Now this hot dog is a sandwich. This is genius."
"Infused olive oils are a game changer for meats, veggies, and dressings."
"The oyster sauce glaze on the turkey, combined with the kind of spicy garlic sauce going on in the gravy, I think is standout."
"Tunnel of Fudge cake stood out for its innovative use of a fudgy filling within a cake, capturing the hearts of many during the Pillsbury Bake Off in 1966."
"Exciting things are happening with cauliflower pizza crust, my friends."
"Adding one new flavor to a traditional combination can create a whole new dish."
"A chicken noodle soup burrito, it's a great idea, this is actually genius!"
"This beautiful Cuban sandwich... I'm gonna say it's a cake... impressive cake."
"American wagyu: we've taken the Japanese Wagyu breed of cattle and mixed it with American beef."
"Powwow Burger: a brilliant fusion of Native American tradition and American cuisine."
"Ice cream with Oreos mixed in was first sold in the 1970s."
"It's like the flavor is familiar but the way we got there is something I've never seen before."
"Why not make corned beef with a little bit of wagyu and we're not just gonna stop at corned beef."
"Americans have never really embraced it but I really do think it's a cool recipe and you can never have enough potato recipes."
"Embracing the culture and flavors of South Texas with armadillo cuisine."
"These crispy chicken chips are paired with Taco Bell’s signature Lava sauce, a spicy cheesy condiment that tastes so good you won’t mind the fact that your mouth is on fire."
"We are finding the world's greatest cooking hack."
"This lemon curd is changing the game. It is the perfect amount of sour."
"Listen, guys, I know Boston has a lot of colleges, there's a lot of smart people and let me tell you something, some genius came up with this idea to put the bolo crust on top of a Swiss roll and then put cream or jam on the inside."
"Pumpkin spice tiramisu filling that when combined with coffee flavor is gonna be sick."
"Hot honey makes a surprisingly delicious like Tex-Mex Mexican style dressing."
"Kind of a retro recipe, but we've modernized it a bit, so that the flavor's a little bit more complex, it's a little bit easier to make, and it's also a little bit more economical."
"Whoever figured out how to make this into a tasty remoulade should be congratulated."
"Let's get creative, you know? I could take this classic and step it up a notch."
"This final stop would truly show the potential of what America can do with Japanese Cuisine."
"I'm going to sort of go back to my fine dining roots but make it affordable for everyone."
"A Michelin-starred restaurant in Hungary comes up with a win-win idea."
"Transform traditional vanilla ice cream into an unexpected culinary experience by adding a drizzle of olive oil and a pinch of salt."
"Food so innovative and so alluring, it's a fusion very befitting of Minnesota."
"Would you say this is a win or a fail? A freeze-dried marshmallow. I think this is revolutionary."
"No one needs McDonald's to get fancy, but McDonald's decided to get fancy regardless of everybody's thoughts and feelings with the McLobster."
"I mean he said they stay true to the roots of Venezuela and these hot dogs. This is just taking something simple bringing it to South America and going absolutely wild with it and I'm just such a huge fan of it."
"I think they could have worked with some Korean chef and actually created a piece of Korean fried chicken like a boneless Korean fried chicken."
"What I really love about this combo is that they were all familiar items, and that gave me a sense of comfort. But there were so many extra details and thoughts put behind everything, that little element of surprise that really elevated the experience."
"A cool dish that would get people talking if you brought it to Thanksgiving."
"I've learned how to turn stew into a pie and my world will never be the same again."
"Every chef using it can express his artistry. The innovation and it's a brand new culinary world."
"Pizza Hut melts cram a choice of toppings and cheese between two slices of its thin crust so this is thin and crispy this is like a calzone"
"Who knew that throwing a tea bag in a cookie dough would be good?"
"...but my favorite was the Alaska roll. Here they used Jackfruit instead of crab meat and from our experience today, we are even more excited to try other dishes with Jackfruit because it was delicious."
"...really just a special roll for any dinner and what I love about them is that they really push the boundaries for sourdough and natural fermentation..."
"Deep-fried milk. Something that you didn't know you needed in your life just comes around the corner."
"I mean truly it rivals the product coming out of a forty thousand dollar steam injected deck oven."
"Graham has perfected an approach to cooking that is probably the greatest discovery of his entire career."
"So here we're doing something very special. This is tostones with camarones, so they're frying the plantains and they smash them, they make them super thin and they put shrimp on top, right?"
"these aren't just your typical loaded tater tots these are Next Level"
"...this style is all about taking a traditionally throwaway cut and turning it into something glorious and much like the city itself Chicago style barbecue is Scrappy No Frills and has its own unique identity and place in the American barbecue conversation."
"Cutting the red tape to a grand opening of flavors."
"Darlington is its own kind of fermentation because it's the centers of transformation and we bring all these unlikely ingredients together and at its best it cultivates new cultures."
"It's like eating a burger but as a Philly cheesesteak, and it was a better quality burger with ribeye meat."
"The modern chocolate bar was invented by an Englishman named Joseph Fry in 1847."
"I also love the food truck concept."
"This is a classic modern buffet; you have a balti inside a hot water crust pastry, an Arctic roll with kulfi inside it, and then obviously a game pie, a classic British dish."
"Salted caramel chicken sundae, it sounds insane."
"Another huge thing here, a huge difference between this biryani and every other Biryani on Earth, is the fire is actually coconut shells."
"This freeze-dried date paste ended up turning into something that tastes like a toffee or maybe a caramel."
"We're going to take it to a whole nother level."
"We can do a lot of things from Medronho, not only drinks; we can do cakes, we can do any... It's a lot of potential."
"The idea of doing a bun sale Taco is not 100% authentic, however, it is dually authentic to both cultures."
"Elevated nostalgia, right? It's like people love peanut butter cups, how can I make them better?"
"This is Drunk Beauty Xishi mooncake. Its filling is salty and sweet, sweet and umami."
"Modernist cooking is cooking to make stuff taste great without regard to feeling you have to slavishly follow tradition."
"Sublimotion, which is on the island of Ibiza in Spain, is an avant-garde gastronomic experience that pushes the boundaries of culinary innovation."
"The Halal Guys bringing something deliciously different to the table."
"Our concept implies that we don't have a menu with food with dishes, and it means that the chef will come to you and you can talk with him, you can tell what would you like to eat, and our team starts to make it special for you."
"You've eaten food tonight that I have never made before, all completely inspired by what I found right here in the valley."
"Ever since the early days, they've been working on a chili oil that has heat, texture, umami, and a proper balance of flavor."
"The Danes are really smart because they use the same dough in many different fillings, and it seems to taste different when it's in a different shape."
"Known for reviving classic American recipes, bakery owner Matt Lewis feels it's time for peanut butter to move aside and to let almond butter take the lead."
"Vietnamese mixed with Tex-Mex is kind of like, who the hell would have thought of that?"
"This could be the move, pickle with the waffle chicken sandwich."
"Roasted garlic air-filled mozzarella balloons—is that like the coolest thing ever?"
"We wanted to be able to add flavor and texture to our burger to where when people had our burger they were like, okay, this is crispy, this is juicy."
"It's everything you love about a rib but put into a really bite-size edible version."
"Some say online that you cannot cook a turkey with stuffing on the rotisserie as you just can't get this to be food safe. Well, I say I got another idea."
"Great news, the curry lounge is finally breaking even, and after only four weeks with my new menu, that's proof that Nottingham wants this style of Indian cookery."
"We have created the most exceptional kitchen knife the world has ever seen."
"It's like a cap that looks like a real crepe, doesn't it? It looks like a real one; it just doesn't contain flour, it doesn't contain anything else."
"It might be a little bit ahead of the curve for your palettes, but you'll see it, I'm gonna convert you both."
"There are no borders to his cuisine. Many are curious where he developed the skills to fuse ingredients that seem so foreign to each other."
"I've absolutely fallen in love with the idea of a Wood-Fired oven."
"Now I listen more to the individual guests' likings, trying to reflect that in my dishes, and I'm really learning a lot."
"The experience is a lot better when Le Petit Chef is actually running around your plate preparing what you're about to eat."
"He found out somebody in Switzerland was making chocolate and he was making caramel candy at the time so he got the machines over to his chocolate building and he made chocolate candy something that people had never had before."
"We bought a panini press and it has changed our lives."
"Tofu dough is pizza dough, big success. This makes me also think that the tortillas she made would be good. That's delicious, some sneaky protein in the dough."
"I like when olive oil is used in sweets; it's an underrated flavor."
"The Water Shield adds an interesting textural component and is accentuated by the subtle Aroma of cured plums."
"Chinese tamale sounds like the fusion that I did not know we needed and I'm all down for that."
"We're gonna hit y'all with some more big, bold, tasty flavors."
"Ducasse has been called the Emperor of French cuisine, a pioneer of innovative French cooking that reflects modern tastes."
"Always showcasing the natural qualities of fresh ingredients, he continues to break new ground in French cuisine."
"We even have breakfast pies, a pie with square sausage, Tatty scone, black pudding, bacon, and beans."
"Peanut butter on pretzels, game changer."
"This burger is making us question everything we thought we knew about Burgers."
"Chang, this is an unusual restaurant, it is Chinese and Mexican Fusion but it works."
"Now's your chance to make easy, delicious home-cooked meals at the touch of a button with your own Power Quick Pot."
"I will be releasing the 30-minute Boona blend which is basically all of these spices that are laid out before me but in one pack."
"Two wonderful miracles of cooking fused together in one pot, that's something to cry about."
"Wow, I mean that just takes stir-frying to a whole new level."
"It's a different way of thinking about food and it's quite a fun way as well."
"We're always looking for new ways to cook chicken, what can we do with it, can we dress it up, can we change it up, because we never get tired of eating it."
"If they've got interesting things that I've not seen commonly overseas, that means somebody in the kitchen is brave and cares about sharing more interesting dishes."
"My goal is to take a traditional recipe like carrot cake, give it a health-promoting makeover as much as possible."
"Koji is very powerful in that way."
"Modern cooks are so lucky in the kitchen because I want to introduce you to another really brilliant ingredient for cooking, and that is none other than Greek yogurt."
"People often call the marinated river crabs 'Crab-meat Ice-cream'."