"It's important to parboil potatoes because... it introduces a nice bit of fluffiness into the middle, and then if you roast it hard, then of course that becomes crispy on the outside."
"Let those flavors get to know each other, wake up a little bit."
"So what I do is I recommend you do this you make the basic foods you don't put any salt in and when you're making them because the salt you put in it's going to get you mixed up."
"The powdered sugar is very finely ground and has a little bit of an addition of starch to help prevent it from clumping. That starch is actually really helpful in making sure that this cheesecake sets up in the fridge as well."
"Salt makes everything better, like ketchup for life."
"Eating healthy doesn't mean you can't put seasoning in your food."
"Risotto is a meal and a cooking method all-in-one. Next time you're in the mood for a self-saucing rice dish, we hope you'll take some of these tips from our three amazing chefs."
"Cheese rules: Good on pizza, nachos, or pasta."
"Potatoes are probably the best food to deep fry, right?"
"The only way to screw this up is to undercook it, and culinarily speaking, there's absolutely nothing worse than undercooked puff pastry."
"A good burger can't go wrong, especially when they're really good."
"The move here is you get some of the cookie dough, you get some of the pie crust, you mix in some ice cream, and that is the ultimate bite."
"Guess what property we learned from earlier? Beef fat melts."
"For me food always has to be impressive but when it comes to desserts often you see spun sugar or wild decorations remember simple is always the most impressive."
"Food that looks and tastes a million bucks doesn't have to be complex."
"The biggest trick to mushrooms is simply knowing when and where to use them."
"Never ever get rid of that. It's like the perfect thing to cook your vegetables in to make them taste like meat. If you don't like vegetables, just cook them in duck fat and you will like vegetables, I promise."
"You never ever ever want to forget to salt, even sweet things."
"Always find ways to garnish to make things look a little nicer."
"Now to thicken the gravy, that's the bit everyone sort of panics about."
"Save the cheerleaders, save the world. Add the vinegar, make your food better. That same thing."
"The secret to making a really good soup is texture."
"You probably need more oil than you think that's my cooking advice."
"I really focus on that intensity of flavor because what you want when you're having a little bite is you want that punch."
"This is my secret ingredient. It's like the MSG of the baking world."
"That's going to help the flavor of our glaze permeate the meat."
"The nicer the steakhouse, if you're going to shift off medium rare, you should go rare rather than medium."
"To make a great dipping sauce, put everything into a jug, and blend it up together, and it'll be delicious, guaranteed."
"Some chefs tell you this lie that adding oil makes your butter burn less fast."
"You gotta understand and you do not have to use a lot of seasoning no seasoning literally like I would just recommend the basic ones."
"When you make syrups, there is no world where you make them too flavorful. The more flavorful they are, the better."
"You can put hot sauce in anything. Anything!"
"This just bumps up the protein and makes it nice and creamy."
"Oh look at it it peeled off the banana and now he's cutting it up into slices and it'll fit perfectly in the acai Bowl."
"If it doesn't say expeller pressed, I wouldn't use it, and once again it's only for like deep frying."
"The best way to eat these is actually with a dish that's lentils and rice and caramelized onions."
"The longer you age them, the sharper they get."
"The truth is that the cheapest american cheese might help make a better burger than the more expensive name brand varieties."
"Your burger wrongs can be righted if you simply flip your burger upside down."
"Whole spices don't lose their flavor as fast as pre ground spices do."
"Oh onions have layers? We have a solution for that, right?"
"Get yourself some pre-made whipped cream. What's a pumpkin pie without whipped cream?"
"Anything savory is made better with everything bagel seasoning."
"Anything that has a really nice liquid base to it almost."
"I can't explain why it works. It just freaking does!"
"You need that salt flavor to carry all the way through."
"Excellent for fajitas, tacos, really, really nice cut."
"Delicious cut and I bet you didn't know that it came from the front quarter."
"You can see that sirloin pretty much just pops right off there if I put it up on the edge of the table using that downward pressure you can pull that sirloin right out of there."
"You want to make sure that when you cut these, you cut them real even, you want a nice even stake."
"Excellent, excellent steak, so there you have it beef sirloin strip steak and beef fillet."
"You have to get your cured meat, your cheeses, your olives, your garnishes. All your garnish, that's all in the mix, man. So true, good."
"Season, season. When we season food we try to add flavor."
"Tasting as you go is the most essential tip as a pro home cook. Sauce making is all about balance."
"The barbecue stall: a phenomenon known as evaporative cooling."
"Perfectly loose rice. That's what you want as the result of your rice in a rice cooker."
"Now, we want to let this proof for an hour and a half to two hours."
"Once you're sure you've got your chocolate chips pretty well incorporated and evenly distributed then it's time to scoop out your cookies."
"The secret to good mashed potatoes is cooking them a long time."
"A little hot sauce makes everything fantastic."
"Hanger steak isn't exactly easy to cook, even Chef Ramsay said so."
"Personally, I include a lot of herbs and spices in my cooking, and this works really, really well for me."
"You want a rib that still has some moisture. You want a rib that's tender."
"I told you all it was going to thicken up, didn't I say so?"
"If you're grilling your meat without rubs, like you're wasting your time."
"Avocado and avocado oil, okay? So you use your olive oil to drizzle on food and you use your avocado oil to cook with because it has a higher smoke point."
"Cooking from scratch doesn't have to be time-consuming; it can be delicious and easy."
"You want to crisp it up, if you want a soggy gear you can cook a little less."
"Eggplant - a lot of different ways to use eggplant but not raw. You don't want to eat it raw."
"A condiment will enhance the flavor of your food."
"When making coffee, add a little salt; this makes the coffee clear immediately."
"I think ginger juice is the way to go, that's a winner."
"Because we're adding mayonnaise, we want to make sure that we balance the flavor."
"Even after the oven being off for 10 minutes, it's still around 160 which is more than enough just to finish off my ribs."
"Often you're told not to cover green vegetables when you cook them. They're not going to be green. That's not really true."
"The phone yo when you cook it, it gives you four times the amount."
"Salt can make sweeter fruits like cherries and strawberries even sweeter and balance the flavor of grapefruit, pineapple, and watermelon."
"Espresso powder and butter makes everything better."
"Your salad dressing will be down in the bottom but all your lettuce will be lifted up above it sitting on your salad forks or your salad tongs waiting to be tossed but not getting soggy from any dressing."
"The ingredients for a blue cheese are very simple because I really like to keep it simple so that that flavor of the blue cheese really comes through."
"Learn to use every ounce of food that passes through your kitchen, waste nothing."
"Salad is about contrast, okay? So crunch, sweetness, you know, pepperiness of leaves like watercress."
"You want to make it thick enough to hold the claws."
"We're not trusting this, we're not using skewers, we're not using toothpicks."
"It's silly to waste any little bit of the broccoli jam."
"Steaks they go into the bowl and then your marinade on top, nice and coated. Ah, let's pretend that this is marinated overnight."
"A well-sharpened knife does well and that right there is the main reason why chefs don't cry when they cut onions."
"Cheese sauce is so easy to make and it really elevates the dish"
"In the kitchen, optimism is the secret ingredient that makes every dish taste better."
"We're gonna let it keep cooking for maybe an hour and a half up to two hours, that's what I call stewing chicken."
"The easiest thing to remember is: if you can grill it, fry it, or bake it, you can most likely cook it up in your air fryer."
"You want to make sure you get them fresh, grind them yourself, that's going to be the best way."
"Don't overcook your food, and I'm telling you, your Thanksgiving will be smooth sailing."
"Your family's gonna love these spuds with the ham out, drain the juice."
"That's really good, I highly recommend trying those three at least."
"No yeast, no problem: Quick and easy pizza dough."
"Vastly underrated ingredient can transform a dish."
"This is a really hearty soup and the addition of the bread makes it even more filling."
"Mashed potatoes seem like they're just a simple part of your meal, but there are plenty of things you can do to kick them up a notch."
"Now you're going to take one cup of sour cream and just pour it right in."
"And you can add a little bit of salt and pepper too if you want to."
"Just put on a pan, a little bit of oil, a little fliparoo, and boom boom boom, pop them like pills."
"The biggest mistake you can make with spiny lobster is to overcook it."
"Spice these up—just add a little spice category."
"Toast walnuts for a flavor boost in salads—no shelf life, just pure flavor."
"A lot of chefs will tell you to add the garlic and the rosemary at the start, right? They just burn. So, I do the spuds and then about halfway through when I turn them, I then add the garlic and rosemary. And it doesn't burn."
"The trick to a nice tea is to keep stirring when you put the milk in."
"A perfect brisket is tender enough so that you can pull apart the slices with a little bit of resistance and they're nice and juicy."
"She panicked when they burnt and then added water... which altered the taste."
"I'm gonna keep taking the salmon out from under the grill to re-baste it, to make sure that that sticky glaze caramelises and goes all charred and delicious."
"One two is dry and two four X later and the chips are just about done."
"Room temperature butter is desired when you are going for a light, cakey texture."
"When you bite into an onion ring, texture is just as important as taste."
"Adding fresh truffles directly before serving can preserve their aroma better."
"Alligator just like chicken, you can season the same way."
"I always save the rinds in either in snap wear or a zip bag and I think it adds tremendous flavors to certain things."
"Absolutely necessary: salt your pasta water pretty generously."
"Once you start to see caramelization occur is when you want to back off the heat a little bit."
"Soup is on the go and a couple of really easy ways to elevate your soup."
"It's all about just getting as much flavor from the ingredients that you're using as you can."
"It's great to use for smoothies if you want like the whole thing if you're gonna add some chocolate flavor to your smoothie."
"If the ribs are still firm, then it hasn't been sitting out as long and there'll be less liquid."
"There's one key ingredient that you have to include and that's preserved lemons."
"Maybe another option for helping those of you who have struggled with your traditional sourdough starters."
"This is the easy way to pickle any vegetable."
"Use a microplane, just add that in there. So good, let's sift it out now."
"Dry brining makes meats tender, juicy, and easier to cook."
"But if you have the time to cook it fresh man that's definitely the way to go."
"It's like the salt thing, it just doesn't taste as good as you know like air is a big part of the flavor of food."
"Just make sure you find a steak that has fat marbled into the meat."
"Balsamic vinegar can make boring food taste amazing."
"If your avocado is ripe, that's really clutch, and your knife is sharp."
"I always put salt in my baked goods because you just really want that balance of sweet and salty."
"Avoid cheap, stale, bad-tasting vinegar and trust me, your home cooking will get a lot better."
"The peeled tomato makes the difference."
"This is something that is lighter than your average pizza sauce but packs more flavor."
"Once you're happy you have enough of the herb butter under the skin, you're going to rub the rest of the butter all over the remainder of the bird."
"I've been doing this for fall just sticking a full cinnamon stick in as I make my coffee and it soaks into it and it just gives it this really subtle sweetness and that cinnamon flavor which is so delicious without having to just like put a bunch of cinnamon all the time."
"You always dribble a little bit of oil or melted butter over the top of it so it will brown nicely."
"Cheap way to get some extra color and flavor."
"The longer you leave them, the better the crust performs."
"I'm gonna put that right in the sugar. You really want to make sure that you're getting the churro right out of the fryer after just a little bit of a drain because the excess oil on the churro is actually what's going to cause the sugar to stick."
"In order to avoid granules in your ice cream, you actually need to cook your milk and your sugar together. It'll melt those granules so yours was grainy because it wasn't...it...you could never melt those granules. There's no way."
"The heat of the veg going onto that garlic is going to be just enough to take the edge off it."
"Whether you go hot or cold, this is gonna make a lovely topping for our crostini down the line."
"Next time you're in the mood for a great fish taco, we hope you'll take some of these tips from our three amazing chefs."
"Pepper activates the turmeric. Top it off with water and you're good to go."
"it's actually good to add a little bit on top of the pepperonis because you know when you cook a pizza with pepperoni it gets oily and the pepperoni kind of has like these little pockets of um of fat and what have you so this is going to give it a little bit more realism"
"What lemon does is it adds brightness, it adds citrus, it wakes up everything."
"This gives you those nice long loaves that you could use for sub sandwiches or it's also really great for garlic toast with some pasta."
"The best way to season your chicken is from the inside out."
"There's nothing wrong with steaming or microwaving potatoes but if you want them for desserts you have to roast them."
"I think this would be a great step to take if you're trying to kind of trick yourself into eating more greens."
"If you feed someone and probably shouldn't do this probably kind of mean if you don't want them to know that it's bear meat you take out some canned meat and you put it in front of them they're just gonna think it's beef."
"So what you can do is just give it another whip with your spatula, or you can put it back on the mixer."
"Cooking things in wagyu beef fat will make anybody eat their vegetables."
"The only way to poach the perfect egg is if you have really, really fresh eggs, end of story."
"Pork doesn't take as much seasoning as a steak does."
"When you're cooking pork, it's to not undercook it, but so many people overcook it."
"Bacon fat is really good for high-fat cooking."
"Extra virgin olive oil has a very low burning temperature, so imagine you put your pizza in an oven that's well beyond that burning temperature, you really run the risk of losing all that subtlety."
"That dry brine did a good job of tightening up that skin and helping it crisp up, and that glaze helped as well, giving it a little extra flavor."
"Having a strong starter is essential to baking great sourdough bread."
"My roulade is delicious on its own but even better when served with fresh strawberries or even a raspberry Coulis."
"A little bit of salt in something like ice cream actually goes a long way in making it taste really good."
"You put these little, a couple of these with the sausage, um, you'll find it really sort of adds something."
"...don't forget some of that amazing sauce in the bottom of that pan because that is pure flavor my friends."
"...and that is what's going to make this noodle salad extra special at the end."
"The sugar will complement the tartness of these tart Granny Smith apples."
"...right as we go to pull this out I'm just going to glaze it with that leftover marinade for the injection..."
"...man 155 internal remember that the carryover is going to take it up into the 160s..."
"Most desserts need salt. It's about that balance."
"That's the best way to make green beans tender but still have the nice color on them."
"Now, the inevitable question: What the heck do you do with this powder? My favorite way to use any of the powders because it makes it easily accessible and I do not like floating things on my yogurt at all. I will actually add any kind of powder into my morning yogurt."
"You have to eat fast, yeah, and quick because the noodles get soggy."
"The beauty of pasta water... it makes a huge difference, my friend."
"Stems have the flavors, so don't throw them out... chop them fine."
"Anytime you're frying anything, whether it's a shrimp or shrimps or potatoes, you want to season it as soon as it comes out."
"If you want something healthy and something that's actually going to allow you to cook well, you want avocado oil spray. Good healthy fats and a very high heat point."
"The secret of a moist turkey, friends, besides so many other things, is to not overcook it, not overcook it. Don't cook it at 180 like everybody tells you to."
"And if you want a satisfying realistic take on Ramen without going to a Ramen Shop, get a good instant Noodle and get that giant chunk of chashu."
"Like I keep saying, toasted bread, buns, bagels make the sandwich way better, always ask for it toasted, buttered, go heavy on the butter, it's good for you."
"It's not rocket science. I just pop a whole bag of radishes into the air fryer."
"I love cooking and I love changing it up every week but the most important thing when you're cooking is to make sure you have the good pans."
"Everything starts with an onion if you want it to taste good."
"The secret to delicious soft fluffy rolls or any type of bread: make the dough as sticky as you can handle it."
"Chili, chili's one of those things where it's the flavors get stronger the second day. I think it's a very strong pick, Billy. Have you ever made chili? Yeah, okay, yeah. Okay, cool, great. We've all made chili."
"Cooking your rice in the bone broth... an easy way to add in that anti-inflammatory component."
"I love leftovers. The same thing with leftovers, if you just let it sit in the fridge for like a whole day, all that flavor... the next day the food tastes so much better."
"The two greatest indicators that they are finished baking are going to be an evenly golden brown crust and a bubbly or steamy interior filling."
"The peel has most of the essential oils that create that lemony scent and flavor without the majority of the acidity."
"Vanilla beans are going to add a whole like extra layer of umami kind of in this whole thing."
"If you get into the habit of using fresh herbs in the kitchen, you can very often transform something quite ordinary into something very special."
"Adding tannins... helps to keep pickles crunchy."
"That is amazing, so there's your answer, yes you can cook a pork pie in a regular airfryer."
"If you cook them the right way, they are so delicious."
"One of the secrets to having that come out right is you let it cook and you get the little charred bits of whatever you're cooking on the bottom."
"This is my go-to bouillon if you love to make soup like me."