10:03
Slow Roasted Chicken (Helen Rennie vs Alison Roman)
Helen Rennie
8:25
Shepherd's Pie, but Better (Make Ahead Thanksgiving)
11:33
Apple Cider Braised Pork Shoulder
12:14
Roast Chicken with Ratatouille (Better than Spatchcocking!)
10:05
Carnitas Tacos (YouTube vs Reality)
12:47
Roast Chicken Breast That Doesn’t Set Off Fire Alarms
13:30
Chicken Breakdown and Salting (Whole Chicken Series, Part 1)
21:44
Reverse-Sear Steak 2.0 (Solving Consistency Problems)
11:36
Stuffed Zucchini with Tomato Sour Cream Sauce
6:26
Chicken Provençal (The Minimalist Version)
8:34
Chicken Schnitzel (Chicken Nuggets for Grown-ups)
7:11
Do Meatballs Need Eggs?
10:52
Chicken Liver Pâté
9:14
Italian American Meatballs (with a pinch of Helen)
12:22
Pork 3 Ways (How to Use Pork Shoulder Confit)
15:17
The Best Way to Cook Pork (Confit and Rillettes)
14:37
Russian Cutlets (Like Meatballs, but Crispy)
9:12
How to Buy Chicken (Organic? Pastured? Air-Chilled?)
17:22
Medium-Rare Burgers with Reverse Sear Method
15:18
Paella Recipe That Took More than a Year
12:19
Lamb Stew (in-depth guide to stewing)
11:30
Stuffed Cabbage (a.k.a. Golubtsi / Holubtsi / Halupki / Golumpki)
9:00
Braised Chicken Thighs with Leeks and Quince (or Whatever You’ve Got)
17:38
Red Wine Braised Short Ribs (in-depth guide to braising)
10:14
Why I Eat Dangerous Chicken
6:39
Skinless Boneless Thighs (The Best 15 Minute Chicken)
12:59
Grilled Skirt Steak (7 Rookie Mistakes)
11:44
Gyoza (Pot-Stickers): 5 Rookie Mistakes
13:10
3 Reasons Why Your Chicken Stuck
10:55
Duck Confit with a Crisping Hack
13:31
Should You Bring Meat to Room Temperature Before Cooking?
8:33
Lazy Chicken Thighs (I cut every corner and this happened...)
16:29
How to Buy a Steak (Cuts, Grades, Aging, and more!)
5:31
Ragù Bolognese (Meat Sauce for Tagliatelle, Lasagne, and other Pasta)
8:52
Pork Shoulder Braised in Osso Buco Sauce ("Boston Butt" cut)
8:38
Beer-Braised Short Ribs (Carbonnade Flamande)
11:39
Steak in the Oven (as Good as Sous-vide)
8:50
No More Dry Chicken Breasts!
6:44
Sous-Vide Duck Breast (Sous-Vide series Ep. 4)
6:21
Sous-Vide Chicken Breast with Crispy Skin (Sous-vide series, Ep. 3)
5:34
Sous-Vide Pork Chops with Romesco (Sous-vide series, Ep. 2)
Chicken Thighs with Prunes and Balsamic Soy Glaze
6:08
How to Grill a Rack of Lamb
4:37
Can a $100 thermometer be 40 degrees off?
Rack of Lamb (Reverse Sear) -- How to Cook a Rack of Lamb
9:11
Zuni Cafe Roast Chicken Breast (with an FDA warning)*
5:27
Pork Chops with Madeira Mustard Pan Sauce
4:06
Seared Duck Breast
7:49
Grilled Pork Chops (chop types and doneness explained)
5:38
Grilled Chicken Thighs
5:19
Medium-rare Burgers (grilled or seared)
5:07
How to Grill a Steak and Other Meat
3:48
Salting proteins (meat, fish, chicken, etc)
8:22
Braised Turkey Thighs
1:42
Trussing (tying) a Roast with Kitchen Twine
4:25
Trimming a Rack of Lamb
3:40
Chicken Nuggets and Fish Sticks
Deboning Chicken
5:37
Deglazing a Pan and Making a Sauce
4:58
Browning Meat (and other proteins)
