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Taste Test: Are Pre-Chopped Garlics Any Good? | Kenji's Cooking Show
00:15:05
The Chorizo Grilled Cheese: the Sandwich that Started This Channel | Kenji's Cooking Show
00:09:56
This French Toast Eats Like Crème Brûlée
00:10:11
Late Night Egg Fried Rice
00:05:04
Get More Out of Your Broccoli With This Knife Trick
00:04:30
Maxxed Out Broccoli and Cheese Soup | Kenji's Cooking Show
00:21:45
Use the Electric Kettle for Fast and Easy Miso Soup
00:07:54
I met up with Adam Ragusea and we ate tamales
00:09:55
My All-Time Favorite Burger Recipe (Extra-Crusty Burgers) | Kenji's Cooking Show
00:22:10
Roasted Broccolini with Cheaty Chorizo Aioli | Kenji's Cooking Show
00:09:01
How to choose the right soy sauce
00:04:44
Stir-Fried Eggs with Tomato (Fanqie Chao Dan) | Kenji's Cooking Show
00:12:36
How to Make Easy Egg Drop Soup | Kenji's Cooking Show
00:09:00
Old School Italian Eggplant Parmesan (only five ingredients!) | Kenji’s Cooking Show
00:17:08
Wok Your Way to the Best Scrambled Eggs (Whampoa Eggs) | Kenji's Cooking Show
00:11:00
Really Good French Bread Pizza with Sausage, Pepperoni, and Giardiniera | Kenji's Cooking Show
00:14:41
Knife Skills: How to Cut Bell Peppers
00:07:57
How to Make Denver Omelettes | Kenji's Cooking Show
00:16:37
Knife Skills: Every Way to Cut a Tomato | Kenji's Cooking Show
00:13:41
The Science of Re-Crisping Bagels (Wet Bagels = Crisp Bagels)
00:03:17
The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show
00:18:21
Fudgy Crackle-Top Brownies | Kenji's Cooking Show
00:10:50
Late Night Chilaquiles
00:04:21
The Best Oven-Fried Buffalo Wings | Kenji's Cooking Show
00:16:56
Pull-Apart Pepperoni Garlic Knots | Kenji's Cooking Show
00:14:28
Texas-Style Nachos (Individually-Topped Nachos) | Kenji's Cooking Show
00:09:49
Charred Salsa Verde | Kenji's Cooking Show
00:07:24
Want Perfect French Omelettes? Start With Water
00:14:32
Late Night Matcha Toast with Soft Eggs
00:03:46
The Mathematically Best Way to Cut an Onion
00:13:37