4 Levels
1 season, 120 episodesSeason 1
How-To
We challenged chefs of three different skill levels–amateur Jon, home cook Widza, and professional chef Darian Bryan–to make us their take on jerk chicken. We then asked expert food scientist Rose to explain each chef's choices along the way. Which jerk chicken dish do you want to tuck into first?
How-To
We challenged chefs of three different skill levels–amateur Joe, home cook Beth, and professional chef Ann Ziata from the Institute of Culinary Education–to make us their take on Chicago-style deep dish pizza. We then asked expert food scientist Rose to explain each chef's choices along the way. Which deep dish pizza do you think makes Chicago proud?
How-To
We challenged chefs of three different skill levels - amateur Clarke, home cook Jon, and professional chef Jurgen David - to make us their take on an ice cream cake. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which cake will you be serving at your next party?
Chefs
We challenged chefs of three different skill levels - amateur Clarke, home cook Daniel, and professional chef Brittney Williams - to make us their take on a southern classic–BBQ ribs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which rack of ribs will you be recreating at home?
How-To
We challenged chefs of three different skill levels - amateur Billy, home cook Beth, and professional chef Saúl Montiel - to make us their take on an Italian classic–gnocchi. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which gnocchi dish will you be recreating at home?
How-To
We challenged chefs of three different skill levels - amateur Billy, home cook Gina, and professional chef Umber Ahmed - to make us their take on a classic strawberry shortcake. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which strawberry shortcake will you be bringing to the picnic?
Chefs
We challenged chefs of three different skill levels - amateur John, home cook Diane, and professional chef Lish Steiling - to make us their take on a classic risotto. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which risotto would get you stirring the pot?Read more: 23 Risotto Recipes for Silky, Creamy Dinners at Home
How-To
We challenged chefs of three different skill levels - amateur Desi, home cook Daniel, and professional chef Jurgen David, director of pastry research and development at the Institute of Culinary Education - to make us their take on a classic tiramisu. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which tiramisu will you be your next sweet treat?Get our recipe: Tiramisu
Director: Lisa Paradise
Director of Photography: Jeremy Harris
Editor: Manolo Moreno
Director of Culinary Production: Kelly Janke
Producer: Tyre Nobles
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Sahara Pagan
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Lucas Young
Sound Mixer: Brett van Deusen
Production Assistant: Justine Ramirez
Culinary Assistant: Jami Samuelson-Kopek
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
How-To
We challenged chefs of three different skill levels - amateur Bianca, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their take on a classic frittata. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which frittata will you be munching on next?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on chicken tenders. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which chicken tenders would you choose as your next dipping companion?
Recipes
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which deviled eggs would you swipe from the appetizer tray first?
How-To
We challenged chefs of three different skill levels - amateur Joe, home cook Lorenzo, and professional chef Saúl Montiel from Cantina Rooftop - to make us a dish of pasta carbonara. Once each level of chef had presented their saucy creations, we asked expert food scientist Rose to explain the choices each made along the way. Which pasta carbonara would you dig into first?
How-To
We challenged chefs of three different skill levels - amateur Billy, home cook Joe, and professional chef Fatima Khawaja - to make us their preferred pesto.
How-To
We challenged chefs of three different skill levels - amateur John, home cook Daniel, and professional chef Taka Sakaeda - to fry us up some calamari. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which fried calamari are you reaching for first?
Chefs
We challenged chefs of three different skill levels - amateur Desi, home cook Lorenzo, and professional chef Lish Steiling - to make us their best BLT sandwich.
How-To
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Saúl Montiel from Cantina Rooftop in New York - to make us their best chips and queso dip.
How-To
We challenged chefs of three different skill levels - amateur John, home cook Lorenzo, and professional chef Chris Cheung from East Wind Snack Shop—to make us a batch of egg rolls.
How-To
We challenged chefs of three different skill levels - amateur Bianca, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on tater tots.
How-To
We challenged chefs of three different skill levels - amateur John, home cook Daniel, and professional chef Saúl Montiel from Cantina Rooftop - to make us their best caesar salad.Get our recipe: Caesar Salad
How-To
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How-To
We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City - to make us a batch of boneless wings.
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and professional chef Dalia David - to make us their best samosa recipe.
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us their best chicken parmesan recipe.
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Joseph, and professional chef Saúl Montiel from Cantina Rooftop- to make us a warm and cheesy cacio e pepe.
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Alicia, and professional chef Adriana Urbina from the Institute of Culinary Education - to make us their favorite empanadas. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which one are you reaching for first?
How-To
We challenged chefs of three different skill levels - amateur Desi, home cook Beth, and professional chef Chris Scott from the Institute of Culinary Education - to make us a batch of mozzarella sticks. Once each level of chef had presented and tasted their crispy and gooey creations, we asked expert food scientist Rose to explain the choices each made along the way. Which mozzarella sticks are you sticking with?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Alejandro, and professional chef Saul Montiel from Rooftop Cantina - to make us a plate of fish tacos. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way to add some scientific context to the results. Which fish tacos can you imagine tucking into at a beachside cabana?Get our recipe: Fish Tacos
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef instructor Frank Proto - to prepare a pasta Bolognese that would make nonna proud. Once each level of chef had served up and sampled their creations, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which pasta Bolognese are you bringing to Sunday dinner?
How-To
We challenged chefs of three different skill levels - amateur Scotty, home cook Anthony, and professional chef Frank Proto - to make us their best ice cream sandwich. Once each level of ice cream artist had presented and tasted their creation, expert food scientist Rose popped in to explain the choices each made along the way to add some context to the results. We know there are really no wrong answers here but - which one looks best?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Saul Montiel from Rooftop Cantina - to make us a some piping hot tamales. Once each level of chef had presented and tasted their creations, we asked expert food scientist Rose to explain the choices each made along the way to add some scientific context to the results. Which tamales can compare to your favorite?
Recipes
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef instructor Chris Arturo from The Institute of Culinary Education - to make us a satisfying serving of poutine, a Canadian delicacy of french fries loaded with cheese curds and gravy. Once each level of chef had presented and tasted their gooey creations, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level looks best to you?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Alejandro, and executive chef Saul Montiel from Cantina Rooftop - to make us their best quesadilla recipe. Once each level of chef had presented their cheesy creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which quesadilla are you ripping and dipping first?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Yuji Haraguchi of Okonomi and Yuji Ramen - to make us a batch of their go-to buffalo wings. Once each level of chef had served up and sampled their creations, we asked expert food scientist Rose to explain the choices each wingmeister made along the way - both good and bad. Which are you reaching for first, a drum or a flat?Get our recipe: Buffalo Wings
How-To
We challenged chefs of three different skill levels - amateur John, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best baked ziti recipe. Once each level of chef had plated their pasta, we asked expert food scientist Rose to explain the choices each ziti-maker made along the way - both good and bad. Which of these baked ziti recipes are you bringing to the potluck?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Danielle Alex of Diversity Kitchen - to make us their best lobster roll. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each chef made along the way - both good and bad. Which lobster roll has you pining for a day at the beach?
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Daniel, and professional chef Saul Montiel from Cantina Rooftop - to make a rich cup of hot chocolate. Once each level of chef had presented their magnificent mugs, we asked expert food scientist Rose to explain the choices each cocoa-maker made along the way - both good and bad. Which cup of hot chocolate are you dipping a sugar cookie into?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny Stankiewicz from The Institute Of Culinary Education - to make us a batch of sugar cookies. Once each level of chef had presented their bakes, we asked expert food scientist Rose to explain the choices each of them made along the way - both good and bad. Which cookie would you sneak out of the kitchen just before bed?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Saul Montiel from Cantina Rooftop - to prepare their take on chicken nuggets. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which nuggets are you dipping into first?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Rawlston Williams - to prepare their best turkey sandwich recipe for us. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which of these turkey sandwiches are you eyeing up for after Thanksgiving?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Frank Proto from The Institute of Culinary Education - to make us their best lamb chops. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which of these lamb chops would you serve to your esteemed guests?
Recipes
We challenged chefs of three different skill levels - amateur Onika, home cook Beth, and professional chef Frank Proto from The Institute of Culinary Education - to come through with their best pudding recipe. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which pudding are you putting on the menu?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Saul Montiel from Cantina Rooftop - to make us eggs benedict. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which eggs benedict are you brunching with?
How-To
We challenged chefs of three different skill levels - amateur Jerry, home cook Daniel, and professional chef Saul Montiel from Cantina Rooftop - to whip us up a fresh batch of tortilla chips and guacamole. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which guac are you putting on lock?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Penny Stankiewicz from The Institute Of Culinary Education - to make us a celebratory birthday cake.Get Baking: 31 Birthday Cake Recipes to Make All Your Wishes Come True
How-To
We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Saul Montiel from Cantina Rooftop - to make us a tangy and tasty pulled pork sandwich. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which pulled pork is pulling your attention?
How-To
We challenged chefs of three different skill levels - amateur Jerry, home cook Kit, and professional chef Penny Stankiewicz from The Institute of Culinary Education - to make us their favorite crepe recipe. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which crepe looks most “magnifique” to you?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional baker Lani Halliday - founder and owner of Brutus Bakeshop - to make us a sweet and creamy milkshake. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which milkshake are you sharing with your date?
Entertaining
We challenged chefs of three different skill levels - amateur Onika, home cook Daniel, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare a piping hot paella (yes, Frank finally gets to make paella!) Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which paella would you pick?Get cooking: Paella With Shrimp, Mussels, and Squid
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Lorenzo, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare their favorite pork chop recipe. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which pork chop would you opt for?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to make us their favorite ravioli. Once each level of chef had served up their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of ravioli are you digging into first?
How-To
We challenged chefs of three different skill levels - amateur Onika, home cook Gabrielle, and professional chef Frank Proto from The Institute Of Culinary Education - to prepare us their favorite baked potato recipe. Once each level of chef had served up their spuds, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which level of baked potato looks the tastiest to you?
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Rinku, and professional chef Danielle Alex - to prepare us their favorite biryani recipe. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Which biryani would you choose to eat first?
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Daniel, and professional chef Danielle Alex - to prepare us their version of that perennial favorite party food, pigs in a blanket. Once each level of chef had presented their pastry-wrapped creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad (looking at you, Stephen’s carrots…) Which little piggy are you staying home with?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Chris Scott from the Institute of Culinary Education - to make us their favorite meatloaf recipe. Once each of them had presented their take on this family pleasing classic, we asked food scientist Rose to weigh-in on their choices. So what do you think, want to try them all? Even two out of three ain't bad when it comes to meatloaf.
How-To
We challenged chefs of three different skill levels - amateur LA, home cook Daniel, and professional baker Bill Clark - to make us a festive layer cake. Once each level had finished, decorated and presented their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which of these layer cakes do you want at your party?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Yuji Haraguchi - to prepare their best curry recipe. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which curry is making you curious?
How-To
We challenged chefs of three different skill levels - amateur Shariff, home cook Lorenzo, and professional chef Jameeale Arzeno - to prepare their best shrimp and grits recipe for us. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which shrimp and grits makes your greatest hits?
How-To
We challenged chefs of three different skill levels - amateur Shariff, home cook Lorenzo, and professional chef Jameeale Arzeno - to wow us with their best roast pork recipe. Once each level of chef had presented their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which pork would be first for your fork?Read More: 29 Pork Shoulder Recipes for Braising, Roasting, Smoking, and More
How-To
We challenged chefs of three different skill levels - amateur Shariff, home cook Julie, and professional chef Frank Proto from the Institute of Culinary Education - to serve us their best bowl of chowder. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which level of chowder are you warming up with?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Natasha, and professional chef instructor King Phojanakong from The Institute of Culinary Education - to fry us a batch of tasty spring rolls. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which level of spring rolls would you reach for first?Get our recipes:
Fresh Spring Rolls
Crispy Oven-Fried Imperial Rolls
How-To
We challenged chefs of three different skill levels - amateur John, home cook Natasha, and professional chef instructor King Phojanakong from The Institute of Culinary Education - to stir fry us their preferred Pad Thai recipe. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which Pad Thai take the prize in your eyes?
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Julie, and expert bartender Jeff Solomon - to mix us their best Bloody Mary cocktail.Get our recipe: Bloody Mary
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Rinku, and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City - to toast us up their favorite flatbread recipe. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which flatbread are you reaching for first?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook RInku, and executive chef Ayesha Nurdjaja of Shuka Restaurant in New York City - to skewer us a batch of their favorite kebabs. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which kebabs are you sticking around for?Read More: 29 Skewers and Kebabs for Your Next Cookout
How-To
We challenged chefs of three different skill levels - amateur Bianca, home cook Gabrielle, and professional chef Bill Clark - to make us a batch of their favorite sandwich cookies. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which cookies are you saving room for after dinner?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Yuji Haraguchi - to make us their best meatballs. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which meatballs are you rolling with?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Lani Halliday from Brutus Bakeshop - to make us a delectable custard dessert. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which custard would you cap of a meal with?Get our recipes:
Banana Cream Pie
Flan
Classic Crème Brûlée
How-To
We challenged chefs of three different skill levels - amateur Shariff, home cook Julie, and professional chef Danielle Alex of Diversity Kitchen - to bake us their best batch of biscuits. Once each level of chef had finished and tasted their final product, we asked food scientist Rose to explain their choices from an expert's perspective. Which biscuits are you putting in your basket?
How-To
We challenged chefs of three different skill levels - amateur Shariff, home cook Julie, and professional chef Danielle Alex of Diversity Kitchen - to make us a mouthwatering chicken sandwich. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an expert's perspective. Which chicken sandwich are you going with?
How-To
We challenged chefs of three different skill levels - amateur Negeen, home cook Heather, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their best stuffed peppers recipe. Once each level of chef had presented their creation, we asked food scientist Rose to explain their choices from an expert's perspective. Which pepper would you pick to please your palate with?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Heather, and professional chef Airis Johnson - to simmer up their best gumbo. Once each level of chef had ladled out their creation, we asked expert food scientist Rose to explain the choices each made along the way, breaking things down from a technical perspective. Which level of gumbo would you dip into first?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Saul Montiel from Cantina Rooftop - to prepare us their take on tostadas. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which of their crunchy creations looks most mouthwatering to you?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Gabrielle, and professional chef Danielle Alex - to prepare us their preferred tart recipe. Once each level of chef had presented their open-faced creation, we asked expert food scientist Rose to explain the choices each made along the way - both good and bad. Would you dig in to the savory sun-dried tomato tart first or skip straight to one of the desserts?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Julie, and professional chef Palak Patel from the Institute of Culinary Education - to prepare us a grilled fish. Once each of them had presented their creation, we asked food scientist Rose to explain the choices they made along the way - both good and bad. Which of these grilled fish looks most tempting to you?
How-To
Presented by Lightlife™ | We challenged chefs of three different skill levels - amateur Stephen, home cook Gabrielle, and professional chef and cookbook author Louisa Shafia - to make us their best veggie burger. Once each of them had completed their meatless masterpiece, we asked food scientist Rose to explain the choices they made along the way - both good and bad. Which of these veggie burgers would you choose as a healthful alternative?
How-To
We challenged chefs of three different skill levels - amateur Bianca, home cook Julie, and professional chef Palak Patel from the Institute of Culinary Education - to fry us up some fish and chips. Once each chef had presented their dish, we asked food scientist Rose to explain their choices. Which fry up gets your tastebuds at attention?Get our recipe: Fish and Chips
How-To
We challenged chefs of three different skill levels - amateur John, home cook Charlene, and professional chef King Phojanakong from the Institute of Culinary Education - to make a batch of dumplings. Once each chef had presented their creations, we asked food scientist Rose to explain their choices. Which one of these piquant potstickers are you sticking your fork in first?
How-To
We challenged chefs of three different skill levels - amateur John, home cook Gabi, and professional chef Sim Cass from the Institute of Culinary Education - to bake a fresh loaf of banana bread. Once each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Which one of these beauties would you take a slice of first?
How-To
We challenged chefs of three different skill levels - amateur Keith, home cook Anthony, and professional chef Saul Montiel - to make us enchiladas. Once each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Would you eat all three? Which one are you tucking into first?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Lorenzo, and professional chef Frank from the Institute of Culinary Education - to wake up our taste buds with an egg breakfast sandwich. Once each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Which one of these breakfast sandwiches are you going to recreate this weekend? After this episode of 4 Levels, you might make all three.
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Julie, and professional chef Joe Pace from the Institute of Culinary Education - to whip us up a fresh batch of potato salad. After each of them had presented their creation, we asked food scientist Rose to review their work. Which dish looks most delish?More potato salad recipes, right this way →
How-To
We challenged chefs of three different skill levels - amateur Stephen, home cook Lorenzo, and professional chef Frank from the Institute of Culinary Education - to whip us up some nachos. After each of them had presented their creation, we asked food scientist Rose to weigh-in on their choices. Which crunchy, cheesey, melty, spicy....? Yikes, sorry. Got a little distracted. These look amazing. I want nachos.
How-To
We challenged chefs of three different skill levels - amateur Keith, home cook Daniel, and professional chef Penny from the Institute of Culinary Education - to bake us a chocolate cake. After each of them had presented their cocoa creation, we asked food scientist Rose to review their work. Which level takes the cake for you?
How-To
We challenged chefs of three different skill levels - amateur Emily, home cook Beth, and professional chef Penny from the Institute of Culinary Education - to bake us a fresh apple pie. After each of them had presented their creation, we asked food scientist Rose to review their work. Which pie is the apple of your eye?Get our top apple pie recipes:
Our Favorite Apple Pie
Apple Pie With Cheesy Cheddar Crust
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make fried rice. After each of them had presented their creation, we asked a food scientist to review their work. Which rice would you ask for twice?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a bowl of ramen. After each of them had presented their creation, we asked a food scientist to review their work. Which noodles are you diving into first?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a batch of onion rings. After each of them had presented their crunchy creations, we asked a food scientist to review their work. Which level of onion rings look the most delicious to you?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to prepare scrambled eggs. After each of them had presented their fluffy creation, we asked a food scientist to review their work. Whose huevos would you choose?Read More: How to Make the Best Scrambled Eggs
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to prepare a salmon dish of their choice. After each of them had offered up their creation, we asked a food scientist to review their work. Which salmon looks the most slammin'?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us some hot dogs. After each of them had offered up their creation, we asked a food scientist to review their work. Which one looks like the most fun on a bun?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to prepare their version of sushi. After each of them had presented their creation, we asked a food scientist to review their work. Which one would you wrap your chopsticks around?
Chefs
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a doughnut of their choice. After each of them had presented their creation, we asked a food scientist to review their work. Which one would you take first, hot off the tray?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a burrito. After each of them had loaded up and rolled their offerings, we asked a food scientist to review their work. Which one would you eat first?
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a cheesecake. After each of them had presented their creamy creation, we asked a food scientist to review their work. Which style looks the best to you? Debate away, there are no wrong answers when it comes to cheesecake. And if you're wondering where Stephen was...we know. Watch until the end!
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make us a roast chicken. After each of them had presented their creation, we asked a food scientist to review their work. Who can boast the best roast? Whose bird is the word? A-well, a bird, bird, bird...
Chefs
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make their version of mashed potatoes, just in time for Thanksgiving. Once no 'tater had been left unsmashed, we asked a food scientist to review their work. Whose mashed potatoes were worthy of seconds?Get our recipe: Our Favorite Mashed Potatoes
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a batch of chicken wings. Once each of them had served up their spicy offering, we brought in a food scientist to lay down some knowledge. Whose wings really took off? Find out on this episode of 4 Levels. Check out the Level 3 recipe on the ICE blog: https://www.ice.edu/blog/korean-chicken-wings-kimchi-gochujang
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a pot of chili. Once each was simmered to perfection, we asked a food scientist to review their work. Whose chili earned top marks? Find out on this episode of 4 Levels. Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/seafood-white-bean-chilli-recipe
How-To
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make their version of a carrot cake. Once each was done and out of the oven, we asked a food scientist to review their work. Whose carrot cake made the grade?Get baking: Carrot Cake With Cream Cheese Frosting
How-To
For this episode of '4 Levels,' we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of chicken soup. Once each of them had completed their culinary creation, we brought in a food scientist to review their work. Whose version of the classic sick-day remedy looks the most appetizing to you? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/epicurious-chicken-soup-recipe
How-To
This time we challenged chefs of three different levels - an amateur, a home cook and a professional - to make their versions of grilled cheese. And then we brought in a food scientist to review their work. Whose version of the comfort food classic looks the best to you? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/grilled-cheese-sandwich-with-egg
Chefs
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of cupcakes. And then we brought in a food scientist to review their work. Whose cupcakes came out on top? Check out the recipe on the ICE blog: https://www.ice.edu/blog/penny-stankiewicz-pina-colada-cupcake-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of french fries. And then we brought in a food scientist to review their work. Which fries were the best? Check out the recipe on the ICE blog: https://www.ice.edu/blog/palak-patel-french-fries
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of Fettuccine Alfredo. And then we brought in a food scientist to review their work. Which Alfredo was the best?Check out the level 3 recipe on the ICE food blog.
Get our favorite recipe: Extra-Creamy Fettuccine Alfredo
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of steak. And then we brought in a food scientist to review their work. Which steak was the best? Check out the recipe on the ICE blog: https://www.ice.edu/blog/sous-vide-steak-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of cinnamon rolls. And then we brought in a food scientist to review their work. Which rolls were the best? Check out the level 3 recipe on the ICE blog: https://www.ice.edu/blog/croissant-cinnamon-roll-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of waffles. And then we brought in a food scientist to review their work. Which waffles were the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/belgian-waffle-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of tacos. And then we brought in a food scientist to review their work. Which taco was the best?Check out Kelvin’s tacos on the ICE blog.
Read more: 27 Taco Recipes for Tuesdays and Any Other Days You’d Like
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of lasagna. And then we brought in a food scientist to review their work. Which Lasagna was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/frank-proto-lasagna-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of pancakes. And then we brought in a food scientist to review their work. Which pancake was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/candied-bacon-pancakes-bourbon-maple-syrup
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of fried chicken. And then we brought in a food scientist to review their work. Which fried chicken was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/chef-chris-scott-buttermilk-lemonade-fried-chicken
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of pizza. And then we brought in a food scientist to review their work. Which pizza was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/chef-sim-cass-dough-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of an ice cream sundae. And then we brought in a food scientist to review their work. Which sundae was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/banana-passionfruit-gelato-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of an omelet. And then we brought in a food scientist to review their work. Which omelet was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/french-omelet-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of French toast. And then we brought in a food scientist to review their work. Which French toast was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/babka-french-toast-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of a hamburger. And then we brought in a food scientist to review their work. Which hamburger was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/frank-proto-cheeseburger-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of macaroni and cheese. And then we brought in a food scientist to review their work. Which mac & cheese was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/chef-michael-garretts-macaroni-pie-recipe
How-To
How do you like your brownies? Gooey? Cakey? We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the brownie. And then we brought in a food scientist to review their work. Which brownie was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/bourbon-salted-caramel-brownie-recipe
How-To
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/pro-chef-spaghetti-and-meatballs-recipe
How-To
It doesn't get much more classic than chocolate chip cookies. We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of the chocolate chip cookie. And then we brought in a food scientist to review their work. Which cookie was the best? Check out the professional's recipe here on the ICE blog: https://www.ice.edu/blog/chocolate-chip-cookie-recipe-smoke-butter