Scallion Braised Pork Belly – The Secret to Silky, Tender Pork Skin

Chicken Chasseur – French Hunter’s Chicken Recipe from Larousse

Coriander & Sichuan Peppercorn Salt – The Perfect Seasoning for Grilled Meat

Fish Pie – The Secret to Perfectly Fluffy & Golden Mash Topping

Chicken Satay at Home – No Grill, No Marinade, All Flavour

How To Make Satay Sauce – The Secret to Perfectly Creamy & Nutty Peanut Sauce

Steak & Ale Pie – Unlocking Rich, Deep Flavour from Ale at Home

Crispy Chicken with Jalapeño Braised Kale – Why Braising Jalapeños Changes Everything

Xacuti – The Secret to Goa’s Famous Coconut Curry at Home

Stir-Fried Glutinous Rice – How to Get Perfectly Chewy Rice Every Time

Chicken Cafreal – A Two-Step Trick for Maximum Marinade Flavour

Louisiana-Style Hot Sauce – How to Get Barrel-Aged Flavour at Home

Braised Lamb Shanks – Why Fond is Essential for Deep Flavour

Peri Peri Chicken – Why Acid is the Secret to Perfect Marinades

Chilli Mapo Mystery Dish | Impromptu Monday

Duck Ragu – Unlocking Maximum Umami with Front-Loaded Salt

Vegetarian Bean Chilli – One-Pot, Versatile & Flavour-Packed Weeknight Dinner

Chicken Tikka Masala – Perfecting a Versatile, Creamy Sauce

How To Soak & Cook Dried Beans – Unlock Perfect Texture and Flavour

Chilli Con Carne – Unlocking Umami in Chillies & Beef

Roasted Beef Short Ribs with Five Spice Rub – Tender, Juicy & Perfect for Batch Cooking

Butter Chicken for the Home Kitchen

How to Make Garam Masala – A Step-by-Step Guide to Homemade Indian Spice Blend

Swedish Meatballs – Classic Comfort Food

Medium-Rare Brisket Steaks? – A Two-Day Experiment for Tenderness

In Dried Bay Leaf’s Defence – What It Tastes Like & How To Taste It

Tom Kha Kai – Creamy Thai Coconut Chicken Soup

Evan & Shaulan Try To Cook a 1975 Crab Recipe – Velvet Egg White with Crab Roe

Chicken and Leek Pie with Coconut Cream – A Classic Comfort Dish with a Twist

Slow-Roasted Pork Ribs with Garlic & Black Bean Rub

Tom Yum Soup Base – Build Your Own Authentic Thai Soup

In Bay Leaf’s Defence – What It Tastes Like & How To Taste It

Oyakodon - Japanese Chicken & Egg Rice Bowl with Shaulan Steenson

The Crispiest Roasted Chicken? (Part 10) - Potato Starch Rinse & Katsuobushi Dry Brine

How to Make Tempura Dipping Sauce (Tentsuyu)

Evan & Shaulan Try To Make a 1980s Claypot Tofu Recipe

Beef Stroganoff - Medium Rare?

Winter Vegetable Ratatouille - Hearty, Rustic Root Vegetable Stew

How to Make Hoisin Sauce - A Traditional Chinese Condiment

Japanese Gyoza - Step-by-Step Wrapping & Cooking Tutorial with Shaulan Steenson

One Pot Pork Belly Stew - No Added Liquid!

Sausage Casserole - Stovetop Tips For Perfectly Browned Sausages

How to Make Black Bean Paste

Beef Shabu-Shabu - Japanese Hotpot Comfort with Shaulan Steenson

Papaya Marinated Pork Shoulder - Unlocking Juicy, Melt-in-Your-Mouth Meat

Homemade Canned-Style Tuna - Easy Recipe for Flaky, Fresh Tuna

How To Make Sriracha - Traditional Thai Chilli Sauce Recipe

Chicken and Mushroom Fricassée – Traditional Cooking with Butter & Cream

Nikujaga – Japanese Beef & Potato Stew with Shaulan Steenson

Pork Tenderloin à la Bourguignonne - Juicy Meat & Rich Sauce

How To Make Traditional Aioli – Mediterranean Garlic & Olive Oil Emulsion

Indoor BBQ Brisket – How to Slow-Cook Texas-Style Without a Grill

Steak & Egg Breakfast - Inspired by Portuguese Bitoque

Shokupan – Mastering Hokkaido Milk Bread with Goemon Ishikawa

Sichuan Roux – The Ultimate Shortcut for Mapo Tofu, Hotpot & More

Mapo Roux Braised Beef – Where Sichuan Meets French Cooking Techniques

Japanese-Style Wafu Hambagu Steak with Shaulan Steenson

10-Minute Miso Cod – A Cheaper, Easier Alternative to Black Cod

How to Make Sichuan Chilli Oil

Bistro Style Beef Bourguignon – A Rich & Comforting Classic