W2 KITCHEN

Throwback - Where Are The Mushrooms? 🍄

Celebrating the power of mushroom soaking liquid, I made a creamy, glossy “mushroom” pasta without a single visible mushroom in sight.

22 hours ago | [YT] | 37

W2 KITCHEN

Throwback - Texas Chilli Queen Style 🌶️

I stripped the famous chilli con carne back to its old-school bare bones, focusing purely on the dried chillies and beef to get the absolute most out of both.

1 week ago | [YT] | 68

W2 KITCHEN

Thanksgiving Planning — Start Here 🦃

If you’re cooking for Thanksgiving (or just want an excuse for rich, slow-cooked food), we’ve put our favourite videos in one place: braises, sides, make-ahead dishes and sauces that actually survive the chaos of the day.

Watch the playlist here 👉 www.youtube.com/playlist?list...

1 week ago | [YT] | 16

W2 KITCHEN

Rethinking Aromatics — Why Timing Matters

The channel has pushed me to learn — especially through the complex braising videos. (There are only so many times I can shout “Maillard Reaction!” while searing a steak.)

First, it made me think about what each ingredient actually brings to the table. Who knew onions were sweet, when merely slicing them brings out a flood of tears?

Then, it made me question why we do each step — the most revealing being how the evaporation of water changes flavour.

Not long ago, perhaps running out of talking points, I started obsessing over what dissolves in what. No matter how long you boil a prawn or a carrot, the water will never turn red — not even orange. If that’s true for colour, imagine what it means for flavour. This changed how I think about fat skimming — suddenly, when you do it matters.

The “when” led me to my next lesson: heat sensitivity. There were early signs from my love of makrut lime leaves. Throw them into a simmering soup or a braise and the kitchen floods with freshness, so strong it’s almost tangible — yet five minutes later, it’s gone. I realised there are ingredients you add off the heat, but I hadn’t asked that question of everything: what do I want from it, and how do I best get it?

Garlic is perhaps the clearest example — with heat and time it moves from tear-inducing pungency to deep caramel sweetness.

Yesterday’s video demonstrates this principle with lemongrass and galangal (you can watch it here: https://youtu.be/2ZqWX9kTygo), but I encourage you to apply it to all aromatics — even tried-and-tested combinations like mirepoix. Why must they always go in together? Maybe they don’t. Maybe it’s time to update my Ultimate Bolognese.

3 weeks ago | [YT] | 35

W2 KITCHEN

Throwback - Real-Time Cooking Disaster (Almost!)

Last April, I set out to demonstrate how to prepare a full dinner in just 15 minutes. The only problem? My salad spinner didn’t get the memo. 😂

4 weeks ago | [YT] | 25

W2 KITCHEN

Throwback - One of the First Dishes I Cooked Following a Recipe 🍷

When I first started cooking, I always felt a bit badass adding red wine to a dish — probably because I was far too young to be allowed a glass myself. That was as close as it got to drinking wine.

I still remember tasting that first attempt. The oxtail had a strange acidity to it — turns out I hadn’t given the alcohol enough time to evaporate before adding the cooking liquid. A lesson I never forgot.

1 month ago | [YT] | 66

W2 KITCHEN

Throwback - Two Baskets and a Pole: Sichuan’s Famous Noodle 🍜

We explored every element of Dan Dan Noodles from scratch — except for the noodle making itself — to truly understand what makes this iconic Sichuan street food so special.

1 month ago | [YT] | 36

W2 KITCHEN

Throwback - Exactly Like 1903 🥘

Last December, we tracked down a 1903 copy of Auguste Escoffier’s Le Guide Culinaire, a larding needle, and a Paleron cut of beef — then began a two-day journey to recreate Pièce de bœuf à la bourguignonne, more commonly known today simply as Beef Bourguignon.

1 month ago | [YT] | 36

W2 KITCHEN

Throwback - Dan Dan Flavours, Supermarket Staples 🔥

From the channel that brought you Coconut Bolognese… we’re back with another twist — showing you how to recreate that iconic Dan Dan flavour using supermarket staples, including a cheeky swap for the elusive Sui Mi Ya Cai (Sichuan preserved mustard greens).

1 month ago | [YT] | 40

W2 KITCHEN

Throwback - Thai Green Curry Chicken 🟢

Last summer, I went deep into Thai curries — from coconut-based to water-based — making everything completely from scratch. Naturally, I had to start with one of the most iconic: green curry chicken!

The hardest part wasn’t the cooking, but the shopping. For two Mondays in a row, I went to the nearby Thai shop, only to be told their weekly shipment of fresh vegetables hadn’t arrived. Finally, on the third week, success — and with it came the debut of the coconut milk splitting method on the channel!

2 months ago | [YT] | 53