Guga Foods

I make jambalaya two ways and decide which method is the best. Then, I compare a medium-rare brisket with traditional smoked brisket.

I put my spin on Mongolian beef as well as chicken and waffles.

I cook a mystery protein sous vide. Then, I teach you everything you need to know to begin sous-vide cooking.

In this experiment I season my cutting board, not my steak. Then, I teach you everything you need to know about cooking picanha steak.

I show you how to cook both a savory and a sweet version of pork chops. Then, I prepare Salt Bae's lamb axe recipe.

I share all that I've learned so far on this episode.

I make the perfect butter chicken. Then, I compare a butter dry-aged steak with a traditional dry-aged one.

Should you use butter when cooking sous vide? Then, I put my spin on queso blanco.

I try to make the best chicken Wellington in the world. Then, I prepare cheesy beef bombs and a Brazilian chocolate cake.

We cook crème brûlé that the whole family can enjoy. Then, I make by far the most exciting and flavorful sous-vide egg in my life.