Guga Foods

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

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 instead of 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 dry-aged butter with traditional dry-aged steak.

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.