Guga Foods

I make two different kinds of crusts for tomahawk Wagyu steak. I try deep frying ribs.

I try eight methods for making egg bites. Then, I cook eggs at different temperatures with a sous vide cooker.

I share my take on eggs Benedict and experiment with MSG to dry age steak.

This Japanese Wagyu A5 ribeye is by far the most beautiful thing I have ever seen in my life.

My butcher presented me with a mystery meat to cook.

I make a sous vide ramen and a Brazilian-style steak and eggs.

I make a steak Marsala and experiment with stuffed cabbage.

I cook lion fish and Wagyu picanha.

I experiment with three levels of spiciness for steak. What would happen if you add bone marrow inside of a steak?

Today, I experiment with different kinds of fat to find which is best to use with steaks. Then, I test three of the most popular dipping butters.