Welcome to Basics With Babish, a new series to help you up your kitchen game and grow your cooking confidence. First things first: building your kitchen arsenal. Learn the essential kitchen tools you need to begin making beautiful meals at home.
Sauces form the base of many wonderful dishes and thus, are a great place to start in the kitchen. Featuring a salsa, a red sauce, a béchamel, and a red wine sauce, this Basics with Babish episode will get you chopping, mincing, deglazing, and more in no time.
Want to learn how to cook a steak perfectly each time? Look no further. We’re focusing on both ribeye and skirt steak in this episode of Basics with Babish.
Pasta - one of the most beautiful and elegant dishes you can make in your kitchen. Learn how to make pasta from scratch, by hand, as well as two ways to utilize the fettuccine: aglio e olio and cacio e pepe.
Chicken breasts: one of the most perplexing pieces of poultry for a new chef in the kitchen. Here’s the Basics on how to make juicy, tender, flavorful, and crispy chicken breasts with a rich, lemony pan sauce.
This week we’re taking a look at something very basic - the whole roasted chicken. I’m going to teach you how to elevate it and make it crispy, juicy, and flavorful. Then, we’re finishing it off with a delicious gremolata.
If you haven't made homemade stock before, you can't imagine the difference between it and the store-bought version. That difference shines in chicken noodle soup - which I'm going to show you how to make in this episode of Basics.
What staples do you need to keep in your cabinets at all times? In this episode of Basics with Babish, I’m going to show you my pantry essentials to help you build dishes from scratch and amp up dishes in progress.
On this episode of Basics, I want to show you how you can make a better pizza pie (and a calzone!) at home than anything that you could have delivered.
Eggs are something that confounds both newcomers to the kitchen and seasoned chefs. In this episode of Basics, I'll show you a few techniques to make this breakfast mainstay a whole lot easier.
For this episode of Basics, I'm going to show you some bar essentials (tools and ingredients) that will help you make a host of different cocktails for your weary coworkers and spouse's friends.
This week on Basics we're taking a look at the quintessential cookie: chocolate chip. We're bumping up this basic biscuit from "Plain Jane" to premium.
There are so many ways to cook eggs that I couldn't cover them all in one episode. This time we're making Scotch eggs and Eggs Benedict.
This week on Basics, I take a look at America's real favorite pastime: grilling. I'll show you how to make fiery fare that is more exciting than the usual burgers and dogs.
On this episode of Basics, we're taking a look at a few ways to simply prepare fish. Whether you're baking or frying, it's an economically and ecologically responsible way to make dinner tonight.
This week on Basics, we're taking a look at risotto. Normally rice plays a supporting role, but in this dish it's the star of the show. I'm going to show you how to make both standard risotto and butternut squash risotto and then how to turn the leftovers into arancini.
For this week's episode of Basics with Babish, I'm covering how to make a (not smashed) burger and fries.
This week I'm taking a look at BBQ pork chops - cooked both indoors and outdoors. I'm talking about how to cook your pork properly, so that you don't end up with a slab of sawdust.
This week on Basics, things take a turn for the sweeter because I'm making ice cream. We're going to try a few different techniques that vary in difficulty, but they all have one thing in common: you don't need a standalone appliance.
This week on Basics, I'm teaching you how to make bread. This process takes little more than plain old flour and turns it into something delicious that you can actually eat.
This week on Basics I’m teaching you how to Sous Vide. Sous Vide has become a home kitchen essential over the past few years providing restaurant quality results at an affordable price point. It can help make the perfect steak medium rare, the perfect tender pork chop or even safe to eat cookie dough.
This week on Basics I'm going to show you how to transform taco night. I'll show you how to make corn tortillas, different proteins, and garnishes.
This week on Basics, we're taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I'll show you how to make caesar salad, panzanella, and a wedge salad.
This week on Basics I'm going to talk to you about one of the most important steps of making great food: care and maintenance for your kitchen tools. I'll show you how to clean and season your cast iron, sharpen your knives, and more.
Tonkotsu ramen: less an essential skill and more a right-of-passage for the modern home cook. And, you know, an essential part of Japanese culture and day-to-day life. Sure, it takes two some-odd days to make, and sure, you can burn your hands on the alkaline salt, and sure, getting every element just right is a constant barrage of challenges. But with that first steamy slurp comes a superlative sense of accomplishment - not to mention, a truly delicious dinner.
This week on Basics I'm going to show you how to take an entire pork loin and break it down into a perfect pork roast with some additional pork chops.
Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste.
This week on Basics we're taking a look at donuts. We're whipping up a mess of jelly and cream filled donuts and also taking a look at the lesser-known sour cream donut.
This week on Basics I'm showing you my favorite recipes for these classic Thanksgiving sides: green bean casserole, mashed potatoes, and yams.
As we approach the holidays, our dietary requirements for meat and cheese are elevated to dangerous levels. On this episode of Basics, I'm giving you some ideas on what to put on your meat and cheese board.
This week on Basics, my friend Greg came over to help me make some of my favorite drinks for the holiday season, like hot buttered rum and eggnog.
Fried rice is incredibly easy to make and can be tweaked a thousand different ways to clean out your fridge or assuage the picky eater in your life. If your resolution is to get cooking more in 2019, this is a great place to start.
This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.
This week on Basics, we're tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.
This week on Basics I'm making chicken wing lollipops and candied bacon, some of my favorite snacks for The Big Game.
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
On this episode of Basics, I'm showing you how to make two great soups that you can use your blender for: elote soup and classic tomato soup.
One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.
This week, the Babish Culinary Universe is going through a serious cheese phase. No, I'm not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we're about to make taco night look like a punk.
It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers - and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn - let’s get down to Basics.
With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but we'll make a pitmaster of you yet.
Here's how to master making the perfect cup of coffee at home using a french press, Chemex, or AeroPress.
Introducing my first episode of healthy meals on Basics! My advice is stick to lean proteins, green vegetables, and cut out as much sugar as you can.
Is it a thick n' fudgy that floats your boat? Or maybe it's a tasty cake that wets your whistle? Either way, I think we can all agree I shouldn't do voice-overs or write video descriptions this late at night. Well I hope you at least learned something you can bring into your next batch of brownies!
Tres Leches Cake is a cake so delicious that it deserves a Basics of its own. Next time you think about making a boxed mix cake, think about how you could make this instead.
General Tso's can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we've become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself.
I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze!
Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
This week on Basics, I'm taking another look at our beloved pizza and showing you how to make great pan pizza at home using a cast iron skillet, glass pie pan, or rimmed baking sheet.
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Poutine is the stuff of legend to our Northern neighbors...so let's hope I don't screw it up too bad! Even if you can't find yourself real cheese curds, this rich and savory sober-up-snack is worth adding to your cheat day menu.
Chef Floyd Cardoz joins me on Basics with Babish as we make 3 different Indian breads: naan, roti, and lachha paratha.
This week, we're getting into coffee's fussy, high-strung Italian cousin: espresso, and the many things you can do with it. That, and how to make one without spending a few grand on a home espresso machine!
I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.
More healthy recipes! I heard you loud and clear. This time on Basics, I'm taking a look at the very popular, very versatile cauliflower.
I'm not one for Instagram food hacks, but turning your Thanksgiving leftovers into waffles, sandwiches, and pot pies is pretty awesome.
Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.
For a different kind of holiday roast, you can make a wildly impressive porchetta. It's great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.
French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you've got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.
This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.
This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread.
This week, Joshua Weissman travels alllllll the way to the big apple, just to show me how to make bread! I mean, I'm sure he did other things while he was in town.
Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
This week, we're headed into the canned goods aisle for some shelf-stable supper (and dessert!) by virtue of your pantry's resident weirdo, the chickpea. From snacks to dinner to dessert, this is a protein-packed, nutritious, versatile little...bean? Legume? What exactly is it? [Googles furiously] It's a legume.
Latkes (aka potato pancakes) are an easy thing to make at home that you can use as a blank canvas for all of your favorite toppings.
This week on Basics, it's time you learned how to make that classic Nashville hot chicken. If you've never had it, it's just spicy fried chicken. And it's delicious.
This week on Basics, I'm showing you how to make a few different ice cream sandwiches from scratch.
This week, Basics and Binging collide to bring you: Deadpool's chimichangas! Tortillas are eerily missing from all NYC grocery stores, so I ended up having to make 'em from scratch - definitely not necessary, but it makes for a standout deep-fried burrito!
This week on Basics, I'm making sure you know how to master a simple yet delicious pan sauce.
This week on Basics, I'm conquering one of my all-time greatest fears and making gnocchi.
The perfect accompaniment to your morning coffee is, unsurprisingly, a confection known as coffee cake. Containing no actual coffee, it is instead a lightly sweetened pound cake that's essentially just a vehicle to get streusel into your mouth as quickly and efficiently as possible. Maybe just make the streusel part and eat it by the spoonful if nobody is around to judge you.
This week on Basics, I'm showing you how you can smoke ribs on a gas grill.
This week on Basics, I'm showing you a few different ways to make mac and cheese: the comfort food you just need sometimes.
This Shakshuka recipe is quick and easy.
Trying to up your breakfast game? Try this quick and easy french toast recipe.
One pot meals are the best of both worlds – quick and easy prep and an even quicker cleanup.
This week on Basics, I'm showing you how to make mochi ice cream!
This week on Basics, I'm showing you how to make cheese fondue!
This week, Sohla El-Waylly joins us to demystify the mystifying practice of chocolate-craft. How do you get tempered chocolate that's snappy, shiny, and sets at room temperature? What better way to learn than with a Babish-head-shaped chocolate piñata!
This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
This week on Basics it's all about mashed potatoes: different potato types, different mashing methods, and how to make them delicious - including some ranch mashed potatoes.
This week on Basics, we take a look at cooking up the perfect lamb chop. To top that lamb chop we're making a delicious mint chimichurri, which will go very well with a classic martini.
This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.
Today, we're delving into a honey-soaked dessert that spans cultures and continents: baklava. A flaky, layered pastry of nuts, honey, and butter, I'm sorry I can't type anymore I'm actively drooling.
What's better than pasta aglio olio? Very few things, but one of them is its saucy cousin, pasta al limone. Traditionally a creamy emulsion of oil, lemon, and pasta water, this simple but indulgent dish can be amped up a number of ways. Let's lemon! Or something.
The autumnal equinox has long since passed, the fall is upon us, and we must pay tribute. And how better than with a bubbling-hot, veggie-packed, rib-sticking chicken pot pie? Pumpkins are passé, apple-picking is pointless: let's prevent a prosaic pie and properly celebrate the...period in time that it is. Which is fall.
Thanksgiving is different this year, but even if you've never made so much as a single fixin', there's no reason you can't still enjoy a comforting, delicious feast with those you love. It'll just be over webcam is all - which, let's face it, has its own advantages. So throw on your favorite pj's and ready the mute button for when your uncle starts talking politics, because we're exploring a new kind of Thanksgiving in 2020! One that can largely be prepared ahead of time, in about 4 hours all told.
They are sticky and also buns, but they’re so much more.
Hope it doesn't get.... Stollen.
At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well!
Fun Fact: Shrimp Scampi is an amalgamation of many different traditional Italian preparations of scampi (otherwise known as langoustines, Dublin Bay prawns, or Norway Lobsters). Therefore, there isn’t one correct way in which to make it. Try swapping out the pasta in our recipes for rice, or even just a loaf of crusty bread.
This year, your big game party caters to only one guest: YOU. So have some fun and mix it up with uniquely flavored popcorns, Nashville hot chicken skewers, and cannoli dip. Napkins, plates, and pants are all optional.
Canapes, pastas, and desserts you can make for date night ... or just any occasion.
I realize that having "Advanced" and "Basics" in the same title might seem a bit contradictory, but the good ol' grilled cheese is about as basic as it gets. Using technique and flavorful ingredients, we'll try and put some fun spins on this after-school classic, hopefully without upsetting the purists!
It is nearly impossible to turn down biscuits and gravy. Unless you are vegetarian, vegan, celiac, lactose intolerant, kosher, or have even a modicum of appreciation for or understanding of your basic human health. But they're really, REALLY good! Today we're looking at two versions: one super-simple, ready in under 30 min, and the other a bit more complicated, but worth the effort!
For this special 100th episode of Basics, we're honoring and remembering Chef Floyd Cardoz.
Tteokbokki is one of my all-time favorite foods: spicy, saucy n' chewy, it's the perfect way to get your carbs in. Provided you can get your hands on its 4 primary ingredients, it's also super-easy to make!
This week, renowned pastry chef and Cronut®-inventor Dominique Ansel joins me in the kitchen to show me how to make a custardy classic: crème caramel, also known as flan. I've always been intimidated by the dish, so being taught by one of the greatest bakers in the world should help me make something edible!
This week on Basics, I'm sharing 10 kitchen tips I wish I had known when I first got started cooking. Joining for this episode is Sienna Mae Gomez!
Today we're making all different kinds of cookies using one "master" dough - slight tweaks yield triple chocolate, macadamia nut/coconut/cranberry/white chocolate, coffee-toffee, and pretzel/m&m/butterscotch/kettle corn/butterfinger madness cookies!
Today, for our gluten-intolerant/averse friends, we're taking a look at the most life-affirming of foods: pasta. With the help of kitchen producer Kendall Beach, we've got a gluten-free fresh pasta recipe that tastes, looks, feels, smells, and sounds like the real thing!
Sweet & Savory Monkey Breads - Apes together strong
For just a moment, forget about suggested nutritional intake and indulge your inner child this National Ice Cream Day (or any day for that matter) with this decadent ice cream cake! While time-consuming, the pay-off is most certainly worth it, especially if you snack your way through the assembly process, like we did.
Dry-aged ribeye + beefy brisket + luscious caramelized onions + ooey gooey muenster cheese + homemade brioche buns = probably the best thing you’ll ever taste. Feel free to correct us, but we’re pretty sure that math checks out.
Jerk Chicken is a Jamacian delicacy enjoyed by millions around the world. However, if you find yourself outside of the Carribean or without a great Jamacian restaurant within driving distance, we’ve come up with a solution. Try our at-home recipe to satisfy all your smokey, peppery, ‘don’t-you-dare-touch-your-eyes’ spicy cravings for Jerk Chicken.
As many of you may or may not know, English Muffins are not actually English. In fact, they were rumored to have been invented by a man named Samuel Bath Thomas. And yes, he is in fact *the* Samuel Bath Thomas of the famous Thomas’ English Muffins.
For a relatively easy and rustic meal, try our recipe for Chiles Rellenos. I mean, what can be better than chiles stuffed with cheese, batter, and fried, then finished in a deliciously simple salsa?
This week on Basics we're making the beloved smash burger and a riff on the mint mojito.
This week, Ethan Chlebowski joins us to tackle a question for the ages: just how do you make a guilt-free pizza that also, you know, tastes like pizza? The answer lies in a Roman specialty known as "Pinsa": a light, airy, chewy flatbread with fewer calories, more fiber, and more protein than its Neapolitan counterpart. Is it diet food? No. Does it look/taste/feel/smell/sound exactly like the real deal, all while delivering more of the nutrients your body so dearly needs? Yes!
This week we're taking a look inside the mind of the Swede - specifically, their delicious and addictive brand of meatballs - and their frankly not-as-delicious (in my opinion) brand of mulled wine, glögg. Just my opinion.
What’s in my fridge? All manner of ingredients which today made…Jalapeno Popper Mac and Cheese. Check out your fridge to make your own!
Whether you’re looking for a sweet or savory morsel, these babka recipes are for you!
Spend half the time to feed double the crowd with these simple but delicious sliders!
Chicken Piccata is a simple but highly gratifying dish. Whether you opt for the basic or our upgraded recipe, you’re going to have a great meal on your hands.
This week on Basics or What's in the Fridge or whatever this is, I'm seeing what's in the fridge and making something Basic out of it! As it turned out, I had some cookie dough accidentally aging in the icebox, which created the perfect conditions under which a skillet cookie could thrive in captivity. Let's see what happens!
Of course, everyone knows the classic story of the pesto: basil, pinenuts, parmesan, olive oil. However, legend foretold that one could make pesto out of any nut, cheese, herb, or green. We ventured to discover the truth of the matter; please enjoy the fruit of our labor.
Not that you needed another excuse to put french fries on a sandwich, but here you go – Greek Souvlaki!
Gone are the days of chunky, watery, and split Carbonaras. Try our recipe for Foolproof Carbonara – just combine cheese, eggs, and fat of choice using our ‘even-a-bozo-couldn’t-mess-this-up’ method for a gorgeous glossy sauce everytime!
Today we're seeing just how much lemonade we can make with one of life's most ubiquitous lemons, mountains of instant ramen. A favorite of damn near everyone at some point in their life, ramen is capable of being the backdrop to many ingredients you may have around the pantry or fridge even as you're reading this. Which, if you are, thank you for reading this, you are going the extra mile.
Somehow tiramisu can combine coffee, cheese, and eggs to make one of the single most delicious desserts known to man.
Who says we’re the only ones who should enjoy a refreshing beer while cooking? Do your tastebuds a favor and slip your chicken a tall one next time you’re on dinner duty.
For a perfect belly-warming winter meal, try our recipe for pierogi!
If you’re ever in need of a hearty meal to start your day, we’ve got you covered with this little known dish. Of course, we’re kidding, the whole world knows about a full english, but what about a full american? Try them both and let us know your favorite!
A special thanks to Shef for partnering with me on this episode.
While these carnitas might not be considered authentic, they surely still deliver on that delicious carnitas promise.
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough one to beat on any day of the week.
I don’t think anyone here has to sell you on the concept of wings. They’re crowd-pleasing, delicious, and now you can make them at home in three different styles!
Enchiladas is one of those wondrous dishes that can be as easy or as difficult as you want to make them. No matter the filling, sauce, or toppings, the Enchiladas form-facter is always a winner!
Special thanks to Rocket Mortgage for sponsoring this episode! Click the link for an inside look at the DC Firehouse House on the Rocket Learn Channel! https://homelore.link/BabishRocket Trying out a new episode format this week - slowing things down a little. Let me know if you want to see more episodes like this. Pre-Order the Basics with Babish Cookbook Now! Amazon: https://www.amazon.com/Basics-Babish-... Target: https://www.target.com/p/basics-with-... Bookshop.org: https://bookshop.org/p/books/basics-w... Barnes & Noble: https://www.barnesandnoble.com/w/basi... Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagra
This time on What The Fridge: Chicken milanese with Bisquick breading, brought to you straight from our bountiful stash of leftovers.
Summer is here, and cookout season is upon us. Let's us guide you in grilling the perfect barbecue chicken--no recipe needed.
Every other week, cook-a-long with me on Twitch as I make the previous week's Basics with Babish episode. This is the live stream for the first episode: Sauces.
Aired January 4, 2018
Aired March 11, 2018
Aired March 22, 2018
Tonight we're whipping up some cake-for-breakfast: is it spelled doughnuts or donuts? YOU get to decide!
Follow along at home as we get a lil sauced on camera for the last time in 2018! Shaken eggnog, smoky citrus punch, and good ol' buttered rum - however you like to get your drink on, we're here to help you make it through the holidays!
Follow along this week as we make some super-easy fried rice in the comfort of our own home! Why break the bank at the strip mall hibachi place when you can use your leftovers for a quick, delicious, versatile meal? You're right, there's no reason to! Let's go!
Cook along with Babby as we whip up some takeout classic: General Tso's Chicken.
When you're cooking for friends and family, there are little things that can make a lot of difference in how your food looks. This week on Basics I'm joined by food stylist Callie Blount, who shows us some simple and easy food styling tips.
Join Sohla El-Waylly and me as we prepare some Thanksgiving recipes inspired by Blue Moon and answer fan questions. We make a southwestern spatchcocked turkey, elote spoon bread with chili and lime, queso broccoli casserole, and Blue Moon caramel orange cake. For the ingredients and shopping list to cook along with us at home, click here: www.bluemoonandbabish.com
This week the team is gearing up to bring back Binging (hooray), so in the meantime I wanted to bring you a marathon of my favorite Thanksgiving episodes to give you some inspiration for the holiday. See you next Tuesday for a new Binging episode!
