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$363 vs $12 Pizza: Pro Chef & Home Cook Swap Ingredients

3 People Try to Make Roast Chicken Dinner with No Recipe

The Best Gravy You'll Ever Make

4 Levels of Deviled Eggs: Amateur to Food Scientist

The Best Stuffing You’ll Ever Make This Thanksgiving

Pro Chefs Blind Taste Test Every Boxed Mac & Cheese

The Best Fried Eggs You’ll Ever Make

The Best Pork Chop You'll Ever Make (Restaurant-Quality)

$306 vs $11 Ramen: Pro Chef & Home Cook Swap Ingredients

How Babish Makes His Perfect Fried Chicken Sandwich: Every Choice, Every Step

4 Levels of Pasta Carbonara: Amateur to Food Scientist

How Joshua Weissman Makes His Perfect Pizza: Every Choice, Every Step

$317 vs $13 Quesadilla: Pro Chef & Home Cook Swap Ingredients

Baking the Perfect Chocolate Chip Cookie: Every Ingredient, Every Decision

How Traditional Ethiopian Doro Tibs is Made (Chicken Stir-Fry)

These 5 Sauces Will Upgrade Your Weeknight Meal Game

4 Levels of Pesto Pasta: Amateur to Food Scientist

How Traditional Ethiopian Breakfast Is Made

The Five Knives You Need In Your Kitchen (And How To Use Them)

'Pepper X' Creator Ed Currie Ranks Hot Sauces From Weakest To Hottest

$203 vs $17 BBQ Chicken: Pro Chef & Home Cook Swap Ingredients

The Best Potato Salad You'll Ever Make (Deli-Quality)

How A Master Knife Sharpener Saves Broken Knives

The Best Salmon You'll Ever Make (Restaurant-Quality)

4 Levels of Calamari: Amateur to Food Scientist

How A Filipino Chef Makes Chicken & Pork Belly Adobo

'Pepper X' Creator Ed Currie Tries to Make The World's Hottest Hot Sauce

3 Chefs Try to Make Mac & Cheese with No Recipe

$628 vs $12 Omelet: Pro Chef & Home Cook Swap Ingredients

4 Levels of BLT: Amateur to Food Scientist

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