Check out the brand new 3,000-square-foot Delish Kitchen Studios with hosts Julia, Justin, Jackie, Brooke, and Adriana.
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00:00 I don't think that the frame will
00:01 fit the amount of personality that's on the screen right now.
00:05 Truly, us being this close together,
00:08 we're like all vibrate.
00:09 Yeah, it is.
00:10 It's about to combust.
00:11 Oh, truly.
00:12 [laughter]
00:13 [beep]
00:14 [clap]
00:15 [beep]
00:15 Hey, what's up?
00:17 I'm Julia, and we are in the Delish Kitchen Studios.
00:19 This is a state of the art, brand new kitchen that's
00:22 been years in the making.
00:23 I'm going to be showing you around with my friends
00:25 Brooke, Adriana, Justin, Jackie.
00:28 Hello there.
00:29 Before we show you this new state of the art space,
00:31 we're going to show you what we were working with before.
00:34 This is the Delish editorial team layer.
00:38 Layer like L-A-I-R, not L-A-Y-E-R.
00:42 I want to make sure that's specific within the video.
00:44 We've lived here for a long time,
00:46 so long that we actually-- you can see,
00:48 this is our YouTube subscribers, where it says 450K,
00:52 which is where we used to be.
00:54 And now we're over 1 million.
00:55 It didn't get all colored in because this
00:57 happened during COVID.
00:59 So it's like, we were here, and then we were home during COVID,
01:04 and that's when we hit 1 million.
01:05 And the one thing--
01:07 do you want me to keep talking?
01:08 Hi, Mark.
01:09 Oh, yeah, that's our producer, Mark.
01:11 You guys have probably seen him a few times.
01:13 He's kind of a celebrity.
01:15 If you haven't seen his Girl Scout TikTok video--
01:17 I've never had Girl Scout cookies before.
01:19 Like and subscribe.
01:20 Bye, Mark.
01:22 The one thing about our offices is
01:25 that the kitchen is actually 18 floors above us.
01:28 So if you want to work with the kitchen team
01:30 or if you want to go try something,
01:31 you actually have to go out, go up, out,
01:34 and then find the kitchen.
01:35 What?
01:37 It was from our props that we needed them for something.
01:39 Look, that's all my Christmas stuff.
01:41 The garland.
01:42 Oh, and don't forget, Christmas decor equals tequila as well.
01:44 OK, ready?
01:45 Yeah.
01:47 Hurry, hurry, hurry, hurry, hurry.
01:49 Let's go, let's go, let's go.
01:51 Hello.
01:52 See?
01:53 So now we'll have to go up to our kitchens.
01:55 So this is a huge reason why we are moving
01:56 into our new space, which we're going to be showing you soon,
02:00 is that we're just separated from each other.
02:01 And our teams all--
02:03 our teams work together.
02:04 So Chelsea's like-- and all of her equipment
02:07 is on the 11th floor.
02:09 And she has to bring it up to the 29th floor
02:11 whenever she's shooting, which is a huge headache.
02:14 We are now on the 29th floor, 18 floors
02:18 above where we just were.
02:19 So we have two different test kitchen studios
02:22 that we're going to show you because we've
02:23 had them for, what, seven years?
02:26 Oh, god, I don't know.
02:27 They have personalities to them.
02:28 They have distinct characteristics.
02:31 You know how, like, the family dog,
02:33 you have one dog that kind of has a limp?
02:36 And then, like, the other dog is, like, really cute,
02:38 but kind of runs, like, diagonally?
02:40 Like, you love them.
02:41 They're part of the family, but, like, they're a little,
02:43 you know.
02:45 We're going to go into the photo kitchen studio first.
02:48 Justin.
02:48 Hello.
02:49 Now you just take over.
02:50 Hi.
02:51 Oh, wait, should we--
02:52 do you want to intro yourself to them?
02:53 Sure.
02:54 Hi, I'm Justin.
02:55 I'm an associate food producer here at Delish.
02:56 I work a lot with Julia and a lot with food.
02:59 That was good.
03:00 Great.
03:01 Thanks, guys.
03:01 Wow, Ivan.
03:03 This is largely what we use for photo,
03:04 and that's what we're doing here today.
03:06 Taylor is-- and is creating a Monte Cristo,
03:09 and it looks like it's going medium well at the moment.
03:11 The first things first in this kitchen that's
03:13 extremely important is our out-of-order fridge.
03:16 Yes, this fridge broke maybe two years ago,
03:20 and the consensus was sort of just like, we'll get to it.
03:24 So we have made do.
03:25 We use a lot of props across all of our kitchens.
03:27 I'm going to go disappear now.
03:28 So now this is just prop storage.
03:29 At any given time, we're going to have, like, five to six
03:32 people operating in 350 square feet with an 80 square feet
03:36 island on which we do all of our cooking
03:37 and all our photographing, leaving us
03:39 with, like, a total of, like, 270 square feet, which
03:42 is very tiny, not a space.
03:44 And it's all basically just, like, a hallway around the thing
03:47 that we're working on.
03:48 So it can get pretty intensive in terms
03:50 of, like, the amount of people, the heat of ovens,
03:53 and storage becomes an issue as well.
03:55 Not only is this space extremely crowded,
03:58 we're being very annoying--
03:59 And disruptive.
04:00 --while they're trying to actually shoot.
04:01 I didn't want to say this phrase,
04:03 but it feels very important that there quite literally
04:05 are too many cooks in the kitchen.
04:06 We are going to-- - Oof.
04:07 - --oof that. - I needed it.
04:08 Sorry. But let's go.
04:09 All right, thank you, guys.
04:11 So something else that's really crazy
04:12 about these two studios is, as you saw,
04:14 because there's so much going on,
04:15 we basically don't have storage in there.
04:17 So we have carts and surfaces lining this whole hallway.
04:21 Chelsea doesn't like when we have big old garbage
04:23 cans in the video kitchen.
04:24 So we have to keep these outside.
04:26 I mean, I do like that you can just
04:27 leave your shoes outside the door whenever you want.
04:30 And now we're going to show you our kitchen one, which is--
04:34 it's confusing because we showed you kitchen two first.
04:36 But just go with it.
04:37 This is our video studio kitchen.
04:38 This is where I spend most of my time,
04:40 so I'm very well acquainted.
04:41 We need to turn off the music because we could get issues
04:43 with copyright, right? - Yep.
04:44 Oh, yeah. - Can we turn that music off?
04:45 Let's do that again.
04:47 As I was talking, I was like, we can't do that.
04:49 This is our video kitchen.
04:50 We have to shove a ton of equipment in here
04:52 because shooting video requires cameras, lights,
04:55 sometimes audio equipment.
04:56 And those things have stands and really bulky things
04:59 that I've truly nearly tripped on and hurt myself.
05:01 So we actually have 270 square feet of actual space.
05:05 So if we're walking by and Alejandro's right here,
05:08 and then Justin's also trying to get
05:09 something out of the fridge--
05:11 We get really close here really quickly.
05:13 Oh, that was good theater.
05:14 Wow.
05:15 [laughter]
05:16 Let's get that again in a replay.
05:17 That was good acting.
05:18 Oh, that was good theater.
05:21 We start off fine.
05:22 At least this fridge works.
05:24 Like, the kitchen next door. - This one too.
05:25 And this fridge does as well.
05:27 Favorite thing of this whole kitchen is partially that.
05:29 We use cords, and we have to tape them down.
05:32 And they're very dangerous.
05:33 I have truly almost eaten [bleep] so many times.
05:37 This is one of my favorite features.
05:38 It's a microwave that doesn't open all the way
05:40 until you take this off.
05:43 And then you have to--
05:45 then you open it.
05:46 And then this is being held on with a little bit of gaff tape
05:49 that's pretty old.
05:50 Our kitchen videos look great.
05:53 But this behind the scenes stuff is really
05:54 showing all the bad stuff.
05:56 I know.
05:57 And I think it's good for Justin, myself, you,
06:00 everyone here to explain that, sure, we're kind of--
06:03 we're [bleep] on these kitchens.
06:05 But we love them a lot.
06:06 And they've been really put through the ringer.
06:09 We love her.
06:11 She's been here for us.
06:12 I was doing the math, and it's over 6,000 recipe videos,
06:16 hands and pans, that have been shot in this space.
06:19 Yeah, it's incredible.
06:20 It's like genuinely wild to think about.
06:22 And we've had celebrities come in here,
06:24 which is kind of funny when you think about it.
06:26 But Paris Hilton has literally sat right here.
06:28 Like, I'm surprised we don't have a little sticky note that
06:30 says Paris.
06:31 Yeah, like Paris.
06:33 Knowing us, it would be like a broken sticky note
06:34 that's kind of wet. - Truly.
06:36 Let's let them sit.
06:37 Oh!
06:38 [laughs]
06:39 This is honestly the best example
06:41 of how we can get everything wrong.
06:43 These pull-outs, while in theory,
06:46 work really well for storage, the minute
06:48 that we have someone like Charlie shooting right here,
06:50 I can't access any of these.
06:52 And I need ingredients from all of these.
06:55 And it just makes it a nightmare to work in this kitchen.
06:57 And I also have to, like, avoid hitting my head
06:59 if I want to operate at all through this kitchen.
07:02 Bye!
07:03 OK, we are now going to go over to the new kitchen,
07:06 now that you've seen the old kitchen.
07:07 [music playing]
07:11 [music playing]
07:14 As you can see, space was tight.
07:17 That's kind of like an understatement.
07:19 Also, yes, I don't have blonde hair anymore.
07:21 I know that was, like, your biggest question.
07:23 The biggest thing for me is that we used to be 18 floors apart.
07:27 And as someone who worked at a desk,
07:28 but also was in the studio spaces,
07:30 it was very frustrating to be able to just, like,
07:33 collaborate.
07:34 So for me now, my desk is, like, right over here.
07:37 And then my, like, work office studio space
07:39 is right over here.
07:41 So from 18 floors apart to, like--
07:43 if I take very long strides, it's 18 steps apart.
07:46 Do you want me to show? - Yeah, go for it.
07:47 OK.
07:48 If I do really long strides, it really
07:50 is only 18 steps.
07:52 I promise you.
07:53 Like, that's how close we are.
07:55 You want me to keep going?
07:57 Before I even get to the test kitchen,
08:00 which is honestly really cool, I have
08:03 to show you these new murals.
08:04 Because we used to have a sprinkle wall,
08:06 which I used to sit right in front of.
08:08 And just the cacophony of colors really, you know,
08:12 could give you some migraine issues.
08:14 But this new mural is very cute, very adorable.
08:17 And we also have this one here, which is kind of--
08:20 it feels like an optical illusion
08:21 when you walk down it.
08:22 It says, good food, good mood.
08:24 And I like all the oods all together.
08:25 It's very cute.
08:27 That's all I just wanted to say about mural art.
08:29 OK, now we can go.
08:31 Bye-bye.
08:34 All right, you ready for the big part?
08:37 You're supposed to say yes.
08:38 You have to say yes.
08:39 I have two very special hosts to show you around the kitchen.
08:43 Adriana, Brooke.
08:46 We were so excited to do this.
08:48 Why-- it's a porthole.
08:49 OK.
08:51 Hi, ladies.
08:51 Hello.
08:53 There we go.
08:54 They're going to be showing you around.
08:55 I'm going to leave you guys.
08:57 You're in good hands.
08:58 Goodbye.
09:00 What's up, guys?
09:01 I'm Brooke.
09:02 And I'm Adriana.
09:03 And this is our new home.
09:05 And we're so excited to show you guys everything
09:06 we've got going on in here.
09:08 Also, Adriana--
09:09 This is our first time meeting.
09:10 You're in New York.
09:11 I came all the way from Orlando just to see the new kitchen
09:15 and to show you guys, too.
09:16 All right, Brooke, what is going on in here?
09:19 Show me everything.
09:20 Absolutely.
09:21 This is our event space, which is this long, lovely table
09:24 and all these colorful chairs.
09:26 Fun fact, if you have a little dirty hands,
09:28 you can pull the chair out by the back right here
09:30 so you don't get the chair dirty.
09:32 Because these chairs are very nice.
09:34 They are.
09:34 I would always want the kiosk.
09:36 I claim this chair.
09:37 I really like this space.
09:38 And I also love that there's a giant TV.
09:41 Yes, I love the giant TV.
09:42 I don't know whose recipe this is,
09:44 but it looks really delicious.
09:45 Just saying.
09:46 Maybe we should try it.
09:47 Make it right now.
09:48 Yeah, totally.
09:50 We do have a lot of meetings here, too.
09:52 So the TV makes it so that we can see
09:53 what's coming up for the week, look
09:55 at photos in great detail, or just look at all our colleagues
09:58 that are working from home so their faces are
10:00 nice and huge on the screen.
10:01 I don't ever want to be on that screen.
10:04 It's very upsetting.
10:05 Like in a conference call, everybody's sitting here,
10:07 and I'm just on Zoom.
10:08 I've been the one on that screen before.
10:09 It's very unnerving.
10:11 OK, so speaking of events, we have
10:14 this amazing mobile island.
10:17 We use it for demos.
10:18 We can use it for a cocktail demo,
10:20 for a cooking demo, if somebody just
10:21 wants a podium to talk to the rest of us.
10:24 It's like a little party island, and I love it.
10:26 I am requesting that feta dip and a cocktail right now.
10:30 Yeah, I'm so prepared.
10:32 I'm so prepared for that.
10:33 Make it happen.
10:33 100%.
10:35 All right, so the event space is great,
10:36 but I need to know what is happening behind us.
10:39 Walk me through the actual test kitchen.
10:42 Happily.
10:44 I want to know about these pots.
10:46 I love the le creusets, and they're so pretty.
10:50 I picked this one because it matches my outfit.
10:52 Very true to me to want one that matches my outfit.
10:55 But you guys have so many like colorful pots and pans.
10:58 Walk me through some of the delicious, yummy things
11:01 you can make.
11:03 I feel like you're about to take that with you,
11:05 and that's fine.
11:06 I know, I'm just going to go home with it.
11:07 No, it's so nice.
11:08 No, that's totally OK.
11:09 This isn't being recorded.
11:10 It's fine.
11:11 This is honestly one of my favorite parts of the kitchen
11:13 because it's so decorative, and I could never get
11:15 my house to look like this.
11:16 But we actually do use these pots.
11:18 Sometimes we use them for photo shoots,
11:20 but occasionally we actually use them to cook in.
11:22 We all love a le creuset.
11:23 We love a style pot.
11:24 So we have them on display here.
11:26 But it's actually functional also, which I do
11:28 adore about a well-run kitchen.
11:31 There is 50 million drawers.
11:34 Yes.
11:36 And you already kind of alluded to there's like a tracking
11:38 system or something. - Yes.
11:39 Tell me all about it.
11:40 OK, so my engineer brain loves organization.
11:43 So this honestly made me so happy
11:45 when I realized that we were going
11:46 to have a system like this.
11:47 Each drawer in here, each drawer, each shelf,
11:51 has a number.
11:52 And every number corresponds to a digital database
11:54 that we have that will tell you what
11:56 is supposed to go in that specific drawer that
11:58 corresponds to that number.
11:59 And I adore that so much.
12:01 You can literally just type in like spatula,
12:03 and it'll be like, girl, spatula is in drawer 22.
12:06 So then you're like not running around the kitchen
12:08 looking for a cheese grater when you need it.
12:09 You're not running around the kitchen
12:10 looking for a cheese grater.
12:11 You're not looking for anything because your steps
12:13 count so much, especially when you're
12:15 in a big space like this.
12:16 So you really want to be able to maximize the time.
12:18 I love going in people's cabinets.
12:19 Oh.
12:20 Oh, these are refrigerators.
12:21 Oh, that's not a cabinet.
12:23 It's not a cabinet.
12:24 It's a refrigerator.
12:25 This is the most giant refrigerator
12:27 I have ever seen.
12:29 They're so very big.
12:30 This is our fruit and veggie fridge.
12:31 And also there's some herbs in there.
12:33 And this is our dairy and egg fridge and condiments.
12:37 And then-- ooh.
12:39 Ooh!
12:41 Spices.
12:41 All sorts of dried chilies, our dried
12:44 mushrooms, our big ass bottle of peppercorns,
12:47 and our small ass bag of peppercorns.
12:49 How much peppercorn do you need?
12:51 Oh, we'll use that.
12:52 We'll go through that.
12:53 We'll go through that no problem.
12:54 But even more exciting than that cabinet,
12:57 I want to show you this cabinet.
12:59 [gasps]
13:00 Dun-dun-dun.
13:01 Oh, it's like a table of elements.
13:03 It's like a table--
13:04 A table of spices.
13:05 You get it.
13:06 Oh my gosh, a cloak.
13:08 We'll probably never go through that.
13:09 I'm not going to lie.
13:12 I want to talk about this gas range right here.
13:14 It's a Hestan gas range, which is so very fancy.
13:17 And it absolutely cranks.
13:19 It gets so hot, but in a good way.
13:22 This is a giant oven.
13:23 Yeah.
13:24 Ooh.
13:27 And on another note about function,
13:29 this kitchen has outlets on top of the island,
13:31 which if you have a big appliance,
13:33 like a stand mixer or a blender or something,
13:35 you need an outlet.
13:37 You have one right here.
13:40 It's magic.
13:40 It's so fancy.
13:42 Another thing that I love about this kitchen is the light.
13:45 We have all these windows.
13:46 We have a whole wall of windows, which might really
13:49 not seem significant, because I know you didn't
13:51 see our other kitchen space.
13:52 But we didn't have a single window in that space.
13:55 It was literally kind of like a dungeon, like a fun--
13:57 like a fun-geon, fun dungeon.
13:59 A fun dungeon?
14:00 I just love that you have a city view.
14:02 Like, I've only been to New York a couple of times,
14:04 so I feel like I'm getting the New York experience.
14:06 Like, looking at Manhattan, being in this kitchen,
14:09 like, doesn't it feel--
14:11 It feels right.
14:12 Yeah.
14:13 So if you thought all this was awesome,
14:14 let me show you my real favorite part.
14:16 Ooh.
14:17 It is the belly of the beast.
14:19 It is the peak of organization.
14:21 It is the back of house.
14:23 Oh, this is nice.
14:25 The organization here is top tier.
14:28 Everything is labeled.
14:29 All the handles are facing out, so they're easy to grab.
14:31 Just like the little stuff like that
14:33 that really makes working in a space like this so much easier.
14:36 Also, there's snacks.
14:37 There's so many snacks.
14:38 There's ladyfingers.
14:39 There's nilla wafers.
14:40 There's mini Oreos.
14:42 I know.
14:43 I feel like I'm in a candy store with the tiny, tiny marshmallow
14:46 bits.
14:47 I don't even know what we're about to use those for.
14:49 Like, Lucky Charms, but only the charms.
14:53 Only the charms.
14:54 They're so cool.
14:56 We have our well-organized dry goods,
14:58 but we also have even more refrigeration space.
15:01 I know we have our two fridges out there,
15:03 but we have yet another fridge here and a fridge here.
15:07 And this one is a freezer.
15:08 Oh, also--
15:09 Did that one just open on its own?
15:10 It just popped open, yeah.
15:11 If you tap it in the right spot, it'll pop open.
15:15 [gasps]
15:16 Oh, technology!
15:20 So I know I keep saying that things are awesome,
15:23 but I want to show you the thing that I really
15:25 think you'll love the most.
15:27 And that's the bar.
15:28 Ah, you know it so well.
15:30 I do.
15:31 [music playing]
15:33 Is this the bar?
15:35 This is the bar.
15:37 The whole thing was outfitted by thebar.com.
15:39 As you can see, this is called the Ram Zammer,
15:42 which is kind of an inside joke.
15:43 It's named after our director of content operations,
15:45 Lindsey Ramsey.
15:47 And I can't wait to turn up here.
15:49 Everything looks so good.
15:51 You have a lot of different spirits and alcohol.
15:54 What's your favorite alcohol?
15:57 It changes, honestly.
15:59 I was a whiskey girl in a past life.
16:00 I think I'm becoming a rum girl.
16:02 Ooh.
16:03 I think I'm becoming a rum girl.
16:04 But I'm always a crown royal girl.
16:06 Let's be real.
16:07 Because we are in this beautiful bar space,
16:09 it looks amazing.
16:10 We have a lovely crown royal bottle there.
16:13 Maybe we should do a little shot to celebrate
16:17 the opening of this kitchen set.
16:19 Is this the first shot taken at this bar?
16:21 Is this the first shot taken at this bar?
16:23 Woo!
16:24 We are christening it.
16:26 Cheers.
16:27 Cheers.
16:28 [music playing]
16:31 [clink]
16:32 [clink]
16:33 Eh.
16:33 That was nasty.
16:34 No, that's smooth.
16:35 I don't even know why I did that.
16:36 That's smooth.
16:37 Can't do that take again.
16:38 [laughter]
16:40 OK, so after every shoot, once we wrap,
16:43 I stay at the bar.
16:44 So let's stay right here.
16:45 That's cool.
16:46 Fine with me.
16:47 We're going to stay here, and then we're
16:48 going to kick it off to Justin and Jackie
16:50 to show you guys the rest of the space.
16:52 Bye!
16:54 [laughter]
16:56 I'm joking.
16:57 No, I'm not joking.
16:58 [laughter]
17:01 [whistling]
17:03 Hello there.
17:04 What's up?
17:05 Los Angeles in the house.
17:06 Jackie's here.
17:07 Hey.
17:08 We were just in LA together, but now we're
17:09 here in New York, crushing in our brand new gorge studio.
17:13 I'm so excited to show you--
17:14 Truly stunning.
17:15 --how much this place has improved my life.
17:17 You look like you've lost some stress.
17:19 You know, you look like you're lighter and happier.
17:22 I'd say that that's true.
17:23 Yeah.
17:23 I'd say that that's true.
17:25 It might also just be because I cut my hair,
17:26 but other than that--
17:27 OK, yeah.
17:28 But we're going to start with possibly my favorite part--
17:31 Ooh.
17:32 --of the entire redesign.
17:33 OK.
17:34 It truly saved hours off of my day.
17:36 OK.
17:36 No joke.
17:37 I want to see it.
17:38 Let's do it.
17:38 All right, let's go.
17:39 I feel like this is MTV Cribs.
17:41 I want to say, like, this is where the magic happens.
17:43 OK.
17:45 Literally, because these lights turn on as you walk around.
17:47 Whoa, whoa, whoa.
17:48 That's so fancy.
17:49 It is the fanciest.
17:50 Need I remind you, our prop storage before, as you guys
17:53 saw, was a literal broken fridge with things that
17:56 were so precariously placed.
17:58 Now it's all color coded, size coded.
18:01 It's very organized.
18:02 Legitimately, it does save me multiple tens of minutes
18:05 a day when I need to grab stuff that I know
18:07 exactly where it's going to be.
18:08 Yeah.
18:09 It's just grabbing good.
18:10 No, this is great.
18:11 All of these things are all different colors,
18:12 all different sizes.
18:13 The control freak in me also loves that everything--
18:16 like, this is pink, red, orange, and yellow dishware.
18:19 Like, we get specific in these kitchens.
18:20 Just in case you didn't know what color they were.
18:22 It's like, oh, yeah, these are the pink and yellow ones
18:24 right over here.
18:26 We have every single type of glass you could ever imagine.
18:28 Just give up.
18:29 You judged it.
18:30 I'm telling you.
18:31 It's really cool.
18:32 We have all different utensils.
18:33 This is my favorite prop.
18:35 Out of all the props.
18:36 I love her.
18:36 Why?
18:37 She's beautiful.
18:38 She's cute.
18:39 Like, weirdly, I end up using this so much
18:42 for pouring syrup on things.
18:44 I'm thinking about what I can take back to Los Angeles
18:46 with me without anyone noticing.
18:47 Just do it.
18:48 Yeah, just do it when no one's in the room.
18:49 Like, just like, maybe I want a little syrup.
18:53 Just, yeah, slide it back pocket.
18:54 Nobody has to know.
18:56 This is studio one.
18:59 You might recognize it because we actually
19:01 shot the first season of "Grocery Showdown" here.
19:03 It's really nice in here.
19:04 It's very squeaky clean.
19:06 It's very clean.
19:07 It feels like it actually hasn't been used at all.
19:08 Yeah, I like it.
19:09 This is like a movable island that can be used.
19:12 All the things.
19:13 It's like truly--
19:14 Wait, look at this.
19:15 --like, gorge stuff.
19:15 I know.
19:16 There's so much room for everything.
19:17 Look at this.
19:18 We can run.
19:19 We can dance.
19:21 Honestly, it's like everything you
19:23 need in a kitchen to film.
19:24 Are you OK?
19:25 Sorry.
19:26 I just-- I just can't believe we're in space.
19:27 My kitchen's so tiny.
19:28 So the fact that I can just move around you and not hit you--
19:31 Well, also, just--
19:32 --this is great.
19:33 --really just remembering how little space we had before.
19:35 Before, yeah.
19:36 Just like, truly, we were shooting in, like,
19:38 a space that was, like, this big.
19:39 But now we have--
19:40 Yeah.
19:41 --all of this room.
19:42 So many room for activity.
19:43 And we got, like, super suited up with all this, like,
19:45 really gorgeous stuff.
19:46 Like, this cooktop is literally brand spanking new from GE.
19:49 It connects to the internet, which--
19:51 I'm sorry.
19:52 Come again?
19:53 --I still can't really--
19:54 What does that even mean?
19:55 What does that mean?
19:56 Like, literally, you can clock in not to just,
19:57 like, low, medium, high.
19:59 You can say the exact temperature that you
20:01 want to put the pan on.
20:03 You're so fancy.
20:04 I know.
20:05 We are fancy.
20:06 Look at that.
20:07 And then, like, on top of this, we have not one but two ovens,
20:10 a very fancy, smancy microwave that does, like,
20:13 convection as well.
20:15 A really nice fridge with, like--
20:16 this is what I wanted my whole life growing up--
20:18 Oh.
20:19 --the little ice and water dispenser.
20:20 Yes.
20:21 I feel very fancy when I'm using it.
20:22 I don't know.
20:23 Truly.
20:25 It's just truly all the things that you need in a kitchen
20:27 is here and then some.
20:29 I'd say this is, like, our cool--
20:31 not in, like, the whole kitchen is cool,
20:33 but, like, this is our cool-toned studio.
20:34 OK.
20:35 We're heading into, like, the warm studio, studio two.
20:38 Let's go.
20:39 Honestly, another favorite part of all the studios
20:41 is we feel like we're in a real studio.
20:43 Don't come in here.
20:44 Filming.
20:45 Right.
20:46 Come in here.
20:47 It's perf.
20:48 [meows]
20:49 Don't come in here.
20:51 OK, this kitchen is beautiful.
20:54 Truly, if I had all the money in the world,
20:56 this is exactly what my kitchen would look like if I was rich.
21:01 I mean, that's the goal.
21:02 Truly.
21:03 That's the goal.
21:04 Truly.
21:05 I love the browns.
21:06 I love how you can see everything here.
21:08 It's so nice.
21:09 It is.
21:09 I just get to have the fantasy.
21:10 I want it.
21:11 I know.
21:12 Every day I come into work and I have the fantasy--
21:13 Just to be here.
21:15 --the fantasy that this is my kitchen.
21:16 We can pretend.
21:17 Yeah, absolutely.
21:18 That's what I usually do.
21:19 Not that it's yours, but that it's mine.
21:20 And in here, we have a gas range that is absolutely gorge.
21:23 So we get to know the differences,
21:24 the intricacies of both.
21:26 We have a lot of really gorge--
21:28 like, this, like, terrazzo countertop.
21:31 So nice.
21:32 Wow, you know the name of it and everything.
21:34 I'm bougie.
21:35 I might not have the money to be bougie, but I am bougie.
21:37 You would think that each of these drawers, like,
21:40 doesn't have something in it that's all for show.
21:42 But truly, everything is utilized to, like,
21:45 the utmost, like, you just reach in.
21:47 You grab your tool.
21:48 You grab your whisk.
21:49 There's scales.
21:50 Everything that you could need at, like, a risk.
21:52 We had a whole organizer come in.
21:54 Like, we were fully, like, the home edit in here.
21:56 Like, truly, I felt like a Kardashian.
21:59 I love it.
22:00 And then you have all your good cook utensils and things here.
22:03 I love them.
22:04 They're very-- I like this one.
22:05 Because it's a machete.
22:06 But it's actually very good for scraping out of bowls.
22:09 They're really, really helpful.
22:11 Also, what is a good kitchen without, like,
22:12 the perfect way to play music?
22:14 So Apple has outfitted us in each of our kitchens
22:16 with a beautiful little home pod.
22:18 We can just say, hey, Siri, play my kitchen jams,
22:22 and it'll come on.
22:23 What's your go-to song that you jam to when you're cooking?
22:25 It really gets you going.
22:27 "Happy Birthday."
22:27 [music playing]
22:28 What?
22:30 Wait, I'm sorry.
22:32 Everything's a celebration in my kitchen, baby.
22:33 OK, good.
22:34 So just on a loop.
22:35 On a loop.
22:36 Happy birthday.
22:37 Royalty free, happy birthday.
22:38 Great.
22:39 Can't wait to cook with you and listen to that song on repeat.
22:42 Fun.
22:44 Can you believe we have one more studio to show you?
22:47 We have a third kitchen?
22:48 A third kitchen.
22:49 We went from having two test kitchen studio hybrids that
22:53 were this big to four enormous spaces that are very healthy.
22:57 So many choices.
22:58 What is the vibe of this kitchen now?
22:59 This last one is where we shoot a lot of photo
23:01 and less for like-- like here we're shooting like face.
23:04 This is giving personality, as you can see.
23:06 This next one's a little bit more utilitarian,
23:08 but still very gorge.
23:09 OK.
23:10 Wow.
23:12 This is the biggest kitchen.
23:14 Well, maybe not the biggest, but it's the longest.
23:16 Yeah.
23:17 You can do a whole like fettuccine pasta on this
23:20 and set the world record.
23:22 We could do like one of those disgusting table
23:24 charcuterie boards where you just do it directly
23:26 on the counter.
23:27 Or like, have you seen those TikToks where they do like--
23:29 No, not disgusting.
23:30 Amazing.
23:31 That's what we should do.
23:33 We shoot all like the gorgeous covers of our magazines.
23:35 But also just like any dish that goes up on our website
23:38 with a recipe gets shot in this kitchen.
23:40 On a given day, there's like six to seven recipes.
23:42 And it can truly be like snickerdoodles and gumbo
23:46 and like kale salad and like nachos that
23:50 are made of cheese themselves.
23:52 It gets nuts in here.
23:53 I mean, with all this counter space,
23:54 you should be able to shoot all those things all at once.
23:56 Exactly.
23:57 Truly.
23:58 And also just have me sneak in and literally wait
24:00 to the minute they get the last shot, I'm going to eat.
24:02 You're the first one getting the first bite.
24:03 100%.
24:04 So you saw the test kitchen, the bar, all the studios.
24:07 What was your favorite room?
24:08 What's the room you want to take back to your house?
24:10 I mean, studio number two.
24:12 That kitchen is mine.
24:13 I already cleaned it.
24:14 It's Jackie's kitchen.
24:15 So that's my favorite.
24:16 Truly rip off the studio number and just
24:19 put Jackie's kitchen on it.
24:20 There it is.
24:21 Yeah, it's my new home.
24:23 Thank you all for watching, seeing this brand
24:25 new space come to life.
24:27 And we can't wait to show you guys what we're going
24:29 to be cooking up.
24:30 Oh, we have to use that pun.
24:32 What pun?
24:33 Isn't it fun cooking up?
24:34 Yeah.
24:36 Well, we basically are going to be cooking things in here.
24:40 I will see you guys on another day in another kitchen
24:43 for another adventure.
24:44 Bye!
24:45 See ya!
24:45 I wish I had a catchphrase.
24:47 Done.
24:48 Goodbye.
24:49 Goodbye?
24:49 Goodbye, guys.
24:50 What did she say?
24:51 [music playing]
24:54 (upbeat music)