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This really requires little to no skill or active time. It's mostly just mixing 2 ingredients together and letting them sit in a warm environment. Do it when you wake up in the morning then whenever you come back from school or work you've got homemade yogurt waiting for you. EQUIPMENT: Fermentation Station Jars INGREDIENTS: 1 quart (946ml) whole milk 3.5 Tbsp (52g) yogurt with live and active cultures INSTRUCTIONS: Method: Add one quart of whole milk into a medium-sized saucepan and heat it over medium heat until it reaches 182 degrees Fahrenheit. Make sure to stir intermittently so it doesn;t develop a skin or burn on the bottom. Once you’ve hit your temperature, remove from the stove and let it cool down to 115 degrees Fahrenheit. Take 3 ½ tablespoons of store-bought yogurt that has live and active cultures and mix it with one cup of your warm milk. Pour that mixture back into your pot and give it a good stir. Make sure your mixture does not drop below 110 degrees Fahrenheit. Take your mixture and pour it into two pint sized jars; lightly covering it with a lid. Place the jars in a warm area that’s about 110-115 degrees Fahrenheit. To do this, you can wrap your jars in towels and place them in the oven with the light on. Let these sit out for 6-12 hours to let thicken. **To make a greek yogurt, take a strainer lined with cheesecloth and pour your mixture through it. Let it drip for one hour in the refrigerator.

These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste their incredible flavor then you shouldn't have a problem with that. EQUIPMENT: Fermentation Station Lame Bench Scraper INGREDIENTS: 24g Mature liquid Starter 20g Bread flour 28g whole wheat flour 24g water @ room temp 30% Whole Grain Bread Dough (with fresh milled flour) Ingredients: 732g bread flour 273g fresh milled einkorn wheat 40g whole wheat 20g fine sea salt 778g water@ 90F +100g water in a separate bowl Bread Dough (without fresh milled flour) Ingredients: 732g bread flour 313g whole wheat flour 20g fine sea salt 778g water@ 90F +100g water in a separate bowl INSTRUCTIONS: Sample Schedule: Day1: 10am - make levain 1:30pm - Autolyse dough place in warm spot @80F 3pm - Mix dough with levain and perform slap and fold 3:05pm - cover and place back at 80F 3:20 pm - slap and fold one more time 3:23 pm - bulk ferment for two hours 3:53 pm - Fold #1, cover and place back 4:23 pm - Fold #2, cover and place back 4:53 pm - Fold #2, cover and place back and let rest remainder of bulk 5:23pm - Cover (make airtight)and place in fridge overnight 12-20 hours (14-18 is optimal) Day2: 10:00​am(17 hours of bulk ferment): remove dough from fridge and preshape 11:10​am: shape baguettes and proof in their couche 12:15​pm: preheat oven for one hour 1:15​pm: bake your first set of 3, then once removed, put your steaming stuff rocks back, not including the towels and reheat for 15-20 mins at 500, and repeat the same steaming method for the second set of 3. Method: To make your stiff levain; take your mature sourdough starter, whole wheat flour, bread flour and room temperature water and mix together. Knead that together until smooth and stiff. Roll into a ball and place into a jar with a loose fitting lid. Let your dough sit at 80 degrees Fahrenheit for 4-5 hours. For the bread dough, start working on it 1 ½ hours before your levain is done sitting. Start by mixing bread flour, einkorn and whole wheat together in a large bowl. Add in your water warmed to 90 degrees Fahrenheit and mix until incorporated. Cover with plastic wrap or a damp towel and let it sit in the same spot as your levain for 1 ½ hours. Measure 100 grams of water in a bowl. Take your levain and tear it into little bits, placing it into your bread dough bowl. Sprinkle in fine sea salt and all of your reserved water you set aside. Use your fingertips to dimple the surface of the dough and gently mix it together. Once the dough comes together, dump it onto a work surface and perform “slap & folds.” Pick your dough up from the front and the back , rotate 90 degrees and slap the bottom back on to your surface, followed by the top. Repeat this process until it is not as sticky and comes together. Place your dough back into the bowl and cover with plastic wrap or a damp towel. Let it rest for another 15 minutes. Once done, continue with the “slap & folds” until it firms up a little more. Place and cover your bowl yet again and let it sit for 2 hours in that warm environment. During these 2 hours, perform 3 sets of dough folds every 30 minutes. To do this, take one edge of the dough and stretch it to its max and fold it over itself in the middle. Continue this all the way around the edges of the dough. Cover your dough in an airtight container and place in the fridge for 12-20 hours. To pre-shape your dough, remove it from your bowl onto an un-floured work surface. Using a wet hand and a wet bench knife,divide your dough into 6 equal pieces, each weighing about 385 grams. Use your bench scraper to shape each piece of dough into slightly taut balls. Let the balls rest for 45 minutes uncovered/unfloured. To make the final shape, lightly flour the top of one of your rounds. Use your bench scrape to pick up your dough and place it flour side down onto your work surface. Gently fold the piece of your dough closest to you up to the middle, repeating with the portion furthest from you. Use your fingers and gently press on the log, folding it in half. Take your palm and crease the fold you just created. With the fused crease facing directly down on your board, use your finger tips and run them along the entire length of the baguette; going forwards and backwards, keeping constant with the work surface. Once it’s gotten to be about 12-13 inches, lightly roll your dough with your hands and gently taper off the ends. Lightly dust with flour and carefully transfer to your couche. Make sure you’re layering them with creases in between each baguette. Repeat with remaining dough, covering all of your baguettes when complete. Let them proof for 2 hours. Preheat your oven to 500 degrees Fahrenheit, one hour after they start proofing and line a pizza peel with a piece of parchment paper. Lightly dust three of your loaves with flour and place onto the peel. Score each of your loaves 3 times diagonally along the length of your dough. Place your peel into the oven and lower the temperature to 475 degrees and let it steam for 20 minutes. Remove your steamers and lower the temperature to 435 degrees and bake for an additional 20-30 minutes. Repeat the baking process with your second batch.

Milling flour is insanely easy and super fun in my opinion. All you need is a little primer to get started and your off to the races! Plus you can grind any grain that you want. Plus whole wheat berries last an extremely long time at room temperature so you don't have to worry about it getting old like already ground flour. EQUIPMENT: Flour Mill The MockMill Thermometer INGREDIENTS: Flour mill Grain INSTRUCTIONS: Method: Place your choice of grain into the flour mill and set it at the finest setting. Make sure your flour does not go above 110 degrees Fahrenheit when milling. Once your flour is ground, sift through a fine mesh sifter to remove any bran.

Braiding a challah whether it's three strand, four strand, or even six strand is truly the only part in the entire recipe that's slightly challenging. The rest of it is surprisingly easy. All the more reason to bake your own to have on hand for the best french toasts of all time, epic grilled cheeses, or whatever you like to use challah for. EQUIPMENT: Fermentation Station INGREDIENTS: 4 1/4 cup (515g) bread flour 2 whole eggs (100g) 4 egg yolks (67g) 1/3 cup plus 2 Tbsp (102g) water @90-95F or 32-35C 3.5 tbsp (78g) honey 1/4 cup (60g) vegetable oil like sunflower 1 Tbsp (16g) fine sea salt *you can reduce this amount if you don't like the loaf as salty* 2 tsp (6g) instant yeast Egg Wash Ingredients: 1 egg 1 Tbsp of water INSTRUCTIONS: Braiding A Four Strand Challah: Start by labeling your strands A,B,C, and D from left to right with the open part facing you. move A to the center, C to the far left, D to the center, B to the far right, C between A and D, and A to the far left, B in between C and D, D to the far right, you're back in your beginning position, just repeat what you just did until there isn't enough room to continue doing so, then bring the edges together and pinch together. Lightly fold 1/4 inch of the edges under the loaf to ensure they don't come undone. Method: Start off by mixing instant yeast with water warmed to 95 degrees Fahrenheit. Give a little mix until dissolved, and let it sit for 5-8 minutes. In a small mixing bowl, mix together bread flour and fine sea salt. Transfer to a stand mixer fitted with a dough hook; and with your mixer on low speed, add in your yeast mixture along with honey. Toss in the remainder of your ingredients - 2 whole eggs, 4 egg yolks and vegetable oil. Mix on medium-low speed, scraping the sides if necessary for 4-6 minutes. Lightly grease a medium sized bowl and shape your dough into a ball by gently tucking the bottom into itself and rolling it onto a work surface. Place your taut ball in your bowl and cover with plastic wrap or a damp towel. Let sit at about 76 degrees Fahrenheit for one hour. Once that hour is up, perform some light stretch and folds by grabbing one edge and folding it over to the middle; repeating all the way around the dough. Then, pick up your dough and flip it over seam side down. Cover and let it rest again for one more hour. After that hour has passed, remove your dough from the bowl and divide it into 4 pieces; each weighing about 232 grams. Take each piece and shape it into a rough rectangle that’s relatively even. Fold the top part of the rectangle to the middle and repeat with the bottom; overlapping the top. Gently seal it and lightly conform to an even tube shape. Repeat with all of your remaining dough, cover and allow to rest for 15 minutes. Once they’ve rested, dust a work surface with flour and gently roll out your dough into 13-14 inch strands; starting from the middle and working your way out to taper off the edges. Take your 4 strands and meet them all at one point from the end facing farthest away from you. Conjoin all of those strands together. *See above for a guide on braiding your loaves.* When you’re done braiding, pinch all of the edges together and push that edge underneath the loaf. On a baking sheet, spray on some cooking oil and then place down parchment paper. Place your braided loaf on the baking sheet and brush with egg wash. Once done, place in an oven that’s turned off with the light on. Let it rise for 2 hours. During this time, brush the loaf every 40 minutes with egg wash. To test and see if the loaf is done proofing; dip your finger in egg wash and poke the loaf. If it springs back easily, it’s ready to bake; if not, it needs to proof more. Set your oven to 375 degrees Fahrenheit and brush your loaf one last time with egg wash. Place your loaf in the oven and immediately reduce the temperature to 325 and bake for 45-50 minutes or until golden brown.

Sometimes you get a craving that is only satisfiable by churros. Unfortunately not all of us have an easy to find churro vender unless you're really lucky. The time making churros at home has arrived, and it's actually really easy! EQUIPMENT: Star Tip for Piping Bag INGREDIENTS: Churro Dough Ingredients: 6 tbsp (84g) unsalted butter 1 cup (235g) water 1.5 Tbsp (20g) granulated sugar 2 tsp (9g) vanilla extract 1 tsp (6g) fine sea salt 1 cup (140g) all purpose flour 3 eggs plus on egg yolk Sugar Coating Ingredients: 1/2 cup (130g) granulated sugar 1 tsp (2g) ground cinnamon Optional Mexican Chocolate Sauce Ingredients: 1/2 cup (123g) heavy cream 1 Tbsp (3g) espresso powder *you can use half this if it's too strong* 1/4 tsp (.5g) cayenne 1/4 tsp (.5g) ground cinnamon 1/2 tsp (2g) vanilla extract 5 ounces (140g) dark chocolate (60% cacao is best) Small pinch salt INSTRUCTIONS: Method: Melt your unsalted butter gently over medium heat in a pot. Once melted, add 1 cup of water, 1 teaspoon of salt, 1 ½ tablespoons of granulated sugar and 2 teaspoons of vanilla extract. Bring to a boil. Once it reaches a boil, bring to medium-low heat add in 1 cup of all-purpose flour. Mix together until it forms a cohesive dough, then remove from heat and add 3 eggs and one egg yolk. Transfer mixture to a piping bag fitted with a large star tip. Fill a large, heavy bottom pot halfway with oil and set in a candy/deep fryer thermometer. Heat up to 375 degrees Fahrenheit. While that’s heating up, whisk together granulated sugar and cinnamon. Transfer mixture to a small baking dish. Then set a wire rack on a baking sheet and cover it with a paper towel. Pipe your batter directly in the oil until it’s about 4-5 inches long. Snip it off with scissors. Fry for 5-8 minutes, or until golden brown. Remove from oil using a spider and place on your paper towel landing. Allow to drain for 30 seconds and then toss in your sugar mix. Repeat with remaining batter. For your chocolate sauce, bring your heavy cream to a boil. Add in vanilla extract, cayenne pepper, ground cinnamon and espresso powder. Mix in your dark chocolate until thoroughly incorporated and fully melted.

The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists). EQUIPMENT: Fermentation Station Panettone Molds Diastatic Malt Powder INGREDIENTS: Stiff Levain 4hr Feedings Ingredients: 24g Mature starter 24g all purpose flour 12g water @ 85 degrees Fahrenheit Stiff Levain Overnight Feeding Ingredients: 12g mature starter 24g all purpose flour 12g water @ 85 degrees Fahrenheit First Dough Ingredients: 350g Bread flour 200ml or 203g water @ 85 degrees F 57g stiff levain 83g granulated sugar 3 large egg yolks (53g) 1 tsp (6g) diastatic malt powder 83g unsalted butter, softened ⅛ tsp (.5g) instant yeast (optional but the process will be a little slower and have a touch less bloom) Candied Citrus Ingredients: 3 large navel oranges or 4 large lemons worth of peel 2 cups (473g) water 2 cups (450g) sugar Final Dough Ingredients: 168g bread flour 2 egg yolks (36g) 6g fine sea salt 1 vanilla bean pod of seeds Zest of half an orange 55g water @85 Fahrenheit 82g granulated sugar 130g unsalted butter, softened 16g honey 78g raisins 63g pistachios 120g candied orange peel 55g candied lemon peel Glaze Ingredients: 80g granulated sugar 5g sunflower oil 4g corn flour 4g cocoa powder 6g almond flour 30g egg whites Swedish pearl sugar for sprinkling on top after glazing INSTRUCTIONS: Method: Start with 24 grams of mature 100% hydration sourdough starter in a glass/plastic jar. To that, add in 24 grams of all-purpose flour, water warmed to 85 degrees Fahrenheit. Stir until thoroughly combined. Put the lid on and place it in a warm, ambient environment around 85 degrees Fahrenheit. To feed your starter, add the same exact amount that you fed in the beginning. Feed it every 4 hours for at least 2-3 feedings. If you need to let your starter sit for 12 hours to overnight; reduce your mature starter from 24 grams to 12 grams and leave out at room temperature. Take 50ml of water and warm to 90 degrees Fahrenheit. Dissolve an ⅛ of a teaspoon of instant yeast. In the bowl of a stand mixer; add in your bread flour, diastatic malt powder and granulated sugar. Whisk together until thoroughly incorporated. Turn on your mixer to low-speed and then add in your bloomed yeast mixture, 3 egg yolks and the sweet levan you made earlier. Be sure to scrape down the sides of the bowl occasionally to make sure there are no dry bits of clumped flour. Once your dough has come together; with your mixer on low speed, add in unsalted butter 1 tablespoon at a time until all is used. Then, just mix together completely. Cover your dough with plastic wrap and let it rise for 12 hours at room temperature. For the final dough, make your candied lemon and orange peels. Start by cutting on the ends of an orange with your knife, and cut along the perimeter to obtain the peel. Repeat this process with 3 large navel oranges. Cut all of your peels into ¼-inch strips Repeat this process with 4 large lemons. Place your orange peels in a pot with enough water to just cover them. Bring it up to a boil, and as soon as it boils remove it from the heat. Strain through a mesh strainer and lightly rinse them off with cold water. Repeat this process once more. After the second time, add 2 cups of granulated sugar and 2 cups of filtered water to a pot and bring up to a boil. Reduce to a simmer and let sit for 25-30 minutes or until they’re tender and the liquid is slightly reduced. Repeat steps 11-12 for the lemon peels. Once it’s been 12 hours and the dough has tripled in size, transfer it to the bowl of a stand mixer. Add in your bread flour, zest from ½ an orange, one vanilla bean pod, fine sea salt and 2 large egg yolks. With your mixer on low speed, slowly pour in 55 grams of water heated to 85 degrees Fahrenheit. Make sure to reserve 10 grams to be used later. Continue mixing at medium-low speed for 1-2 minutes. Then with your mixer at medium speed, add in 82 grams of granulated sugar in batches. Now, with your mixer at low speed, add in 130 grams of unsalted softened butter a little bit at a time. Mix dough at medium-low speed for 5 minutes, or until the dough starts to pull away from the sides of the bowl. Next, with your mixer at low speed, add in raisins, candied orange and lemon peels which have been roughly chopped, and crushed pistachios. Allow to mix evenly. Pour dough out onto an un-floured work surface. Pick up the dough, place the bottom piece and smack it back down on the board, folding it over itself. Continue this process until it starts to hold itself together and doesn’t feel as sticky. Once the dough has a smooth surface; place it in a bowl, cover with a damp towel and let it rest for one hour. Half way through at the 30 minute mark, perform one set of stretching and folding. Grab one end of the dough, stretch it and fold it over itself. Repeat all the way around. Cover and let it rest for the remaining time. Scrape your dough out onto an un-floured work surface. Be sure to weigh your dough according to the size of mold you have. 500g of dough for a 5-inch mold. 700g of dough for a 6-inch mold. 850g of dough for a 7-inch mold. Spraying your bench scraper intermittently, use it to push the dough up under itself and rotate it. Continue this until you get a nice taut ball. Transfer your dough into your panettone molds and let proof in an 85 degrees Fahrenheit environment, for 4-6 hours. Create your glaze by combining almond flour, corn flour, cocoa powder, sunflower oil, sugar and egg whites in a bowl. Mix together and place in a piping bag. Preheat your oven to 350 degrees Fahrenheit and pipe your glaze over your dough. Place them in the oven and let them back for 35-50 minutes or until their internal temperature is 185 degrees Fahrenheit. Once they’re done baking, take 12-inch skewers and skewer the bottoms of your loaves at two points. Make sure to skewer them evenly so they don’t hang at an angle. Hang your loaves upside down and let cool for 12 hours.

Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. SUPPLIES: Less Spicy Red Pepper Flakes Spicier Red Pepper Flakes Fish Sauce INGREDIENTS: Vegetable Ingredients: kosher salt for curing 1 large napa cabbage (2 lbs 2 oz OR 980g) 2 medium sized carrots 1 small daikon radish 1 bunch green onion Paste Ingredients: 1 large asian pear (250g) 6 cloves (20g) garlic, peeled 2 inch (82g) piece ginger, peeled 1/4 cup (60ml) fish sauce 1/3 cup (65g) korean red pepper flakes *be careful with these, if yours are very spicy then reduce the amount to 1/4 cup (52g)* INSTRUCTIONS: Method: Take your napa cabbage and slice in half lengthwise. Cut each of those halves and cut in half again, making quarters. Cut each of those quarters into 1-inch wide strips. Take your cabbage and place into a large bowl, heavily seasoning it with kosher salt. Squeeze and toss your cabbage really hard, bruising it. Let it sit for at least 30 minutes. While the cabbage is sitting, take your green onions and cut the root bottoms off. Cut the onion into ½-inch segments. Take your carrots and roughly chop them julienne style. Next, peel your medium-sized daikon and cut them like your carrots, but a thicker julienne chop. To make your paste, slice your 2-inch segment of peeled ginger and place into a food processor. Peel and chop an asian pear into cubes and add to the processor. Add in 6 cloves of peeled garlic, and a ¼ cup of fish sauce. Blend until smooth. Transfer paste to a medium-sized bowl and mix together with korean red pepper flakes. After your cabbage has been sitting, drain through a colander and rinse with water while squeezing at the same time. Toss and squeeze until you’ve washed off the majority of the salt. Add your cabbage and all of the vegetables you cut into a large bowl. From there, add in all of your paste and toss to thoroughly coat. Once evenly coated, pack contents into a ½ gallon glass jar that is large enough to fit the mixture. Using a spoon or muddler, press down all of the vegetables so it is packed together, removing any air bubbles in there. Loosely cap the jar off, making sure you don’t tighten it all the way down (for it to release gas) and let it sit for 4-7 days. Make sure to press it throughout this time to remove air bubbles that form throughout. Once your kimchi has reached the desired flavor point, tighten the cap all the way and store it in the refrigerator.

If you've ever wanted to make fresh pasta at home, then you've come to right place. Consider this a basic homemade pasta guide. EQUIPMENT: Pasta Roller Affordable Pasta Roller INGREDIENTS: Dough 3 cups (480g) 00 type flour or all purpose flour 5 large whole eggs 1/2 tsp (2g) fine sea salt 1 tsp (5g) extra virgin olive oil Pork Ragu: 1 stalk of celery 1 medium size yellow onion 2 carrots 1 ½lb boneless pork shoulder 2 Tbsp olive oil Olive oil, salt and pepper to taste 3 Tbsp tomato paste ½ cup red wine 2 cups chicken stock Garganelli Sauce: 1 28-oz can peeled san marzano tomatoes 4 ounces pancetta 1 Tbsp olive oil 1 red onion Tortellini Sauce: ½ cup basil leaves ¼ cup walnuts or pine nuts 2 cloves fresh peeled garlic ½ cup parmigiano-reggiano cheese ½ cup extra virgin olive oil INSTRUCTIONS: Dough Method: Add 3 cups of “oo” zero flour and salt to a work surface. Create a well using your hands in the center of the mound. Crack five large whole eggs into the well you just created. Drizzle in a teaspoon of olive oil. Using a fork, start whisking the eggs until they come together cohesively. Once the eggs have come together, keep whisking but slowly add in bits of flour. Be careful not to make a whole or dent otherwise your eggs will run out. Once it starts to become a paste and dough-like, start using your hands to mix. Once fully combined, knead the dough for 5-10 minutes until it is silky smooth. Once kneaded, wrap in plastic wrap and let it sit at room temperature for at least an hour. Tagliatelle Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Use a pasta attachment to make your tagliatelle pasta. If you don’t have an attachment, dust your pasta with flour and roll it up into a log. Using a sharp knife, cut ½ inch segments of the tube to create your individual noodles. Toss noodles with a generous amount of flour to prevent sticking. Boil for 30 seconds. Tagliatelle Sauce Method: Chop your celery, yellow onion and carrots. In a large heavy bottom pot over medium-high heat; season your pork with your olive oil, salt and pepper and sear on both sides for 2-3 minutes each. Once caramelized, transfer pork into a medium-sized bowl. With the remaining oil in the pot, add all of your finely diced vegetables and cook until they begin to turn translucent in color. Then, add your tomato paste and saute until the tomatoes begin to caramelize. Deglaze with ½ cup of red wine and bring to a boil for 20-25 seconds. Add 2 cups of chicken stock, stir and season lightly with salt. Bring up to a boil and reduce to a simmer. Add in your meat. Place in the oven at 300 degrees Fahrenheit for about an hour, or until the meat is super tender. Spaghetti Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Use a pasta attachment to make your spaghetti pasta. Boil for 30 seconds. Garganelli Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Cut dough into 2 inch by 2 inch squares. Using a gnocchi board or some object with ridges, place your square diagonally on the surface. Using a chopstick, roll your dough working from one end to the next until your dough sticks together. Boil for 30 seconds. Garganelli Pasta Sauce Method: Strain your peeled tomatoes and let drain. Add to a food processor and puree until smooth. Saute your pancetta with olive oil until it begins to brown. Add in your diced red onion and saute until they begin to soften and turn translucent. Add in your tomatoes and season with salt and pepper to taste. Bring to a simmer and let it sit for 8-10 minutes. Stir occasionally to prevent the bottom from burning. Tortellini Method: Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting. Using a circular cookie cutter, cut into your dough to make round shapes. Take a pea sized amount of the filling of your choice and place in the center of your dough. Take your dough and fold it over like a taco, carefully crimping the edges shut with your fingers. Take the edges with the 2 points and bring them together, pinching them closed. Repeat this process with the remaining pasta circles. Boil for 30 seconds. Tortellini Sauce Method: Place your basil, nuts and garlic in a food processor and blend together until it forms a paste. Add in your parmigiano cheese and blend once more. Slowly stream in your extra virgin olive oil while blending and then season with salt to taste.

Most Caesar salads are trash. Let's just be honest. Today we're gonna do it homemade, the right way, and it's going to be amazing. INGREDIENTS: 6 cloves garlic 3 anchovy filets Salt to taste 2 egg yolks Juice of 1.5 large lemons 1 heaping Tbsp (18g) dijon 1.25 cup 300ml vegetable oil 3/4 cup grated parmigiano Pepper to taste Garlic bread Croutons Leaves INSTRUCTIONS: Method: Start by smashing the garlic cloves, sprinkle with kosher salt, and finely chop using the rolling chop method. Chop, gather, chop, gather, and occasionally smear with a knife. Continue this process for 3-5 minutes. Finely chop anchovy filets until fine as possible. Mix garlic and anchovy paste together until fully combined. To a medium size bowl, add in garlic paste, egg yolks, lemon juice, and dijon mustard. Season to taste with salt and whisk together. While constantly whisking, slowly add vegetable oil until fully emulsified then grate in parmigiano reggiano and whisk to combine. For croutons, slice a loaf of ciabatta in half and into individual slices. Cover with garlic butter, place on a baking sheet lined with foil and set in a 400F oven for 10 minutes. Cut bread into crouton size before adding to salad. Toss all the salad leaves together in a large bowl before serving in a bowl topped with croutons and dressing. To properly dress the salad, place greens in a large bowl and season with salt. Add desired dressing to the side of the bowl then using tongs toss the salad to coat evenly with dressing. Plate and top with croutons and an optional parmesan.

This is a pretty classic chocolate babka with a buttery brioche dough twist. It's a rich bread with chocolate that swirls all through each slice. ITEMS USED: Recipe Adapted from Jerusalem: A Cookbook Pyrex Measuring Cup KitchenAid Stand Mixer INGREDIENTS: Dough Ingredients: 3 1/3 cup (530g) all purpose flour 1/2 cup (100g) granulated sugar 3 tsp (10g) instant yeast 3/4 cup (175g) lukewarm water (90 degrees F) 3 large eggs 10 Tbsp (150g) unsalted butter, room temp 3/4 tsp (3g) fine sea salt Neutral tasting oil for greasing Chocolate Paste Ingredients: 6.5 oz (180g) dark chocolate (70 percent or higher) 1/2 cup (120g) unsalted butter 3/4 cup (105g) powdered sugar 1/2 cup plus 1 tbsp (42g) cocoa powder *optional* freshly grated nutmeg (1/8 teaspoon) Pinch of salt INSTRUCTIONS: Chocolate Paste Method: In a pot, melt together unsalted butter and freshly chopped dark chocolate. Once they’re fully melted, whisk in cacao powder and powdered sugar until completely smooth. Method: Add 3 teaspoons of yeast to ¾ cup of lukewarm water (around 90 degrees Fahrenheit). Give a light stir and let bloom for 8 minutes. In the bowl of a stand mixer, add all-purpose flour, sugar, fine sea salt. Give a mix by hand to make sure everything is incorporated. With the stand mixer going at medium-low speed, add three whole eggs and the bloomed yeast. Let the mixer run until it begins to form a dough. Make sure to scrape down the sides throughout. Once it forms a rough dough, add unsalted butter at room temperature a spoonful at a time until all of it is used. Keep the stand mixer going at medium-low speed. Once all of the butter is added and the dough is cohesive, let the mizer run at medium-low speed for 8-10 minutes or until the dough is completely smooth. Lightly oil a large bowl and add the dough directly to the bowl. Cover the bowl with plastic wrap and place it in the refrigerator overnight. Lightly butter two general sized loaf pans (9x5). Dust with a light coating of flour. Roll out cold dough onto a lightly floured work surface. Divide dough into two and place one half of the dough in plastic and place back in the fridge to hold while you’re working with the first piece. Shape dough into a disk and roll out into a square that’s ½ inch thick. Spread half of your chocolate mixture over the entire surface of the dough, leaving around an inch border around the edges. Once the chocolate has been spread well, brush the top of your dough with a little bit of water so it adheres when you roll it up. Roll dough from the bottom all the way to the top. Take the cylinder and cut it in half lengthwise using a bread knife. Take one end of the two rolls you have, pinch them together and fold them over each other mimicking a braid. Once you reach the end, pinch the two pieces together. Place dough into one of your prepared loaf pans and cover it with a damp towel and let proof at room temperature for 1 ½ - 2 more hours or until it has doubled in size. Place pans in an oven that has been preheated to 375 degrees Fahrenheit for 25-30 minutes or until they’re golden brown on top and a toothpick inserted comes out clean. While those are baking, combine water and sugar in a pot and bring it over medium heat until all the sugar has dissolved. Place to the side. Remove loaves from the oven and immediately brush them with your sugar syrup.

I love homemade fried chicken. Like, I REALLY love fried chicken. But Korean style fried chicken takes the cake. It's easy, it can be completely gluten-free and we are going to make both the classic gochujang wings and one of my favorite sandwiches of all time. ITEMS USED: Potato Starch Gochujang Pyrex Measuring Cup Staub Cast Iron 5.5-Qt. Round Cocotte Bob's Red Mill, Potato Starch (22 ox, 623 g) Chung Jung One, Gochujung Brown Rice Red Paper Paste, 1.1 lb (500 g) (Discontinued Item) INGREDIENTS: Traditional Dredge: 2lbs (900g) chicken wings, separated or drumsticks 2 tsp (6g) salt 1 Tbsp (8g) grated ginger Fresh cracked pepper 1 cup (165g) potato starch or cornstarch Sauce: 1/4 cup (85g)gochujang 3 Tbsp (45g) ketchup 2 Tbsp (33g) mirin 2 Tbsp (30g) dark soy sauce 2 Tbsp (42g) honey 1 Tbsp (15g) brown sugar 4 cloves grated garlic 1.5 Tbsp (24g) rice vinegar Buttermilk Style Fry: 4 boneless skinless chicken thighs 1 Tbsp (15g) salt 1 cup (240ml) buttermilk 1 cup (150g) all purpose flour 3/4 cup (123g) potato starch or cornstarch Assembly of Sandwich: 1/2 head green cabbage, very thinly sliced 1/2 cup (113g) kewpie mayo 1/4 cup (40g) kimchi, finely chopped 1 serrano sliced thin 1 bunch green onion Juice of 1 lemon splash of shirodashi sliced pickles 4 buns, toasted INSTRUCTIONS: Sauce Method: In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar. Toss into a saucepan over medium heat while stirring occasionally until sugar has melted reaches a gentle simmer. Let simmer and reduce for 4-5 minutes. Mix in grated garlic. Pour into a separate container and whisk in rice vinegar. Korean Style Fried Chicken Method: Start by separating the wings from the thighs. Place into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight. Dab the wings with a paper towel. Add back to the bowl with potato starch (or cornstarch) and toss to coat generously. Fill a heavy bottom pot with canola oil and heat to 350F. Fry all the wings in batches until light golden in color. 3-4 minutes. Place on a wire rack to cool. Rinse and repeat with remaining chicken. Reheat oil to 375F and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack. Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and chopped onions. Korean Fried Chicken Sandwich Method: In a medium bowl, whisk together buttermilk and kosher salt. Add in boneless chicken thighs. Wrap and place it to the side to marinate. For the slaw, thinly slice green cabbage. In a bowl, add and whisk together kewpie mayo, finely chopped kimchi, finely sliced green onions, salt to taste, and the juice of a lemon. Optional splash of shirodashi. Add the cabbage and toss together. For frying, combine all-purpose flour with cornstarch. Take marinated chicken thighs and dip into flour making sure to thoroughly coat. Fill a heavy bottom pot with canola oil and heat to 375F. Fry the thighs (1-2 at a time) 6-8 minutes flipping occasionally until an internal temperature of 165F is reached. Place on a wire rack to cool. Rinse and repeat with remaining chicken. Place chicken into a bowl and toss to coat thoroughly with the sauce. Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Add the top bun and serve.

Making an amazing homemade quesadilla is extremely easy...but having the knowledge to perfect it is far better. ITEMS USED: Pyrex Measuring Cup Cuisinart® Stainless Steel Box Grater INGREDIENTS: Cheese Used - medium sharp cheddar Gruyere smoked cheddar monterey jack Sweet n Sour Onions Ingredients - 3 tablespoons (42g) oil or butter 1 sweet onion 3.5 tbsp (50ml) balsamic vinegar 1 teaspoon (5g) Honey Vegetarian Filling Ingredients - 2 tablespoons olive oil 6 sliced trumpet mushrooms salt to taste 1 shallot 1 zucchini 1 red Fresno chili small handful fresh chopped parsley INSTRUCTIONS: Quesadilla Method To start, make your salsa by charring your jalapeños on an open flame, peeling them, and blending them with roasted garlic oil until smooth and creamy. To make your tortillas, mix flour with bacon fat and shortening, rolling them out by hand and cooking them individually. When deciding between cheeses, make an effort to freshly grate your own and settle for any cheese that melts nicely. The mixture I use is equal parts cheddar, gruyere, Monterey Jack, and smoked cheddar. Once all is grated, toss together until well combined. For our first quesadilla, a basic cheese, place a generous amount of your cheese mixture on one half of your tortilla, fold over and brush one side with melted butter. Place the buttered-side down into a cold skillet, and bring up to heat over medium until you get a nice golden brown, about 2-3 minutes. Brush the other side of the tortilla with butter and flip, toast, and cook for another 2-3 minutes until golden brown and the cheese is melted. To start making your steak quesadilla, thinly slice an onion and place in a skillet that has been heated with some canola oil. Over medium-high heat, cook while stirring often until the onions begin to soften and get some nice color. Season to taste. After about 5-8 minutes drizzle over your balsamic vinegar, stirring until it forms a glaze. Take onions off the heat and add your honey. Mix to combine. For your beef, I am using a sirloin cap. Score the fat cap just to help it render out while cooking. Season generously with salt and pepper and place in a ripping hot and oiled skillet. Cook for 3 minutes on each side for medium-rare or about 130ºF. Add your cheese mixture, your cubed steak, and sauteed onions into half of your tortilla, fold it up, brush with melted butter and cook the same as before. For a vegetarian spin, heat a skillet with olive oil over medium heat and add your trumpet mushrooms seasoning to taste with salt, and cook undisturbed in the pan for about two minutes. Then add your thinly sliced shallot and saute for a few seconds to then follow up with one thinly sliced zucchini. Sautee the ingredients until the vegetables have nicely softened and in the last minute of cooking add a thinly sliced Fresno chili. Follow previous steps for assembling and cooking your quesadilla, and enjoy!