In this video, I want to show three ways to poach eggs and how you can make a fantastic brunch in less than 10 minutes. By the end of this video, I hope you never fear making poached eggs again.

In this video, I show you how to make layered Mexican green rice that tastes and looks fantastic. I couldn’t think of a better way to end the rice trilogy.

In this video, I want to show you three ways to make rice taste better with minimal effort. What I love about these techniques can make something you are very familiar with, new and interesting, with very little work.

Cooking rice can be frustrating because we are missing an essential piece of information; the recipes on rice packaging do not scale. In this video, I want to show you the golden ratio for cooking rice perfectly, no matter the amount.

In this video, I want to show you how to make the best homemade hummus as quickly as possible.

In this video, I want to show you how to make the perfect home office meal: bowls. I want to show you a different way to think about recipes; not as something fixed, but as something modular. By making larger quantities of every element, you can have a different meal every day of the week with very little work.

This is my version of a French omelet: It is far easier than a classic French omelet but still has a delicious creamy center that is incredibly delicious. The technique is very simple, it requires no scrambling, and the results are amazing.

If I could show you just one technique to make almost any pasta dish taste better, it would be this: Making a stable emulsion. It makes the sauce so smooth and creamy, and it sticks better to the noodles.