That would be so much better with roasted capsicum antipasto and Birds Eye Thai chilli’s

Number three looked delicious but it wasn’t a lobster roll. The CT lobster roll is simply put the perfect lobster roll. It’s just a simple fact.

Will we ever get more method mastery or is that just done lmao Same with well equipped?

They done fed these people the worst brownies 😂

Really clear explanation and feel the humble of you. Thanks, I will try apply your method. 🙏

Anyone notice the pro chefs tiramisu was like a bread when he cuts it.see how fluffy and hard that was lol

Yeah baby, definitely poke your chicken!! Great video.

True Value should have won!

11:02 That's not a risotto.

It's very telling when the lvl 1 chef looks closer to the lvl 3 than hte lvl 2.

This is ridiculous i mean who has time to dehydrated and desperate each and every grain of rice, honestly.

Rehydrate the pizza, reheat in microwave on pizza/reheat setting. The end

So the lvl 2 chef is a lvl 1, and the lvl 1 is a 1.5 at least closer to lvl 2 than the lvl 2 chef, and an actual chef.

Ghirardelli nailed the chocolate as usual

tip for the lvl "1" chef John, if you hold the asparagus on each end and bend it, it will break at the "edible" part.

10 dollars ? where do you shop like what

“‘Just add water, mix, and bake’… that’s disturbing!” 😂

Awesome!

How dare you🇮🇹

peanuts are absolutely hilarious in how they create their things

Did they all have the same amount of time to do it? It would be interesting to see the timings, too

Dont. Its nicer cold

Newman's sells here for $2.70, best value.

i agree with everything except how lowly he rated his own peppers. Scorpions and Bhut Jolokia are like hairspray with fire, while his reapers are juicy like habaneros. And 7 Pot Douglahs are so wildly underrated I hope none of you buy them so I can get them instead.

Would've loved to see what they thought of Panera's mac n cheese.

Absolutely loved this!!

Bad salmon is like salmon that entered the stream

Yeah I wanna cook like that so I can look as unhealthy as the chef

It is so refreshing to see a white woman use so many spices.

I wanna boil a pan in 350 degree oil and see what happens

USED to be my favorite before it gave me a horrible taste in my mouth like someone put lemon in it! I thought I'd NEVER get that taste out of my mouth! It's outstanding in Keurig but NEVER AGAIN in a large drip coffeemaker.

I agree with comments below.... honestly level 1 beats level 2 in this one :D

„I‘m gonna show you two ways to process a pomegranate.“ * proceeds to only show one way *

Excuse me....I beg your finest pardon...did you call it DOONcan Hines? *twitches*

pasta in sauce looks very tasty

"Leave it alone"one minute and "tend it"the next. Really?

We need to get this guy on Hot ones! He would own it -

Very interesting and informative, she is an excellent teacher.

"Oh that's wet",🙄🙄🙄

Brilliant. Thank you, teacher!

Looks so tasty, would make me probably cry a lot not only cry haha 😂

Black vinegar 🤨 Why does it look like as soy sausge

Why flour? Why don't you show me corn? Seriously.

This episode was soo wholesome. I fricken loved it!

Cross contamination = put cooked wings onto the tray rhat held the raw wings in the fridge😢

recipe?

Great demonstration. Thank you.

Level 2 chef is absolutely winging it.

i wish they revealed the brands after he explained then guessed.

Le salse, almeno quelle italiane, sono ottime perché si fanno controlli molto scrupolosi sugli ingredienti (e in una salsa non dovrebbero esserci altri ingredienti eccetto i pomodori, e lo so perché nelle famiglie del sud Italia abbiamo l'abitudine, ogni estate, a fare la salsa di pomodori e le conserve di pelati e pomodori a pezzi e non si aggiunge nulla, eccetto il basilico, a volte, e le conserve durano anni)... ma gli spaghetti, in questo video, sono cucinati " 'na chiavica"¡