Inside Melissa Clark's Home Kitchen | NYT Cooking 

That was a really sweet story about your Dad Melissa. Sorry for your loss.

We use hop salt on the fresh cut fries and garlic aoili at the restaurant i work at

"When I get forget to feed my daughter" LMAO

Can't wait to see the rest 3/4 of Melissa's kitchen! Not tiring at all exploring 1/4 of her kitchen :D Need more of this videos!

Wishing Melissa’s weekly videos come back!

She is a national treasure -- protect Melissa Clark at all costs

I have never before heard anyone speak with such passion (or so rapidly) about food and culinary implements. Melissa speaks about cooking with the same enthusiasm and vigor some men reserve for discussions of rare sports cars or 1960s guitars. This video is food porn raised to an art form. Thank you for the tour (and the snack)!

I loved this. Not only did she have fancy expensive things, but she also had a paper bag of bread pieces and a jam jar with egg whites - a little something for everyone

Would love a separate RU-vid video on the whole 'make your own vanilla' from start to finish - bet a ton of people would love it - thx for the tour - cheers from Canada

This is my dream kitchen. I wouldn’t know how to use half the things she has but I just want them in my kitchen

This was so much fun! I love that she’s a food geek with so many salts. She needs to have her own cooking show on TV

Ahhhh! 😯Love, love, love the dark room timer repurposed in your kitchen. I want one! I ♥📷. The "sentimental" part choked me up as well. My heart goes out to you. Lost my mother in 2010 at the age of 60 (way too young, if you ask me) to COPD. That wonderful that you have your fathers wine tag collection in a Mason jar in your kitchen. I have a small floral recipe box with all handwritten recipe cards from my mother, aunts, both grandmothers, and great-grandmothers, as well as a few close family friends of hers. So many precious memories of all of us cooking together throughout my childhood onward contained in that little treasure box. Priceless sentimental item I wouldn't trade for all the money in the world. Love you kitchen tour, three years later. Thanks for sharing. Many blessings.

That was marvelous! I especially liked the segment on the vanilla beans and seeing them for cooking. (We never saw your instant pot). 😱

Melissa is a breath of fresh air in terms of cooking and baking. She is real on many levels. Cooking is part talent, and mostly the ingredients you blend together to make a perfect dish. Thanks for sharing your kitchen with us, Melissa.

I can listen to her talk and watch her cooking vids all day and Vaughn.

Love this, LOVE Melissa! I love seeing the REALNESS of these workhorse kitchens. Melissa, you're a doll and some really fun bits and tips! MORE MORE MORE!!!

Thank you for having all the salts. My people are used to my salt collection, but when I tell acquaintances that I have upwards of 14 different salts, I get The Looks.

Wonderful visit. All of those spices! Wow! It especially makes me happy when I see things in professional kitchens that I use myself!

Nothing more comforting during quarantine than a glass of wine and NYT Cooking Vids.

This was the BEST, most FUN and charming video I’ve seen in ages! Love me some Melissa‼️

Melissa is my favorite! I never go wrong with one of her recipes. Thanks for making cooking so enjoyable.

I loved this little tour! A woman after my own heart! (Some people just don't get it) Would love to see a tour of the rest of the kitchen!

Big fan of Melissa Clark before the RU-vid days of food media. She translates well to on-screen too. This in terms of sheer knowledge and enthusiasm.

Loved this, Melissa has such warmth and clearly a very strong love for food!

It was Melissa Clark's recipe for Coq au Vin that convinced me to get a subscription to NYT Cooking. There are lots of variations on the basic coq au vin recipe available online but hers was I thought the most authentic and most doable. So I gave it a try. I had an idea it was going to be good but I was blown away with it! Seriously it was an instant hit at my house. Everyone loved it. My two favorite cuisines are French and Italian. In terms of deep rich flavors French Cuisine is the best but it's also the quickest way to coronary heart disease so most of the time I am trying the Italian cuisine from the south of Italy if only because I want to avoid a triple-by-pass! :-)

Use the hop salt to rim the glass of a michelada with one of your chili powders!

"spur of the moment meringues" - my life is different

Melissa Clark is one of the OGs to this RU-vid cooking thing... 💪!

Absolutely love your writing (witty and descriptive in the most fun way!) and recipes for NYT!

I just randomly decided to google Melissa after seeing her on a really old Hell's Kitchen episode and I'm really glad I did.. she's such a gem. Absolutely amazing kitchen, and a fantastic sense of humor and personality to fill it.

Her wedding ring / engagement ring is so amazing - I've always admired it! And she has the best voice! I miss her videos so much!

I LOVE Melissa! I've made her Arugula salad with anchovies all the time!!!! Please come back to us Melissa!!

This is the sweetest, most real, "I've live here 20 years" tour. Love it! And love her podcast!

Love it! Makes me feel like I have a normal kitchen! Thank you for sharing

I love how real her kitchen is! and her spice...wow!!

A simple paste of 1 TB baking soda and 1 tsp water rubbed thoroughly on your cutting boards, then washed in sink with soap and water will remove all garlic smells and other odors. Saves on the OCD.

Her home is gorgeous!! All those windows!!!😍😍😍

“What if you’re in the mood to go like that, and not like that”🤣🤣🤣🤣

Watching this video with melissa and her vintage kitchen aid reminds me of my grandmother who saved up, got herself a pro series kitchen aid. We still have it and it is going to me once I get my own place

OK Melissa we want kitchen tour number two and three! Set it up and put it on your calendar. We are ready to come on in and see what you got in the cabinets.

Thank you! I thoroughly enjoyed the tour and now I know what to give my husband for Christmas: a fancy jar, vanilla beans and brandy!

Oh yes, an egg white jar for all the times I’ve needed to make a spontaneous meringue

I make her berry gallette at least a dozen times over the summer using whatever fruit I have on hand. Always a hit and extremely easy and versatile to make.

This is wonderful! Melissa is wonderful!

Love the spice drawers. I had something similar when I re-designed my kitchen 5 drawers.. Alas... no longer in that house. But the number of knives.... wow. While just a home cook, I have used only 3 knives for the most part over the years... not sure what I would do if I had more choices.

Ah don't know her at all, but she's so watchable and lovely, greetings from Ireland 😊🍀🇮🇪

Watching this from Botswana and love every minute. Melissa you are awesome

I'm obsessed with black salt! I was so glad to see you had some too. It's great on vegetables.

What a lovely, homely family kitchen, I am envious of all her ingredients, I am a kitchenware hoarder too 🤗🤗

Yes I love this series!

Find you someone who looks at you the way Melissa Clark looks at random packages of salt.

My fave kitchen video. Love Melissa

This is my third time watching this and oh my god I love Melissa Clark

What a fun interview! Thanks!

Love Melissa so much!

She’s the Best ! ❤️ from Mexico

I love watching her.. shes so ocd about food and I love it

I really loved this little tour and waiting for more :)

Melissa Clark is my Spirit Animal...

So happy I clicked on this I love her!

OK , now i dont feel so bad about my obsessive spice cabinets or cookware collection. Great cook's kitchen! :)

Did she just say "spur of the moment meringue"? I'm not worthy

For the hop salt question you could use it with your husbands bread. To give it a bit of a hoppy taste or if you ever season your toast that might be good.

I feel like Melissa is my spirit animal. And now I feel justified in all my kitchen needs. 🤣

That was kind of life changing. Wow.

Melissa is so much fun !!!!!!!!!!!!!!!!!!!

You have my dream job, my dream kitchen. I work as a technical project manager but my love is the kitchen. Great video.

What a fun tour of your kitchen. I totally enjoyed it. A fan in California 😂👍

I learned how to make pies with her. I love Melissa so much!

I. LOVE. THIS. SO. MUCH.

More, more please!!

Aww seeing baby Vaughn behind the camera 😍

Madison!! Love to Melissa from another Wisconsinite (Fox Valley!)

What a cool kitchen! Love how she has little stories to tell about all her kitchen items. And the spice drawer is to dream for.

Hops Salt I imagine would be great for making large beer Pretzels with a Spicy Mustard dipping sauce and/or Cheese Sauce. Or added flavor twist on a type of Sourdough bread

fun video. Saffron is best kept in the freezer. When you need it crumbles into a fine powder immediately for the first 10 seconds out of the freezer

I guess I learned that miso can’t go bad

I would put the hops salt in a german wild boar gulasch (goulash) because there is the one with red wine (or port) or the non-christmasy one with beer. Could be awesome.

I do so love her. I think a video on her starting a vanilla jar would be interesting. I'd love to have one, myself. I also wish the trolls would go away. A comment box is not license to be unkind.

Loved the Madison, WI shoutout!

I truly appreciate Alison Roman. I very much like Julia Moskin. I miss Melissa Clark.

She is super cool! I need to check out her cookbooks. i could I not like someone with their own "don't touch" knife drawer

What about using the Hops salt on German style soft pretzels?

What great energy 😍

There’s actually (acshually!) a third kind of Spätzle-maker, which is a lot more common in the region where Spätzle were invented: looks exactly like a huge garlic press. Fun to use. But the traditional method of making Spätzle is to slap a chunk of dough onto a small wooden board, spread it out a bit near the edge, take a knife or a scraper and and cut and flick bits of dough (Spätzle-sized, obviously) into the boiling water. Spätzle are not cooked al dente, they’re supposed to be soft, so it doesn’t matter if the cooking time isn’t the same for each noodle. You do make them in batches, though.

I love your home kitchen tour! More info on make your own vanilla please!!!

You could use the hop salt for fries or chips or a special icecream or chocolate fudge or any sort of fudge or something with Cannabis because they come from the same plant family so that might work. Or sprinkle it on cookies or a savory pie, it might work with fruit like peaches

Loved this. My Kitchen-aid mixer (white which is only what was available at the time) is 40+ years old. Our son is 40 and I got the mixer a year or two before he was born. Do I need to oil it or something??

Hop salt: breads, herb butter. That butter would probably be good on fish or veggies, that piney could be citrusy kind of flavor.

Melissa- How do you keep the cutting boards straight? Are they labeled for others in your house who may use them?

She helped me learn how to be a better cook.

Magical chunks! Love it. Question. Do spices ever expires?

Can we have the other parts of Melissa's kitchen in the future? :D

the teeny lentil soup for her daughter is so cute and made me laugh hahaha

use the hop salt to finish pretzels maybe? like a beer pretzel? it's a hard one for sure, i can't think of anything else lol

More videos of her kitchen 😃😃👍🏻👍🏻

Hop Salt is great for beer can chicken. Great marinade in the grill.

I love her

Wish this was longer!!

Does anyone know who makes the pepper grinder with the measurements on the bottom?