Our Favorite Videos of 2018

Our Favorite Videos of 2018


Top Videos of 2018 Collage

We put out a lot of videos this year, but the ones we’ve chosen to highlight below were are our personal favorites, the ones we cooked from and watched the most. These videos made us hungry, made us laugh, and helped us become better cooks. We learned how to roll out flaky and crisp paratha, cook dosa batter, emulsify a perfect pasta alla gricia, and more.

What Wouldn’t You Do for a Homemade Klondike Bar?

[Video: Serious Eats Team]

This is a great video. Maybe it’s because Stella uses the term “Flufftown, USA;” maybe it’s because of the really sexy chocolate-dipping shot to kind of Batman-ish soundtrack; or maybe it’s because “Boop Boop Boop” has made it into Serious Eats vernacular. Aside from that, I truly appreciate the effort Stella made to develop the recipe. These Klondike bars are absolutely perfect, and the video made me feel like perhaps I could be successful at making them myself. —Ariel Kanter, director of commerce strategy and editorial

What Wouldn’t You Do for a Homemade Klondike Bar? »

Texas Sheet Cake Forever

[Video: Serious Eats Video.]

I don’t think Stella will mind me telling you that she really, really doesn’t like being on camera. I, however, love watching Stella on camera. Not because I’m sadistic and like seeing someone in discomfort; it’s because she so successfully takes that “I don’t want to be here” feeling and converts it into a perfectly snarky, yet still very likable, persona. This video is just one good example of Stella doing the thing she hates doing so well. —Daniel Gritzer, managing culinary director

Texas Sheet Cake Forever »

A Day in the Life of a Dim Sum Cart

[Video: Natalie Holt]

Every time I eat dim sum (read: every single weekend), I marvel at the enormous towers of bamboo steamers coming from the kitchen. Providing a behind-the-scenes look at how these restaurants function is a fascinating idea, but doing so from the vantage point of a dim sum cart is both hilarious and revealing. Plus, the video illustrates just how talented—not to mention hard-working—the chefs and waiters at our favorite dim sum establishments are. —Elazar Sontag, editorial assistant

A Day in the Life of a Dim Sum Cart »

Elotes Meet Risotto al Salto in an All-Star Mashup

[Video: Serious Eats Team]

I really love this short and fun video. It’s a great combination of Sohla’s delightful energy and fun camera angles, and Vicky and Daniel’s hilarious cameo certainly help. Not to mention how fantastic the elote risotto pancake looks! —Grace Chen, office manager

Elotes Meet Risotto al Salto in an All-Star Mashup »

Pressure Cooker Corn Risotto Cooks in Four Minutes, Tastes Like Summer

[Video: Serious Eats Team]

This starts out as an elegant but straightforward recipe video for a pressure cooker corn risotto, playing out to what looks like an orderly conclusion, only to carry on into an anarchic “next day” epilogue. It’s a celebration of the impulsive spirit of making new dishes from leftovers. —John Mattia, video producer

Pressure Cooker Corn Risotto Cooks in Four Minutes, Tastes Like Summer »

Zen and the Art of the Maryland Crab Feast

[Video: Serious Eats Video]

Before I start, I need to give y’all a preface: I’m allergic to shellfish, and therefore did not eat this crab. But I did get to participate in the filming of it, where we hauled a big vat of crabs out into the courtyard of our office complex and had ourselves a little afternoon respite. I have happy memories of sitting and drinking beer in the sunshine, watching my coworkers savagely tear open crabs with their bare hands while following Daniel’s instructions. The final product was one of our most-viewed videos of the year, which incited a lively debate in the comments on the semantics of “crab feast” versus “crab boil,” which I moderated with great joy. — Kristina Bornholtz, social media editor

Zen and the Art of the Maryland Crab Feast »

Dosa (Indian Rice-and-Lentil Crepes)

[Video: Vicky Wasik]

I never jumped on the slime video bandwagon, and I think this is as close as I’m ever going to get. Equal parts strangely satisfying, suspenseful, and trypophobia-triggering, it’s got all the components of those videos you watch on the internet but you’re not really sure why. Plus, I learned how to griddle a dosa. —Maggie Lee, designer

Dosa (Indian Rice-and-Lentil Crepes) Recipe »

The Right Way to Eat Chicken Wings Is All the Way

[Video: Natalie Holt]

In my personal life, I strive to maintain a nonjudgmental attitude, but my professional self knows that strong, sometimes unpopular, and well-founded convictions make good food writing, and, as it turns out, good food videos. (The “well-founded” aspect is an element I find to be missing from a lot of clickbait-y food opinion pieces out there.) Plus, food waste is a pet peeve of mine, so I had to love Wing Hysteric Daniel Gritzer’s office exposé/mini tirade against those half-hearted eaters who lose interest in their chicken wings once they catch even a glimpse of bone. C’mon, people! Even your dog knows better than that! I especially like the theatrically sneaky jog into the kitchen around 1:05. —Miranda Kaplan, senior editor

The Right Way to Eat Chicken Wings Is All the Way »

How to Get the Most Out of Your Instant Pot

[Video: Serious Eats Video]

I’ll be honest: I really thought this video had a chance of going viral. Then I showed it to my sister-in-law, who looked confused and asked me what an Instant Pot is. Having to explain a joke isn’t an encouraging sign about its quality; it also isn’t really the kind of thing you want to do for a second time when you show it to your mom. And a third when you show it to your best friend. But, BUT! I’ll do it for you anyway, because really, I promise, once you get it, you’ll think it’s just about the most hilarious thing you’ve ever seen. Premise: Instant Pots are all the rage! And they’re great. They’re also just…electric pressure cookers. When we decided to do this video, we thought we’d poke some inside-jokey-fun at the fact that Pinterest/Instagram/Facebook/The Whole Internet had become obsessed with a specific brand of a product that’s been around for a long time. So…how about now? Is it funny now? DO YOU GET IT? I hope so. It’s pretty great. —Niki Achitoff-Gray, executive managing editor

How to Get the Most Out of Your Instant Pot »

Traditional Toum (Lebanese Garlic Sauce)

[Video: Serious Eats Team]

Toum really is the garlicky eggless mayo that goes with everything—watch the video—and it really is easy to make, and you really should make some yourself. But I picked this video as a reminder and warning for my past and future colleagues and friends: If you visit the Serious Eats office, you, too, might get tricked into singing Toumbop (to the tune of Mmmbop) on camera. —Paul Cline, VP of product

Traditional Toum (Lebanese Garlic Sauce) Recipe »

Paratha (Flaky South Asian Flatbread)

[Video: Serious Eats Team]

There’s a lot to love about this video: parathas are one of my favorite foods; the double-coil technique; the weird, kind of creepy jazz. But the main reason I love this video is because of the “ooh” Sohla lets out when she puts her back into flattening the dough. — Sho Spaeth, features editor

Paratha (Flaky South Asian Flatbread) Recipe »

Gricia Is the Silky, Porky Roman Pasta Everyone Should Know

[Video: Serious Eats Team]

I could watch pasta videos for hours. Let’s be honest, I have definitely done that. —Sasha Marx, culinary editor

Gricia Is the Silky, Porky Roman Pasta Everyone Should Know »

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything

[Video: Natalie Holt]

As much as I love copycat recipes AND Lao Gan Ma brand chili crisp, it never occurred to me this was something I could make from scratch. But Sohla’s excitement for breaking down the complexities of the recipe and straightforward technique won me over, and I wound up making a life-changing batch for myself. The video made it look like a lot of fun to try at home, and it was! —Stella Parks, pastry wizard

Chili Crisp: Spicy, Salty, Crunchy, Tingly, and Good on Everything »

Mystery Box Cooking Challenge: Sohla Versus Stella

[Video: Serious Eats Team]

I love this video because it took Stella and Sohla out of their comfort zones, and let their natural instincts shine through. This was one of the more chaotic/labor intensive/challenging shoots to date, but getting them out into the world at the farmer’s market and then back in the kitchen was worth it for all the fun moments. I also think it gave the audience a closer look into how the Serious Eats test kitchens work. —Vicky Wasik, visual director

Mystery Box Cooking Challenge: Sohla Versus Stella »

How to Make a Pan Sauce, and How to Fix a Broken One

[Video: Natalie Holt]

I’m a sucker for a Sohla video, and this one doesn’t disappoint. Not only is it doubly informative, teaching you how to make a pan sauce and fix a broken one, but there’s also a bit of comic relief towards the end. Two dogs, a Brad, and Sohla’s crack-up laugh really round out a cooking video. —Tim Aikens, front-end developer

How to Make a Pan Sauce, and How to Fix a Broken One »

How to Pick the Best Mortar and Pestle

[Video: Serious Eats Video]

This video has changed my life. Okay, maybe a bit extreme, but it’s true—I’ll never pronounce “pestle” wrong again. The main reason I love this video so much is that it shows the level of research and obsession Daniel and the rest of the Serious Eats crew have for food, and all the ways you can prepare and cook it. Seeing Daniel test out and speak his mind about what applications each M&P succeeds and struggles with, I finished the video feeling like an expert. —Joel Russo, video producer

How to Pick the Best Mortar and Pestle »

Quick Gingerbread Cookies for Busy Holiday Bakers

[Video: Serious Eats Team]

How can you not love Stella’s videos when she says stuff like, “Scraping a bowl is a way of showing a dough you care.” It doesn’t matter to me that this video is all about holiday gingerbread cookies, which I don’t even like. I love this video for the same reason I love all of Stella’s videos for Serious Eats. I think the way she interacts with the camera ends up putting the viewer at ease, and makes her incredibly delicious work seem all the more approachable. —Ed Levine, founder

Quick Gingerbread Cookies for Busy Holiday Bakers »

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