Professional chef Frank Proto and home cook Lorenzo are swapping materials and hoping for the best! We set Lorenzo up with an eye-popping $162 worth of ingredients from chef Frank’s kitchen along with his mouthwatering [More]
Expert chef Frank and home cook Lorenzo are swapping their recipes and ingredients, just for your viewing pleasure. We gave Lorenzo $500 worth of ingredients and Frank’s notebook to make the best steak dinner he [More]
Expert chef Frank and home cook Lorenzo are back, swapping their recipes and ingredients for your culinary viewing pleasure. We gave Lorenzo $98 worth of ingredients and Frank’s notebook to make the best burger he [More]
Expert chef Frank Proto from the Institute of Culinary Education and home cook Beth are swapping materials and hoping for the best! We equipped Beth with $75 worth of ingredients and Frank’s recipe notebook before [More]
Expert chef Frank from the Institute of Culinary Education and home cook Gabi are swapping materials and hoping for the best! We gave Gabi $260 worth of ingredients and Frank’s recipe notebook, then asked her [More]
Expert chef Frank and home cook John are swapping materials and hoping for the best! We gave John $250 worth of ingredients and Frank’s recipe notebook, then asked him to recreate Frank’s Pasta Bolognese as [More]
We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of tacos. And then we brought in a food scientist to review their [More]
We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of lasagna. And then we brought in a food scientist to review their [More]
We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of pizza. And then we brought in a food scientist to review their [More]
We challenged chefs of three different levels – an amateur, a home cook and a professional chef – to make their versions of an omelet. And then we brought in a food scientist to review [More]