Channel Videos from NYT Cooking

Gingery Brownie Crinkle Cookies | NYT Cooking
1,819 views - 12/07/19
These Gingery Brownie Crinkle Cookies are best warm because of the molten chocolate chunks. As they cool, they become a fudgy,...
Dirty Chai Earthquake Cookies | NYT Cooking
4,756 views - 12/06/19
If a dirty chai is your go-to drink, then these cookies are for you. These cakey, chewy-edged cookies get their name from the look of...
12 Christmas Cookies That Will Impress Everyone You Know | NYT Cooking
76,191 views - 12/04/19
These are 12 Christmas cookies for the modern era. Susan Spungen is a food stylist and cookbook author. She created these cookies as...
Inside Melissa Clark's Home Kitchen | NYT Cooking
42,522 views - 11/22/19
Melissa Clark is a cookbook author, recipe developer and reporter for NYT Cooking. She gave us a tour of her kitchen and even made a...
Small Kitchen, Big Thanksgiving with Alison Roman | NYT Cooking
614,491 views - 11/12/19
Alison Roman makes a very big Thanksgiving dinner in her very small kitchen (with an extremely small refrigerator and even smaller oven)....
TRAILER Small Kitchen, Big Thanksgiving with Alison Roman | NYT Cooking
35,322 views - 11/06/19
Alison Roman takes on the challenge of making a big Thanksgiving meal by herself. In two days. In her tiny New York City kitchen. The...
The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking
360,128 views - 10/31/19
Have you heard of #thecookies? Alison Roman's Salted Chocolate Chunk Shortbread Cookies are so popular that fans created the hashtag on...
Home Cook vs. Food Stylist: Avocado Toast | NYT Cooking
63,670 views - 10/24/19
How do food stylists make their dishes look so good? A professional food stylist shows you the tricks of the trade. In this episode of...
Priya Krishna's Indian-ish Baked Potatoes | NYT Cooking
270,288 views - 10/17/19
Priya Krishna is back with her Indian-ish Baked Potatoes. She's a food writer, cookbook author of "Indian-ish" and a regular contributor...
How to Make Filipino Coconut Milk Chicken Adobo | NYT Cooking
134,231 views - 10/11/19
Angela Dimayuga is the creative director for food and culture at the Standard hotels and a former Mission Chinese Food chef. She shared...
Inside A Professional Baker's Home Kitchen | NYT Cooking
361,406 views - 10/04/19
Erin Jeanne McDowell is a professional baker, cookbook author, food stylist and recipe developer. She also creates many delicious recipes...
Alison Roman's Best Baked Ziti | NYT Cooking
173,209 views - 09/26/19
This baked ziti is layered almost like a lasagna to make sure every bite has enough ricotta, mozzarella and tomato sauce. So, it's simply...
Alison Roman's Internet-Famous Chickpea Stew | NYT Cooking
580,650 views - 09/20/19
If you type "the stew" into Google, you'll get Alison Roman's Spiced Chickpea Stew With Coconut and Turmeric as the first result. It's so...
Queer Eye's Antoni Challenges Tan to Cook a French Omelet | NYT Cooking
520,159 views - 09/12/19
Queer Eye's Antoni Porowski challenged Tan France to cook him a French Omelet. With no recipe. And no help. Can Tan do it? You decide....
Alison Roman's Quick and Easy Ragù | NYT Cooking
149,548 views - 09/04/19
Alison Roman is back with a quick and easy lamb ragù. It's a simple sauce made mostly with pantry staples. It's delicious and...
Hogwarts Sorting Hat Croquembouche | NYT Cooking
361,326 views - 08/30/19
Sept. 1 is “Back to Hogwarts Day,” when the wizarding students in the Harry Potter universe board a train at Platform 9¾ and head to...
Inside Priya Krishna's Kitchen | NYT Cooking
446,807 views - 08/20/19
Priya Krishna is a food writer, cookbook author of "Indian-ish" and a regular contributor to The New York Times. She let the NYT Cooking...
Alison Roman's Tomato-Poached Fish with Chile Oil | NYT Cooking
145,553 views - 08/13/19
Alison Roman wants you to cook more fish. This Tomato-Poached Fish with Chile Oil and Herbs is the perfect way to get started. It poaches...
Creamy Queso With Pickled Jalapeños | NYT Cooking
14,795 views - 08/06/19
Queso is the crown jewel of Tex-Mex cuisine. It's a creamy, tangy dip made of lots and lots of melted cheese. This version has pickled...
One-Pot Pasta with Ricotta and Lemon | NYT Cooking
33,978 views - 07/30/19
This One-Pot Pasta with Ricotta and Lemon comes together in about the same amount of time it takes to boil noodles and heat up a jar of...
How to Make Perfect Ice Cream with Salt & Straw | NYT Cooking
112,632 views - 07/23/19
Salt & Straw is a popular ice cream chain that started in Portland, Oregon. It's known for innovative flavors and high-quality. Tyler...
Chocolate Lava Cake for Two | NYT Cooking
13,027 views - 07/16/19
Chocolate lava cake became popular in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around for good...
Making the Perfect Black & White Cookie Recipe | Melissa Clark | NYT Cooking
81,156 views - 07/11/19
What makes the perfect black and white cookie? Melissa Clark is on a quest to find out. She went to some of the most famous places in New...
American Flag Icebox Cake | NYT Cooking
3,491 views - 07/03/19
Red, white and berries. This American Flag Icebox Cake is easy, sweet and a true showstopper. Instead of cookies, it's layered with...
Cheesy Spinach Artichoke Dip | NYT Cooking
9,901 views - 07/02/19
Spinach Artichoke Dip is a classic recipe that's guaranteed to make you new friends. This version only takes 25 minutes to make. It's...
How to Make Jollof Rice | NYT Cooking
289,858 views - 06/28/19
“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself...
Easy Mango Pie | NYT Cooking
15,934 views - 06/25/19
This mango pie comes from Samin Nosrat, so you know it's perfect. It uses Alphonso mangos, which have a stronger and more vibrant flavor....
Red Velvet Cake with Ermine Icing | NYT Cooking
12,557 views - 06/18/19
This red velvet cake is similar to the one that started the craze in the 1940s. It was developed by the Adams Extract company in...
Shakshuka With Feta | NYT Cooking
14,206 views - 06/11/19
The ideal meal involves eggs baked in spiced tomato sauce. With feta. And lots of pita bread. This easy shakshuka recipe is perfect for...
Alison Roman's Chicken Confit | NYT Cooking
129,785 views - 06/04/19
Think of this as a weeknight chicken confit, cooked low and slow in plenty of olive oil along with sweet carrots and tangy lemon slices....
Ombré Rainbow Cake | NYT Cooking
80,443 views - 06/01/19
Erin Jeanne McDowell takes on the challenge of creating an epic rainbow cake. Most rainbow cakes call for coloring the individual layers...
Fried Fish Tacos | NYT Cooking
39,885 views - 05/28/19
Fish tacos offer a taste of summer. This easy recipe deep-fries the fish to get the ultimate flaky texture. It's then wrapped in a warm...
Alison Roman's New Shrimp Louie | NYT Cooking
89,349 views - 05/21/19
Do you know what shrimp Louie is? Alison Roman thinks you should. Unlike the old version that's covered in a thousand island dressing,...
Lemon Bars With Olive Oil and Sea Salt | NYT Cooking
15,410 views - 05/14/19
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This Melissa Clark recipe adds extra depth...
Alison Roman's Ricotta Dumplings | NYT Cooking
101,291 views - 05/08/19
These dumplings give you the satisfaction of making your own pasta without having to make your own pasta. Alison Roman cooks ricotta...
Home Cook vs. Food Stylist: Pasta Primavera | NYT Cooking
86,488 views - 04/30/19
What does it take to cook for a professional food photograph? This is Home Cook vs. Food Stylist, where you see two different approaches...
Famous Chocolate Chip Cookies | NYT Cooking
19,528 views - 04/23/19
This may become your new favorite chocolate chip cookie recipe. The secret to the best cookies is a mixture of cake and bread flour....
Alison Roman's Creamy Cauliflower Pasta | NYT Cooking
222,038 views - 04/17/19
This creamy cauliflower pasta with pecorino bread crumbs is too delicious not to publish. Alison Roman's latest NYT Cooking recipe...
Classic Carrot Cake | NYT Cooking
10,800 views - 04/10/19
It's the frosting that stands out on this carrot cake. Or is it the cake itself. Dorie Greenspan’s version is a classic spring dessert....
Lemony Whipped Feta With Charred Scallions | NYT Cooking
9,536 views - 04/03/19
Whipped feta is wonderful on its own, but for a smoky sweetness that makes it special, flavor the dip with scallions that have been...
What to Cook: Making Pasta | New York Times Cooking
4,923,508 views - 01/22/19
NYT Cooking. Tried, tested and truly delicious. Let us help you up your game, surpass expectations and discover what to cook today, and...
What to Cook | New York Times Cooking
548,177 views - 01/22/19
NYT Cooking. Tried, tested and truly delicious. Let us help you up your game, surpass expectations and discover what to cook today, and...
What to Cook: Slow Cooker | New York Times Cooking
2,239,086 views - 01/22/19
NYT Cooking. Tried, tested and truly delicious. Let us help you up your game, surpass expectations and discover what to cook today, and...
Apple Ombré Pie | NYT Cooking
5,217 views - 01/22/19
All the colors of the apple pie rainbow. This impressive-looking pie is more like a traditional apple tart: Thin slices of apples are...
Striped Berry Pie | NYT Cooking
2,697 views - 01/22/19
Strawberry, raspberry and blackberry. The three berries used to make this Striped Berry Pie. Get the recipe:
Berry Apple-Butter Pie | NYT Cooking
3,199 views - 01/22/19
This is not your average apple pie. This Berry Apple-Butter Pie has a deep rosy color, bolstered by fresh raspberries and blackberries....
Citrus Custard Pie | NYT Cooking
2,332 views - 01/22/19
This Citrus Custard Pie is super creamy and gets even more luxurious with a layer of whipped cream on top. Get the recipe:...
Cranberry Herringbone Pie | NYT Cooking
2,058 views - 01/22/19
If Thanksgiving were a pie, this would be it. This Cranberry Herringbone Pie is both sweet and slightly tart. It has a depth of flavor...
Two-Tone Ginger Custard Pie | NYT Cooking
2,822 views - 01/22/19
This Two-Tone Ginger Custard Pie is silky, spiced and especially dreamy inside a crisp, flaky crust. Get the recipe:...
Sweet Potato Meringue Pie | NYT Cooking
2,359 views - 01/22/19
Everything you love about sweet potato pie but even better. The untopped pie can be made up to 1 day ahead, but it’s best to make and...
Tart Lemon Pie | NYT Cooking
3,290 views - 01/22/19
Something for all the lemon pie lovers out there. This pie is especially tart, due in part to the high quantity of lemon juice. Use fresh...
How to Make a Perfect Pie Crust | NYT Cooking
10,784 views - 01/22/19
The all-butter pie crust that will never fail you. Get the recipe: ------------------------------------------...