Joshua Weissman
50 recipes converted from their YouTube cooking videos.
No Knead Beginner Sourdough Bread
A step‑by‑step artisan sourdough loaf that uses a simple levain built from a mature starter, a gentle autolyse, stretch‑and‑fold bulk fermentation, and a hot‑Dutch‑oven bake. Perfect for beginners who want a bakery‑quality crust and open crumb without a lot of fancy equipment.
Homemade Korean Kimchi (Fermented Napa Cabbage)
A classic Korean fermented side dish made from napa cabbage, daikon, carrots, green onions, and a spicy ginger‑pear paste. This step‑by‑step guide walks you through salting, rinsing, seasoning, and fermenting the kimchi for perfect crunch and tang. No fancy equipment needed—just a few kitchen basics and a glass jar.
Crispy Chicken Katsu
A step‑by‑step guide to Joshua Weissman's ultimate crispy chicken katsu – pounded chicken breast coated in flour, egg and Japanese panko, shallow‑fried to golden perfection, served with homemade tonkatsu sauce and a spicy cabbage slaw.
Homemade Wendy's Spicy Chicken Nuggets
A copycat of Wendy's famous spicy chicken nuggets made from ground chicken, duck fat, and a fiery chili‑crisp mayo sauce. Crispy panko‑coated, juicy inside, and perfect for a snack or a game‑day feast.
Miso Pork Ramen
A budget-friendly, restaurant‑style miso pork ramen made from scratch. Crispy seared ground pork, a rich miso‑chicken broth, buttery corn, soft‑boiled egg, and al‑dente ramen noodles come together for a comforting bowl that rivals pricey ramen shops.
Homemade Soft Burger Buns (Brioche & Milk Bread Fusion)
These ultra‑soft burger buns combine a classic brioche texture with the pillowy lightness of Hokkaido milk bread. Made from a simple tang‑song pre‑gelatinized flour paste, they rise twice for maximum fluff and are brushed with butter for a glossy finish. Perfect for any burger lover who wants bakery‑quality buns at home.
Homemade Eggnog
A rich, custard‑based eggnog made from scratch using whole milk, egg yolks, sugar, cream, warm spices and a splash of rum. Follow Joshua Weissman's method to achieve a silky, holiday‑ready drink that can be stored for several days.
Recreating Levain Chocolate Chip Cookies Feat. Binging with Babish
A copycat of the iconic thick, chewy, and slightly underbaked chocolate chip cookies from Levin Bakery in New York's Upper West Side. These cookies use a high‑cocoa dark chocolate, a mix of cake flour and all‑purpose flour, and a generous amount of butter for a rich, dewy crumb. Chill the dough for a tall rise and bake at a hot 425°F for a perfectly crisp edge and a soft, gooey center.
Holiday Rib Roast (Reverse Sear)
A show‑stopping bone‑in rib roast cooked low and slow, then finished with a high‑heat reverse sear. The dry‑brine with coarse kosher salt and a rosemary‑garlic‑mustard rub keep the meat juicy and flavorful, while a fragrant herb bed adds aroma. Perfect for Thanksgiving, Christmas, or any holiday feast.
How To Make The Easiest Carbonara
A classic Italian spaghetti carbonara made the Joshua Weissman way—no cream, just egg yolks, Parmesan, Pecorino Romano, and crispy bacon (or authentic guanciale) emulsified with hot pasta water for a silky, rich sauce.
Cheap Chicken Tikka Masala
A budget-friendly version of classic Chicken Tikka Masala that uses a single garam masala blend and a few pantry staples. Juicy chicken thighs are marinated in yogurt, then seared and simmered in a rich tomato‑cream sauce. Ready in about an hour and perfect served over steamed rice.
Japanese Milk Bread Dinner Rolls
Fluffy, buttery Japanese milk bread rolls made with the tangzhong method, brushed with garlic butter and flaky sea salt. Perfect as a side dish for dinner or a snack.
Chicken Chow Mein
A budget-friendly, restaurant-quality chicken chow mein made with fresh stir‑fry noodles, seasoned chicken thighs, crisp vegetables, and a savory soy‑hoisin sauce. This recipe replicates the flavor of takeout while keeping costs low and the technique simple enough for home cooks.
Spicy Chicken Tikka Masala
A richly spiced, creamy Chicken Tikka Masala made with a homemade curry paste, marinated chicken thighs, and a velvety tomato‑cream sauce. Served with perfectly rinsed basmati rice and garnished with fresh cilantro.
Three-Style Homemade Brownies (Fudgy, Chewy, and Pretzel‑Potato Chip)
A detailed guide to making three distinct brownie variations from scratch – a classic fudgy brownie, an ultra‑chewy brown‑sugar version, and a salty‑sweet “compost” brownie packed with pretzels, potato chips and marshmallows. All recipes use simple pantry staples, precise techniques, and Joshua Weissman's tips for perfect texture and flavor.
The 2 Dollar Curry (Butter Chicken)
A frugal take on classic butter chicken that delivers rich, creamy flavor without the pricey spices, butter, and cream of restaurant versions. Marinated chicken thighs are seared, simmered in a tomato‑cream sauce, and finished with butter for a silky finish. Perfect for a weeknight dinner served over rice or with naan.
The Easy French Toast Guide (3 Ways)
A comprehensive guide to three spectacular French toast variations inspired by Joshua Weissman: a quick classic pan‑fried brioche French toast, an indulgent baked croissant French toast casserole, and a decadent Nutella‑stuffed churro‑style French toast. Learn the exact custards, bread choices, technique tips, and serving ideas for each version.
The Crunchiest Air Fryer French Fries
These ultra‑crunchy air fryer French fries start with frozen thick‑cut fries, a quick water soak, a brief microwave blast, and finish with a high‑heat air‑fry. Optional melted beef fat adds an indulgent flavor boost. Ready in under 30 minutes, they’re the perfect side or snack.
How To Make New York Style Bagels
Learn how to make authentic New York‑style bagels from scratch, complete with a homemade everything seasoning and a classic cream cheese topping. This step‑by‑step recipe follows Joshua Weissman's method, including the crucial boil before baking that gives bagels their signature chew.
Classic French Onion Soup
A rich, beefy French onion soup with deeply caramelized sweet onions, sherry‑finished broth, and a melty topping of Gruyère and Gouda cheese on toasted baguette. Inspired by Joshua Weissman's YouTube tutorial.
Perfect Homemade Poke Bowls (2 Ways)
A fresh Hawaiian‑style poke bowl featuring sashimi‑grade tuna marinated in a bright ponzu‑style sauce, served over perfectly steamed sushi rice with avocado, cucumber, fried shallots and fragrant herbs. Simple, vibrant, and perfect for a quick lunch or dinner.
I Tested The World's Best Noodles
A recreation of the massive, chewy, hand‑pulled Biang Biang noodles that Joshua Weissman praised as the ultimate noodle experience in Xi'an, China. The noodles are seasoned with a simple salty‑spicy sauce that lets the noodle texture shine.
I Tried $1 Street Food Around The World
A daring Indian street‑food snack that combines a fresh betel leaf with sweet, nutty, and floral fillings, finished with a quick flash of edible camphor flame. The fire instantly extinguishes in your mouth, leaving a refreshing, astringent finish that cleanses the palate.
Buttermilk Fried Chicken Sandwich with Japanese Milk Buns
A copycat of the famous fast‑food chicken sandwich, upgraded with fluffy Japanese milk buns, juicy buttermilk‑marinated thigh meat, a crunchy coating, and a house‑made black‑garlic spicy mayo. Perfect for a weekend lunch or dinner.
5 Ingredient Homemade Flour Tortillas
Soft, warm, melt-in-your-mouth flour tortillas made from just five simple ingredients. Joshua Weissman's step‑by‑step method yields 16 perfectly pliable tortillas in about 25 minutes of active work, perfect for tacos, burritos, or breakfast wraps.
Perfect Quesadilla (Cheese, Beef, Vegetarian)
A step‑by‑step guide to the ultimate quesadilla, featuring a classic cheese version, a beef‑and‑caramelized‑onion version, and a vegetarian mushroom‑zucchini version. Includes tips for homemade tortillas, butter‑browned edges, and how to get perfectly melted cheese every time.
Seafood Paella with Lobster, Chicken, and Chorizo
A vibrant, one‑pan Spanish paella packed with lobster tails, shrimp, clams, chicken thighs, and smoky chorizo. Made with homemade shrimp stock, saffron‑infused bomba rice, and a classic sofrito, this dish delivers the coveted crispy socarrat at the bottom and a fragrant, colorful presentation perfect for any gathering.
Making The KFC Bucket Meal At Home
Recreate the classic KFC 8‑piece bucket at home with buttery buttermilk biscuits, creamy mashed potatoes, rich gravy, tangy coleslaw, and perfectly fried chicken. This step‑by‑step guide covers every component, from the flaky biscuit dough to the seasoned chicken brine, so you can enjoy a fast‑food feast without leaving the kitchen.
Making Pasta For My Fiancée
A vibrant, fresh basil pesto tossed with al dente pasta, featuring toasted pine nuts, garlic, and freshly grated Parmesan for a classic Italian flavor that Joshua Weissman calls the greatest pesto pasta.
Jammy Soft Egg Breakfast Sausage Sandwich
A high‑protein, low‑carb breakfast sandwich featuring perfectly soft‑boiled eggs, juicy turkey sausage patties, and toasted bread. Inspired by Joshua Weissman's meal‑prep routine, this sandwich is easy to make, budget‑friendly, and packs a satisfying punch for a shredded‑ready morning.
Ultra Bubbly Artisan Focaccia
A hands‑off, high‑hydration focaccia that develops massive bubbles and airy crumb after a 48‑72 hour cold ferment. Made with a stand‑mixer, a quick slap‑and‑fold, and baked at blistering 500‑550°F for a crisp, golden crust. Optional toppings and a decadent sandwich version are included.
30 Minute Homemade Fresh Mozzarella Cheese
A step‑by‑step guide to making soft, milky fresh mozzarella at home using just four core ingredients. Joshua Weissman walks you through dissolving citric acid and rennet, curd formation, gentle heating, and the classic stretch‑and‑shape technique for perfect cheese balls that are best enjoyed at room temperature.
How to Make Classic Homemade Pasta 4 ways
Learn how to make fresh Italian pasta from scratch and turn it into four different shapes—fettuccine, spaghetti, garganelli, and tortellini—each paired with a complementary sauce: pork ragu, carbonara (link), pancetta‑tomato, and basil‑walnut pesto. This step‑by‑step guide follows Joshua Weissman's YouTube tutorial and includes all the tips, timings, and troubleshooting a home cook needs.
Fancy Baked Mac and Cheese
A rich, cheesy, baked mac and cheese that rivals restaurant quality without the hefty price tag. Made with a classic mouret (béchamel‑cheese) sauce, a blend of Monterey Jack and sharp cheddar, and a crispy thyme‑infused topping. Perfect for a comforting dinner for six.
Easy Authentic Bibimbap At Home
A vibrant Korean bibimbap featuring short‑grain rice, marinated ribeye and short rib, sautéed spinach, seasoned cucumber, carrot kimchi, toasted bean sprouts, fried king‑oyster mushrooms, and a sunny‑side‑up egg, all tossed with a sweet‑spicy gochujang sauce. Inspired by Joshua Weissman's YouTube tutorial, this recipe breaks down every component for a balanced, colorful bowl that can be customized with tofu or other proteins.
Perfect Shepherd's/Cottage Pie That Anyone Can Make
A hearty, savory shepherd's pie featuring a buttery, creamy mashed potato topping, ground beef and bacon, aromatic vegetables, and a cheesy crust baked to golden perfection. Inspired by Joshua Weissman's YouTube tutorial, this recipe balances classic comfort with easy home‑cooking techniques.
Video Tacos (Quesa‑Taco) by Joshua Weissman
A decadent mash‑up of a quesadilla and a taco, featuring tender braised beef soaked in a rich, orange‑colored consomme, melted Oaxaca cheese, and fresh corn tortillas. Inspired by the viral “video tacos” trend, this recipe walks you through making the broth, braising beef, and assembling the perfect crunchy‑soft tacos.
Making The Chipotle Burrito Bowl At Home
A detailed recreation of Chipotle's famous burrito bowl, featuring tender braised beef barbacoa, smoky charro beans, cilantro-lime rice, fresh salsa verde, avocado, and a blend of Monterey Jack and mozzarella. Made from scratch with step‑by‑step instructions for home cooks.
I Made The Spiciest Foods In The World
A three‑course heat‑test featuring the world’s spiciest traditional dishes: Jamaican‑style jerk chicken, Korean‑inspired Bulldog fire chicken, and a volcanic Lamb Fall Curry. Follow Joshua Weissman's step‑by‑step guide to marinate, grill, bake, and simmer these fiery meals while keeping safety and flavor in mind.
Making Cinnabon Cinnamon Rolls At Home
A step‑by‑step copycat of Cinnabon’s famous cinnamon rolls, made from scratch with a buttery dough, sweet cinnamon‑brown‑sugar filling, and a silky vanilla‑cream‑cheese glaze. Josh Weissman walks you through mixing, rising, shaping, and baking for soft, fluffy rolls that rival the mall classic.
Making Wingstop Lemon Pepper Wings At Home
A copycat of Wingstop's iconic Lemon Pepper Wings, made from scratch with real lemon zest, a homemade lemon‑pepper seasoning, and two preparation methods: classic dry‑fried and a buttery wet version. Double‑fried for extra crunch and finished with a bright lemon‑pepper butter sauce or a silky lemon‑pepper wet glaze.
Chick-fil-A Waffle Fries with Homemade Chick-fil-A Sauce
Recreate the iconic Chick-fil-A waffle fries at home using a mandolin, a quick par‑boil, overnight freezing, and a deep‑fry for ultimate crispiness, paired with a tangy homemade Chick-fil-A style sauce.
Making Chicken Alfredo Faster Than A Restaurant
A fast‑track gourmet chicken alfredo made from scratch with boneless, skin‑on chicken thighs, fresh fettuccine, and a silky cream‑cheese sauce. Joshua Weissman's technique‑driven approach delivers restaurant‑quality flavor in under an hour.
How to Make Perfect Beef Wellington
A luxurious Beef Wellington that layers a perfectly seared center‑cut tenderloin with mushroom duxelles, thin prosciutto, delicate crepes, and golden puff pastry. Finished with flaky sea salt and a simple pan sauce, this recipe follows Joshua Weissman's step‑by‑step method for a restaurant‑quality main course.
I Made The Spiciest Hot Sauce Ever (9,000,000 SCOVILLE)
A blisteringly hot sauce made with a 9‑million‑Scoville pepper extract, ghost peppers, vinegar, water, and salt. This sauce is designed for heat‑seekers and should be handled with extreme caution.
The Ultimate Homemade Ketchup (Lacto Fermented)
A tangy, umami‑packed ketchup made by fermenting tomato paste with a light sugar‑water syrup, whey starter, and apple cider vinegar. The fermentation adds depth of flavor that elevates fries, burgers, and any dish that calls for ketchup.
I Tested Viral Tik Tok Recipes
A crunchy, tangy snack inspired by a TikTok trend: potatoes are brined for five days, then double‑fried for ultimate crispness and served with ketchup and mayo. The brine adds a dill‑pickle flavor that elevates ordinary fries into a viral-worthy treat.
Secret Garlic Hack
A simple, flavor‑packed condiment made by slowly cooking peeled garlic cloves in just enough vegetable oil until they turn golden‑brown and fragrant. The result is crunchy toasted garlic pieces and a silky, infused garlic oil that can be drizzled on everything from pasta to toast.
Irish Soda Bread Bread Pudding with Salted Caramel Sauce
A comforting dessert that combines homemade Irish soda bread, flaky croissants, and sweet challah in a rich custard, baked to golden perfection and drizzled with a silky salted caramel sauce. Perfect for a cozy night or holiday gathering.
I Tested The Laziest Kitchen Gadgets
A creamy, restaurant‑style Indian butter chicken made with the Posha cooking robot. Follow Joshua Weissman's test of the robot versus his own method, and learn the exact steps, ingredients, and tips to achieve a tender, buttery sauce without sacrificing flavor.