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More. Power.
Views 338KMonth ago
Views 154K4 months ago
Le Studio Is Looking Sharp !
Views 230K5 months ago
The Renovation Has Begun.
Views 207K5 months ago
#LIVE : Cheat's on Gnocchi !
Views 80K11 months ago
The Grocery Bag Conundrum.
Views 249K11 months ago
Views 149KYear ago
He Made Me Eat This...
Views 123KYear ago
Views 40K2 years ago


    SXXXLT 2 hours ago

    i got maruchan for 18 cents

  • Alfonse Dente
    Alfonse Dente 2 hours ago

    I have come here to see the stuffed vagina cookies!

  • Es Huang
    Es Huang 2 hours ago

    May I ask why we need to remove the grape from the wine? Can't we just kept it inside? The other question is that can we put it longer in the container with the grape?

  • Antoine M
    Antoine M 2 hours ago

    Fat vidéo ! Accent moyen haha mais ça tu dois savoir il a l'air d'être cultivé !

  • Dor Mayost
    Dor Mayost 2 hours ago

    Looks great Shakshuka! Try in an other time to reduce the bell peppers and increase the tomato amount, it really too much peppers.

  • David Amar
    David Amar 3 hours ago

    Where is the sauce recipe ?! :)

  • Guilhem de Reboul
    Guilhem de Reboul 4 hours ago

    Salut Alex, faut vraiment que tu te lance dans la recherche de la homemade baguette de tradition parfaite, là y a du boulot archi intéressant (du type croissant mais plus élaboré), tu peux faire un malheur dans ce domaine ancestral comme tu l'as fait pour les croissants ;-). Mais sinon continue tes vidéos, c'est super cool et sympa ;-) à +

  • Guilhem de Reboul
    Guilhem de Reboul 4 hours ago

    chocolatine ;-)

  • Niall Saudi
    Niall Saudi 4 hours ago

    Grassfed Butter, can't get better! :)

  • Chris McDaniel
    Chris McDaniel 8 hours ago

    as i understand working in a restaurant making this its about water vs pasta for the dish. you use just the right amount of water that you end up with the right starch also you are using pasta made in the last few days

    • Chris McDaniel
      Chris McDaniel 8 hours ago

      also for those of you cooking at home save your starchy water

  • Chris McDaniel
    Chris McDaniel 9 hours ago

    the best choice you made was using Bucatini

    OFFSITE88 11 hours ago

    In the second recipe (mackerel), 1 cup of dark sugar = about 500 calories!. I'm not as skinny as you.. pass

  • Baraka P
    Baraka P 12 hours ago

    Healthy alternatives 👍👍 this is great.

  • Shawn Strode
    Shawn Strode 13 hours ago

    Angel hair pasta with olive oil, frozen vegetables and seasoning is a quick way to cut the habit.

  • Leandro Carlos
    Leandro Carlos 14 hours ago

    Hey man, Im loving your channel! Let me ask something, do you think we can make powder of those microwave dried herbs? Im trying to figure out some ways to do it, to use on some dishes!

  • princessbubblegum
    princessbubblegum 15 hours ago

    I should be studying for an exam tomorrow but here I am binging on Alex’s videos

  • Mike Harscher
    Mike Harscher 16 hours ago

    How about a few pinches of flour in the saute pan with a little pasta water, cook down for a minute blending the cacio and voila with the Pepe of course

  • david ellis
    david ellis 17 hours ago

    I went to the bakery and got a loaf of 1/2 inch slices of sourdough bread. I used your first version French toast recipe: it was delicious. Next time, I’m using the butter.

  • Ghk K&K
    Ghk K&K 19 hours ago

    Excellent demonstration with the black charcoal. If your results are real that would mean that you've answered my top question: How many times do I have to fold the dough? I have watched almost every video on how to prepare puff pastry on TVclip . Many chefs use "tour simple" , others use " tour double" , and a few mix in between. Only one video on TVclip uses tour simple 6 times. So, is it real what you said that 5 tours are perfect and at 6 the hole thing loses its crisp?

  • Ender Wiggin
    Ender Wiggin 19 hours ago

    If you can't get a lot of starch in your pasta water, throw in some flour. Alex is French, he knows how a roux is formed

  • Becky Stern
    Becky Stern 19 hours ago

    Very cool, Alex!! 🤖♻️

  • Koen van Dommelen
    Koen van Dommelen 20 hours ago

    One word (or actually two...) Linear actuator ;)

  • Muhammad Q
    Muhammad Q 20 hours ago

    You offended us Englishmen. : ))

  • Teh Jokur
    Teh Jokur 22 hours ago

    How can you even eat something like instant ramen? It's not even food.

  • James Jackson
    James Jackson 23 hours ago

    Hey Alex, I've been following your channel for a little over 3 years now. Its always filled with facinating content. this video is, almost to the blueprint, a version of a back yard forge for iron working. Next time, to keep the power input down, I reccomend using a small house fan instead of the leaf blower. This will increase the steady heat vs blowing the charcoal around. Either way well done. I've always found your videos educational and entertaining. I look forward to the future videos on your channel.

  • Medlin Masbor
    Medlin Masbor 23 hours ago

    sous vide ftw!

  • unknownfancy
    unknownfancy Day ago

    Awwwww cutieee

  • Aki
    Aki Day ago

    So I just wonder. Could you do a video of places you think it worth to visit or go to in Paris? I'm am going for my bday plus I am moving to Paris in a year or two for school and I'm wondering where to go? Places that are not some tourist trap but really good places that are not overpriced and worth going to, no matter if your are just visiting or you are living there.

  • TheMightyUnknown

    I miss The Wire wallpaper :(

  • Juan Gamboa
    Juan Gamboa Day ago

    I love how he looks at the poster of black people as hes mentioning the Nagura Stone lol cheeky bastard. 2:23

  • Wadan Burns
    Wadan Burns Day ago

    Very impressive method! But I think I’ve fallen in love with adding 1% Mycryo... plus, the silk costs me less than buying a sous vide right now.

  • Zindy Koenig
    Zindy Koenig Day ago

    Hi Alex, I'm a big fan. You're very unique and special. How about making a charcuterie series ? fermented and aged sausages cured and aged meats from beef, veal, lamb, pork and more. I would love to you do such a series with all science behind it. Thank you.

  • Lotor The Glowstick

    You have the same vibe of @Peterdraws

  • markstanleywinemaking

    This guy has great stage presence. Careful how much potassium metabisulfite you add though. He makes it sound as if it's simply safer to add more. Not. 25-50 ppm is good--enough to slow down the bacteria. Any more than 60 ppm and it can impact yeast growth. If you get organic grapes only add 25 ppm, because they use a lot of sulfur on those grapes in the vineyard since they cannot use synthetics.

  • Kathy Kiely
    Kathy Kiely Day ago

    I think I'm in love...And the chef is cute too.

  • Kathy Kiely
    Kathy Kiely Day ago

    Excellent production value!!

  • Lucila M. Custodio

    Thank you for more great ideas!!! Love how you show us how easy it is to make these!

  • Lucila M. Custodio

    Love this guy!!! Very creative ways to use rice paper! Bought wrappers, but I didn’t know how to use them and now I do.😁

  • Nuno Santos
    Nuno Santos Day ago

    The best pizzeria in the world is the closest pizzeria to you. And if the closest one is a bad one, then move

  • Fran Miha
    Fran Miha Day ago

    Casey wannabe

  • Albert Ledesma

    Anyone know where he got that cool little kitchen timer?

  • Frank Gyori
    Frank Gyori Day ago

    I am undeniably happy to watch your search for perfection. Incidentally, whenever any human wishes to see perfection they should simply look into a mirror...

  • Sgt. Kong
    Sgt. Kong Day ago

    Okay okay, I'm going to the Ramen video next😂

  • Nicky Norka
    Nicky Norka Day ago

    What is the recipe for the crepe my guy?

  • kcirtapw
    kcirtapw Day ago

    Não portuguese sardines? It is the most common (and also really good) sardines in Macao.

  • Raul Silva
    Raul Silva Day ago

    Teflon requires plastic tools. fuck it's even in our blood(at least 99 percent of all ameticans have it)

  • Justin Roy
    Justin Roy Day ago

    Alex, super bon vidéo, merci. Et pour l'anglais, je ne vois même pas pourquoi les gens en font un débat où ne font que le mentionner. Anyway, lâche pas, je me suis abonné à ta chaîne.

  • アニメカワイ
    アニメカワイ 2 days ago

    Alex if your bored I have an idea for you. Start a deliveroo restaurant and create an efficient kitchen. You could keep the menu simple and fresh and of course profitable.

  • MegaMiir
    MegaMiir 2 days ago

    Just bought your cookbook, really excited to read it!

  • Prasanta Banerjee
    Prasanta Banerjee 2 days ago

    Just now got your 2 nd video of rice paper and more

  • Prasanta Banerjee
    Prasanta Banerjee 2 days ago

    Pl send veg or fish or egg recipes. No any type of meat. Thanks.

  • Prasanta Banerjee
    Prasanta Banerjee 2 days ago

    Beta ( son) Alex I have never ever seen such a long long long comment box like you’s. So I am going back to subscribe u fast. I am a Bengali (Indian) woman of 70+. Fond of cooking. I like to spend my noon watching cooking of the world. How could touch with u. To let u know Bengali cousin. Your recipes r v easy tricky and nice to see, will be good to taste, will be good fr health, easy to digest, less time consuming. My ph no 9339750070. Email add prasanta. mala@ gmail. Com.

  • Lerooyy
    Lerooyy 2 days ago

    Hey man, thanks for the video! Appreciate your genuine words. "What the f*ck is sourdough?" "They eat, they burp and they fart" XD. Video's that are instructive but also funny. Love it.

  • Tom F
    Tom F 2 days ago

    Mouais, arduino and continuous turn servos... I'm almost sure you could use a simple design light pedals, springs and some clever linkage. No motor, no electricity no puny servos turning into smoke and broken teeth if the garbage gets heavy. Oh wait I can't cook yet cuz low batt.

  • kingmallow
    kingmallow 2 days ago

    J'aime ton "Dough shitter" c'est cool

  • Rob Williams
    Rob Williams 2 days ago

    Where is the link to the machine, Dude???

  • Mang Em
    Mang Em 2 days ago

    💚 great job !

  • Jatro Libove
    Jatro Libove 2 days ago

    Okay... All of Alex's videos are still good and entretaining, but am I the only one who is missing sense of actual validity and importantness? Yes we all know there is a bacteria on chicken meat which could transfer to other ingredients and/or other places... We all know that touching trashcan is a pain in the ass... But who in the hell needs such a complicated solution..? It is pointless... Before, I actually learned something from Alex's videos but now, it is just something that may be cool, but isn't needed at all...

    • Jatro Libove
      Jatro Libove 18 hours ago

      @Mi Francia Right, but I was also talking about all of recent videos. He just takes some issue, recipe or whatever, that already has simple solution, that may be a little pain in the ass sometimes. But he solves it in such a complicated way that the whole process is so much bigger pain in the ass, that it just isn't worth doing, (well if you don't want to make video out of it to make money)

    • Mi Francia
      Mi Francia 18 hours ago

      Jatro Libove true! He need a simple sink with running water next to the island, every proper chef wash his hands constantly, houndred of times over the day.

  • daddymoon666
    daddymoon666 2 days ago

    jesus christ, why all the yapping...???...

  • FabryG84
    FabryG84 2 days ago

    Alex you've to try "verace elettrica" by Sergio Russo (Milazzo, near Messina - Sicily) or "Trattoria da Clara" by Sergio Russo" (Venetico Superiore, near Messina).. I really liked this pizza.. one of the best pizza i've's like eating a cloud.. hope you'll try it soon..

  • Jos Phoenix
    Jos Phoenix 2 days ago

    Guess next challenge gonna be blindfolded xP xD

  • Tom Rothwell
    Tom Rothwell 2 days ago

    I love anchovies so much

  • JoshL
    JoshL 2 days ago

    Pat it dry first with a paper towel to remove the excess moisture and create a better crust

  • Fern Lopez
    Fern Lopez 2 days ago

    As someone with ADHD i'd like to say that you teach in a way that makes me focus and understand everything you're saying. I've watched so many videos on this and like you said, none of them fully made sense. In fishing there are techniques that just require muscle memory and when you're fishing, you're not even thinking about it but you know how it feels and I believe that understanding how things feel makes a huge difference in learning and you help me understand what it is i'm feeling for. thanks.

  • Kyle B
    Kyle B 2 days ago

    Where did you get your watch? I love these videos!

  • Phan Nguyen
    Phan Nguyen 2 days ago

    I was with it until 4. white nonsense.

  • D
    D 2 days ago

    How to spend six hours seasoning a pan only to burn and egg.

  • Belo Angeles
    Belo Angeles 2 days ago


  • puggirl415 puggirl
    puggirl415 puggirl 2 days ago

    It's good to see a cook choosing Peccorino Romano cheese over Parm. I love it's brighter, saltier flavor. It's such an independent contributor and elevates my dishes without losing itself in my food. Love! And you are wonderful at plating the food. It always looks exciting.

  • Margaret Dent
    Margaret Dent 2 days ago

    What is the secret "four spice"?

  • Gogebic County Cultivation Creations

    I'm looking to temper chocolate from powder!

    • Wadan Burns
      Wadan Burns Day ago

      Gogebic County Cultivation Creations this is cool but I’m thinking the mycryo/powder method will be best for me.

  • OmegaBeam 0
    OmegaBeam 0 3 days ago

    Ceci est une excellente vidéo sur la façon de faire des croissants 👍🏾👍🏾👍🏾

  • Deplorable Me
    Deplorable Me 3 days ago

    The first time I tasted blue cheese I was a very little girl, maybe about 6 or 7 years old. I was hooked from that moment on. Same with marzipan, first taste and hooked for life.

  • Deplorable Me
    Deplorable Me 3 days ago

    There is something about French people speaking english. I can listen all day to that. BTW most of these cheeses are luckily for me available where I live :-))

  • 로라 [Laura]
    로라 [Laura] 3 days ago

    This guy’s kitchen looks like a tool shed

  • Daniel Claville
    Daniel Claville 3 days ago

    UMAi dry age bags

  • Rio Danzig
    Rio Danzig 3 days ago


  • Daniel Claville
    Daniel Claville 3 days ago

    i almost died when you placed that wet steak on the pan.... failure

  • avi hastodia
    avi hastodia 3 days ago

    Alex I watched your 2 weeks old video [I am building optimus prime of kitchen island] & noticed that you have some 🍷 wine laying around .so I thought why don't you make a portable wine cellar for it ?

  • Frederic C
    Frederic C 3 days ago

    Cocking meet for me is a feeling

  • Jesse Chairez
    Jesse Chairez 3 days ago

    Thank you for the education.

  • Y P
    Y P 3 days ago


  • Damian Dokis
    Damian Dokis 3 days ago

    First video of yours I watch and I already speak with an accent der... Lol. Loved it, subscribed and look forward to watching others!

  • Ferdos AM
    Ferdos AM 3 days ago

    OMG, After this video I really feel very hungry

  • Chano
    Chano 3 days ago

    IT'S RAW

  • Neil oppa
    Neil oppa 3 days ago

    Can anyone recommend me a knife I can use to practice cutting onions like this?

    TRVVVR 3 days ago

    This video is great, but this is a quick PSA about activated charcoal: do not eat activated charcoal if you are currently using/ingesting prescription medication (including birth control and behavioral medication). Activated charcoal does NOT differentiate between good and bad toxins/medications in your digestive system and can nullify or otherwise affect your prescription's potency or effect. Ingest activated charcoal responsibly and be safe when you do! Love your work Alex, but you should put a disclaimer in regardless of whether or not your viewers are going to copy this specific recipe from start to finish! Love your work, carry on, and to everyone else: bon appetit!!

  • david ellis
    david ellis 3 days ago

    new nickname is Skillz

  • david ellis
    david ellis 3 days ago

    How long does the starter last?

  • Joshua Fernandez
    Joshua Fernandez 3 days ago

    yo noodles are not supposed to be hard yo

  • rahiq 786
    rahiq 786 3 days ago

    Oh my god. I cant tell you what m i feeling now. I want to snatch it. Pls do share the written recipe pls thnx keep sharing. I m new here

  • Bobby Fisher
    Bobby Fisher 3 days ago

    is it true, turkish people smell like wet dogs?

  • Daniel Claville
    Daniel Claville 3 days ago

    add a venturi Tube/tunnel on the bottom to supply air and have a fan at the center to give the jet

  • Hendri Vlieger
    Hendri Vlieger 3 days ago

    When are we going to see the croque monsieur and madame?

  • Devin M.
    Devin M. 3 days ago


  • Alexander Lang
    Alexander Lang 3 days ago

    I'm not much of a youtuber but I'd be happy to design a pcb for your circuit and improve on your wiring issue 😃

  • Tunlamaingam Santiratch

    sugar in the syrup

  • Eduardo Gonçalves
    Eduardo Gonçalves 3 days ago

    Greetings from Portugal :-) Hope you enjoyed the food!!!!!! You should try to recreate a Portuguese dish....

  • Quinn Woodsworth
    Quinn Woodsworth 3 days ago

    Absolutely amazing video love it keep up the amazing work and have fun doing it! Dinner for the weekend!!

  • Sgt. Kong
    Sgt. Kong 4 days ago

    I'm super lactose intolerant... Got a cheese video for that? 🤲