Season 2019 2019

This week on Basics I'm showing you how to up your pasta game by making filled pasta like tortellini and ravioli.

This week on Basics, we're tackling one of the home-cook holy-grails: really chewy, really crisp, really good bagels, somehow existing outside NYC. Or Montreal.

This week on Basics I'm making chicken wing lollipops and candied bacon, some of my favorite snacks for The Big Game.

On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.

On this episode of Basics, I'm showing you how to make two great soups that you can use your blender for: elote soup and classic tomato soup.

One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.

This week, the Babish Culinary Universe is going through a serious cheese phase. No, I'm not upset about it either. Pop a lactose supplement and lube up your favorite frying pan, because we're about to make taco night look like a punk.

It’s a societal responsibility to, at one point or another, provide some kind of dip for a group of hungry party goers - and we’ve all known the anguish of seeing our painstakingly-prepared party provisions go virtually untouched, while Jeff from down the street practically has his bowl licked clean. Well, now it’s your turn - let’s get down to Basics.

With summer (hopefully?) right around the corner, backyards across the nation and the world are poised to get lost in a haze of blue smoke. Pulled pork can be a daunting task for a newcomer to the world of slow-and-low barbecue, but we'll make a pitmaster of you yet.

Here's how to master making the perfect cup of coffee at home using a french press, Chemex, or AeroPress.

Introducing my first episode of healthy meals on Basics! My advice is stick to lean proteins, green vegetables, and cut out as much sugar as you can.

Is it a thick n' fudgy that floats your boat? Or maybe it's a tasty cake that wets your whistle? Either way, I think we can all agree I shouldn't do voice-overs or write video descriptions this late at night. Well I hope you at least learned something you can bring into your next batch of brownies!

Tres Leches Cake is a cake so delicious that it deserves a Basics of its own. Next time you think about making a boxed mix cake, think about how you could make this instead.

General Tso's can be more than the saccharine, gloopy sauce soaked into flabby, over-breaded chicken to which we've become accustomed. With just a little technique and a little love, the 45-minute wait for this takeout mainstay can be better spent making it yourself.

I know that choosing the right cut of beef at the butcher or grocery store can be overwhelming. Once you know which cuts work in which scenario, choosing the right meat is a breeze!

Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.

This week on Basics, I'm taking another look at our beloved pizza and showing you how to make great pan pizza at home using a cast iron skillet, glass pie pan, or rimmed baking sheet.

This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.

Poutine is the stuff of legend to our Northern neighbors...so let's hope I don't screw it up too bad! Even if you can't find yourself real cheese curds, this rich and savory sober-up-snack is worth adding to your cheat day menu.

Chef Floyd Cardoz joins me on Basics with Babish as we make 3 different Indian breads: naan, roti, and lachha paratha.

This week, we're getting into coffee's fussy, high-strung Italian cousin: espresso, and the many things you can do with it. That, and how to make one without spending a few grand on a home espresso machine!

I've made pies on the show before, but it's about time that I talk about the basics of making a really good pie - whether it's blueberry, apple, or pumpkin.

More healthy recipes! I heard you loud and clear. This time on Basics, I'm taking a look at the very popular, very versatile cauliflower.

I'm not one for Instagram food hacks, but turning your Thanksgiving leftovers into waffles, sandwiches, and pot pies is pretty awesome.

Cornbread, as it turns out, wears many hats: essential barbecue side, thing-that-makes-chili-worth-eating, cultural mainstay, even dessert when it has to be. However you want to enjoy it, a few simple tricks will keep your crumb light and and your crusts crunchy, no matter upon which side of the Mason Dixon Line you lie.

For a different kind of holiday roast, you can make a wildly impressive porchetta. It's great with some potatoes and vegetables, but my favorite way to eat it is slicing it and serving as a sandwich.