Oh Pasta my Pasta 🐄🐖🦄

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4 min Read

Get your slow claps ready. @peterspasta doubled those egg yolks again, this time making pasta with 2,048 egg yolks and a little help from chef @nick.digiovanni. He’s gotten 55 million views for this one, so if you haven’t seen it yet, get crackin'.

Welcome back to YumCrunch, powered by World Chef. 

Here are our Top 5 favorite foodie moments this week:

3 Ways to Level Up Boxed Brownies Cover Image

3 Ways to Level Up Boxed Brownies

We stan baking hacks in general, especially when they’re easy to remember. @bromabakery’s got 3 simple-AF ways to make your boxed brownies taste like Ina Garten flew in from the Hamptons and put them right into your mouth. Don’t forget to add whatever "mix-ins" you like. 😉

That’s a Mushroom! No Cap.

Mushrooms are having a moment in 2023, and we’ve never seen enokis as high-fiveable as this batch from vegan TikToker @rhi.scran. 9.3 million views of her deep-fried fungi prove that foodies everywhere are full-on shroomin'.
Red Cabbage Shakshuka Cover Image

Red Cabbage "Shakshuka"

A lot of content creators are in their cabbage era, which makes sense because going cruciferous doesn’t just save coin, but as @lahbco also attests: "She’s PRETTY." FoodTok agrees. This beauty’s going viral and may even upstage traditional shakshuka for a brunchy minute.

Cut the Chuck Up

The secret to those boneless short ribs you get at restaurants? It’s actually chuck. We are HERE for @meatdad's cost-saving advice for making cut-it-with-a-spoon "short ribs" at home. He hooks us with his affectionately salty commentary, and like any good daddy, he just wants us to be smart with our money.
Cut the Chuck Up Cover Image
The Chicharron Pizza Crust Cover Image

The Chicharron Pizza Crust

Welp, we have a new hero. First, @jortskitchen shares a name with the coolest article of clothing ever. Then he fully obliterates us with his pigskin pizza crust to grab our #1 spot this week. Finally, a deeper dive into his library reveals deep-fried frog legs that look like the juiciest chicken wings ever. How many of us can say we cooked Kermit AND Miss Piggy in the same week? Somebody give this guy a medal.

 

 
Trends with Benefits

The croissant trend is hanging on like skinny jeans, and at this point – appropriately – there are a lot of layers to it:

  1. Croissants. Period. 
  2. Costco croissants
  3. Deliciously re-aliving crusty musty Costco croissants

Whichever part of the croissant wave is your fave, enjoy this take on a triple-trend by pastry chef @alchenny. Never waste a bite, yo.


Snack is Wack

Americans are snacking more than ever, and as a result… snacks are getting even more fun! If any part of you is into cheesy, salty, gooey, sweet snacks, this quick read offers a lipsmacking nugget or two on the snack forecast.


What’s in your Top 5 this week? 

#yumcrunchtop5

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    Get your slow claps ready. @peterspasta doubled those egg yolks again, this time making pasta with 2,048 egg yolks and a little help from chef @nick.digiovanni. He’s gotten 55 million...

    Oh Pasta my Pasta 🐄🐖🦄

    Get your slow claps ready. @peterspasta doubled those egg yolks again, this time making pasta with 2,048 egg yolks and a little help from chef @nick.digiovanni. He’s gotten 55 million...

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    Mmmmm Pizzzzaaaaa 🍕🍕🍕

    Ever been in a meeting where the leader starts with a breathing exercise? Here at YumCrunch, we like to warm up with a pizza exercise. @thisisplanetfood’s Garlic Bread Pizza tutorial...

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