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Angela’s pasta skills are put to the ultimate test.

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WHO YOU SEE
Courtney Miller // https://www.instagram.com/co_mill/
Chanse McCrary // https://www.instagram.com/phatchanse/
Angela Giarratana // https://www.instagram.com/angelagiovanagiarratana/

WHO YOU DON’T SEE (usually)
Director: Kiana Parker
Editor: Kevin Plachy
Created By: Marcus Munguia
Director of Programming, Smosh Pit: Kiana Parker
Associate Producer, Smosh Pit: Kimmy Jimenez
Producer: Marcus Munguia
Assistant Director: Amanda Barnes
Audio Mixer: Greg Jones
Camera Operators: Eric Wann, Jon Wong
Art Director: Cassie Vance
Assistant Art Director: Erin Kuschner
Art Coordinator: Alex Aguilar
Director Of Photography: Brennan Iketani
Director, Design: Brittany Hobbs
DIT/AE: Matt Duran
Food Stylist: Nick Torres
Prop Assistant: Oliver Wehlander
Social Media: Tommy Bowe, Mallory Myers
Post Production Manager: Luke Baker
Production, EVP: Zoe Moacanin
Production Manager: Amanda Barnes
Production Coordinator: Heidi Ha
Production Assistant: Marcus Munguia
Senior Manager, Channel & Strategy: Lizzy Jones
Talent Coordinator: Selina Garcia
Office PA: Ovsana Tsaturian

NEW SMOSH VIDEOS:
Watch Blending In With The Aliens (Avatar: Frontiers of Pandora): https://youtu.be/5n4FUkclDU0
Watch Try Not To Laugh Challenge #134: https://youtu.be/5PK-MGf1nDc

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21 Comments

  1. okay im confused maybe this is a midwest thing but zucchini can go in like any baked good im not even lying ive had zucchini bread, waffles, cake, cupcakes, MUFFINS, not brownies tho that would be an abomination

  2. the difference between baking soda and baking powder is the latter already has salt mixed in and the other needs salt to react.

  3. You don’t put zucchini in baked stuff because of the flavor. You put it in to a) get to use up the zucchini and b) to give the baked good some nice moisture. Sure fire way to avoid dryness without impacting the flavor.

  4. Hey so, I'm posting in the comments like a crazy person…Yes please, more of this content. Courtney as the lead here is CRUSHING IT, such a great job!

  5. With regards to the difference between baking soda/baking powder: Baking soda is for recipes that have some sort of acid in them [like buttermilk, for instance] to create air bubbles while it cooks and make it rise. Baking powder does the same thing, but it has an acid already added [cream of tartar]. Both baking soda/powder are basic, so it's like the reaction between baking soda and vinegar, except on a smaller scale for cooking instead of, I don't know, using it to clean your pots and pans. The fact that the cookie recipe used both is definitely why they're so puffy, and that's MY verdict, babes.

  6. This is a great segment and should continue. Also not that she ever stopped killing it, but Courtney has really been killing it lately.

  7. I legitimately love this series, PLEASE never stop doing the super serious intro its amazing LOL. I need this to be a weekly show!

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