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Everybody should know how to cook. At the very least, learn the basics. It’s a fundamental life skill that’s fun, delicious, and enjoyable. I’ve created a masterclass whereby in less than an hour, you can learn enough to go and cook just about anything. Set aside some time and watch carefully, and I assure you, you’ll be cooking in no time.

Time Stamps
Intro: 0:00
Ingredients and Equipment: 0:40
Knife Skills: 4:48
Browned Butter: 7:15
Soup & Salad: 10:17
Stir Fry: 12:19
Breaking Down a Chicken: 14:43
Stock: 16:30
Sauces: 18:03
Eggs: 23:13
Pizza Dough: 25:43
Pasta: 27:22
Crust: 30:00
Kitchen Cleanliness: 34:00
Eggs Benedict: 36:54
Grilled Cheese: 38:27
Fried Chicken: 40:26
Shrimp Scampi: 43:05
Pizza: 45:38
Fried Rice: 48:18
Fish Tacos: 49:49
Creamy Tuscan Chicken: 52:11
Lobster Roll: 53:27
Cookies: 56:10

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@nick.digiovanni


https://www.nickdigiovanni.com

42 Comments

  1. I just love the fact that he said "learn cooking in under 1 hour" and the video is literally 59min and 59 sec long

  2. My 4 yo bro saw this and asked me to watch your vids. I did, and now I love them. We both were inspired to cook, and my bro came up with the team name, the cooking two! I love him so much! Thank you so much, nick!

  3. In the #19

    I like to put the rice in first (I normally use soft rice, cooked with lard) to the pan for a few seconds so that some of the rice grains have a somewhat crunchy texture (I like the food I prepare to have multiple textures), then I mix two eggs with a little bit of milk after adding it to the rice and stir it well integrating everything (I also like to add some type of meat like bacon, ham or mortadella all finely chopped), then I add the sauces (Worcestershire sauce to have some acidity, soy sauce for salt and color, and hot sauce for more flavor and a smoky touch) and additional ingredients (I like to add some parsley and basil powder to enhance the flavors and smells, as well as some sesame seeds so that it absorbs the flavors and intensifies them in each bite which is one of my favorite ingredients), and finally I add salt and pepper to taste while I taste it to make sure that everything is perfect.

    And for plating, I like to add a little ketchup, which also has the function of giving the sweet taste of the ketchup a chance to reduce or neutralize some of the salty taste and other flavors if it's a little too much.

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