as a curry loving chinese, indian curry and chicken never disappoints.....in all its variants from bryanis to pratas to murtabaks.....but u have to look for the authentic places, indian curry places are a dime a dozen but u will know the real deal when u stumble upon it, the rest that u find in food courts or restaurant chains are never quite the same,always lacking.... sometimes i take my favourite curry place for granted, because i have absolutely no clue where to find curry like that should it ever closes.

This serie is so frustrating cause of all the wasted food. Like at least cut the ingredients quantities if you know you're just testing things out.

Applesauce Carrot Cake is the only way!

Celestino is great example for all the immigrants

His cooking videos have good information. Also, he would be an unpleasant person to have a beer with.

I hope he has a regular blood sugar test.

I didn’t see any meat for the guest to eat. Not even chicken or bacon.

I WILL NOT be eating in this restaurant EVER. And I will tell everyone I know not to eat there because if the management cant save food for their dishwashers, then I will not participate in the exploitation of the staff. Period.

Made this tonight and it was 👌🏻

I would never eat that, WHO WANTS TO EAT CANOLA OIL?!

How dumb are you?

Everyone PLEASE write a Google review on Gage and Tollner and mention how Dre and Keith are treated!

I would skip pineapple and totally frost the outside. Frosting is the best part of any cake.

highly recommend To die for Carrot cake look it up its amazing :)

I just love Vaughn he is so personable and of course talented !

Everything looks both easy and delicious. I love these videos that are simple to follow. And Melissa Clark has such a relaxed, encouraging attitude. Thanks!

store bought frosting for the win

How do we get recipe?. without all the junk email

❤❤❤

I honestly think it's not ok to state that black forest cake "belongs to everyone - and no one". Like, I can't randomly start claiming that, idk, "while it originated in mexico, guacamole's become a food that belongs to everyone." Guess what, just because you enjoy something doesn't mean you can just claim it as yours. I love guacamole. I make GREAT guacamole. It's still Mexican. Guacamole will never belong to me.

great, another recipe from Zionist Dorie Greenspan! NYT needs to divest from Dorie!

Food is such a wonderful thingy! It brings people closer, make them happy!

NYT never fails to make even the simplest things pretentious

Come on kenji, you could have easily used 4x as much onion. I usually do 1 onion per 4 oz patty when I make these

vaughn AND carrot cake??? these are a few of my favorite things🎶

The name is kind of self explanatory.

Not incentivized by Noom. I have been on Noom since last July and lost 10% of my body weight. Gained some back over the winter but made a new commitment. After struggling with weight all my life, having lost and gained hundreds of pounds, i know for me that weight-loss is first and foremost done in the mind out of self love. Noom helps me keep accountable and more mindful when i work the app every day.

I should have watched this before I bought my wok… looks way, way better than my attempts to fried rice so far.

Just made this cake and I have to say it is delicious, incredible texture, super light and very “spicy” in the best way. My only swaps were stem ginger instead of candied ginger, which I put into the middle frosting layer instead of the top, and vanilla extract instead of the rum raisins because 1. Raisins are gross (sorry not sorry Vaughn) and 2. I didn’t want to wait 8 hours for them to soak. I love the addition of lemon zest in the frosting and will definitely keep using this recipe in the future.

i love love love this series ❤

JKLA has brought the magic of science to the NYT Cooking Team. Along with that team-wide love of a first bite and a brilliant smile. Well done, NYT.

Helen Rennie's version is pretty dang good, and the video is very enjoyable to watch, as well.

I make these all the time at home. Super easy and very tasty. Curious why you don’t use a burger press?

My Vaughn is back for more recipes so good so luxurious carrot 🥕 cake 🍰 yum 😋

Italians are the type of people who think they need to teach the world instead of learning from it. So yes, offend the Italians

I know you have all missed Vaughn, but we were on our honeymoon. He doesn't know it or remember it, but it definitely and totally for sure happened and wasn't entirely fabricated in my mind.

lmao baking sorda

I always watch a Vaughn video twice. First time for entertainment second time for the education.

WHY WOULD YOU EVER USE A SPATULA IF THAT SIZE WITH THAT PAN?!?!?!?

I always read the NYT Cooking comments! Lots of wisdom there.

Please don’t do unsafe actions like pushing two flat bladed spatulas against each other like he does. Good god help us

It is rare the day you find out who your undeserved and single sided villain is, but here we are. Jesus this man….

This recipe really highlights learning how to cook in the northern UK

If I comment will we get more videos of Vaughn?

This is my dream job! After working in kitchens for many years, it sounds SO fun to just be able to tweak and test recipes to perfect them! ❤

Omg I've gone to tompkins square bagels,it was so good. Yess Celestino orgullo mexicano!

Skip the sugar! The carrots and raisins make it plenty sweet.

No. Not at all.

Ok fine I’ll make carrot cake .. it is my fav cake 😊