- Test Kitchen Talks
- Season 1
- Episode 14
7 Pro Chefs Reveal Their Essential Grocery Store Items
Shop some of the Test Kitchen's favorite pantry ingredients below:
Black Urfa Chili: https://fave.co/3JLxzjz
Coconut Aminos: https://amzn.to/3IhqzL1
Yuzu Kosho: https://amzn.to/36n0jkg
Guava Paste: https://amzn.to/3sZsGN7
Sesame Seeds: https://amzn.to/3hcgPWk
Laoganma Spicy Chile Crisp: https://amzn.to/3h7lOIc
Luna Coffee: https://enjoylunacoffee.com/
Jasper Hill Harbison Cheese: https://fave.co/3JP2qMq
Lee Kum Kee Oyster Sauce: https://fave.co/3HbwMGU
Kerrygold Butter: https://fave.co/3BFbKQ5
Kewpie Mayo: https://fave.co/3v89bVj
La Croix Pamplemousse: https://fave.co/3518NNN
Epic Chicken Sriracha Bars: https://amzn.to/3vdMXkK
Korean BBQ Kettle Chips: https://amzn.to/3h9T5Ci
Koda Farms Short- Grain Sweet Rice: https://fave.co/3sbotH6
Pork Floss: https://fave.co/35id1jM
Taisun Mixed Congee: https://amzn.to/3I6sEJH
Hsin Tung Yang Sliced Noodle: https://amzn.to/3saRYbP
Haiga Rice: https://amzn.to/33GsQjQ
Medjool Dates: https://fave.co/3HdF80G
Ohsawa Nama Shoyu: https://amzn.to/3LVgWnC
Ancient Organics Ghee: https://amzn.to/3BQ2WXG
La Favorita Achiote Oil: https://amzn.to/3JNoTJs
Crab Paste in Soybean Oil: https://fave.co/3s9U37S
Nora Kitchen Sinigang Mix: https://amzn.to/3p4o6vJ
Datu Puti Cane Vinegar: https://fave.co/33MGBh6
Dragonfly Jasmine Rice: https://amzn.to/3BP8Ckz
When you buy something through our retail links, we earn an affiliate commission.
Released on 02/22/2022
Today, we're in the test kitchen
sharing our essential grocery list.
And these are a few items
that we feel like we can't live without.
Maybe I could live without one or two of them,
but they're the things that I turn to time and time again.
These are so good.
Can't live with it,
can't live without it, right?
Oh, yeah baby.
I'm looking for snacks,
I'm looking for a bev,
I'm looking for produce
and I'm looking for proteins.
Think it does reveal so much about them,
something about their background
or just how they like cooking day to day.
These are some of our favorite things
that we buy week to week.
Let's check 'em out.
I would say,
this sort of encompasses the flavors and spices
that I sort of use to elevate a dish,
Sweeter or spicier,
or just like get more out of flavors that I already know
that I'm going to use throughout the week.
Very prevalent in Caribbean cooking,
in Jamaica, specifically.
The pepper itself is not only spicy,
but you'll find that it also has a sort of like floral,
this sort of like fruitiness to it too.
And so it makes it different than just like your average
chili to me, because I feel like it, you know,
just like creates a more complex spice relationship.
Cabbage is nice because you can treat it raw
and you can also cook it down.
And the flavor differences are great.
You can put a lot of seasoning on it.
It take a lot of spice.
It's one of those culinary staples,
even in my own sort of like family traditions
that are kind of like,
you find it everywhere and that's why it's great.
Shrimp is one of those all purpose ingredients for me too.
I see ceviche,
I see the shells being used for stock.
I see it being, you know, because it's so briny
I see it as a, even like a salty additive to other dishes.
I really like Labneh because if you're a yogurt fan,
I feel like it's a really easy and simple,
next step on your flavor journey.
But the cool thing about this
that makes it different from using like a full fat yogurt
is that it's strained more so there's less liquid.
So it feels more like a yogurt cheese
than just a plain yogurt.
This with like a really great like pepper spread
or this with hummus on the side,
like it's just like a really easy way to entertain
and feel like you have a finished product
that doesn't take a ton of work.
And then you can use it for all the things
you'd probably use yogurt for.
The urfa biber,
the cousin of Justin.
So there's a air of sweetness to it,
but it also has this sort of like smoky and leathery tone.
It has a really well rounded spice to it.
And it's great for putting into different marinades
but it's also great for finishing a dish
'cause it's delicious on its own,
little sprinkle of chili.
This on pizza would probably be really delicious too.
Kind of smells like an old man too.
It's like, got this like,
this like very like mature quality to it.
This chili's gonna pay for dinner.
So basically it's coconut sap.
So it has a sweetness to it
and a little bit of saltiness too.
So it kind of functions like soy does,
but it also has this like really beautiful coconut-y moment
that happens to when you,
when you eat it.
So yeah, this is yuzu kosho
You have yuzu kosho that's made with
the skin of yuzu.
So the peel pressed into red chili.
Sometimes you have a red yuzu kosho,
sometimes you have a green.
it packs a lot of zest, umami and spice.
So you kind of get the benefit
of having like a little condiment,
if you ever want to season something,
I'll use it for shrimp or squid, cuttlefish.
If I'm ever doing something like a ceviche,
just to give it that extra layer of brightness and heat.
all this guava fruit that basically just condensed down
into something that's like a concentrated jelly.
And the cool thing about the guava is
you can leave it as a solid
and you can actually use it as like a dessert
or for confection.
You can cook it down and use it to,
to sweeten things so it can become a syrup.
It's just really flexible too.
And that's the thing about ingredients.
You wanna make sure you're choosing things, at least for me,
that like are gonna last a long time
and gonna be applied to many different dishes.
So everyone has their like comfort food.
Like if I'm watching like Netflix or whatever show,
I'm gonna have like candy next to me.
It's basically like the gummy bear is my support animal.
I have butcher's twine
and we have a little tea satchel moment as well.
Obviously, yes, making tea,
but also they're great for herbs,
making sure there's nothing floating in your clear
consomme or broth or stock or whatever.
This for a string of dry herbs
to tying up chicken to pork loin,
all those things.
Like this is really about
like how I think about enhancing flavor
and making my job easier at the same time, you know.
Things that are hearty and sturdy things
that are gonna last in your refrigerator.
Very condiment driven,
very spice driven
and a little bit of sweetness
because who doesn't love a treat?
I wish I could say I was like some like amazing shopper.
I'm not, I'm terrible.
I literally need to wonder around the supermarket
three times by myself and like, even then
I'll walk out and be like, I didn't get bread.
I'm a firm believer in full fat dairy.
I think this is just an all around great yogurt.
Sometimes I will thin it out and use it as a sauce.
I will put spoonfuls of it into marinades.
I will do literally everything with it.
When we run out of yogurt,
it is literally a borderline crisis.
This is key.
Radicchio has so much character to it.
It's got bitterness,
it's got crunch and it'll last for weeks in your fridge.
So, sesame seeds are a great finisher.
It just brings a little bit of extra character,
maybe like kind of jazz up something
that might otherwise be a bit lackluster.
Chili crisp, in all of its forms.
As much as it's about heat and flavor,
it's about texture.
And this is one of those things,
it's like an utterly transformative ingredient.
You know, a tiny spoonful of this in a stir fry,
a tiny spoonful of this in a soup just to finish it.
This coffee is very special to me.
I met the owners of Luna in Vancouver.
Everything that they have is very special and different.
Only one at home who drinks coffee.
So I just make one pour over in my Hario V60,
and it just sets me up for a great day.
So this is,
this is a soft ripened cheese,
that is aged,
wrapped in a little strip of birchwood,
which gives this wild character
to the cheese.
A complexity, a depth.
Kind of like toasty, sort of forest floor depth to it.
It might sound a little bit crazy, but it's really not.
Yeah, you need like,
you need a fibrous bread with a lot of wholegrain in it.
It also like frankly like raisins, nuts, all of it,
bring it on.
It's all fair game.
This with some nut butter on it,
and it's like really quite an intense snack.
And it just helps me make that bridge
between breakfast and lunch.
As an adult,
I've really come to appreciate almond butter.
It's nutty, rich, it like makes me feel satisfied.
It keeps me going.
Annie's to me is pretty much a perfect food.
And you know, when all else fails,
when you've run out of ideas,
when you just can't face it anymore,
a box of this or maybe 20, you know, in your cabinet
is just so helpful.
There are so many condiments that I turn to
time and time again,
but oyster sauce to me tends to be an under sung hero.
Oyster sauce, you know,
has actual like kind of extractives from oysters.
What I think is really like transformative about it
is how it functions in stir fries
and how it functions with vegetables.
It's kind of just literally flooring,
how much it'll bring to the table.
I think grocery shopping easily veer into the territory
of just feeling like a chore.
Just changing things up, trying something new,
going with something a little bit less expected
can do a lot to restore a little bit more
of that kind of spark to the process.
I love shopping seasonally.
If you ever go to the grocery store
and you notice you see something that is not always there,
like that's how you know, Hey, the seasons are changing.
The earth is now providing us with different vegetables,
even sometimes different proteins
you can't get throughout the year.
Oatly oat milk original blue box.
This is my jam right here.
I love oat milk.
I think this is probably the best milk substitute
that has ever existed.
Oat milk is so creamy.
It's luscious, it's velvety.
It's giving more body than a nut milk would,
and it's just giving more body
than even regular milk to me at this point.
It's that good.
I live by Kerrygold butter, unsalted or salted.
I love them.
The cows, they're grass fed.
And you can definitely tell by what they're eating,
it's gonna affect what we're eating.
So actually speaking of that,
these Happy eggs are the perfect example
of what I mean by that.
I usually have to go to farmer's markets
to find Heritage eggs like these,
that are actually like real eggs
that the chickens are kind of just like living
their best life and producing a beautiful egg like this.
And just like the yolk on that is just, that's the best.
I get like these orange fluffy clouds
and it's so freaking good.
Listen, this is Kewpie Mayo.
If you don't know, now you know.
This is mayonnaise's sexy sister.
Kewpie mayo is richer.
It's more decadent.
There's a different mouth feel to it.
Why do I have baby carrots?
Am I a child?
Am I packing my child lunch?
No, I don't have any children.
I use baby carrots strictly for snacking purposes.
If I was to cook something with carrots,
I would use an adult carrot, you know,
a full grown carrot with a carrot top on and everything.
I used to snack on carrots when I was younger
and I would like eat two of these bags in a day
when I was in middle school.
The flavor is just there, I don't know how to explain it.
I've been addicted to baby carrots for a very long time.
We get the best mushrooms around this time of year.
I use mushrooms a lot.
These are oyster mushrooms.
Mushrooms are amazing.
They have a meaty texture.
They're earthy and they're umami.
Yeah, mushrooms are definitely always in,
in my fridge, I love mushrooms.
they add a meaty texture
when I don't necessarily feel like eating meat.
I'll eat mushrooms.
When it comes to shopping seasonally,
like right now we have lots of great chicories
and chicories are just a bitter green.
You can put 'em in salads.
You can grill them.
Chicories sometimes look like radicchio, endive, frisee.
this right here is Castelfranco
and they come with different shapes and sizes,
you can take them and transform them
into something that you can literally do
to like an iceberg lettuce.
No shade to iceberg lettuce,
but I'm here for seasonal ingredients.
Usually week to week, I'm shopping for mainly seafood.
I feel like halibut is one of those
kind of like underrated fishes.
I feel like a lot of people don't necessarily eat halibut,
but halibut with the skin on
is one of my favorite fishes out there.
Halibut is a very light fish.
If you were to use it raw, like in a crudo,
like it could take lots of seasoning.
Even in marinades and sauces,
I feel like halibut's one of those fishes
that kind of just like absorb it.
There's not a fishy taste to it.
So if you're somebody who doesn't really like fishy fish,
then halibut would probably be your best bet.
Hot and spicy Cheez-it's.
If I was a Cheez-it,
I would be this.
And you just wanna eat the whole box
and you can't stop eating them like...
The best for last, hey.
When I tell you,
La Croix, I don't know.
But you do it very, very well.
I'm addicted and I cannot get enough of it.
This is on my rotation all the time.
Oh, I'm thirsty.
[popping can sound]
So thirsty right now.
So freaking good.
So this is it.
This is me.
Now you know everything about me,
we could say that we're friends now
because I literally walked you through
what it looks like to go grocery shopping with me.
It's all of my best friends in one place.
I love grocery shopping.
It's one of my favorite things in the whole world to do.
Like these three are like a little trio to me.
Like these are gherkins or cornichans
like mini little pickle babies.
And I always have whole-grain and Dijon
in my kitchen at all times.
But the whole grain I think is a little bit more versatile.
And then this is my favorite cheese.
This is a perfect cheese
because it can be like snacky, casual.
But if you like slice it up
and put it on a cheese plate for like a fancy party,
it works well there too.
I love herbs and dill is my favorite.
I love it with pasta.
I love it on salads.
I love it over roasted vegetables.
I love it with potatoes.
Fennel is, I think my favorite vegetable.
It's like a very well rounded vegetable
because you've got the like, bulk of your salad here
and you've got the garnish for your salad above.
And you get that like aniseed flavor from both.
Lacinato, king of kale.
To me, the only kale,
just like a little bit more interesting than curly kale.
Yeah, great, love it.
What to say about lemons?
Good for everything, should always have.
A squeeze of lemon never hurt,
a grate of the lemon zest never hurt.
This is, this is a box of farro,
which I love so much,
is equally good hot or cold,
as like a small element in something larger,
like over roasted vegetables
or as the main component in a grain salad.
I love a canned bean.
I'm like a canned bean, aficionado,
especially white beans and chickpeas,
always have them around
'cause they can be so many things.
I don't cook a lot of meat at home.
this is an epic chicken sriracha bar.
It's like, they're these like meat bars, right?
It's like jerky kind of.
If I eat a granola bar,
I just wanna eat a sandwich 10 minutes later.
But if I eat this, I'm happy.
I'm a big chip.
I'm a big potato chip gal.
To me, this is the pinnacle because it's also sweet.
Like the Korean barbecue vibes
have like the sugar in the marinade or whatever.
I'm there, sweet and spicy and complex,
these kind of are central and fundamental
and help illustrate like what's a driving force for me
in my home cooking.
I think essentially this is what I will have in my kitchen
all the time.
This is making me very happy.
So these are chips that are very popular in Taiwan
and I'm so glad that they are now available in the States.
They're called Lonely God vegetable flavor twists.
Happy as a God.
Thai basil is very important herb for me,
it has a very grassy, fresh,
kind of liquorish flavor to it.
One of my favorite way
and one of the most like easy way to use it in your cooking
is to make omelet with it.
You can just like have omelet with this herb.
We have our taro.
Taro is a very versatile vegetable.
You can use it in a lot of savory dishes.
You can like have in your soup, in your hot pot
or even make it into the dessert.
And that's why I like to keep them on hand at all times.
Mochi is probably the one thing
that's most people are familiar with.
That's made with glutenal rice,
but there are a lot of different dishes,
sweet and savory that's made with it.
It's difficult for me to find a perfect English word
to describe the texture that glutenal rice has.
It's like, it's this like bite.
It has some resistant to it and it's,
it's very satisfying.
Next we have the pork flosses.
You take a slab pork and you marinate it, season it.
And then you just like, keep like,
like stir frying them until the meat fiber
like kind of isolates out.
It smells very intensively savory.
It can be a topping on my sandwich
or even on my salad.
That's a fun one.
There are a lot of fun ways to, to eat them.
Or I sometimes I just snack on them.
These are Taisun sweet congee
is kind of a snack for me
or like a,
like a tiny meal when I have little time to eat.
Just because it's,
it's filling it's it's with rice and oats
and like beans and some peanuts, longan.
It has a very subtle sweetness.
Just like texture from all the grains and beans.
So I think it's a,
it's a nice like light snack.
I love dry mushrooms in general, especially these ones are,
these are dry Shiitake mushrooms.
They are usually a very key important
to bring that like very savory,
savory umami flavor into your dishes
and because they are dry, so they don't go bad.
So it allows me to have mushrooms around me
without worrying if I'm using a fresh ingredients.
Next one, we have white pepper.
The biggest difference from black pepper
is that they are fermented.
So it explain why they have such distinct,
kind of funky flavor to it.
I use it a lot,
especially when I'm making Taiwanese
or Chinese or Japanese cuisines.
This is well it's, translation,
it's like sliced noodles.
It has a hand made texture.
So it's like not entirely smooth.
So it can like kind of grab more of the sauce or broth
that you're having it with.
Let's talk about these tofu.
So this is firm tofu, which I cook with a lot.
It's just something that's really versatile.
You can like stir fry them.
You can have them in soups.
these are black sugar,
boba milk ice cream bars.
This one is a little melted,
but it still smells really good.
Black sugar, if you've never had it before,
I would say it's very deep.
It tastes dark.
It has this molasses-y flavor.
Yes, it's true that you have a separate stomach
for just desserts and sweet.
And this will always have a place in my sweet stomach.
The food I crave for,
they're with like very complex texture and flavors.
And it's really hard to find substitutes for them.
And that's why I like to have them with me at all times.
So here's a collection of few things
that I consider to be staples in the kitchen.
You know, it's an ongoing rotation of stuff,
but I find these coming back,
I use 'em quite often.
Oyster crackers, all right.
I used to get in trouble for eating sleeves
of like saltine crackers when I was little.
They're just special.
They're like a saltine cracker that are
in this little weird kind of,
I mean, think we all know what they are,
but like in this little weird salty kind of,
I mix them with goldfish
and I put 'em in my little cup with my kids lunch
and they love 'em.
So we got a little hiago rice, okay.
And that's like a,
a semi-polished rice where it still has a little bit of the
germ on there.
It cooks wonderfully.
It's got a beautiful kind of tooth bite to it.
Rice for life.
Rice is life.
And then next,
we got a little Medjool dates
and these things are like nature's candy.
You're gonna braise up some red meat,
throw a couple dates in there,
let it just melt down
and add a nice little sweetness to it.
And they're just a great snack too.
They're just wonderful.
They have a really good caramelly flavor to 'em.
In my opinion, well, perfect food.
And the next, mustard greens.
To me, it's just a workhorse,
a staple of a green, but you know,
it's spicy out, raw, it's great in a salad.
kind of burns your nose, tear it up.
You can sweat it down, you know,
in a saute,
you can stew it.
Very easy to use, very delicious.
Very good for you.
Eat as many greens as you can.
Right and then we'll,
we'll go right into the shoyu right.
Or, as some folks say, soy sauce.
But it's a shoyu.
You put it in everything,
vinaigrettes, stews, seasoning.
It's a shoyu, put it on everything,
put it in your marinades, put it in your mouth, just eat it.
And then fat, we were talking about fat.
Eat good fat.
I don't care what kind of fat it is.
Oh, there we go.
Oh my God, how do they do it?
So it's basically like the butter that they render out.
And it has this like, especially this brand,
they do such a great job.
It has this like nutty, full flavor.
It's just like a cooking fat like I was talking about.
Has a higher smoke point,
you can get to a higher temperature for searing
and stuff like that.
And yeah, it's just phenomenal.
I would recommend having both,
butter and ghee, never run out.
And next, we got everyone's favorite.
And if it's not, it should be.
All right, the real stuff.
And it's, you know, the king of cheese
and I didn't coin that, but you know,
it's certainly what it is.
It's, it better be on a cheese plate
when in your holiday is if you're taking it serious
and I mean, it's, you know,
the classic pasta, I put it on all kinds of stuff.
It's great on different toasts.
I put it.
I don't care what the Italians say.
Sometimes I put it on fish and it's just delightful.
Next, we got frozen blueberries, all right.
For me personally, I mean, they're great,
I make smoothies.
Great little snack, good for the kids.
Good for me.
Good for everyone.
And then yeah, a little half and half, okay?
I like coffee every morning.
It just does a nice creamy kinda ness.
You making a little stew
or a little tomato sauce or something,
sometimes you know,
it's just add a couple tablespoons of cream into it.
You know, it really kind of rounds things out,
changes the texture,
gives it a really nice velvety consistency.
Oh, here we go.
Lamb shanks, okay.
Any shank, any kind of like gelatinousy,
bone-in meat like that,
with the actual protein itself,
is some of my favorites to cook with,
whether it's braising or smoking.
Bone-in meats like this,
I feel like that's like, you know,
grandma secret weapons since like,
I don't know, cave men days.
So those are my kind of little grocery store essentials.
I hope you guys can get into 'em, share some, cook with 'em.
And I don't think you'll be disappointed.
There's a story of like how I eat a home,
but also, you know,
when we do cook up and like have people over,
we have things already ready to go,
that we can make food out of.
If you don't wanna make your own Achioto oil, you buy it.
And I usually use this to color stews,
when I make like pollo asado or kare-kare,
stuff like that.
This is great to give it color, yeah.
Another product is this crab paste
and soy bean oil.
It gives flavor to a lot of things
like a flavor enhancer.
It's super funky.
It's, it's really for,
it's really for people that,
that like that, you know, funk,
especially like I have like old rice
and like old vegetables.
I don't have any protein at the crib.
I make a fried rice with this,
I'm lit, you know what I'm saying?
Next one is,
this gent right here
is the Nora kitchen sinigang mix.
Most people use it to make sinigang, which is a,
a tamarind based soup,
kind of a sour soup with beef, shrimp sometimes,
or like salmon head.
I use it sometimes to flavor my meat,
you know what I'm saying?
There's a bunch of MSG in this bitch,
like a mad MSG.
My pork shoulder with it
or pork belly when I roast it in the oven.
And it's just easy,
it's just an easy fix, man.
You know, my, you can put all the vegetables in there,
all this kind of stuff and then you just add this,
you got a meal already.
White rice, we lit.
Tamari soy sauce.
A lot of people have a gluten allergy.
And so soy sauce has gluten in it.
So I use tamari.
It's a gluten free,
it's also mild on the sodium,
so I can control how much salt I can put into a dish.
This is the heavy duty vinegar, right?
And it also is great for making adobo.
When you mix these two together.
This is made by Filipinos,
so it's spicy, like in a, in a vinegar way.
Acorn squash, it's such a great flavor to it.
Finish it with little maple syrup,
a little honey, chili flakes, we lit, that's it.
It's a meal, you know what I mean?
It's, it's a great,
it's a great, great vessel.
It's a great platform.
I am a big avid fan of corn beef hash.
So every weekend I go through a whole thing of this.
Come on, bro.
This is the hood the shit, B.
Smells like cat food, bro.
It's what we do, son.
you're a broke college kid, you broke cook.
That's what you eat with.
I put diced tomatoes in it and some bell peppers and onions.
You can dice that up nice, right?
Yes and fried egg on top.
There you go.
It'll probably be good in some like fried rice
or something else.
Libby's corned beef, it's versatile.
Always gotta have taco shells in the crib,
easy platform to have.
They're a great quick fix, man.
You know, if I'm on the way out,
I go and make a little quick taco, breakfast tacos,
taco night, all type of stuff, man.
I go through a lot of rice, a lot of rice.
I love Jasmine rice.
It's a lot fluffier.
It's longer grain.
I usually throw like a star anise in there
or cardamom pod,
just to like get it, you know, extra flavor to it,
little salt and pepper.
That's the way to go.
Van Leeuwan honeycomb.
I am lactose intolerant,
but I still eat ice cream, right?
It's salty, it's sweet.
And it's super tasty man, I mean,
if you from New York,
you already know Van Leeuwan,
that's the best ice cream.
Yes, I am a grandma at heart, all right?
I love these things.
I don't know what,
what it is about.
Pretty nostalgic too,
just to eating them and like just remembering,
like hanging out my grandma and it's my go-to snack.
As you can see, the,
the products that we have here is like a chef life.
You feel me?
Like, I'm not usually home,
but when I do come home and I need something to eat,
I have all the things that I need that are versatile.
And so this really is a story of like
how I eat a home but also, you know,
when we do cook up and like have people over,
we have things already ready to go,
that we can make food out of.
BA Test Kitchen Solves 12 Common Cooking Mistakes
BA Test Kitchen Blindly Taste Tests Cheese
BA Test Kitchen Answers Your Burger Questions
Professional Chefs Challenged to Plate Carrots in 1 Minute
BA Test Kitchen Answers 13 Common Chicken Questions
Professional Chefs Show Us Their Knives
Pro Chefs Give 26 Cooking Tips for Every Letter A-Z
Pro Chefs Transform Pizza Dough Into 6 New Dishes
Pro Chefs Upgrade Mashed Potatoes (6 Ways)
Pro Chefs Debate Popular Food Trends (1950's-2010's)
6 Pro Chefs Make Their Go-To Breakfast Sandwich
Pro Chefs Upgrade Popcorn (6 Ways)
Pro Chefs Make Chicken Wings 7 Ways
7 Pro Chefs Reveal Their Essential Grocery Store Items
6 Pro Chefs Reveal Their "Secret Weapon" Ingredients
Pro Chefs Debate 11 Cooking Tips & Tricks