Published
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
- Category
- Food
Sign in or sign up to post comments.
Be the first to comment
Up Next
Autoplay
-
01:22
How to Make Flourless Almost-Instant Gravy by Richard Blais
-
01:52
Richard Blais' Mexican Corn Dogs
-
02:08
Richard Blais’ Cinnamon Brioche “French Toast” Skewers
-
01:39
Richard Blais' Hot Dog Chili
-
04:39
How To Make A Juicy Lucy Burger By Richard Blais
-
05:57
Richard Blais' Pretzel Bun Burger I Kitchen Little
-
01:24
Richard Blais' West Coast Hot Dog Burrito
-
04:14
Chef Richard Blais On Losing 80 Pounds About 15 Years Ago — And Keeping It Off
-
01:35
Richard Blais' Grocery Store Crash
-
02:18
According to Chef Richard Blais, This Is THE BEST Way to Carve a Turkey
-
03:02
How To Make Healthy Lasagna Vegan By Richard Blais
-
02:09
Richard Blais & The Power of Acidity
-
04:53
How To Make Chorizo-Chile Tamale Stuffing By Richard Blais
-
00:46
Richard Blais' Hot Dog Spirals
-
01:18
Richard Blais' Hot Dog Musubi
-
05:12
Richard Blais' Taco Bar
-
03:02
How to Make Herbed Maple Gravy by Richard Blais
-
12:09
Brined Turkey With Green Bean Salad I Richard Blais
-
02:52
Richard Blais' Whole Wheat Spaghetti with Broccoli Top Pesto
-
02:01
Richard Blais' Avocado Mousse
-
02:36
Spaghetti & Meatballs As Made By Richard Blais
-
03:01
How To Make Avocado Tartar Sauce | Richard Blais
