Recreating a restaurant dish from taste alone
Andy tried to recreate Vin-Cenzo’s agnolotti with chicken and mortadella without the recipe. He had four hours, and the chef behind the original dish came to judge the result.
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Andy Hearnden
The New Zealand chef behind Andy Cooks shares home recipes, kitchen techniques and meals with fellow cooks, drawing on two decades in professional kitchens.
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Andy’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
Putting steak myths to the test with Chris Young
Andy teamed up with Chris Young to investigate steak advice, including tempering, flipping and resting. The episode finishes with each cook’s approach to a perfect steak.
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Ten pizza styles, one kitchen
Andy ranked ten pizzas from around the world, from New York and Detroit styles to Argentine fugazza and calzone. Gozney sponsored the episode.
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Five affordable dinners for busy nights
Peanut butter pork noodles, a spicy tuna rice bowl and chicken with white beans are among Andy’s five budget dinner ideas. The video also includes Spanish tortilla and prawn and chickpea curry.
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A steak-sauce lesson with five ways to finish dinner
Andy walked through peppercorn, entrecôte, shallot and Dijon pan sauce, bordelaise and chimichurri. He used the sauces to teach cooking fundamentals alongside the recipes.
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Recipes, kitchen lessons and a familiar face at dinnertime.
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