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You can make a pretty darn good New York Style bagel no matter where you live. Here is how you're gonna do it. INGREDIENTS: Bagels Ingredients: Water 10 grams yeast 23 grams sugar 500 grams bread flour 6 grams salt 2 Tbsp garlic flakes 2 ½ Tbsp onion flakes 1 ½ Tbsp white sesame seeds 1 Tbsp poppy seeds 1 Tbsp black sesame seeds ½ Tbsp flaky sea salt Toppings: Cream cheese Tomato slices Capers Sliced red onion Dill INSTRUCTIONS: Bagel Method: Bloom your yeast by combining warm water (90 degrees fahrenheit) with your yeast and sugar. Give a little stir and let rest for 10 minutes. In a separate bowl, add bread flour, salt and yeast mixture and mix with your hands until you get a shaggy dough. Turn dough out onto a work surface and begin kneading for 10 minutes. Once dough reaches a silky smooth surface; fold sides into itself and place in a well oiled bowl. Cover with a damp towel and let rise for one hour. Once the dough has doubled in size, punch the dough in the center to deflate. Turn dough out onto a lightly floured work surface and divide into 8 equal parts by cutting it in half and then cutting each of those halves into 4 equal pieces. Shape each piece into a ball by pinching and forming a seam. Place the dough ball seam side down and swirl it around on a non floured surface while maintaining constant contact. Place on a baking sheet and cover with a damp towel for 10 minutes. To make the Everything Flavored seasoning, combine onion flakes, garlic flakes, sesame seeds, poppy seeds and sea salt in a bowl until thoroughly combined. Take a dough ball and press a floured thumb and index finger through the center to make a hole. Twirl the dough around two fingers lightly, pulling and stretching it apart. Repeat the process until you get the right width. The hole should be an inch in diameter. Being a pot of water to a boil. Drop bagels in one at a time and leave room in the pot for expansion. Gently boil the bagels for 1-2 minutes per side. Drain bagels and place them on a lightly oiled baking sheet, brush with egg wash and sprinkle on your everything bagel seasoning. Place in the oven and let back at 425 degrees fahrenheit for 20 minutes. Remove from the oven, let cool and top with your favorite ingredients.

Okay, mostly everyone enjoys a really good hamburger. It isn't terribly hard to make a decent one, but what happens if you make everything, fresh, from scratch? INGREDIENTS: Brioche Bun Ingredients 3 cups bread flour ¼ cup all-purpose flour 2 ½ tsp sugar 1 ½ tsp salt 2 tsp active dry yeast 1 cup warm water 3 Tbsp warm milk Sourdough starter (optional) 1 egg 3 Tbsp softened butter Black sesame seeds Burger Topping Ingredients: Cucumber 2 cups white vinegar ¼ cup rice vinegar 2 Tbsp white sugar Mayo Ingredients: 2 egg yolks 1 tsp dijon mustard Salt and pepper Lemon Oil 3 Tbsp ketchup 1 clove garlic Onion powder Frank’s redhot Burger Patty Ingredients: Ground beef Salt Pepper Other Ingredients: Bacon Tomatoes Iceberg lettuce Cheese Red onion INSTRUCTIONS: Brioche Bun Method: In a stand mixer, combine bread flour, all-purpose flour, sugar, salt and yeast. Add wet ingredients of water, milk, and egg. With the mixer running on medium low speed, add softened butter one scoop at a time until all of the butter is incorporated. Let run at medium speed for 10 minutes. Transfer dough to a large bowl and cover with plastic wrap. Let rise at room temperature for 1 to 3 hours. Once risen, divide dough into 8 equal portions and shape into balls. Cover with a damp dish towel and set aside. Brush buns with egg wash and season with black sesame seeds. Place in the oven set to 400 degrees Fahrenheit for 15-20 minutes. Once baked, place in a pan with some butter and toast until golden. Cucumbers Method: In a large pot, add white vinegar, rice vinegar and sugar and bring to a boil. Once brought to a boil, pour directly over sliced cucumber in a bowl. Cover bowl with plastic wrap and press the plastic down to adhere to the hot liquid. Mayo Method: Add egg yolks, mustard, a pinch of salt and a squeeze of lemon to a bowl. While constantly whisking, add a steady stream of oil to the bowl; until you get a nice thick consistency. Add ketchup, grated garlic, onion powder, black pepper and Frank’s redhot and whisk together. Bacon Method: In a large skillet over medium heat, cook bacon until your liking; constantly turning them. Transfer to a paper towel lined plate. Burger Method: Season ground beef generously with salt and pepper. Form beef into evenly sized patties and season again with salt and pepper. In a pan that’s on medium-high heat, add patties and sear for 2-3 minutes on both sides. Once seared, top with cheese. Pour some water in the bottom of the hot pan, cover it and cook for 1-3 minutes. Building the Burger: Add a healthy amount of mayo to the bottom of the bun, spreading it out evenly. Add in order the iceberg lettuce, tomatoes, burger patty and bacon pieces. Top with thinly sliced red onion, and your homemade pickles; adding more sauce on the top bun if desired.

Sure you could make a quick french fry and just fry them until they're kinda crispy, but then again they'll also be kinda limp and sad. I wanted something with that beautiful crunchy crust on the outside and soft fluffy inside. INGREDIENTS: Fries Ingredients: Sous-vide 4 large russet potatoes Vacuum sealable bags Brine Ingredients: 4 cups water 1 Tbsp salt ½ tsp baking soda Topping Ingredients: ½ cup parsley ½ parmigiano reggiano, grated 1 clove garlic, grated Pinch of salt INSTRUCTIONS: Fries Method: Attach the sous-vide to the side of a bowl or pot filled with warm water. Set the sous-vide to 90 degrees celsius. Make brine by combining water, salt and baking soda in a bowl, and set to the side. Peel potatoes on a cutting board draped in parchment paper and place in a bowl of water. Slice potatoes into planks, about ½ inch in thickness. Then, cut those planks into baton-like shapes; same ½ inch thickness as before. Take ⅓ of your cut potatoes, place them in a vacuum-sealable bag and add a little bit of brine; just enough to cover the top of the potatoes. Remove any excess air from the bag. Place fries into your sous-vide bath for 15 minutes. Once they finish cooking, remove them from the bath and place them on a wire rack to cool and dry. You want the exterior of the fries to be super dry. Carefully lower batches of fries into oil that has been preheated to 270 degrees Fahrenheit. Let cook for 5-7 minutes, or until the exterior has become crusty. Note: you do NOT want any color here yet. Drop fries in batches into 375 degree Fahrenheit oil and cook for 1 ½ minutes until dark. Remove from oil and dress with salt. Topping Method: Combine parsley, cheese, garlic and salt to a bowl and stir. Sprinkle on top of fries.