4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious

  • Published on: December 19 Nov 201

  • We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesubABOUT EPICURIOUSBrowse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious
  • Runtime : 11.29


  • Whistleblower
    Whistleblower   15 seconds ago

    Salt does NOT bring temp up quicker, you would need sea levels of salt for it to make a difference and hell nobody has ever liked salty pasta

  • Youtube User
    Youtube User   53 minuts ago

    Meatballs are actually better without bread crumbs and egg.

  • Teen Goes Games
    Teen Goes Games   1 hours ago

    I personally think that Lorenzo made the best one. Don't know why he is lvl 2...

  • Mr. Nope
    Mr. Nope   1 hours ago

    Level 2 chef: Never add oil to your pasta.Me: well Gordon Ramsay tutorial about making pasta he adds olive oil.

  • N4 ME
    N4 ME   1 hours ago

    Asian gang???

  • luis jose gomez cruz
    luis jose gomez cruz   1 hours ago

    Make another pasta tutorial like this one LOVE IT!Very nice explained and awesome tips!

  • Brian Jaggie
    Brian Jaggie   1 hours ago

    I actually learned a lot from this video 😂😂

  • James Hanley
    James Hanley   1 hours ago

    Would have been nice to have the different recipes rated at the end!!!

  • Jeremiah Tassinari
    Jeremiah Tassinari   1 hours ago

    "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16Only Jesus Christ is the way to Heaven and be saved from hell."But God commendeth his love toward us, in that, while we were yet sinners, Christ died for us." Romans 5:8"Jesus saith unto him, I am the way, the truth, and the life: no man cometh unto the Father, but by me." John 14:6Have you believed in your heart that Jesus Christ died on the cross for your sins, was buried, and rose from the grave? You must believe that Jesus is the one who paid for your sins and rose again to be saved from eternal damnation and instead go to heaven"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9"For there are three that bear record in heaven, the Father, the Word, and the Holy Ghost: and these three are one." 1 John 5:7

  • Glosta Boy
    Glosta Boy   2 hours ago

    Professional Chef lost me when he added an orange peel to the sauce

  • Doctor Dixi
    Doctor Dixi   2 hours ago

    Spaghetti and Meatballs has nothing to do with Italian food, it actually doesn't exist as a tipical dish and for Italians is a wrong and impossible match! Meatballs has to be eaten as a second course. In fact spaghetti and meatballs could be a dish made by leftovers, days after, mashing meatballs into tomato sauce. Meatballs itself are not made like this because were used to recycle hard bread... Poor spaghetti... Poor meatballs...

  • LiamaBean
    LiamaBean   2 hours ago

    That metal pointer is really making me uncomfortable.

  • C2L Redstone
    C2L Redstone   2 hours ago

    How did pasta, spaghetti and lasagna become "traditional" dishes in only 300-400 years? Shouldn't anything with tomato be South American?

  • howdw18
    howdw18   2 hours ago

    From the presentation, I think you miss the lvl X. Which is the highest level, Fine Dining

  • Katuki Niwa
    Katuki Niwa   4 hours ago

    All looks delicious ...Just an curiosity but mr.pro chef sir, don’t you need to take off your wedding ring when cooking? I know it’s an important item to keep but on the health and safety regulation text book I have read no accessories / jewelry in the kitchen for safety and sanitary reason. ...or is it different depending on where you live?

  • Lurkens Kanal
    Lurkens Kanal   5 hours ago

    the average swede makes better meatballs than your supposed expert

  • 3star2nr
    3star2nr   5 hours ago

    Pro chef using "canned sauce" ....

  • karina durrant
    karina durrant   6 hours ago

    Level three dude. Check your boiling point of salt water science.

  • fadi agami
    fadi agami   6 hours ago

    5:27 Putting salt before water boils increases the time it takes to boil. This is known in chemistry as colligative property effects specifically boiling point elevation.

  • casaangel
    casaangel   6 hours ago

    Level 50!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • Sarblade
    Sarblade   6 hours ago

    My italian grandmother is level 5 then

  • Tsubahi
    Tsubahi   6 hours ago

    Just leave out the onions, ok? :)

  • Peppa Pig
    Peppa Pig   7 hours ago

    Tbh the level one always looks the best to me. The rest look in my opinion not so good.

  • Karen Stockton
    Karen Stockton   7 hours ago

    Go Vegan: it's the #1 best thing one can do for one's health, the animals, the environment, one's ethic system, to end world hunger and promote world peace.

  • eufori3006
    eufori3006   7 hours ago

    amatuer level? more like not even close to amateur leven -.-

  • therealdeadpen
    therealdeadpen   7 hours ago

    The real difference in these cooks..............The clean up, the level 1 girl will have to clean up her kitchen and dishes while 2 has a small crew to help and 3 has a huge crew to do it. If I didn't have to was my dishes I'd use 16 bowls and 8 gadgets to make my spaghetti.

    MAX LAƜLƐSS ツ   7 hours ago

    Why not have all 3 cooks and the science lady taste and review each dish together? That would be a much more interesting way for her to explain the science - as they critique each dish, rather than a boring clipboard.