I’m a vlogger from New York specializing in finding the world’s most exciting, peculiar, and spiciest food challenges. From ghost pepper noodles to Swedish Surströmming, there’s nothing I won’t try. But on Howcooks, I don’t just show the challenge; I want to dig into the cultural stories behind these foods. Why was this flavor created? What does it mean to the locals? Join my brave journey as we push the limits of taste and discover the madness and warmth behind extreme eats.

Hailing from Austin, Texas, I’ve spent my entire life working with smokers. For American cuisine, I believe the soul lies in the battle between fire and time. But on Howcooks, I don’t just share how to make succulent brisket; I also explore fusion—like what happens when Texas BBQ meets Chinese chili oil. If you love outdoor cooking and exploring the flavor map of the American continent, my channel is your home.

I used to be a sous-chef in a Michelin-starred restaurant, but after a personal health crisis, I transitioned into a low-carb lifestyle advocate. Many people think Keto means boring meat, but I’m here to prove that through French culinary techniques, low-carb dining can be sophisticated. My blog focuses on combining traditional Asian flavors with high-fat, low-carb requirements—like using cauliflower rice as a substitute for traditional fried rice to satisfy those cravings without the guilt.

Living in Portland, I’m an environmental science researcher and a committed vegan. I’m dedicated to proving that giving up meat and dairy doesn’t mean giving up flavor. By utilizing Asia’s wealth of tofu, mushrooms, and fermentation techniques, we can create incredible textures. My blog will teach you how to make plant-based "char siu" and how to use natural spices to enhance the umami of vegetables. Let’s contribute to the planet's sustainability, one plate at a time.

I used to be a sous-chef in a Michelin-starred restaurant, but after a personal health crisis, I transitioned into a low-carb lifestyle advocate. Many people think Keto means boring meat, but I’m here to prove that through French culinary techniques, low-carb dining can be sophisticated. My blog focuses on combining traditional Asian flavors with high-fat, low-carb requirements—like using cauliflower rice as a substitute for traditional fried rice to satisfy those cravings without the guilt.