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.

As an Italian photographer raised in Tuscany, I’ve always believed that food is the best narrative beyond capturing light and shadow. My blog is a sensory journey through Europe, from Mediterranean seafood pasta to rich Eastern European stews. I advocate for using the simplest seasonal ingredients and giving them the respect they deserve. I hope my words can lead you through the tranquility and abundance of the European countryside, teaching you how to brew the flavors of summer in your own kitchen.

As a graphic designer living in London, my obsession with spices began during a trip to Chengdu. On those streets, I first experienced the "numbing" sensation of Sichuan peppercorns, which felt like an electric current. Since then, I’ve been on a mission to recreate authentic Sichuan dishes in my Western kitchen. I believe true Sichuan cuisine isn't just about heat; it's a multi-layered symphony of flavors. Here, I’ll share how to find the best substitutes for Pixian broad bean paste using local ingredients and how to master the "heat control" for a perfect dry-fried green bean dish.

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.

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.