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.

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.

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’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.

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.