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.

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.

I am a professional pharmacist from Paris, but my heart stays forever by the oven. To me, baking is a precise chemical experiment; every gram of flour and every degree Celsius determines success or failure. I focus on providing high-tolerance recipes for beginners while offering advanced techniques for challenging pastries. Recently, I’ve been researching how to integrate Chinese salted egg yolk and red bean paste into French pastries, creating an East-meets-West flavor collision.