YouTube is like a drug. It drives you to

do stupid things, makes you laugh to the

point where you look possessed, and

there's a lot of money involved. I

noticed that the most successful

YouTubers all had the biggest

transformations. Today, we'll dig deep

into everyone's channel and recreate

their first recipe to see what happened

to those innocent smiles. First one

being who I suspect to be my mother,

GooG food. So, 10 years ago, he was

goooo gaka food. He started YouTube in

the greatest year of all time,

apparently. Hey, what is up with this

2016 trend? What is so great about that

year? Look at this beautiful smile. It's

really heartwarming. The type of smile

that tells you I have never covered a

steak with Nutella. He's teaching us how

to clean a lobster. I guess he went

fishing that day. I don't have access to

a boat, but the closest thing I have is

Wegman's. Oh man, I'm going to start

feeling really bad. While I was getting

it, I realized GooGa has like a Florida

lobster and got no claws. This is like

their butthole. And we're supposed to

take a stick and like poke it all the

way up there. But um I don't know. Ooh.

All right. Let's Let's put layer to

sleep real quick. Once you rub it about

15 times,

it's asleep. Time for you to go, buddy.

Try to do it as humane as possible. This

is the softest part.

I feel like I just gained a new found

respect for life. Get all the guts out.

I think our cleaning job is done. Google

didn't make any recipe with his, but I

got a white boy on my roster. So,

>> let me take you.

>> What the [ __ ] Two lb lobster. End up

with this. Is this edible?

What I'm making right now is a lobster

roll. This is not bad mayo. I emulsified

light mayo with black garlic, apple

cider vinegar cuz I don't have lemon.

All that work for this little bit of

meat. It's ready to go into a toasted

butter bos bun. Still on that Gab diet.

No carbs. This is our lobster roll

without the roll.

Flashbacks of Larry struggling, flapping

his tails. Just keeps coming to my head.

Makes me kind of want to spit it out.

Tastewise, I'll give it an eight. If we

add in the sentimental burden, it's a

three out of 10.

This is the point end of a Wagyu

brisket. and we're going to turn it into

something special.

>> I love Max's intonation because it

always goes up and then goes down. Him

and Google are probably the meatiest

channels on the internet, but before

experimenting with the craziest meat

imaginable accompanied with AI

thumbnail, which I'm about to start

using soon, his channel in the beginning

really reminds me of a solo epic meal

time. But the best part, which is the

continuity of his essence, is that he's

always smoking over apple wood low and

slow. His first recipe ever on YouTube

is a Wagu hot pocket. That's how

creative he is. After salt, peppering,

we'll smoke at 250 for 4 to 6 hours

until a dark bark forms on the outside.

Finish the brazing process. I don't have

beer, but I have cider. Looking a little

red. Put this right back till it reaches

207. Top it off with barbecue sauce and

bake until sticky. But barbecue sauce is

already sticky, bro. Chopped the bacon

water. Bacon edges getting a little

crispy. will dump out most of the oil

with a bunch of maple syrup. Cholesterol

fuel. Homer Simpson is about to come

through. It's ready to use. Time to

start wrapping. Cut this into a square.

I see.

It's not too big. Let's try egg wash all

the sides. See if this operation is

going to work.

Okay. It's a hot pocket, right? Wash it

to give it a better crust. 400 for 12

minutes.

All right.

Middle schoolers be falling.

Flavor of the beef is so intense. Very

well brazed. Melt in your mouth, but

still has a bit of chew to it.

completely balanced out with the bacon,

maple syrup. I honestly prefer this over

beef Wellington. I'm going to give this

a 9.5 out of 10. I didn't expect how

much I'd like this. Max really knows

what's up. And being his first video,

good for him.

>> I don't play when it comes to chicken

wings. Mango habanero. It's time to get

spicy.

>> You know, I really dig this buzz cut. I

think we should bring it back. I don't

think he ever explained the name Golden

Balance, but I looked into his story and

apparently after high school, he

struggled with weight and health for a

while. So, he started this channel to

help other people with that. That's

beautiful. So, I think the name is kind

of like his mission statement to show a

variety of indulgence and healthy

recipes to achieve the golden balance.

Mango habanero wings is definitely on

the side of the balance that I'm on.

Butter goes our mango. Some salt to

release the moisture. Chili flakes,

garlic powder, onion powder, generous

amount of honey, apple cider vinegar,

and soy sauce. Smells so good, very

tropical. Just do this for about 15

minutes to get all the flavors combined.

After it's reduced a little more smoked

paprika, turn the syrup into a smooth

consistency. Two habanero peppers. One

time I touched ghost pepper with my bare

hands and I went to the restroom without

washing my hands before. I just remove

all the seeds cuz you know I can't

handle that. Counter balance the heat.

We'll do some ice cubes.

The best starch to fry things with. Do

the same seasoning as before. Let's also

season up our chicken wings. The same

combo. Seems kind of redundant if you

ask me. Coat it and just let it sit in

there. You know, absorbs more of that

moisture. Once it hits 325, we can start

dropping in our wings.

We're just letting the starch take

shape, trying to cook it through on a

lower temperature and crisp up later.

Turn the heat back up to 350 and we'll

do the second fry. You can see the color

forming too with a higher oil

temperature. Very quick. 30 seconds.

Ready. Very good color. to take it one

step further, our sauce from earlier.

Crazy how with the potato starch, even

we put up this much sauce on there, it's

still feels so crispy.

Glossy mango habanero sauce.

Incredible. The sauce has sweetness,

subtle acidity. The spiciness is just to

the right amount. Thank god I removed

those seeds. Any more than this, I'll be

dying. Perfectly cooked as well. In the

realm of crispy wings, these must be the

best wing recipe we've ever done on this

channel. 9.2 out of 10.

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Gordon is tough cuz there's just way too

many clips of him cooking. I think this

guy has cooked every single recipe in

the world. And the earliest real footage

I can find of him is from 1999 on BBC.

Took place on the dining table of this

restaurant and he is like rising up

these ladies. As you walk through the

door, the beam goes off and they get

kicked out. They get taken down to the

kitchen first, shown to the boys, and

then out. Especially when uh Scary Spice

came in. She Oh, no. No. No. No. Go on.

Go on. Go on.

The video was super fun to watch. I

realized Gordon really didn't change

that much ever since he became like a TV

personality. Maybe the age plays a

factor here. Most of the YouTubers we

watch are teenage cooks figuring things

out as they get more famous. Gordon has

decades of real restaurant experience

that solidified his personality more.

But we're talking about YouTube today.

So, his most successful series on this

platform is the Gordon Cooking at Home.

On the very first episode, he cooked

with his entire family, including this

shepherd's pie with his mom, who is the

only person that roasts him.

>> Yours looks nice, but doesn't blow me

away. However,

>> cooked in the middle.

>> Is that cooked in the middle?

>> Yeah.

>> No.

>> Oh, [ __ ] Um, no, it's not actually.

>> All right, smart.

>> Uh, 2 minutes, please.

>> How do you know that wasn't cooked in

the middle?

>> From my angle, you could see it sinking

in the middle. Titanic

>> the shepherd's pie. I have the mison

plus ready. Cutting wasn't that bad but

this is the most annoying part like

pulling back these time sprigs like it

breaks towards the top and you can't

really hold on to it and you don't want

any stem to get in there. So these

really short ones is even worth it to

stroke it. Really got to do something

about this time management. Rosemary on

the other hand it's way easier. Just

take two sprigs. Don't have to be a lot

cuz rosemary is so strong. Just chop it

up. Before we do anything, I'm going to

start boiling our potatoes.

Whoa.

Much better. Potato all chopped up and

peeled. Rolling boil. Salted water. So,

since it's a shepherd's pie, we're going

to keep it animalistic. Starting with

lard. There's that swine oil. Smells

horrible.

Drop in our brown lamb. We didn't touch

it for a while to give it that deep

color on the bottom. Going to be the

foundation of our flavor.

Once you don't see any raw spots, drop

in our vegetables as a whole chopped

onion. Carrots and rosemary, garlic.

Looks very Irish. This pot is screaming

for some flavor. So, dunk a lot of that

in there. Tomato paste. Starting to look

like a ragu from nonut's house. 3/4 of a

cup of white wine. Let it reduce till

it's all set. Top it off with chicken

stock till it reaches desired thickness.

The thickness I desire is Jehovah's

thickness. While the potato is still

hot, rice the butter with the potatoes.

On medium heat, I'm going to start

whipping our potatoes and cream. A lot

of salt. Once the potato butter and

cream are all heated through, we'll turn

off the heat. Couple ounces of Parmesan

cheese. And just because it's Gordon

Ramsay and he's extra two egg yolks.

Looks like we're baking a pie. Oh, we

are baking a pie. The chicken stock

reduced. It got a lot thicker. It's

where all the flavors are at. This is

like covering up my insecurities with

designer clothes. I draw lines. Final

top layer of flavor. Put this in the

oven at 350 for 20 minutes.

Oh, bubbling.

Oh, this is looking pretty amazing, I

have to say. A little bit of char on

top. Beautiful looking shepherd's pie.

The top almost smells like French fries.

This is like 80% potatoes, especially

the crust on top.

Pinance from the potato acts so well

with the acidity. Like the red wine,

tomato paste, all working together. I've

only had shepherd's pie with beef

before, but the unique flavor from the

lamb, I think, works better for this

dish. So much wisdom in classic recipe.

N out of 10.

Our next chef needs no introduction cuz

he is the chosen one by the algorithm.

Nick started on TV, but he picked up

this YouTube game better than everyone

else and aiming straight out of the top.

What I found the most insane is his

thumbnail game. In an interview, Nick

said he deleted most of his oldest

videos cuz it didn't do well in numbers.

So, we're going to have to do the oldest

we could find, which is this Master Chef

Final Dessert. I'll be guessing a ton

cuz uh the video looks like this.

So, he's putting these like crumbs in a

baking tray and layering it with

chocolate and some type of caramel

mixture. We'll call this element one,

the layered cake. He's topping that with

some crystallized sugar, mysterious

triangle, and finally the dyed whipped

cream. plating all up, making it look

pretty and smash. All right, let's start

with the layered cake thing. So, the

first step, he kind of melts the butter

and brown it just a little bit. The

residual heat is going to continue. In

goes the

Yeah, just straight up dry biscati. This

seems like it's going to hurt.

Buttery crumb. Might be a little too

buttery, but whoever complained about

that. Spread it out evenly. Nick kind of

melted the chocolate over like a

baymarie in a pot. We're going to use

the all powerful microwave to do that.

Second layer. And to the remainder

crumb, some sugar and egg. We'll add

half a cup of caramel.

Now with this, we'll put it in the oven

at 350 for 15 minutes. Little triangle

on top, I think, is just the rest of the

mixer baked.

What the hell?

leaking sugar. A whole cup of sugar,

half a cup of water. Mix that up. Once

we see just a little bit of brown coming

up from the side, just briefly mix it

and pour it on top of a silicone mat.

Spread as thin as possible. It's

hardening immediately.

It's a perfect tangu.

Heat. Heat. N.

Not going to lie, I think this looks

awesome. See, we have some pattern here

with the caramel crumble cookie thing

and this tortilla chip. We We get a

little bit of everything. I think I'm

ready to go on Master Chef, bro.

This thing is just so buttery, soft. The

chocolate and the caramel mix up

together gives that creaminess crunch

from the sugar. This tastes like

straight up like a custard leather.

Yeah, great dessert overall. Now I'm

pissed that Nick didn't win that season.

If you ask who's the most OG food

YouTuber, I don't know. But if you ask

who's the most OG Korean food YouTuber,

that's got to be Munchie. I never met a

Korean person who doesn't approve of her

cooking, which is why I'm sad that the

first recipe is squid. Also, 18 years

ago, I couldn't even talk back then. I'm

not excited for squid. It just sounds

like a game.

>> As a [ __ ] you think it's a game?

>> The first step is to sauté these

vegetables. I have carrots, scallion,

chili pepper. I remove the seeds. Can't

handle spice. A lot of oil.

A little salt to extract moisture to

help it break down faster.

garlic and ginger just to get the aroma

out. Make a little hole in the center.

We'll drop in our clean squid.

Smells kind of funny. Turn on maximum

heat and just stir fry it. We don't have

a walk, so just do the best we can. A

tablespoon of goaru, a little bit of go

jam, and soy sauce.

Squid cooks pretty fast, so we'll saute

this for about 4 minutes or so. All

right. It actually looks like a

authentic Korean restaurant. Sauce is a

little watery because the recipe called

for a cornstarch slurry to thicken it

up, but I'm already taking a big step

eating freaking squid. I I don't want it

to be slimy, man. The vegetables, I

don't want it. But guess uh I got to put

a ring on it.

The sauce is super flavorful. The ginger

garlic really comes through. Go down is

really caring. That's what I say about

the rest of Korean cuisine pretty much.

Give it a eight out of 10. Munchie is

the goat.

Jenna aka Buttercup Bakery is one of the

most wholesome accounts on Tik Tok.

>> You can see just how fudgy this is. My

nephew had two slices and he said it is

the pie of a lifetime.

>> Damn, she out here feeding her nephew

the pie of a lifetime. My aunt smokes

cigarettes at gatherings and puts it out

on my forehead. I had petitioned before

that she could change her name to Brown

Buttercup Bakery cuz she's always doing

that. Every time I see Jenna on the

internet, she's browning butter.

>> We're going to start by browning one cup

of butter. Start by browning some

butter. Brown butter makes everything.

The brown butter maple cheesecake with a

layer of brown butter graham cracker. We

really need to work on fighting the urge

to add brown butter to eggs.

>> Her first recipe was a banana bread. And

surprisingly, no brown butter.

Half a cup of butter. Half a cup

granulated sugar. Half a cup of brown.

Mix it together. Two eggs. Since we're

out of vanilla extract, we're going to

replace it. Half a teaspoon of espresso

powder. Now, we're adding our mashed

banana. About three.

Apparently, this is the secret

ingredient. About half a cup of yogurt

or sour cream. 1 and 1/3 cup of flour.

Half a teaspoon of baking soda. And half

a teaspoon of salt. Dump and mix into

the wet batter. Once you don't see any

dry spots, we don't have to have the two

incorporated because it's going to

hydrate itself. Now, 8 oz of chocolate

chip. Fold it in there. A greased

non-stick baking dish

into 325 for an hour. Looks very nice.

Very coherent piece of banana bread.

Ideally, we want to rest it overnight

and then like heat it up with a

microwave, but who waits for banana

bread, you know? It's supposed to be a

quick bread. So, I love how crispy the

top is. Let's give a taste. And we want

15.

So, because of how easy it was, I had

really low expectations for it. And, you

know, towards the end, I kind of gave up

on measuring. But, this tastes amazing.

So moist, crispy up top. Chocolate is

fully integrated. It's almost has this

like pancake fluffiness to it. Probably

from the baking soda. I'm going to give

this a 9.2. Jenna has never put out a

recipe that doesn't taste good. even the

first one. Crazy.

>> I didn't want to feel bad. I didn't want

to be upset or anything like that. And

uh eventually I I lost over 100 pounds.

>> I had no idea he used to look like that.

Really really proud of the glow up.

Watching this really brings a lot of

nostalgia cuz I used to watch him a lot

back in high school, especially the butt

better series. I miss this early style

of unfocused cameras and angles that

don't make sense. This is so different

from what he's doing now. A cup and a

quarter of brown sugar. I know your

roommate doesn't know how to seal bags,

apparently. Half a cup of granulated

melted butter over here.

Two eggs one at a time. Butter, eggs,

and sugar. This step is called creaming

the sugar. Obviously, you can cream it

on the couch if you want. To make the

cookies thick, we'll add in an egg yolk,

vanilla extract, sea salt. Put in two

and a/4 cup of flour gradually. That was

one cup. I think this is a little less

than a cup, but that's all the flour we

have.

Quick grocery stop run. Let's have that

1/4 cup in a teaspoon of baking soda.

No cookie scoop. 350 for 12 minutes.

Okay. Looking a little pale. Somewhat

crumbly.

Instead of saying it's chewy, I say it's

more spongy, kind of like a cake. I like

the height to it. Definitely doesn't

taste as good as his more modern

recipes. A great, easy, quick chocolate

chip cookie.

It's really inspiring to witness the

transformation of content style and

personal growth of these creators.

Everyone found a path so uniquely

successful. I look up to them and want

to be exactly like them. But I want us

to remember that you can't repeat

success. Not because we don't deserve

it, but because everyone deserve their

own. The path to achieving your goal is

led by your passion and built through

your personal choices. Whatever journey

you're taking, I hope you trust the

process because your transformation is

taking place right now. All right. Thank

you.

We don't need to

be