Nick DiGiovanni - Which YouTuber Is The Best Chef?

Episode Date: June 11, 2026

Watch to the end to see which YouTuber is the best chef of them all. The answer will surprise you!

In this video, I'm visiting the biggest YouTubers in the world to cook them their favorite dishes. But what they don't know is that they are actually cooking for me. Bro, you said you were cooking! I'm sorry. Oh, no, no. And by the end, we'll find out which of your favorite YouTubers is the best chef of them all, all starting with Mr. Beas. I'm starving. Come on in.

I love when he visits. He just makes me food. As you know, I've got all the ingredients here to make you a fresh and delicious fried chicken sandwich. Thank you. One other tiny little note, you will be cooking me a fried chicken sandwich. Wait. But I invited you because I wanted a fried chicken sandwich. I know, I tricked you.

But you're going to be ranked on a tier list with the biggest YouTubers on the planet. So if I were you, I'd try. Oh, okay. Oh boy. How do you even make a fried chicken sandwich? That's for you to figure out. Get cooking. All right, this is oil. I'm opening up the chicken because it's fried chicken.

Every time I'm cooked with you so far, you've also broken things. Just remember I am judging also on cleanliness, cooking skills, presentation, and taste. Did you just hit yourself with chicken? Well, it's... It flew off. That was weird. I assumed the way you get the crispy coating as flour. Are you gonna season it or you're just gonna go just flour? Well, we'll season it after we fry it Oh, remember for frying you need a wet dredge and a dry dredge. Oh, I have no idea what you're talking about Try to crack with one hand. I will give you extra

That didn't work put some milk in and now we're drenching it. I call this the raw dog now we plop it in the oil Oh, we're ready. You're right? Oh, okay here can you do it? I don't want to get burned Fine safety first time to make the sauce. We're gonna put a little barbecue in here Man-Ais! It is not a chicken sandwich without some mayonnaise. And then, of course, some ketchup. These are the three goaded sauces, which equals a triple-goated sauce. Here's our plate. This is a lid, by the way.

Yeah, that's fine. Yeah. Can he open a pickle jar? Oh, I got it. We're cutting the pickle. Oh, be really careful. Here you go. I never have trusted you with a knife. Careful.

As long as it's not glass, I'm happy. We're putting our proprietary sauce. It's a nice color of a sauce. Do you see that? But what other people don't realize, You take a pickle, put some sauce on it, now it sticks to the bun. What do I do with this?

All right, that's done. Wow, look at that. Actually, really good golden brown color. Is it cooked? I don't know. Will the inside be raw? Maybe. Are you putting that next to the chicken sandwich? Trust.

Ah, gourmet. Can you back up? Okay, I. All right, Nick, it's ready. What we have here is what I call the beast chicken sandwich. It's on a lid. This is creative, and I actually like that. Thank you.

Yeah, there we go. Take a bite. What do you rate at F10? The cleanliness was very low. The chicken has no seasoning. However, it's incredibly juicy and the sauce is very well balanced. Mr. Beasts somehow is going to get B tier. B tier.

Wait, why's he running away? Our next YouTuber is Ryan Treyhan, who you probably know from his clever challenge and adventure videos. And he's asked me to make him some cookies, but as we both know, he's the one making me cookies. Nick. Come on in. I've had some of your regular cooking,

but I don't think I've had cookies from Nick DiGiovanni before. Yeah, that's the thing. You are gonna be cooking me cookies today. He'll be back. I don't know if you recall, but I got the baking badge from you. It was a while ago, and I haven't baked anything since. Stick of butter goes in the bowl. Sugar.

You're surprisingly confident. And let's mix it up. Seems dangerous. So you really want that texture to kind of start coming through. It looks like scrambled eggs a little. So I think what actually went wrong here is I should have heated up the butter. a little. It's not sanitary. Did you even think about pre-heating the oven yet? Yes. But you didn't do it, though. Yeah, we're just going to preheat the oven here to about 300. Next up, we need some

vanilla. This is a vegetable, so I'm not going to put it in my cookies. Instead, we're going to use vanilla bean paste. And voila. Boom. For flour, you really just kind of want to get a handful. You are not measuring at all. Yes, I am. Next up, we're going to get a little bit of baking soda. Not too much. We just need enough so that they rise. Whoa. I like soda. And now I spend it up. Oh boy. Have you ever made cookies from scratch before? No, dude. This dough actually looks and smells surprisingly good. Let's scoop up a few cookies here. That is crazy how much that looks like ice cream. Maybe he can bake. There you have four stellar cookies. I'm going to add some of the new Joyride Fruty Zips just for a little splash of flavor. To be clear, you're making cookies

that have a fruity candy in them. Yeah, not chocolate. If there's anything that you've taught me, Nick, you got to take risks to do great things in the kitchen. I think they look pretty neat. Let's throw these cookies in the oven. Can you play some epic music for this? Yeah. What do you want to do while we wait? Do you an arm wrestle? One, two, three. Can you cut that out? Let's check on the cookies. Wala! I present to you my homemade sugar cookies. I am not sure what to think about this. Well, that's because you haven't tried it yet. Normally I'd be upset about the top of the cookie being flat like this, but you've gotten a beautiful crust on the back. I don't think you meant to do that, but literally, that was my goal. Cheers. Cheers. Cheers.

Got a hint of blue raspberry. Here are the pros. The candy works really well with the cookie. They melted down really well, so they're soft, slightly warm, and they give a nice fun texture to the cookie. Visually, I love the look. The colors are nice. Even though you didn't measure, shockingly,

the ratios are just about spot on. But that brings me to the cons. Oh, you put way too much baking soda in here. Oh, did I? It gives a really kind of weird, chalky mouth feel. Your tongue starts to kind of feel a little bit weird. Yeah. There's also no salt because of the lack of salt

is very one dimension. Given some of the face. You made. I'm gonna put Ryan Trajan at C-tier. Respectedly, Nick, you gotta go. Get out of my house. Okay. C-tier's crazy.

Our next YouTuber is Arak, who you probably know for his insane prank videos. And he's requested fish tacos, but since he likes to prank everybody, I have an extra little prank in here for him. You're here. Welcome to my kitchen. I've never used this actually in my entire life. I'm gonna be honest with you. Maybe you can teach me how to cook tacos, but also how to use my...

Everything. Why tacos? My absolute favorite fast. food place a lot of people know is Taco Bell. I just assumed since you're like the chef guy, you're gonna make that but better, right? You're almost right. Unfortunately, I'm pranking you. You are cooking for me and I'm gonna give you a great. It's not a very good prank. Since you requested fish tacos. Oh, I can already smell it. Oh, what the freak. Ew, dude. I can't do this. Good luck. Oh, no. Oh my gosh. Okay, here we go. So we're just gonna cut the head off. Oh, not good.

Trust me, this is the way this is supposed to go. Oh, watch your figures. Okay. This isn't bad. Look, you're getting a filet. Guys, let me know how I did on my first filet of all time. I think it's probably an A. Now you've got to get all the meat off.

Uh-huh. Is this enough fish for tacos, you think? Let's cut up some tomatoes. My thought here is to make some sort of salsa. Next, we're going to go for the cabbage. Not bad knife skills. This is okay. Red onions.

Delicious in a taco. I don't know how to cook. He's cutting it in such a way that you actually can't tell anymore what's skin, what's onion. so I'll have a really nice surprise later when I bite into that taco, if there even is a taco. Mango. It's going to the salsa. See, I like that. Throwing a little sweetness in there. Yep. One more thing, the avocado. Seems about how he would cut an avocado. Mix this around. Pretty onion-y. Just kidding. It's perfect. Now I'm going to cook the fish. Is that a question? There's like some like hard barbs in here. Is that chill vibes?

That's the bones of the fish. Is it fun? You're not going to judge this based off of my cooking skills, though. It's off of taste. Eric, I'm serious. This is not good. Osmo Coastal Catch. I picked this up myself. I actually love this stuff. I'm not even gonna lie. A little salt. I have absolutely no idea how to use one knob on this. All right, see if he knows how to turn the stove off. Which one?

What are you doing? How else would I possibly do this? Olive oil. Listen for the sizzle. Good. I'm gonna try to earn some points back here. Check this out. Here we go. Whoa! Why is there a confetti?

I threw a party. There's still confetti up there. Fish is actually looking pretty good. You're getting a nice golden crest on the bottom there. I like what I'm seeing so far. Time to plate. You're gonna love these. You're breaking all of them.

I cannot believe that I single-handedly, with no help from Nicholas, got from a raw fish to this moment. Oh no. We're gonna garnish with a little bit of cilantro here. Done. Real quick, first, I want to do. I want to take a look at the mess. Here is part of the workstation,

the mango wrapper hiding right where you cook the fish. Don't worry about that. A bunch of broken tortilla shells. Please present the dish. These are my fish tacos. They come with some sweet and sour salsa on the top, some avocado, and garnished with cilantro. Here we go.

I'll be right back. No, come on. No way. You've got one. Oh. He just spit it out. In the taco, I had one fish scale, A couple pieces of onion skin.

I don't know if anyone noticed, but he didn't wash his hands before we started cooking. So for that, as much as it pains me to do this, give me a good grade. Give me a good grade. Because I really do love this guy. Arak is going straight. Get after here.

Oh, God. Oh, this is the worst day of my life. Our next YouTubers are the Stokes Twins. They're known for their fun viral challenges, and they also happen to love food, so I'm sure they're gonna love this pizza. Welcome to the kitchen. Okay.

I can see you guys don't probably cook all that much. No. Lord Dash. They just said that at the exact same time. Is that a twin thing? It is. That was cool. Now, we like the same food, but he just likes more of it. First question, why did you choose pizza? Well, you can put anything on pizza. We can put our favorite foods like fried chicken, pineapple. I have good news and bad news. The good news, I made the best pizza dough you're ever going to have. The bad news is that you're making me a pizza. No! I'm about to walk out of here. I don't cook. Pizza just happens to be like the hardest food you can make. It's like three ingredients. Are you supposed to add the ingredients first or after? I think you cook it

first and you just sprinkle everything on top. I don't think you do that. Here I thought you were just going to cook for me. I feel so bad. I really do. No, he doesn't. He's like smiling, like a evil villain. Next thing you know, he's going to be like, hey, look, I charged it to your card. I could have made you make your own pizza dough. Be a little grateful. Oh my gosh. This is like, what, goo? The goal is to make it look like a circle, right? I'd never seen somebody try to press out pizza dough like that. How am I supposed to know? This isn't like public knowledge.

Giving it a weird massage. Very carefully, you need to transfer that over. Are you just going to stand there and be useless, Alex? So it goes tomato sauce, then it's the cheese. Where does olive oil go into it? Maybe. Now. Alibol goes now.

I can't wait to eat. You're not the one eating, Alex. All right, little olive oil on there. All right. I'm not totally upset about this so far. So I'm just going to add a generous amount. I don't know whether you meant to do this or not. The mix of that olive oil and the tomato sauce,

I think is going to taste really good. Step two. We're gonna add cheese. Wait, no, no, no, no. You're supposed to rip open a block of cheese and just set it on top. Now we're gonna add mozzarella cheese because people love cheese.

We're gonna add basil now. Couple tomatoes. I can't wait to see how this looks after it bakes. Adding the little last drop of olive oil in a crust. Just a tiny sprinkle of salt here. I think this is ready. Here we go. I'm gonna go ahead and prep the pineapple

while the pizza's cooking. Look at that. Not bad knife skills. This is very impressive. Gotta cook the pineapple. Okay. It's nice. Let me try it.

Let me try it. Here we go. Maybe we don't need all these pineapples. Let's just add a few basil in there. A little more pineapple juice. I don't know what your plan is here. I really don't. I can't believe I'm saying this,

but the Parmesan's actually melting in the middle of the pizza. I think we're ready. The sous chef says yes. Yo. Why are you guys excited about this? Listen for the crisp. Ooh.

What was that? I want to eat it so bad. Now for the best part, pineapple. Ooh, ho, ho, look at that. And one more piece of basil in the middle. What we have prepared before you today is a margarita pizza with a block of cheese in the middle, tomatoes, basil, and to top it all off, some sweet pineapple.

Oh my gosh. Yo! Oh, look at that. Do I really have to eat this? Oh, wow. The taste does not match the visual. It's delicious. The crust, you can hear, very crispy.

Wow. Perfect. Pineapple, big no-no. Why? The Parmesan cheese in the middle is too much Parmesan cheese. I'm a little surprised to say this, but the Stokes twins have earned themselves B tier. I'll take it, I'll take it.

Without the pineapple, I could have seen an A. Who said it me? Why'd you bring pineapple? Our next YouTubers are Dude Perfect, known for their impossible trick shot videos. They asked me to make them ice cream sundays, but they're making them for me. Let's go.

I told you he'd come through. I know you guys want a good ice cream Sunday, and I know from our cooking challenges in the past that you do not know how to make your own ice cream sundays, so I will make them for you guys. Let's go! Any preferences I should know about anything at all. Whenever I go to a restaurant, I let the chef pick.

Okay, that's good. I'm not here to question you, chef. I do have one last little detail. You guys are gonna be making me the ice cream Sunday. Great. That doesn't even make sense. That's like us signing you up to do a trick shot video. I mean, it's ice cream.

Who's first? Somebody's gotta start, this is gonna be fun. This is the standard chocolate. Why would you open that side? That is pretty frozen. Just give us a seat. The twins do not know how to screw ice cream. I don't know why.

And he's sticking his head. Take your head out of the case. Oh. I think we've seen enough, Kobe. Can we cancel him? I'm Ty. Hoping to make more appearances in Nick's videos, just to prove myself as an up-and-coming chef.

So we're going to go one heat. Then I'm going to go one strawberry, and then one more heat, just for like a flavor differential. In theory, people think ice cream Sunday, the most basic thing ever. Easy to mess it up. All the flavors need to tie together. Whip cream them.

It's beautiful. That looks like a Christmas tree of whipped cream. Let's go crisper balls. I agree. See, now I like that you guys are starting to really work together. Oh, it's so good. Oh, that's so nice, dude. I want perfect cherries. This is attention to detail, if I've ever seen it. Look at that focus.

Made you to hold this cherry? We're de-cherrying? I don't understand the taking off the cherries. I'm going to put him back on, chef. I just want it to look clean, and I don't want drizzle on my cherries. Good, Ty. I'll let you place the cherries back. It's not like I'm doing any surgery, dude.

His hands are a little sweaty. I want to wipe the car. This is something that people miss every time, but you have to wipe the plate to make sure that it's clean after you finish plating the dish. I think it's done. We've got three scoops of ice cream here, two heats on the outside,

sandwiching a strawberry scoop in the middle. Topped it off with the classic, iconic cherry finish. We proudly present you the Dude Perfect Sunday. This actually looks like something that you could go into an ice cream shop and order, and it would come out looking like this. Plumbliness-wise, you guys actually didn't really make any kind of mess. Points across the board so far.

Yes, let's go, baby. My only question and what I was, worry about us whether all these work together well in one bite. I am confident it will, Chef. Look at that whole thing. Whoa. You don't have to hide it yet. That was delicious. It's got texture. Yes. It's got flavor. Dude perfect. Gets an A tier. Wow! I'm gonna go back to the pool. We'll see you guys on the cruise. Sounds good. Our next YouTuber is Mark Rober, who you probably know for his science and engineering videos, and he's asked me to make him sushi, but I'm not making any sushi for him.

Nick, come on in, brother. All right. All right. I got to it all set up for you? Mark, I got you all the best things out there. This is fresh wasabi. What? Wasabi is a plant? There's a very good chance you've never had real wasabi. It's usually horseradish. I feel so deceived. Speaking of deceived, you are cooking sushi from me. Oh, no, wait. This changes everything. Chop, chop. Okay. I'm going to start by making the rice, because that's going to take the longest. You kind of eyeball it. You want to put some water in here. I am, by the way, judging also on clean workstation and just general speed. I think we want a little rice seasoning, we got rice vinegar, and a little sesame seed is something we don't want to put in here.

And about that much. The final touch is a pinch of sugar. And now it's ready to go in the soy honky. Rice is cooking. Next up, unsheathe the giant knife. The toppings. We're going to start with the green onions. Look at the knife work, though.

I mean, not bad. Really good, actually. Honestly, I learned this from you. Next up. We're going to cut some cucumber long ways. It's probably all we'll need. Next, we're doing avocado. Wow.

Oh, my God. That's probably going to be enough avocado. Put that there. I've got some bell peppers here. I'm going to cut these longitudinally. That means lengthwise. I will tell you right away, looking at this here. This already knocks you away from getting an ass.

You will not get a nest. You never said it was based on how clean my workstation is. Play the clip. I am, by the way, judging also on clean workstation. It'll clean up. Yes, chef. I'm my back to S tier? Nope. What? What we got here is some tuna, sammel,

and some yellow tail. Nice. The fish needs to be cut in like a strip like that. Because Nick won't tell me which his favorite fish is, I'm going to make a triple blend. Now I'm going to... Oh gosh. Literally ripped through every piece. Your rice is done. Ah! Okay, okay,

just in time. Oh! Oh, this is good sticky rice. You make like a Thin layer. You just want a little bit. Otherwise, it gets too thick. We have our triple blend right there. Now we're going to add the veggies, the avocado, dab of the spicy mayo. Now, this is the point where you regret.

You didn't already make the whole thing on top of this. Oh, boy. Oh, boy. This is the easy part. You just roll it up. This is a big moment. Huge moment right here. Oh, you kind of just squeeze it.

Get the seal. Now, Nick. you owe me an apology. Cut through, love it. I'm going to add the garnish and the soy sauce. I'm adding some salmon eggs, also in as caviar. Not caviar.

And a little bit in the sauce. Unconventional, but that's okay. This is my triple-decker, Super Smash Salmon Sushi Roll. The most interesting part about the sushi I see here, Mark, is that every piece looks totally different. That's the mark of a good piece of sushi. You can see that he cut it to the right length,

but it's not fully connected. Take a little dip. I'm going to join you. Cheers. Cheers. Mmm, mm. I don't want to influence the judge, but... I mean, that's an S-tier piece of sushi if I ever ate one.

Does I say that out loud? I have good news, and I have bad news. Oh, no. The good news is that his knife skills are noticeably so much better than when I was teaching him last time, and he seems like he's an overall better cook. All right, give you the bad news. The bad news is that Mark Rober is going to get D-tier. D-tier!

D-tier is in I probably should have just ordered DoorDash. Our next YouTuber is FedEE. He is the biggest YouTuber in Mexico with over 70 million subscribers, and guess what he asked me to make him? Lasagna. Here we go. Beautiful setup here you got. Thank you so much. Why did we pick lasagna?

I love Italian food, so the lasagna is gonna be awesome, right? Well, that's a good question. You're cooking the lasagna. It's a shock, right? So this is pasta, right? Do you cook at all? No, I have a chef in my house. Because you don't cook and because you chose a very difficult dish,

I will be very impressed if you even get a D-tier. Well, this is so difficult. You haven't even done anything. First, I'm making the sauce. Oregano, Italian seasoning. Got basil? It's actually not off to a bad start. Garlic.

Where'd you learn this? I have a friend, he's in a master'ship. He taught me this. Salt is really important. I hate food without salt. I think I never used one of these before. Hand-opener? It's like this.

This can't be real. I'm sorry guys, this is like really futuristic. Futuristic. I'm pouring this because I think otherwise he's gonna splash both of us. Be careful. Do you have like a little machine? A machine to cut the onion faster.

Yeah, they... Believe it or not, these are some of the best knife skills I've seen any YouTuber have so far. Okay, the sauce is ready to cook. Now it's time to cook the beef. We need protein. A little olive oil, fire it up. Now we put the beef.

Your sauce is looking pretty good, actually. I'm gonna pour the sauce into the beef. Wow, looks amazing. I'm gonna put this here. I'm ready for the pasta. Okay. So, now this is great. Who taught you to salt your water?

My mom. Good job, Mom. Before cooking the pasta, I'm gonna break them. Just kidding. Don't do that. Oh, I forgot I had tomato paste. This is like toothbrush, so the sauce get more like thickness.

I'm gonna taste it. It's missing something, but I'm not gonna tell you what. Salt. More salt. The water is ready. Now it's time to put the pasta. Do you want to play football while we wait? You have football? Uduay versus USA. Oh, what a block. I won. I think the pasta is burning. Get in there. The pasta is ready. And how did you learn how to layer lasagna? There is a very specific layering order in lasagna. I watched it on TikTok. Butter, so it doesn't get stuck the first layer.

Ah Now we need the sauce This is the first time it's looking a lot like lasagna This is good Mozarella Parmesan cheese Ricotta cheese Building flavor with different types of cheese

Mozarella is mild So it gives you that gooey stretchy cheese Riccada is really creamy and milky So it's going to melt down into the lasagna And give you that beautiful creamy texture And then the Parmesan cheese is salty And much more umami So it's going to give you all that flavor

Who doesn't like cheese The last layer, here we go It's time to put the lasagna in the oven Too easy. Now we wait. The lasagna is ready. Wow. You hear the sizzle? That is a surprisingly good looking lasagna. These crispy spots here on lasagna are the best.

Also, look at those layers on the side. A little bit difficult to cut. Wow. It looks really, really good. This is a three-layer Italian lasagna. Let's see. It's actually delicious. You're not choking, right?

No. I made this. I can't believe I'm going to say this. especially because you seem to have absolutely no idea how to cook. Fed-A, you're getting eight here. Really? Really? Thank you so much. Our next YouTuber is KSI,

who asked for special fried rice. So this is the kitchen, huh? Yes, welcome. I became prepared, obviously. You're making me special fried rice. You're making it for me. Huh? You are cooking for me, and I'm gonna judge in radio.

No, you came here to cook... You came here to cook for me, brother. I came to London for you to cook for me. Ah, how do I turn this on? Oh my, no, my life flashed. Okay, um, I'm just pouring sesame oil into the bowl. The pan? Pan.

And then we just add a little bit of rice. No eggs. We crack it open and just chuck it in. I'm not helping. Yep. Why are you cracking them from so high out? Just so it has that flavor. The eggs actually look pretty good.

Not a bad start. Okay. Chuck it in? I'm not going to tell you. Yep. Meat's already going in, okay. Prorns, ooh. I mean, these are already cut up.

Yeah, that's easy. All righty, I've never seen anyone do this order, but that's okay. Is this bacon? Maybe a bit more bacon, huh? Oh, okay. Maybe don't forget the season. Let me add a bit of this neck salt.

Better than... Did I put that in your eye? I'm sorry. Oh, yeah. Oh, okay. Oh, oh. Oh, whoa, well, I'm feeling myself. I'm cooking up a storm here.

What is this? Soy sauce. Soy sauce. Yeah. Oh, that's a lot of soy sauce. No, it's fine. Oh, it smells delightful. Rice time.

Look at that. Yeah. Do I look like a natural? This will be the plate that you played it on. Let's just use the table. Very gently. I'm going to guess you don't want actual real vegetables, right? Nah.

Oh, she's smelling good. Yeah. Oh, Nick, you ain't ready with this. Oh, this looks so good. Oh! Okay, let's not do that again. Just lost half of it. That was the bad half.

Yeah. I think this might be done. Well, let's plate it up, just like that. Oh, it's jumping it right on. Tadda! Nick, dinner is served. Visually, I actually like the plate. Yeah, it's different.

Why are you talking like that? I don't know. I could smell. Oh, something is off for sure. Delaideful. Is that sure right? The best word to describe the dish is confusing. I'm not sure how to feel.

I think that's good? Some bites are good. Some bites are horrible. But yet, it's not the worst fried rice I've ever had. That sounds like a success. I think KSI deserves C-tier. Yes! It's not a fail.

Pleasure doing business with you. Our next YouTuber is ZHC. You've probably seen him for these crazy art videos. And he thinks I'm making him Carbonara, but as you all know, he's gonna make it himself. Hey, Nick. Good to see you. Good to you too.

Welcome to The kitchen. The kitchen. Beautiful kitchen. As you may or may not know with Carbonara, there's only a couple ingredients. One more little twist. You're gonna be cooking for me. Wait, I thought you were cooking for me.

Surprise. Oh my goodness. The only thing I've cooked in like the last five years is maybe ramen. Can I get some help from my wife? She's allowed to be in here. here the whole time with us and can tell you everything, but you have to actually physically do it.

Okay. Michelle, come on. I'm so excited. Have you made Carbonara? Not like best. I'm stepping back. Zach, get the pot. Okay, I see three pots.

You prefer tap water or like bottled water? Just use the tap water. Wait, I should probably wash my hands. Where? Oh my gosh, this is your house. Just grab the salt. You gotta salt it to taste like the ocean. Taste it.

Now boil it. Oh, nice, good job. So the next step is the crisp de quanchale. Oh, my guess, this looks terrifying. Go grab a pan. Are you gonna show me how to use this or something? Okay. Why are you wearing the mins?

So my fingers don't get burned. How many times you think he's cooked in his life? Well, in the last five years, probably once. The oil is popping. Oh, hoo-hoo! I actually like how sanitary he's being very comfortable, knowing that whatever I'm about to eat is gonna at least be nice and clean. Got two eggs, crack in half.

Use the egg shells to kind of... Oh, there goes an egg. Okay, next one. Try again. I got it, I got it. Done. Good job! This must be really fun for you, huh? So much fun.

Create the cheese. Estimate like half a cup. Michelle even knows some measurements here. The question is, is it actually going to work? More cheese, more cheese. It looks like a big mountain of cheese. Now time to clean up the counter. You might be the cleanest cook I've ever met.

Excuse me? And very polite. Thank you, sir. Golden Brown? Golden Brown. How do you do this all the time? That's good, that's good. All right, get the pasta.

Pasta. All right, here we go. Big moment. Might want to stand back. OK. Ah! The pasta is in a big clump right now. You're going to break it apart?

Yeah, just grab a strainer. That's not big enough. Bigger? Yeah, there is. Yeah. Whoever invented that needs a race. Whispis. Look, I see Gordon Ramsey go like that.

Michelle, I'm really, really impressed. What about me? OK, now grab some pasta water. You're going to strain the pasta. Wait, one thing at a time. I'm trying not to get burned. Just don't drop it. You're bare feet right now.

Not wearing any shoes or anything. Good job. You're done! Oh, thank you! That was so scary. Put this in there? No, put this in there. Oh, careful your hand!

I almost burned you! This is no big deal. It's okay. Pour a little bit of pasta water as you're whisking that. Do you like my Carborena egg-y? Is this hot? No. Grab it!

They say half the taste is in the look, so we gotta present it. Okay. Like a Michelin Star dish. This is where your artistry is coming into play, huh? I've watched enough of your videos to know that we need some cheese over the top, black pepper. Top it off with an egg.

This is my gorgeous pasta carbonara. I would say already visually, it's a 9 out of 10. Oh, I'm gonna break the yolk. Oh, that looks amazing. This is the moment of truth right here. It's really good. I'm not normally going in for second bites in this video either, as you can imagine.

I think I'm putting ZHC in S tier. I would like to thank my mom and my dad, my beautiful wife for showing me how to cook Carbonara. Carbonara, maybe I should put it to an A tier. No, no, no, no. No. Jester, known for his creative basketball videos. And he requested steak and french fries.

I think he's going to be a really bad cook. Nick! You made it! This is how you know Nick's a real friend. A chef of his level, imagine how much it would cost to have them come in your house and make your favorite meal. Why steak frees? Steak so delicious. And then French fries, who doesn't love French fries?

One important thing I should tell you, you are actually cooking for me, and I'm giving you a rating. No, I don't want to do that. Wait, you're not going to cook? Bro, you said you were cooking. I'm sorry. Dude, I never, like, made french fries. I'm gonna cut it into like these things first, and then I'm gonna cut it into fry shape.

Cool. Not a bad start. I almost feel like I should double the ingredients. I still want a meal. Like, I didn't eat lunch today, guys, okay? I'm hungry. What kind of steak is this? New York Prime Rive beef strip. Seasoning is most important,

and I like to keep it simple. Salt peppered. What is that for? Hold on for a second. Whenever I see somebody season like this, bad, bad, bad, bad sign. What is wrong with that? The pepper is essential.

This pepper thing is low-key buns barely coming out. Add a little truffle as well. There's the technique. It's not. Uh-oh. That never happened. Smashing the garlic to open it up a little bit. Oh.

We're gonna throw the butter in. This is how you start your steaks every time? Yeah, butter. Got it. I feel like I put too much butter. Let's put these bad boys in there and now let's put the steak in. The herbs are going in now.

Yes. And the steak's going right in there. We're not even letting the butter melt fully. We're just going right in. Yeah. That's great. Alexa, set a two and a half minute timer. You seriously?

Yes. This is what you do when you cook a steak. You yell to Alexa to set you a timer? Yeah, if I don't have my phone on me. That's crazy. Alexa, stop. Okay, now we're basting the steak. And you don't think the butter's burnt at all.

I didn't know you could like burn butter like that. Let's look at the other side. Ooh. That looks delicious. Let it sit until we finish the french fries. Wow. You know how to rest the herbs on top. This ain't amateur hour at my house.

Now, put those bad boys in. Alexa, set a timer for four minutes. Ow! While we let these fries cook, let's go outside your basketball court. You hit a three-point shot on the first try. I'll rank you one above whatever score I would give you. Say less.

You know what time it is? All right, here we go. Oh, no! Fries should be about done. I think these look good. Let's see. Here we go. That sounded amazing.

Fries on the side. Okay. Like a little tower. You weren't going to wash your hands after the basketball, though. Oh, oh. You know what time it isn't it. Some uncooked rosemary on there. Zero sugar ketchup.

Was that supposed to be gourmet, what you just did? There it is. Meal complete. This isn't a dish. This is a spiritual journey going right through your mouth. That's enough. Steak and fries, visually, very confusing. I've never seen anyone do anything like that with ketchup.

Now, as for the steak, I think we know this is the most important part. How sure are we that this is perfect medium rare? I would say 100%. The steak doesn't lie, so let's see what happens here. Cutting it's so slow. I'm ready. That's medium rare. Nope, that's what I call medium raw.

Seasoning is very nice. I can taste all the flavors from the garlic, the rosemary. It's one of the better seasoned steaks I've had. Anyone cooked me in a while. Thank you. Now, the rosemary was burnt, the butter was burnt. The fries, they could have gone for another two, maybe three minutes. I failed you, Nick.

Halfway through this cooking challenge, I thought Jester was going home with an egg. But unfortunately, there's not much I can do about a raw steak. Yeah. Jester's going to be placed down in D-tier. No. Next up, we have not one but two YouTubers from the Beta Squad. They think I'm making them butter chicken.

Hello. Welcome, Nick. Hello, Nick. Great to see you, brother. Very excited about this butter chicken, bro. This is the best we could have done. This is perfect. So why buttered chicken?

We love Indian food. We go to Indian restaurants quite a bit. We're butter chicken connoisseurs. Yeah. The only other detail I'll say before I start is that I'm trying to find which YouTuber is the best chef. The YouTuber's the best chef, so you guys are cooking the food for me. Oh, it's us. And you even fared me up with this guy.

Okay, you know what? Get out of the way. I'll make this food. You know what you do? Cut down the onions for me. Okay, no, you know what? What's going to? Can I do my job?

You're not good at this job. What we do is, we'll get rid of everything you just did there. Okay. Cut through the middle there. Just want it to be a bit thin. Not bad. So what am I doing? You're going to put the onions in there for me. Maybe wait, but it's fine.

Right now, as you can see, just cutting up the... She just cutting up the thighs. I just wanted to be a nice size where you can have good bites out of them. She did this is my boy. That's and that's what he does. He holds it because I need it. Hold it, yeah? Are you going to turn that on and you just got to let it sit?

I was just going to lay it simmer for a little second. There we go. Oh, that's not on? Not on. Ignite, I see. There it is. So now that the onions are simmering, what we're going to do is flip them. Put some salt on here, just a little bit.

Wow. Okay. You were okay with this form of that? Not really, but I just, what can I do, brother? How would you do salt? Ah, yeah, see, that's how I used to do it. Okay, now put the other things in there. Garam masala is one of the most important things for a butter chicken.

Did you put tumor in already? No, no, I haven't done that yet. I was about to, but you've stole that from me. Already the smell. Put some human in there. Come in. No, not coming. Huming.

A bit more. Just keep going till I stop. That's fine. That's enough. So the marinade is very important. What you want to do is you want to get the yoghurt to put it onto the chicken, and then use the same spices as the onions to marinate the chicken. Yep, there you go. Get into it a little bit, yeah?

Chunks, you see this? I don't want to make them too soft. Okay? What's your hand, yeah? If you burn me here, yeah? Now we need to put the heat up because we're gonna start cooking the chicken down. You can smell the aromas. Best smelling kitchen of this video so far.

Getting some very nice golden brown color on the outside of the chicken here, which is great. I think what I'm gonna do is put this in. As you can see, we have a mixture. Some garamasala, some tomato, cashew nuts. Got like five minutes left just to cook down and then I think we should do a little. Well, no. What you want in an Indian dish like this is you want the fat to start separating. And you can see that's already happening here.

happening here. The sauce is beautifully creamy. The color is really nice. I'm actually impressed. Is it done? No, Nick. When it comes to art, it takes time. Oh, Nick, oh, man. Let me cook. Let him cook. Yeah? There we go. That's good though. Is it gonna be too creamy? That's not too much cream is it. It was. Stop prepping the rice. No, no, don't, don't do it. No, no. Sorry. Stop prepping the rice, I said. Oh my gosh. What are you doing? Oh, who's too much rice. Presentation is key. Make sure you don't get it on the table. Now, wait, wait, wait, wait, Nick, wait. Wait. My pite. As you can see here, we have butter chicken,

a chicken mccani with some great aromatic spices, pill out ice, and we have a garlic narn. What about his calorie, what about his calorie? Sorry about that, Nick. Thank you. Why would you give me one plastic knife and then two silver utensils? It's very good.

Can't hear out of my right here. I would eat this whole entire dish. No way. Does he just say things to people? Right. We are the real deal. This is, and I'm not just saying this to me, them feel good. A restaurant quality Indian dish. And even though the rice is a little

over cooked, I'm gonna put Beta Squad in a tier. Oh my god. No way. Thank you so much for this opportunity. Our next YouTuber is Zach King. He's known for his videos where he creates mind-blowing visual illusions. And he asked me for habachi so I have some habachi chefs setting up in his backyard and he thinks I'm about to cook it for him but I'm not. Zach? from a galaxy far, far away. I'm currently filming a Star Wars project. All right, Nick, I got you the full setup. Everything you need to habachi.

You're cooking. I'm cooking? Uh-oh. I've never made habashi. I don't care. Oh, no. I feel like every habachi dinner starts with fire. Somewhere like this.

Habash! That didn't work. Abash. Oh, yeah. Whoa! Almost just burned down my backyard. Almost just let your backyard on fire. Okay, time to cook.

I think before I do the rice, I need to do the vegetables. Oh, that's probably hot. Oh, the volcano thing. I gotta do the volcano thing. Oh, yeah, yeah, yeah, yeah. Whoa. It's more just like a fire. It didn't really work.

Oh, we're starting with some butter now. Yeah, for the shrimp. All right, shrimp. Oh, I can't see a thing. We want these shrimp nice and pink, but I got some steak to do. Steaks going down right now. We have a beautiful piece of,

A5 Wagyu here. We're gonna put it right on there in the center. I don't want to overcook that either. No, definitely don't. Veggies, I'm just gonna kind of stack them. Leave them there in the corner. Noodle time. You ready for the show? Abash! Habash! Nice. Nice. The shrimp is getting nice and pink here. Your shrimp is already a little bit overcooked. They're over-cooked? We'll just stack them. We got the steak. I like mine more rare, medium rare. Just gonna do some soy sauce on the veggies, garlic? Oh, raw garlic on top of everything. I'm playing the shrimp. Some of these look a little burnt. I'm gonna say these are done too. And oh, what has happened here? Oh, wow. Oh, you burnt the Wagyu. There's too much happening at once. All right, eggs, let's go. Oh, no. Oh, shell. One handed. One handed. This is not going well, Zach. Now, does that look good look good. Well, it's cooking so fast. It's so hot. We're gonna just put the rice in here. I will give you credit for this. You have really good heatproof hands. I do feel like it needs a lot of butter. All the Avivatsi touch are laughing. Oh, I'm so sorry, guys. I don't want to offend you.

Now, I feel like these are definitely gonna be done. Oh my goodness, those are so burnt. Look at those crispy noodles. I know he didn't mean to do this, but this is gonna be the best bite of his whole plate. Let me try it. Is it good? It's amazing.

I feel like they mix it all together. Like the veggies into the rice? Yeah. Do they? Do they not? I'm not gonna lie, I'm pretty hungry, that looks good. Hold this, Nick. Okay.

I brought something just in case. I don't know, you always have tricks through your sleeve, so I have a trick. The Saracha Osmo. There you go. Let it influence you in no way. Got it. This is my home,

cooked first time ever habachi dish. We've got fried rice, chalmain, shrimp, and A5 Waggou. The first thing we have to do, of course, is cut into this steak here. See if it's cooked perfectly. Okay. It's a bit raw. Let me put it back on the grill for you here.

I think I gotta get everything. You gotta get a little bit. Don't you think? Yep, I'm taking a huge bite here. Okay, okay. That's not good. What was that? Why are you laughing?

I love the crispy noodles, even if you didn't mean to make. Those, those are very, very good. Fried rice is good. You got a nice char on the vegetables. The cons, there's eggshell in the fried rice. Oh, man. The shrimp are way, way overcoat. And your workstation wasn't the neatest.

Normally I'd give this a very hard C tier, but because of your outfit, I'm gonna bump Zach King up to a B tier. Oh, thank you. Let's go. Good job. Our next YouTuber is Preston. You've probably seen him making all kinds of gaming and challenge videos on YouTube,

and he requested ramen. Dude, I'm so excited to try this ramen. This is where the magic happens. Oh, you got the top ramen, dude. Before cooking, one other thing, you're cooking me the ramen. No. It was a trap! It was a trap!

Do I at least get you to be like my guideer? No. I might end up being the worst. Normally, if I was making ramen, this is all I would need. There's a whole lot of extra ingredients. I'm gonna turn the burner on. Is this wireless? It's like, like, Wi-Fi or what?

It's gonna be tough to make ramen without knowing how to turn on the stove. I can figure this out. Alright, what about knives? Do I get knives? Well, it's your kitchen. Let me find a knife. Let me find a knife. I'm gonna find some knives over. over here. How did you do that? Should I know that? We're gonna start by boiling some water. That I do know how to do. We are putting our noodles in. You chop some onions here. Just don't wash them. We'll just chop them. You're cutting them a little on the thick side, but it could be worse. I think they've kind of been bowling for a pretty good amount of time. I'm gonna lower the heat here. I'm putting in my first little bit of seasoning. I know you're more of a vanilla guy, so I'm gonna start a little bit light and I'm gonna taste the broth.

It's got a little bit of a kick to it actually. But that's actually really fire. Which one was that? I think that was the Samyang, right? A little bit of miso for some good luck. Not what it's for. I'm thinking that maybe I'm going to need some of this. I'm going to saute it. At least I think that's the correct word. So we're going to take this sauce pan over here, which is a little bit wet. I like that you're getting creative and frying in chili oil.

I've never prepared one of these things before, so I'm just going to kind of tear it. Oh, that's dirty. We're respectful in this house. Notice the ramen is still cooking. I would love a timer on the screen for how long this ramen's been cooking. We're all about the efficiency on our cooking. Is this supposed to smoke like? that watch this flip mayday the chili oil is it's getting like in the throat put that in

there we're gonna give it a little bit of lime zest presentation's not looking good yet but we can flip that and we can make sure that the bokchoy's on top I'll make sure to rotate that once for the dirt's not facing upwards now I'm gonna add some fried jarlick we're gonna go with the whole egg over in here interesting choice Nick's got a big mouth he could fit that whole thing then we have the bamboo shoots which I love I just have to figure out how to open it. Yeah, there we go, buddy. You don't have a can opener?

Oh, we can pluck one out now with the chop sticks. There it is. Boom. We're just going to go for the one. One bamboo shoes. Ren onion garnish. Now we're going to go with some nori. It's almost like the mustache of the ramen bowl.

Oh, you got it. Dude, do you know what I'm wearing right now? You're wearing Naruto socks right now, and we took out the Naruto fish cake. It smells awful. Smells horrible. Oh, gosh, it does. I think it's a pretty thin slice. And then one right over here.

Just for... Oh, no, you just spilled un-cooked ramen. Don't look at that. Well, it's a little bit of a crunch feature. Laying the mushrooms down. Finally, some saracha. Sorry? Big moment here.

S-U-B. Sub. Now presenting the spiciest, most amazing, subscribe ramen. Forever by watching, subscribe to Nick's channel. I thought I would get a little bit of brownie points if I did the subplug. Smart. The first thing I'm confused about is the entire unpeeled egg.

More of like the decoration. Second, these Naruto fish cakes are cut three times too thick. The ramen, I'm worried, is going to be very overcooked. I'm going to guess this has been cooking for around 20 minutes longer than it should have been. These noodles are some of the most overcooked ramen noodles. That's got a good smell. It's actually very well balanced, surprisingly. I know you didn't mean to do that, but it's pretty well balanced.

I got to take into account how messy this whole area is here. This is awful. But your broth was very tasty. With everything taken into consideration, Preston is getting seat here. Are you happy with that? Yes, I am. 70% is all you need to pass.

Our next YouTuber is Faye's Rugg, known for his gaming, challenge, and family videos. And he's requested dumplings. Yo. Nick, welcome, welcome. Thank you for coming. I am so excited for these dumplings. I know, I know.

Why dumplings, though? Because I love them. Well, that's good, because you're making me dumplings. Huh? Like me? By myself? I got you the really viral dumpling roller. Yes, I've seen that on TikTok.

The only problem is I've never seen it completed. It just falls through. It simply does not work. Oh, gosh. Okay. I am a rookie in the kitchen, but I've watched so much food network. I've watched so many TikToks. I've watched a lot of your videos, but can it translate to me in the kitchen?

I'm going to start by chopping up some of these garnishes. Can I just say really fast? Really solid knife skills. Thank you. There we go. Like, I don't know kitchen etiquette. You know what I mean? Throw it wherever.

I think we got to chop these up into like small pieces. Should I back up? You should back up, yeah. Cool. Hold on. You see all the shells of garlic that you're chopping into everything, right? But you like the shell of garlic from what I, like, did my research on you? No. That should be good right there.

So we're going to work on the cabbage now along with some green onions. Here we go. Watch the fingers. Gentle, gentle, gentle. You're going to bruise the onions if you cut them like that. You can bruise onions? And you didn't wash them, right? I thought they came washed.

Throw it in the bowl. Next is the pork. There goes the pork. I like that sizzle. Oh, shoot, why is it sticking to the bottom? Bro, this is a disaster. We're going to start with some white pepper. You know, I'm going to tell you this right now, okay?

This is the first time I've seen anybody cook their pork before making the dumpling filling. Oh, yeah, I do things in reverse sometimes. No, it's not like that, though. Yeah, yeah, no. This is the rugway. Get some soy sauce. It'll help to open the top.

Oh, yeah, probably. That smells really good. Don't you like the smell of that? It smells amazing. It's good. We're gonna add vinegar. It's time for the fun part. Grab the dumpling wrapper and use the device.

And we are gonna wet the inside. We're gonna take a decent amount. We don't wanna overfill it because then it won't fold. Moment of truth, I've always wanted to do this. Oh my gosh. Is it stuck? Wait. Stop it. Stop!

That's kind of insane. Let's see if we can go two for two. Let's get that ginger in there too. Here we go. No! We rejected it! One way or another. Yo, that's actually not bad.

Your steamer's ready. Whoa, whoa, whoa, whoa. Ooh, okay. All right, let's make a few more, maybe. A couple more, yeah. It's time to put the dumplings in the steamer. Close it up, and we let them steam for about two and a half minutes. I think they're done.

Ooh. Dude, look at how shiny and moist they look. I'm just gonna go on with a little bit of chili oil. Okay. Ooh, that looks good. Now to finish, some green onions. It's a little messy, but as for the taste. Let's see.

Oh my gosh. It's delicious. Really? Yeah. Oh my gosh. I was very nervous that you cook this pork here, but it's good. You develop some extra caramelization, extra flavor in the pork that I've never tasted in a dumpling before,

which I love. The flavor, though, is a lot better than these visuals. I don't understand why you rush the plating. But because I like you, I'm going to take a picture of your dish. And I'm gonna help you out. Okay, look, we all know the deal here. You spent almost an hour making this. You wanna post about it and it looks like,

well, I'll let everyone watching decide. I've actually got just the tool to help you out. I'm gonna drop the photo in Higgs field, hit Soul Cinema and boom, look at that. That's the difference between a D-tier grade and something that even Gordon Ramsey might approve. But here's where it gets fun. I can take that same shot and make it look like

your dumplings are being served at a three Michelin-star restaurant. Or I can make them look like a painting, cowboy themed or even put them on the moon. Because why not? Whether you're trying to post amazing food pictures on social media, building a menu for your restaurant, or just want to see your ramen in an animated movie, Higgsfield does it all.

Check out that link down below. I promise it's really cool, guys. Taking all of that into consideration, I'm going to give phase rug beat here. Oh, gosh, yes. Our next YouTuber is MKBHD, the biggest and best tech reviewer on the internet. And I am making an In-N-Out burger.

Hey, what's up, Nick? How's it going? I'm good. Why did you ask me to make you an In-N-Out burger? We don't have them on the East Coast, so every time I go to California, I get In-N-Out but I'm not in California. Exactly. You don't have to be in California because I can make it anywhere.

How close do you think this will be to the actual In-N-Out burger? What makes that question tough to answer for me is the fact that you're making me the In-N-Out burger. Oh. Everybody on your team seems really amused about that. You love In-N-Out. Get cooking, so I don't get instructions. Do you need instructions for a burger? Well, there's a lot more than a burger here.

Let's make a whole bunch of sauce. We're starting with a base of mayo. If you can't figure out how to squirt mayo out of the thing, we have bigger problems. Already I'm impressed that you knew that the base of the sauce will be mayonnaise. But then I'm gonna ruin it with no idea how to do the rest of the ratios. I'm gonna go by color. Start with a little bit of mustard and see what that does to the color. You're going for that orange in and out color.

Exactly. This is already mostly yellow, so I think we need more red. Oh, we're getting somewhere. Can I get a spoon, sushi? Appreciate your dog. Do you cook ever? I cook. I don't chef.

I follow instructions. I have cut part of my finger off with a knife before. Just letting you know. I don't know why that would be helpful for me. I don't think I've ever seen anybody cut a lemon down the middle like that. How else do you cut a lemon?

That's not far off. I'm starting to get optimistic here. See if you can figure out a pepper grinder. Oh, it's a grinder. I didn't realize. I'm glad you said that. I'm really happy with where we were with the sauce. I'm going to cut some tomato slices

You're cooking with really great precision so far. All right, edit videos, man. Let's get some lettuce. The technique you're using when you hold stuff is bad. The result of it is good. Hey, so do you want your onion like raw, like just the rings or do you want like chopped caramelized? Let's go caramelized.

I was hoping you wouldn't ask that. Okay, watch your finger. Yep, nope. Every time he's close to the finger. Check out the dice. That's very impressive. Why are you crying? Oh, because I don't cut onions very often.

Let's turn this on. All right, let's start with a third of stick of butter and just start to melt this down. I think you're a better cook than you're letting on. There's just no way that you just know how to do all this. Little salt. Finally, someone's using enough salt. This is going weirdly very well.

I don't like the way you said that. There's our caramelized onions. Can the sous chef move this out the way? Call me the sous chef again. You are down one grade. I would like a double, double, please. You want to double. Is there a time limit here?

There's no time limit per se, but you are making fast food. Salt pepper, seasoning, I like it. Let's get back to the pan. Ooh, this is cooking fast. How about we don't set off the fire alarm? I don't even think I have a fire alarm. That's not legal. I would smash them as hard as you can.

Did you just break the spatula? Watch his next video be a tech review on this spatula. Now you're cooking. That is satisfying. I'm curious, everyone in the comments below, if anyone looks at these burgers and thinks they look burnt. In my opinion, this is what you want.

You want a nice crust on there. And I'll put the cheese on. So a quick toast of the buns. Yeah, finish the melting process. How do you even know to do this? It's definitely been in the instructions before. I'm very impressed that you do that. Now, the rest is just purely based on how I think they do it

in and out. I hope I don't get points off if this is wrong, but this feels like the way it should be. Sauce looks very good. Carmelized onions on next. Burger's going on that. Get some good lettuce on here. Some tomato on the top. That's a double double. Stand right there. Stand right there. Order 67. No. Order 68, 69. Yeah, there you go. That's your order here. Thank you so much. They ordered our most famous item, the in and out double double. Two patties, two slices of cheese, lettuce, tomato, our secret sauce, and some grilled onions on it. I'm so nervous right now. Are you? What if it's not good? Please be cooked. Not bad. Yeah. Okay. Cheers. I hope I got a good great for this.

It tastes really good. Let's bring up the ratings chart. It's a little too salty, but it's still S tier.