Brian lagerstrom

Hi! I'm professional chef and baker, Brian Lagerstrom. On this channel I'll show you how I think about and cook food at the professional level then turn thos...

Chicago Italian Beef is made by slowly roasting lean beef on a rack above a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or "juice" for short, although it is often made with bouillon, and that is not technically au jus, which normally refers to natural cooking juices. Let's just call it juice, OK? It's what keeps the sandwich nice and moist.

I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty.

The answer to what side to have with your tacos is here. Few things taste better than this rice, it’ll have you going back for thirds.

Meatloaf often reminds us of the dry and sometimes punishing dinner that our childhood nightmares were made of. It would be a stretch to say that I was excited to develop this recipe. BUT it fully won me over. This recipe for meatloaf as craveable and nostalgic as just about anything.

These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don't have to go to the mall to get them.

This deep dish quiche lorraine recipe is one of THE best things you can eat for brunch. Flaky crust with a smooth, custardy filling, and pops of smokey bacon and rich, buttery leeks.