We asked science-loving chefs Sohla El-Waylly, Nik Sharma, and Josh Scherer how to prepare a paleontological feast for the (geologic) ages.

Nothing takes the joy out of cooking faster than a recipe flop. It’s somewhat reassuring, however, to know even seasoned pros sometimes mess up. Sohla El-Waylly cites herself as an example.

Sohla El-Waylly’s cheesy frittata recipe is as foolproof as it is versatile.

It’s a good time to be at home, and an even better time to up your cooking game. That’s why we’ve just started a new monthly series on the New York Times Cooking Youtube channel New York Times Cooking YouTube channel called Cooking 101, starring Sohla El-Waylly, who brings impeccable technique, delicious food and some real talk right to you at home.

The tangy, spicy notes in this sweet chile grain bowl will delight both the tofu faithful and the merely tofu curious.

A de-backboned, flattened bird roasts more quickly and evenly, with juicy meat under crisp, burnished skin. Sohla El-Waylly shows us how.

In her new monthly YouTube series, the chef and cookbook author Sohla El-Waylly wants to teach you to improve your kitchen game, wherever you are in your culinary journey.

For the uninitiated, resolving to eat more vegetarian meals may sound like resigning yourself to a future of listless salads. Don’t let that myth deter you. Sohla El-Waylly’s quinoa and broccoli spoon salad is proof that salads can be plenty hearty, crunchy and balanced without a blanket of grilled chicken on top.

And to end where we began — on a slab of store-bought puff pastry blanketed with delicious things — here’s a giant almond croissant. Sohla El-Waylly’s recipe stuffs and smothers crisp puff pastry with frangipane for a crowd-pleasing dessert or breakfast. Just make sure you have napkins handy — those delicate shards of confectioners’ sugar-dusted pastry are sure to go flying.

“Sohla El-Waylly’s first cookbook, Start Here, is a real gem. In it she offers not just recipes but clear and thoughtful guidance on how to become a better cook. Her recipes are unique, flavorful, accessible and always satisfying.”

For dessert, here’s Sohla El-Waylly’s recipe for chewy gingerbread cookies, which are packed with two types of ginger and pungent black pepper.

“All the ingredients that made Sohla El-Waylly a superstar in her videos are brought to a rolling boil in her rollicking debut cookbook. El-Waylly is as gifted an instructor as she is a technician, meaning that this massive volume pulls double-duty as both a collection of recipes for cooks at every level, and a self-paced cooking school — with plenty of humor and humanity baked into every step. If decades from now, people are thumbing through their grandparents' copy or being given a new, updated fifth reissue of this instant classic, I wouldn't be shocked in the least.” — Kat Kinsman, Executive Features Editor

Sohla El-Waylly created some of my most favorite recipes, and Start Here will teach you any technique you need — whether it’s new to you, or you’re just a bit rusty or unsure — to make your food taste incredible. My family inhaled her Baked White Beans with Dates, and I got over my fear of cooking with dried legumes, thanks to her gentle but authoritative guidance.

El-Waylly’s ethos for making cooking more approachable for home cooks is most recently evident in her debut cookbook, Start Here: Instructions for Becoming a Better Cook.

Sohla El-Waylly has a wry sense of humor, delightful TV presence, pockets full of know-how, and an extraordinary, hefty new book.

The beloved chef and editor makes her mark with 'Start Here' — a nearly 580-page book that's bound to stand the test of time.

Upon the release of her first cookbook, the chef discusses her career post-Bon Appétit, balancing work with a newborn, and why it’s OK to make mistakes.

Beloved chef and food writer Sohla El-Waylly reveals the story behind her first cookbook, the meticulous and encyclopedic Start Here: Instructions for Becoming a Better Cook.

Sohla El-Waylly shares all her unpopular opinions on girl dinner, MSG, diversity officers, and finding a seat at the table.

Sohla El-Waylly embarks on yet another new venture with her first cookbook, Start Here.

Sohla tells Dan why she always knew that she wanted to cook for a living, how she fell in love with her husband over a pile of butchered chickens, and why she still makes sprinkles individually, by hand.

The popular chef discusses her highly anticipated first cookbook, “Start Here.”

With El-Waylly’s new cookbook, you’ll learn how to wield a whisk just as well as a knife, and do so while having a boatload of fun.

Chef and former Bon Appétit cooking video star Sohla El-Waylly makes her cookbook debut with a foundational behemoth of a book (656 pages!) While beginner cooks might be an obvious audience for Start Here, the pursuit of “better” cooking extends to all. Indeed, El-Waylly’s guidance will benefit anyone who wants to become more creative and autonomous in the kitchen.

After the restaurant grind wore me down, I never thought a global pandemic would help me rediscover my passion for playing in the kitchen.

We’re thrilled to welcome Sohla El-Waylly to the show for the first time. Sohla is a prodigious recipe developer, a fixture of food YouTube, and a judge on HBO’s cooking competition The Big Brunch—plus a friend of Aliza’s. This week, Aliza and Sohla unpack Sohla’s background before becoming one of the most viral stars in food media today, her thoughts on the ever-controversial brunch, the concept behind her debut cookbook, and much more.

Instead of deconstructing the divisive meal, the HBO Max series focuses on the chefs behind it.

The show features 10 chef-contestants, all trying to do good in the world while making delicious food, and three judges, Dan, chef and video personality Sohla El-Waylly, and hospitality pro Will Guidara.

Chef Sohla El-Waylly shows Seth how to make a quick French omelet and talks about being a judge on HBO Max's The Big Brunch.

Culinary chef and writer Sohla El-Waylly joins the 3rd Hour of TODAY with a recipe for a mixed greens skillet spanakopita. She also explains how to massage your greens and which to pick out.

Chef Sohla El-Waylly shows Seth how to make a quick French omelet and talks about being a judge on HBO Max's The Big Brunch.

“We belong, we belong, we belong. AAPI history is American history.”

After the restaurant grind wore me down, I never thought a global pandemic would help me rediscover my passion for playing in the kitchen.

She and Sam talk about racism in the food media industry (and everywhere else), The Cheesecake Factory, and certain kinds of mushrooms.

After leaving Bon Appétit, the chef now has her own show — where she’s paid fairly for her fantastic creations.