This week on the channel +2.9M views this week

Frank Proto brings butter and crunch to Epicurious's potato lesson

His new tutorial covers everything from easy peeling to fondant potatoes, alongside Dan Richer's tiramisu tips.

Channel:

Epicurious Story of November 15, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

30 Potato Hacks Every Home Cook Should Know | Epicurious 101

What did you think?

Things we can learn from the video

Press to jump

0:14Scoring potatoes before boiling and ice-bathing them makes the skins easier to slip off.
2:42Proto cooks diced potatoes in dairy, then rices them before mixing in butter and more dairy.
4:22The Robuchon method combines two parts potato with one part butter and finishes through a fine sieve.
7:03For crispy fries, Proto demonstrates a low-temperature first fry, freezing, then a hotter final fry.
9:36Chopsticks act as knife guards when slicing hasselback potatoes, helping keep their bases intact.
11:47Fondant potatoes cook in butter and chicken stock; roasting potatoes rather than boiling them prepares them for gnocchi.

Epicurious gives the humble potato a full professional-kitchen workout: Frank Proto rices it, smashes it, shakes it and, for one particularly rich mash, introduces a considerable quantity of butter.

"30 Potato Hacks Every Home Cook Should Know | Epicurious 101" was the most watched of the channel's two new uploads, reaching roughly 137,000 views. Proto's Robuchon method uses two parts potato to one part butter, with the mash dried over heat and passed through a fine sieve. The crispier end of the lesson is rather more vigorous: parboiled chunks get shaken in a pot to roughen their surfaces before roasting in hot oil.

Viewers are picking up on both the kitchen details and the host. Several mention Frank's quips; one recognizes their own habit of keeping onions and potatoes together, something he advises against. Another remembers improvising an Epicurious potato salad so successfully that they now wish they'd written down what they did.

Dessert supplied the week's smaller upload. In "The Secret to Perfect Tiramisu Is in the Ladyfingers," chef Dan Richer focuses on getting the coffee-soaked biscuits right before they become part of the layered dessert.

The subscriber count held steady, while daily views were slightly below the channel's usual level. Nearby food channels had varied weeks: Nick's Kitchen added a substantial wave of subscribers, while Jamie Oliver's subscriber count also stayed unchanged.

Proto's potato tutorial is Epicurious's busiest video right now. Behind it, butcher Jake Dickson's ribeye buying guide continues drawing attention, followed by Proto's earlier meal-prepping lesson, keeping ingredient choices and practical kitchen technique at the center of the channel's viewing.

Published on Trari

Most watched today ›

A professional in this field? Want to write about Food on Trari? Tell us ›

Where next?

Also in Cooking and foodVideo taking off 6.7x its usual first dayRosanna Pansino gives recipes for one the dating treatmentNewly single, she tests viral meals with a simple verdict: a second date, or straight to "dump it."Channel: Rosanna Pansino · Story of November 15, 2026

A different discovery todayVideo taking off 5x its usual first dayCaptain Steeeve traces the FAA ground stop to a system called ERAMFilmed at Detroit Metro Airport, his explainer runs from a failed network update to what pilots do when the radio goes quiet.Channel: Captain Steeeve · Story of November 15, 2026

What viewers say

The first video I’ve seen on this channel was how to make potato salad and I didn’t have all the stuff so I did it in my own way and everyone who’s tried it said they loved it and that’s how I made it, but I didn’t pay attention to how I made it so I can’t make it again
@corbinvanhoy2713See it on YouTube
I see Chef Frank, I click. Simple as.
@Fetterov44See it on YouTube
The "never store your onions and potatoes together" tip - I'm so guilty of that 😅😅 I never knew tho! Thank you for the great tips!!
@hoperatajczak6878See it on YouTube

5 more comments

"I'm 1/3 butter, and I'm delicious" 😆😊
@WeAreGonnaGetThruThisSee it on YouTube
It's always a treat to see Chef Frank cook.
@VerhoevenSimonSee it on YouTube
This is how you get me to save a video before it plays for even two seconds.
@MayaStateSee it on YouTube
Spud Buds!
@MGD313See it on YouTube
All these hacks were 'must try', chef. I was wondering if you ever made 'Mo-Jo' potatoes, though? They were a staple of the Shakey's Pizza restaurants in the 1970s. Loved them!
@ridethecurve55See it on YouTube