JOEL: Coming up today on Homemade Live...

It's all about recipe redemption.

- They're not flops, they're flop-portunities.

JOEL: We'll show you how to get a second chance to remake those recipes that went terribly wrong.

You'll definitely not mess up if you cook on TV.

Bestselling cookbook author Kenji López-Alt is in the house.

I'm going to let you go until you pass out.

Keep going, baby.

He dishes on his own personal gnocchi nightmare.

- I ran to the bathroom, got the plunger, stuck it in the pasta machine.

JOEL: You did not!

(audience reacts) And I'll finally get a chance to cook a meal that's been 20 years in the making.

He doesn't even know what he was going to miss.

It's all happening right now on Homemade Live.

Guys, this is gnocchi that Kenji did not plunge.

(laughter) Hey, I'm Joel, a dad, husband, and sustainable chef in Seattle, Washington.

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♪ ♪ (cheers and applause) JOEL: I love it!

Thanks, guys.

Thank you.

Oh, my God, I'm so, so excited about today's episode because it is all about making mistakes.

It's amazing.

Today's episode is called "Recipe Redemption."

And I think because I'm a chef, people think I don't mess up in the kitchen.

That is beyond wrong.

That is so wrong.

In fact, some of the best accidents in the world turned into some of the best food in the world.

Things like popsicles were an accident.

Did you guys know that?

No joke.

Tarte tatin-- anyone know apple tarte tatin?

Total accident, so some of our favorite things weren't meant to be.

So I tried out to work at this really fancy restaurant in San Francisco, really fancy.

And I was going to make this unbelievable pasta dish.

And all week, I was shelling peas.

It was like the spring and fresh peas were in season.

And all week I was shelling peas.

And the chef had everyone around us, just like this amazing audience right here.

So he said, "Hey, Joel, go grab the peas."

And it was this vat of peas I'd been working on all week.

And I kind of climb up there and I reach for the peas and they just tumble down on me.

(audience groans) I know, I know, guys, I'm still, like, freaking out.

So I'm looking at it, everyone's in the other room and I'm like, "Do I just shovel it in, like what do I do?"

Or do I, like, go and be honest?"

So I go in the other room, I tell the chef in front of everyone, I'm like, "Chef, I am so sorry.

The peas are gone.

Like, there are no peas."

And in front of everyone, he just fired me.

I mean, it was so bad.

I know, I know.

But I got back, oh, don't even worry.

I went in the back, took off my apron, took the baking soda label and the baking powder label, and I swapped them.

(audience laughter) Their cookies were messed up for days, baby.

It was bad-- so this is my recipe redemption.

The pasta I was going to make, which is a sweet pea carbonara.

Here we go.

(cheers and applause) All right.

So step one for this carbonara is the pasta.

And I love, love, like, tagliatelle, fettuccine.

But we've got some boiling water here, and these are, kind of like, fresh, kind of dried, but you can use dried pasta.

It's totally cool-- these will take about six minutes.

You just kind of drop these little nests in here.

Nice big pinch of salt.

A little more.

I studied in Italy, okay?

All right, all right, all right.

(applause) All right, all right, all right!

No, you really... it's hard to oversalt pasta.

You really want it to get salty because it just kind of sucks it up and really flavors the sauce.

Now speaking of the sauce, this sauce, oh my gosh.

Anyone ever had a carbonara before?

- Yes.

(Joel exhales) JOEL: My knees buckle just saying carbonara.

(laughter) It starts off, we have some pancetta, which is kind of, like, Italian bacon vibes.

It's from the jowl of the pig.

It's got some pepper, some oregano, things like that.

But it's kind of more gamey, a little bit more rich than bacon.

You can totally use bacon, but we just kind of rendered that out like this in a pan until it's nice and crispy.

Yeah, you could just lick that.

Yeah, that's a little hot to lick, but yeah, yeah.

Yeah, that'd be a bad accident to make.

And I'm just going to toss this pasta real quick.

And to prove this, that chefs, cookbook writers, food writers, we mess up the most, we actually have one of Seattle's most celebrated cookbook authors.

She's also the food stylist of Homemade Live.

Give it up for Ashley Rodriguez.

(cheers and applause) - Thank you!

JOEL: Ashley, you have your third cookbook baby on the way?

- Yes, I do.

JOEL: When is it due?

- Next spring.

- March 2024.

JOEL: What's the name?

- It's called Rooted Kitchen.

JOEL: I love it.

JOEL: And it's all about, kind of, connecting food to earth?

- Yeah, how to deepen your relationship with the earth using food.

It's seasonal, there's foraging, all sorts of fun things like that.

JOEL: I love it.

So you're a cookbook author.

We turn to cookbooks for our recipes.

What's your kind of take on messing up in the kitchen?

- Oh, it never happens.

JOEL: Never happens?

- I don't know what you're talking about.

JOEL: And cut!

(laughter) - It happens all the time.

JOEL: Yeah.

- The way I see mistakes, they're like flop-portunities.

They're not flops.

It's opportunities for getting creative, right?

JOEL: I smell a new cookbook.

- That's right.

That's right.

- No, it's a way of, you know, saying okay, this happened, it's not what I was expecting.

How can I use this to work for me?

JOEL: I love it.

- Sometimes you just have to completely scrap it and that happens too.

JOEL: Yeah, totally.

Oh, Ashley, thank you.

I totally agree.

- Thanks for having me!

JOEL: Totally agree.

All right.

So pancetta is kind of rendered, pasta is cooking.

I got a couple of eggs, this is the easiest little sauce.

We're going to crack this in the bowl.

Right?

And then you just kind of grab a whisk.

It's almost like making a frittata or an omelet or something like that, you just kind of start breaking this up.

And then into this mixture, we're going to add garlic.

Now, when you add garlic to any recipe, if it's raw, and you're not going to cook it, it's going to be spicy.

If you cook garlic, it's going to be sweet.

So this is going to be a little bit spicy.

And then one of, speaking of spice, one of my favorite, has anyone ever heard of Aleppo chili?

You can find this now, it's like a rosy, sweet spice, so I'm going to go with a pinch of that.

This is what I was going to make him.

He doesn't even know what he was going to miss!

Unbelievable.

(audience laughter) And then a little bit of Parmesan?

Yeah, keep it coming!

Oh no!

Oh no!

(applause) All right, okay, fine.

So you're just kind of mixing that parm into the eggs and it looks like a disaster.

This looks like a very happy mistake already.

But this is the base to just something creamy and velvety and delicious.

So at this point, the pasta is maybe, like, a minute out, and this is where you should grab those sweet peas.

I will not drop them; put them in the pan with the pancetta.

And, honestly, just as a single dish, this pancetta and peas, I mean with a little bit of salt and Parmesan on top of that, I mean that next to Thanksgiving, next to any meal would be delicious.

So those are kind of on standby.

Everyone with me so far?

- Yes!

JOEL: I love it.

Now it's going to get a little bit cray-cray, ready?

You go in for the pasta.

Beautiful, and so this steam, this hot pasta cooks the egg.

So this is what makes the egg, but you kind of want to work it really fast, and the faster you work it, the more that egg won't scramble.

It will turn into a really nice sauce.

So you can see, it's just becoming really creamy, delicious, not scrambling at all.

And then you just go in with about half that pea mixture.

- Oh yeah.

JOEL: And you get that going.

I know.

(applause) And then you just grab a big bowl.

And this pasta, the way that you should always serve pasta is to kind of grab it, twist it, so it kind of goes up, and that way it kind of goes at whoever's eating it and it really just plates a little bit better.

So you do that and you just kind of scrape all those goodies-- look at that.

See how creamy?

(cheers and applause) Looks so good.

A little bit more parm, a little bit.

(applause) Fresh mint.

Because mint and peas are best friends.

We just kind of tear that over the top.

And then I grab a fork, I stab it in there and I say, "I would've gotten that job, chef."

That's all I got to say.

All right, I'm sliding this over to you.

- I'll take it.

JOEL: Yeah, delicious.

That is a little bit about my story.

Now we are headed to hear a little bit more about your stories.

Check this out.

(cheers and applause) - Hi, Joel.

- We're the Milligan sisters, and we are making our grandmother's crab casserole.

- My grammy always said everything tastes better with cream and butter.

And this dish has plenty of both.

Take your cholesterol medicine and chow down.

You just have to use up the leftovers.

I kinda feel like Julia Child here.

Maybe we could put a little pepper on if we want.

Or we could do that at the table, you think?

Oh no!

We didn't put in the heavy cream.

We may have to do this again tomorrow.

- We just have to put it in the oven.

And when we come out, it'll be crispy and brown and delicious.

Hope you enjoy it as much as we do.

- Bye, Joel!

(cheers and applause) JOEL: Guys, I am geeking out over our guest today.

He is a James Beard Award-winning bestselling cookbook author, New York Times contributor, also Seattleite, host of Kenji's Cooking Show on YouTube, Kenji López-Alt!

(cheers and applause) Ah, buddy!

JOEL: You're the best.

- Oh, thank you.

JOEL: Your books are amazing.

Your books are so... it's amazing.

- Yeah, they say having a book is like having a baby.

And mine are, like, actually the weight.

JOEL: They're actually the the weight of a baby.

Yeah, it's actually the weight of a baby, I love it.

I mean, it's not just for recipes, it's for how to boil an egg.

- I've written a lot about boiling eggs, yeah.

JOEL: Oh, you have definitely tested.

Like, I know we're talking all about happy accidents.

This whole career for you has been a happy accident.

- Oh, absolutely.

JOEL: How did you fall into it?

- Total, total luck.

(laughter) I was a biology major and I was thinking, "I don't want to do biology anymore," because I took organic chemistry and I hated it.

And so the summer after my sophomore year of college, I was like, "I don't know what I'm going to do."

So instead of working in a lab that summer, I was like, "All right, I'm gonna go find a job in a restaurant as a waiter."

JOEL: Okay.

- Went around to a bunch of restaurants.

Nobody was hiring waiters, but one place I walked in, they said, "We had a prep cook who didn't show up this morning.

"If you can start working today, "if you know how to hold a knife and you can start working today, you can have a job for the summer."

JOEL: Perfect.

- And that's how I got my first cooking job ever-- I'd never stepped foot in a professional kitchen before that.

Never went to culinary school.

(cheers and applause) That was my first job.

JOEL: All I have to say is thank God that guy was sick because we got to reap the benefits.

Unbelievable-- and speaking of reaping the benefits, I know you're a super humble guy, but you moved to Seattle how long ago?

- Three years ago.

JOEL: Three, oh my God.

- Almost exactly three.

JOEL: Dude, it's so cool that you're here, you do have this kind of ripple effect.

It's called the Kenji Effect.

(laughter) And you're, like, going to these mom and pop pizza joints and bagel shops and sandwich places, and you're reviewing them and talking about them in a really authentic way, and you're kind of, like, blowing them up.

What is that like?

- I mean, it's purely selfish.

(laughter) I want to find good food.

So I find every time I post about one good thing, people are very generous with their knowledge.

I get a hundred comments saying, "Oh, that one's great, you should also try this one, also try this one.

By sharing, I also get shared back at and I love that.

JOEL: I love that.

(applause) All right, well, you know, today's episode is all about recipe redemption, it's about celebrating... - Right.

JOEL: And I know you have a story about gnocchi.

- One of my first restaurant jobs, sort of my first fancy restaurant job, I was on the pasta station.

My job was to cook gnocchi, among other pasta, potato gnocchi.

JOEL: Yes.

- And, you know, the thing with potato gnocchi is that you make a dough with potatoes, eggs and flour.

JOEL: Yes.

- If you add too much flour, they get dense and gummy.

JOEL: Yeah, like bouncy.

- Exactly.

Exactly.

- And so the goal is to add just enough flour that they hold together.

So there was a day when I just didn't put enough.

So lunch service starts.

We have this gigantic pasta machine with like six wells for cooking pasta, circulates water around.

I put my gnocchi in and they just disintegrate.

Right, so the gnocchi are gone, I'm like, what happened to them?

JOEL: It's mashed potatoes at that point, yeah, yeah.

- And then those mashed potatoes get caught in the machine, get caught in the drain.

JOEL: Fabulous.

Fabulous, yeah.

- So I think, "Okay, clogged drain.

"What do you do with a clogged drain?

Plunger."

JOEL: You do not, you do not!

- I ran to the bathroom, got the plunger, stuck it in the pasta machine.

JOEL: You did not!

(audience reacts) - Got the machine open, and I'm standing there holding the plunger, I was like, "Look, chef."

And he's just like... (laughter) So we obviously shut down shut down the machine for service, had to dismantle it.

Ended up doing all of lunch service pots on the stoves, rolling gnocchi to order.

And I've never stuck a plunger in a pasta machine again.

(audience laughter) JOEL: All I have to say, if America's... one of America's most celebrated cookbook authors has plunged a gnocchi maker, you can do a lot in the kitchen.

For our next bite, we are going to make a gnocchi to redeem this gnocchi.

- Okay.

We're not going to do a potato gnocchi because I don't want to bring up bad memories for you.

- Right, okay.

JOEL: So we're going to do a one that's really hard to mess up.

Has anyone ever heard of like a semolina gnocchi?

Anyone, no?

Most people haven't.

Most people think of gnocchi the way that Kenji talked about, which is, like, these little pillows, right?

- Exactly.

JOEL: Do you know what gnocchi means?

Like What it translates to?

- Little cloud?

Pillow?

JOEL: It actually means lump.

- Lump.

There you go.

JOEL: Lump.

So anything lumpy, I guess.

So the first step to this is we've got a little bit of water and we've got semolina.

How do you describe semolina?

- It's like a kind of coarse flour.

JOEL: Exactly, durum wheat, yep, so you just pour that into the water.

- This is actually, I've had Roman gnocchi many times, but I've never made it.

JOEL: Really?

- Never made it, no.

JOEL: I love it, I'm teaching Kenji something, that's cool.

So you just whisk that together, almost like you're making polenta or something like that.

Right.

This will thicken up after about five minutes.

You can add a little bit of nutmeg, black pepper and salt-- go for it.

Beautiful.

And so what happens is you kind of whisk that up, it starts to look like porridge, right?

And it gets really thick like grits.

And then you pour it out onto a sheet tray and it kind of looks like this.

JOEL: I know.

I know.

- ... get ahead, right?

JOEL: You will definitely not mess up if you cook on TV.

(laughter) So what happens is you, at this point, can kind of punch out shapes.

- It's almost like a polenta cake.

It's like when you have day-old polenta and you cut them out.

JOEL: 100 percent, 100 percent.

So what you're going to do, is we have a little bit of a cookie cutter here.

- Okay.

JOEL: And we're just going to cut out rounds.

So you've got kids, I mean, you've got two kids.

- This would be a great one.

JOEL: Oh, they would love this.

- Great one for kids.

JOEL: Yeah do, like, little star shapes and things like that.

- Dinosaurs.

JOEL: Dinosaurs.

Exactly.

So when you're testing recipes, how often does it go sideways?

- Often when you're testing recipes, you want it to purposely go sideways because you want to find out how would someone at home possibly mess this up?

And how do you make sure that they don't, you know?

So oftentimes with recipes, you want to kind of try and break them, you know?

JOEL: Yep.

- Because it's not that people are, you know, bad at following instructions, it's that instructions don't universally apply to every situation, right?

JOEL: Totally.

- Everybody's kitchen is different.

Everybody's hand size is different.

JOEL: Yes.

- There's all these things that can affect the way a recipe comes out.

So yeah, oftentimes you will purposely try and make the recipe as poorly as possible.

JOEL: You gotta take it to the edge.

- Exactly, exactly.

JOEL: Absolutely.

Guys, look at this-- you want to hold that up for everyone, Kenji, so everyone can see?

It's kind of cool, right?

(applause) Looks great, actually.

So then we're going to put some blue cheese over the top.

You can use any cheese, yeah.

But blue cheese over the...

I know that's not going to suck.

- Just gonna sprinkle it over.

JOEL: Yeah, right over the top.

And then stick this under the broiler for, like, two minutes, three minutes until it kind of just melts up and you're good to go-- now, the question, did you cook growing up?

Like, was this a thing?

I'll go put this in the boiler.

- Wait, I'm going to get the blue cheese off my fingers.

JOEL: Yeah.

Yeah.

- I did not really cook growing up.

It was not really an interest of mine.

I thought my career was going to be in science.

- Totally did, and then... JOEL: Totally, interesting.

- When I went sideways and went into restaurants and I was working in restaurants for a long time, you can't turn off the way your mind thinks.

JOEL: Totally.

- And so for me, a lot of the times it was, I want to get the answers to some of these questions I have.

And restaurants, you know, they're great at teaching you skills.

JOEL: 100 percent.

- They're great at teaching you discipline and all these good skills to have, but they're not the best place to sort of to explore cooking questions because they're really just about sort of production, right?

So for me, it's kind of finding a place where I could marry these two loves, was my goal.

And now I kind of do it on my own, which is even better.

Hey everyone, it's Kenji and I'm going to make a BLT.

This sandwich is going to drip.

Mm, oh my goodness, that is so good.

(applause) JOEL: You do a lot on your own.

Has anyone ever seen the Kenji Cooking Show on YouTube?

- Yeah!

JOEL: Okay, okay, we have to talk about this for a sec.

We have to talk about this for a sec.

- Also an accident.

JOEL: Yeah.

That's also...

Okay, everything in his life's an accident.

You know, there's camera people around here.

There's no camera people at... explain your show and the format of this show, this is nuts.

- I was coming back from vacation once, a snorkeling trip, and I had a GoPro for it to take pictures of fish, you know?

And I was at home, and I was like, "I'm about to make food.

There's my camera sitting on the counter."

I was like, "I wonder what would happen if I put this camera on while I was cooking food."

So I did that and I put that video up on YouTube.

One day I looked at my YouTube channel, I was like, "This one video has, like, a million-something views.

What was that one?"

I was like, "Oh, it was the one "where I stuck the camera on my head.

Maybe I'll do that some more."

You know, and so I get used to sort of talking to an audience while cooking.

And so I'm pretty good at sort of of narrating what's going on while I'm cooking.

JOEL: Yeah.

- And I found it just really comfortable to just have a camera on my head, talk as if, like, I was trying to show someone something that I was excited about and be natural.

And I think people kind of like the fact that, you know, my books are very sort of precise and sort of very technique-oriented.

I think a lot of people think, "Oh, you have to do it this way or it's going to come out wrong."

JOEL: Totally.

- And what I try and show on my YouTube channel is that, no, you don't have to do it exactly the way it is.

Like, I'm cooking at home, like, I'm not following the recipes, I'm changing them around.

And so I can sort of explain, "Hey, if you don't have "this ingredient, you can use this one.

"I'm using this because my daughter loves this ingredient," whatever it is, you know?

JOEL: Totally.

- So I try and show how recipes are adaptable.

And by understanding the technique behind them, then you can sort of be in charge of your own... JOEL: Destiny, it's your own thing.

- Of your own destiny in the kitchen, exactly.

JOEL: Love it.

(cheers and applause) All right, well check this out.

This is what it kind of looks like once it's broiled.

Doesn't that look awesome?

- That's beautiful.

JOEL: Isn't that stunning?

JOEL: We're going to put a little brown butter sage situation on top of that.

- Okay.

So this is already warm.

We melt butter, right?

And we take it kind of to browning, which scientifically, that's just caramelization, right?

- Butter is about 80 percent fat and about 18 percent water.

JOEL: I love the way his mind works.

- And a couple percent protein and sugars, right?

And so essentially when you brown butter, you're boiling off the water content, you're going to see that foaming at the beginning.

JOEL: Yes.

- And then once that boiling happens, then the temperature of the butter can actually rise above 212 degrees to the point, up into the three hundreds, which is where the Maillard reaction, that browning reaction occurs.

JOEL: I love you so much, man.

Literally, can you just listen to him?

I mean, it's amazing.

It's insane.

All right.

(cheers and applause) Here in Washington State, we have amazing hazelnuts.

So a little bit of hazelnuts and then some sage, and then we've got some finished right here.

Do you want to just kind of spoon that over the top?

- Absolutely.

JOEL: Go for it.

JOEL: So you just take this brown butter, and you just kind, yeah, it gets kind of crispy.

And look at that.

I know.

(audience reacts) If that is not heaven on earth.

JOEL: Doesn't that look insane?

- This looks amazing.

JOEL: It really does, it's actually good for winter too.

- Oh yeah.

JOEL: Guys, this is a gnocchi that Kenji did not plunge.

This is, this is legit, beautiful gnocchi, semolina.

- Wow.

(cheers and applause) - Beautiful.

JOEL: Isn't that beautiful?

JOEL: Lovely, all right, I'm going to give you a spoon.

I'm going to grab a spoon and then I'm going to grab something real quick.

- This is my first bite of food of the day, by the way.

JOEL: Really?

- Because I've been, like, you know, I'm trying to learn how to make lattes.

And so I've been running around Seattle.

JOEL: I've seen you doing that.

- Meeting baristas, learning how to make lattes.

JOEL: Oh.

- Mmm.

JOEL: Oh, that's, that's killer.

That is killer.

(cheers and applause) JOEL: You're into that.

- The blue cheese doesn't come out until the very end.

JOEL: Yes.

- You get that, like, hazelnut and sage first, it's really nice.

JOEL: And there's some monster texture.

Okay, he's going to keep housing that, I love that.

All right, so three questions for you, Kenji.

We ask all guests this.

You ready?

Number one.

You've probably eaten a lot of weird things.

Weirdest thing you've ever eaten?

- Hm.

The thing that was, okay, the thing most difficult for me was balut.

So the fertilized duck embryos in an egg.

JOEL: So good.

- I was in Cambodia.

(laughter) And there was a guy walking with a little steaming thing on his back and I asked him what it was, and he said balut.

And put down this little plastic chair.

I sat in it, he put down a little plastic table, he gave me these duck eggs, you open up the eggs and it's, like, literally a baby duck inside there.

But there's, you know, there's people on the street like, "Oh, look at that American, he's going to try this thing."

Like, just staring at me, so I couldn't, I was like, I couldn't back down at that point.

So I just put as much pickled garlic and chilies as I could.

Ate it, and I would not do that again.

I was not a fan.

Personally, not a fan.

JOEL: All right.

- I know it's a delicacy.

JOEL: I think you just won the award for weirdest thing.

Best thing you've ever eaten?

- Slice of pizza from Sacco in 54th and 10th, New York.

JOEL: Oh, yup.

- That's the pizza I grew up on, so.

JOEL: Half of this belly is from Sacco, baby.

Half of it.

Last question.

It's controversial.

- Yeah.

JOEL: Is a hot dog a sandwich?

- No.

No!

Come on.

(audience laughter) JOEL: How is that not a sandwich?

- If you said to me, "Hey, Kenji, can you go get me a sandwich?"

And I said, "Sure," and I came back to you with a hot dog, do you think I would've accomplished the mission?

Would you be like, "What is this?

That's a hot dog."

(applause) JOEL: Fair.

All right, let's move on to the cocktail, I love it!

Very fair, well, this episode is all about recipe redemption.

So we're actually making a classic cocktail called The Redemption.

- Okay.

JOEL: Have you ever had this before?

- Possibly, but maybe I don't remember it.

JOEL: Yeah?

(laughs) Well, you start with a little bit of ice in a shaker and then we've got some really good bourbon.

And we're going to start with just about an ounce each.

If you want to just use the jigger and go for it right in there.

And then what makes this, it's kind of like a Manhattan, but a little bit more citrusy, right, Ashley?

- That's right.

JOEL: I mean really, really light, really nice, and then... - Feel right at home.

JOEL: Exactly, and then a little bit of vermouth.

So right in there, yup.

- That's also...?

JOEL: Sweet vermouth, yup.

- Got it.

JOEL: And then we've got some orange bitters.

Just give it a couple dashes.

Just eye it.

I'm scared to ask Kenji to eye.

Like, I feel like you want to measure it.

And then shake it up, buddy.

- I eyeball everything.

JOEL: Yeah, yeah, and then you really want to shake it up.

Guys, we say this all the time.

(shaker top clatters) Happy mistakes.

(audience laughter) - Rinse this off.

JOEL: I love it, see, I would never rinse that off.

I would never rinse that off!

(audience laughter) - I wouldn't do it if I was at home.

JOEL: Yeah.

He's like, "Well, we are on TV in front of millions of people."

All right.

- The alcohol kills it.

JOEL: Yeah.

JOEL: It's really important that Kenji shakes this.

You really got to shake a cocktail, not just two shakes.

This really chills it.

I'm going to let you go until you pass out.

Keep going, baby, keep going.

- You know what's really cool, when you shake a cocktail on ice, the combination of alcohol, water, and ice, when you shake them, they actually drop to below the freezing temperature of the ice.

So even if your ice was at zero degrees, this whole mixture, once you start to shake it, will actually drop below that temperature.

JOEL: What?

Really?

- Yeah, it's really crazy.

JOEL: That's so cool.

- Read Dave Arnold's cocktail book, it will explain all the science behind it.

JOEL: Do you understand why this guy writes encyclopedias?

Like, this is why he does it.

It's unbelievable.

Go for it, baby.

We're going to drop a couple of lemon twists in there and oh, that looks frothy and delicious.

Yeah, this is what I want.

And by the way, so glad to hear you haven't eaten anything today, because this is going to hit hard.

This is going to hit really hard.

(laughs) First and foremost, listen, this is to all the mistakes out there, because honestly, that makes the best food.

But honestly, Kenji, this is to you.

You are such an inspiration.

- Oh, thank you.

You too.

JOEL: To so many of us.

So thank you for being here.

You rock.

- Thank you so much for having me.

(cheers and applause) JOEL: I want to thank you guys, our studio audience.

You guys are amazing.

And everyone who tuned in at home, we'll catch you next time.

Make sure to make those mistakes and enjoy some amazing food.

See you next time.

See you, everyone.

(cheers and applause) (cheers and applause) ♪ ♪ To check out all the recipes we made today and more, visit us at homemade.live.

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