5 Mistakes Most People make when using Vegetables.

Chopping and cooking with vegetables is something we do almost every time we cook. But the way we're taught about them is completely backwards because no one ever tells you what vegetables are actually doing in a dish. Seriously, have you ever wondered why does an onion taste different from a carrot, a potato, a bell pepper, or leafy greens? And then beyond that, what's the point of all these different cuts? Why would you finally mince something versus dicing it versus just leaving it whole? And why can the same vegetable taste completely different all depending on how you cook it? Well, in this video, we're going to break down the five mistakes that most people make when it comes to vegetables, but we're going to do it from a food science perspective. And I specifically order the mistakes in this way because each one builds on the prior one. And by the end of this video, I promise you'll never look at vegetables the same way again. Now, before we get too deep into the food science and some of the other experiments we're going to do in this video, I need to tell you about my history with this carbon steel griddle that is about to turn four years old. And it comes from today's sponsor, Made In. This exact carbon steel griddle first appeared in a kebab video of mine on June 24th, 2022. And ever since then, it's become a recurring character on the channel. Whether that's breaking down burger science, learning about why you need to cook frozen meat, running spice experiments, or most recently cheese steaks along with about 20 to 30 other videos on my second channel in the past year. And the reason I keep using this is simple. It just makes cooking at home a lot easier. The griddle spans two burners, so you've got tons of space to cook multiple things at once without overcrowding. So if I'm testing different versions of something or just cooking a lot of food at once, it solves that problem immediately. And the best thing I can say about it is I just keep reaching for it day after day, week after week, and truly year over year. So, you can check out the Carbon Steel griddle and my other favorite cookware from Maiden by using the link in my description to save on your order. And thank you again to Maiden for sponsoring this video and being a longtime supporter of the channel. And I think what we both do well is just making cooking easier and more approachable. And this is exactly what we're going to get into with mistake number one when it comes to chopping vegetables. So, let's break it down. The first mistake we need

to fix is thinking vegetable prep is about skill when it's really about setup. And when most people try to learn how to chop vegetables, they think being able to chop really fast, having perfect technique, or mastering a bunch of different cuts is what's important. But for a home cook, what actually matters is much simpler. It just shouldn't be miserable to chop your vegetables on a daily basis when you need to cook. And if you don't like chopping vegetables or think it takes way too much time, you probably just have a bad setup. At home, my vegetable prep usually takes three to six minutes depending on the dish. And I have a second channel with over 50 real-time videos where you can see that I'm not rushing, just talking to the camera. And when I have a good setup, chopping vegetables is generally one of the parts of cooking that I enjoy. However, there is one situation where I am forced to cut vegetables very slow and it's an absolutely miserable experience and that is when I go to an Airbnb because every time it's the same story. There's typically two tiny cutting boards in a drawer, a knife that hasn't been sharpened in 8 years, and suddenly I'm chopping very slowly, frustrated, and wondering if I'm about to slice my finger open. And this is not a skill issue. This is a setup issue. So, the two questions you probably have are, what are the fundamentals of a good setup? And secondly, do I need to spend a lot of money? Well, the answer to the second question is no. Because if every Airbnb had this $40 cutting board, this $20 knife, and a way to keep it sharp like a wet stone, I would be perfectly happy. Because a good setup comes down to the three S's: sturdiness, space, and sharpness. If you have these three, chopping vegetables becomes faster, easier, and way more enjoyable. Sturdiness means your cutting board shouldn't move. Use a drawer liner or a damp towel. Just lock it in place so you're not fighting it. Space is twofold. First, you should have a dedicated spot for your cutting board so you're not constantly needing to set it up and put it away. It's more important than any other appliance on your counter. And secondly, you need enough room on your cutting board to be able to work with multiple ingredients. And I believe that a 24-in or 60cm wide board is the optimal size for most home cooks because most counters in the US and Europe at least are 25 in or 63 cm deep. So even if you're in a small kitchen, you can rotate it vertically and still have plenty of space to work. And lastly, we have sharpness. Your knife should be sharp and you need a way to keep it that way with something like a wet stone. This is what's going to make chopping actually feel good instead of frustrating. And that's it. If you get the three S's right, chopping your vegetables each night won't feel like a miserable chore. Instead, it's something you can experiment with. And this mistake is a really important one to fix in your kitchen because if you hate chopping vegetables, you're never going to want to learn what they actually taste like in mistake number two. And this is a shame because personally, I think this is where things get a lot more interesting and a lot more fun.

This might seem like a dumb question, but if somebody asked you, "What flavors do vegetables actually provide? " Could you explain it? And this is where things are going to start to break down because what seems like a simple question is fairly complex. For example, a carrot we would typically say is orange, it's crunchy, has kind of a fresh smell, and maybe it's a bit sweet, but if you then roast that same carrot, it's going to have a completely different flavor. The first thing you'll notice is it's now soft instead of crunchy. But it's also much sweeter on your tongue and has deeply brown caramelized aromomas that we can smell. And the problem is if you don't know what flavor vegetables actually have, you also can't control them. So instead of being able to feel confident experimenting with new vegetables at the farmers market or using what you already have in the fridge to substitute them, this kind of leaves you stuck following recipes for the rest of your life. So to fix that, we're going to break down the flavor of vegetables into six properties. Taste, aroma, texture, sight, physical, and the human element. So let's start with taste. Our tongue registers five core tastes. Sweet, sour, salty, bitter, and umami. Now overall, vegetables are fairly mild in terms of pure taste, which is why we often add things like salt, citrus juice, MSG, and sugar sweet sauces while we're cooking. However, depending on the vegetable you are using, one of the five tastes could play a big role in the dish you are making. And the question that I always had is where do these tastes come from? Like what signals in our brain that makes a sweet potato sweet or arugula taste bitter? And as it turns out, the taste we experience are tied to specific types of molecules. And vegetables, like all food, are just made up of molecules. At a basic level, most raw vegetables are 80 to 95% water, 3 to 15% carbohydrates, which includes things like sugars, starches, and fibers, 1 to 5% proteins, 0 to 1% fats, and about 1 to 3% other vitamins and minerals. So, let's take a look at what vegetables actually taste like. Starting with sweetness. Sweetness usually comes from sugars like fructose, sucrose, glucose, and maltose. And both the amount of and type of sugar matter. And you might be surprised to learn that in the United States around 55% of sugar production actually comes from a vegetable, sugar beets, because they are high in sucrose. However, in order to extract that sucrose, they are first cooked with hot water before being evaporated and concentrated down into table sugar. And that's because when raw, most vegetables don't taste especially sweet. However, when we cook with them, that sweetness can become much more noticeable. And if you've ever wondered why, there are usually four mechanisms at play. First is evaporation. As the water cooks off, everything else will become more concentrated, including the sugars. So even though the total sugar doesn't change, it tastes sweeter because there's less water diluting it. Second is structure breakdown. When vegetables cook, their cell walls start to soften and break apart. And this is going to release sugars that were trapped inside and make them easier for your tongue to detect. Third is chemical conversion. And this is a big one for certain vegetables. For example, in sweet potatoes, heat activates enzymes that break the starches down into simpler sugars like malttose. So, we are literally creating more sugars during cooking. And then fourth is reducing masking flavors. A lot of vegetables will have sugars but also have bitter sulfurous and other harsh compounds that can mask their sweetness. However, when we cook with them, a lot of those harsher compounds will mellow out, making the sweetness easier to detect. And one of the things that surprised me in the onion deep dive I did a few months ago is that sweated onions are actually perceived to be sweeter than caramelized ones because there are no masking flavors. So sweetness can definitely play a role depending on the vegetable and how we cook them. But what about the other for taste? And in general these tend to play a smaller more supporting role in the grand scheme of things. Sour taste comes from organic acid things like citric malic and oxylic acid. And when we think of sour vegetables, usually tomatoes or toatillos may come to mind, but those are technically fruits, which raises the question, are there any true vegetables that taste sour? Well, there are a few. And one of the best examples is rhubarb. It kind of looks like red celery, but if you take a bite, it has a distinctly tart flavor due to a mix of oxylic and malic acids. And that combination gives it that slightly rich sourness, which is why it's commonly used in things like pies. That said, sourness just isn't very common across vegetables, which is why when we're cooking, we often need to add it ourselves in the form of vinegar or citrus juices. Bitterness, on the other hand, is a completely different story and one that you need to be careful with while you're cooking. A bitter taste in vegetables often comes from a wide range of defensive compounds, and these are chemicals that plants produce to protect themselves from being eaten. And these are very common in vegetables, especially leafy greens and things in the brasica family. You'll find bitterness in kale, arugula, broccoli, Brussels sprouts, cabbage, mustard greens, and ridiculio. But the intensity can vary quite a bit. And this is something you need to be aware of because most humans generally do not prefer dishes that are overly bitter. Cooking can help mellow out the bitterness, but many times we'll also balance it by pairing bitter vegetables with things that are salty or sour to help mask that taste and make it more enjoyable. And this brings us to our next taste, salty. Saltiness primarily comes from sodium, which is why we use salt all the time when we're cooking. However, vegetables themselves naturally are very low in sodium. While they can technically absorb some trace minerals from the soil, the amounts are usually pretty minimal. So, they're not going to get much saltiness from them naturally. And this brings us to our final taste, umami. Umami comes from compounds like glutamates and nucleotides, which can create that deep savory flavor. And some vegetables that are naturally higher in these molecules include things like seaweed, tomatoes, mushrooms, corn, and spinach. However, similar to sweetness, you usually won't notice much umami in vegetables until they're cooked down or combined with other ingredients, which is why MSG is a popular seasoning added to so many different dishes. So, really what we're doing when cooking with vegetables is trying to balance these five tastes in different ways, but taste is just one piece of the puzzle here. What actually makes vegetables quite distinct from one another is their aroma. And as Harold McGee points out in on food and cooking, most of what we experience as flavor is actually the odor or aroma. So let's talk about the second flavor property of vegetables. At a high level, aroma comes from volatile compounds. And these are small lightweight molecules that can easily evaporate and become airborne, which is how they travel from the food up into our noses. And unlike taste, which is limited to just a few core categories, aroma is incredibly complex. There are hundreds and even thousands of different aroma compounds, and this is where most of the unique flavors in our food actually come from. Now, we could spend 10 hours going through what every single vegetable smells like and how it changes when we cut and cook with them. But for purposes of this video, it's helpful to think about the aroma of vegetables into broad categories. Because once you start seeing these categories, you're going to notice two things. First, many of the dishes we cook are often a combinations of two or three broad aroma types that complement or contrast each other. And second, it makes substitutions a lot easier. For example, instead of needing to run to the store for an onion, you can ask yourself, do I have something that plays the same role as an onion in this dish? And maybe reach for some shallots or leaks instead. So, let's quickly walk through these categories. First are sulfurous and alien based vegetables, which includes things like onions, garlic, leaks, scallions, and shallots. Second are green grassy and fresh aromomas which includes things like celery, spinach, green beans, zucchini, snap peas, and green bell peppers. Third are kind of earthy vegetables. Think of potatoes, mushroom, beets, parsnips, or sweet potato. Fourth are sweet and nutty aromomas, which includes peas, corn, squash, and carrots. Fifth is fruity and floral, which includes tomatoes and certain red and orange chili peppers. And then the last group is what I'd call the herbaceious category, which includes things like parsley, cilantro, basil, dill, and fennel. And herbs aren't technically vegetables, but they are plant leaves that we use in very similar ways to provide aroma to many dishes. And if you want to see a practical example of me swapping in a ton of different aromomas into a dish, the low main video I just made is a great example. I made three different versions where I swapped out the aromatics using only garlic in one, garlic and ginger in another, then adding Thai chilies to a third, while also changing up the bulk of the vegetables. And each version tastes and smells quite different because of the vegetables I use. But all of them work because I'm maintaining a similar balance of the aroma. Now, there is another reason why that dish works so well. And that is also because I'm balancing the textures. And this is our next flavor property and one that's very often overlooked. And a great example of this when it comes to vegetables is iceberg lettuce. Because iceberg lettuce barely has any taste or aroma. But we still use it all the time in salads, sandwiches, tacos, and more because of that crispy, refreshing crunch that it brings to a dish. So, let's talk about texture. At a basic level, texture is how food feels when it touches your lips, tongue, and teeth. And one of the great things about vegetables is that they have a really wide range of textures. You can think about categories like crunchy, crispy, snappy, tender, soft, creamy, fibrous, juicy, and chewy. Though there are definitely more. And when it comes to texture, there are two big things to keep in mind. First, many vegetables actually have multiple textures at once. For example, a cucumber is both crunchy and juicy, and a roasted vegetable might be crispy on the outside, but soft in the middle. And secondly, these textures will change a lot depending on the ripeness and how you cook them. And a big part of what makes food enjoyable is the contrast between the textures, which is why lain works so well. The protein is tender, the noodles are chewy, so you balance it out with vegetables that bring crunch and crispness. Now, what if I told you there was a vegetable in one of those lain dishes that I didn't choose for its taste, aroma, or texture, but for how it physically feels when I eat it. And those were the Thai chilis. I chose Thai chilis because they are spicy and wanted to feel a little bit of pain while I was eating it. And this brings us to our next flavor property, the physical element. Now, the physical element is a little bit different because it's not technically a taste. Think about it. Why do raw onions or garlic make your nose sting? And why do chili peppers feel like they're burning your mouth? These aren't tastes like sweet or salty, and they're not aromomas either. They're sensations. Your body is literally reacting to the food. And when it comes to vegetables, there are kind of four main physical elements to think about. First is temperature, which is pretty straightforward. It's literally just the temperature of the ingredient. Pairing something like a chilled cucumber salad next to hot salmon creates contrast that's way more enjoyable than if those cucumbers were also warm. Next is pungency. This is that sharp stinging sensation you get from things like raw onions, garlic, radishes, or mustard greens. And these foods create reactive compounds that irritate our eyes and nose. Third is aringy, which is that dry, slightly rough, puckery feeling in your mouth. It's most commonly associated with wine, but you'll also find it in some vegetables, especially leafy greens. And finally, we have spiciness. My favorite. This sensation comes from capsation, which activates your pain receptors and creates that burning feeling. And it's exactly why I like that spicy beef lomain so much. Okay, so I'm going to pause here for just a second because we've covered a lot of information so far as it relates to the taste, aroma, texture, and physical element of vegetables. And let me know if some of this is starting to click down in the comments below. Maybe something is making a bit more sense now, like why certain vegetables get sweeter when you cook them, why carrots, onion, and celery are often used together, or why you prefer certain vegetables because of their texture or spicy elements. And while you're thinking about that, I'm going to quickly walk through our remaining two flavor properties, sight and the human element. And these are interesting because they shape how we experience food before we even take a bite. The fifth flavor property is sight. And vegetables play a large role here because they bring a wide range of colors, shapes, and visual contrast we can see with our eyes. Think of bright pink pickled onions, adding scallions to braze meat, or choosing a number of different colored vegetables, which all will shape our perception of a dish without needing to take a bite. And our final flavor property is the human element. We experience food through our emotions, memories, and cultural associations. And this is why the same vegetable can feel completely different from one person to another. For example, if you had a bad experience with a certain vegetable as a kid, you might still avoid it to this day, no matter how it's prepared. And on the flip side, certain flavors can feel incredibly comforting because they're tied to something familiar or nostalgic. So, now that we've gone through these six properties, you should start to see that flavor really has so many different layers to it, and every vegetable is going to contribute to those in slightly different ways based on the molecules they are made up of. However, as I've been hinting at, these molecules don't stay the same. They are going to change based on how we cut the vegetable and how we cook them. Which brings us to mistake three. Because if you've ever

wondered why cutting changes the flavor of vegetables, it's quite simple. The more we change the structure of the vegetable through cutting, the more we change how these flavor properties are going to show up. And to test this, we're going to run a simple experiment. So, I took 3/4 of an onion. One I left whole. The second I cut into a large dice. And the last one I grated so it would completely disperse into a tomato sauce. And the question we are asking here is how much does the onion flavor actually change when we use the same cooking method but cut it in three different ways? So I'm going to let these sauces cool down just a bit and then get them set up for our taste test. So while I do that, let's break down exactly how cutting changes the flavor of vegetables. There are a lot of different ways that you can cut a vegetable. For example, in The Professional Chef on page 622, they list eight standard vegetable cuts and then there are five more on the next page. However, even if you memorized and knew how to perfectly execute all 13 of them, the real question still remains. How does the flavor actually change? And how do I decide which of these cuts to use at home? And as it turns out, all of these fancy knife cuts are really just changing three things that can influence the flavor. First is how many cells you're breaking open. When we cut or slice a vegetable, it ruptures the cell walls, which will then release the water, sugars, aroma compounds, and all the different molecules that we talked about where they can then change and react during cooking. Second is how much surface area is created. So, the more surface area will change how quickly something cooks, generally meaning more evaporation, faster browning, more caramelization, and also more places for sauces, fats, and seasonings to stick to. And then third is the overall shape and structure of the vegetable. This is going to change the texture, the visual appeal, and how it feels when you actually eat it. And really, all these cuts are just slight differences in the flavor outcome. And this is why when you're deciding how to cut your vegetable at home, the question you should not ask is what is the right cut to use, but instead a more useful one is what flavor outcome am I trying to create? Because sometimes it's not going to matter all that much. For example, if a recipe calls for a medium dice and you go for a larger dice, the difference is going to be fairly small. But what I do want to do is show you three different examples that make a difference in how I decide to cut my vegetables at home. not because it's the correct way to do it, but to explain my thought process behind them. And the first one is cutting vegetables to match the size of the other ingredients. And a good example of this concept was a cucumber salad I made on the Cookwell channel a few weeks ago. And when I cut up the cucumber, I chose these larger kind of cube-like pieces. So, why did I do this? Well, I wanted a shape that would let me scoop up the salmon and cucumber together with a spoon and get everything in one bite. And this is the same exact thought process that I use for these tomatoes in the pesto pasta, the vegetables I chopped for my fried rice, or finally mincing the red onion and tomato to match the size of the corn in this roasted salsa. This cucumber salad and salmon still would have tasted fine if I finally minced the cucumber or sliced them into thin coins, but I wanted to ultimately match the size of the salmon. And additionally, this shape holds its crunch for a few extra days in the fridge rather than getting soft and wet with really thin slices. Now, the second example is cutting vegetables for big texture contrast. And a great example of this is the tomato in this breakfast sandwich I made. So, I cut the tomato slice very thick and a lot of people were trying to flame me in the comments for this. But hey, it's my kitchen and there was a very intentional flavor outcome that I wanted to create because I'm trying to layer in the textures. So, on the bottom, I've got the chewy English muffin, then the creamy cream cheese, thin, salty, and crunchy bacon underneath. Then on top of that, I wanted that beautiful summer tomato to be a big, juicy, substantial bite, almost imagining that I'm biting into a big burger patty. And when I bite into this sandwich, my tongue hits those layers in order. The bread, the creaminess, the salty crunch of the bacon, and then that tomato really comes through with its juicy, sweet, and sour bite that balances everything together. Could I have sliced it thinner? Absolutely. But would it have been as memorable? Definitely not. Then the third example is cutting aromatics based on whether you want their flavor to stay concentrated or spread throughout the dish. And this is exactly what we're testing with our onion experiment. So on one end, I left the onion in one large piece. We broken the fewest amount of cells, released the least amount of aroma, and the onion flavor is going to stay concentrated in that individual piece. Then on the complete other end of the spectrum, I've grated the onion into a pulp. We've broken open the most cells, release way more aroma compounds, and that onion flavor is going to be spread evenly throughout the entire sauce. So, instead of having one big sweet onion, the whole dish will kind of start tasting like that more intense onion flavor. But let's see how big of a difference this really makes. Okay, so I have the three different sauces. Let's give them a taste and see how different the flavor really is. Good. pallet cleanser, man. Started with the grated and then what I like to do is go to the opposite ends first. So, we'll do a normal just a spoonful of sauce first. That is so cool. I'll tell you why in a second. Man, this is truly a test I think you all should recreate at home because it totally drives home all of what we've talked about so far. So, right away, the sweetest sauce here is going to be the grated one. Why? Well, it makes a lot of sense. Onions, again, we talked about water and sugar. So, all of that sweetness is evenly dispersed in this first sauce. So, right away, you can tell when you get down to here, when it's in the big onion pieces, that the sauce on the end is much more sour. A lot of sugar is still in these big onion pieces, which helps perfume the sauce, but it doesn't actually disperse the sugars that are inside them. So you can take these out, blend them up, or just eat them as a snack. So obviously there's a clear difference in terms of the pure taste, but additionally there's big differences in terms of aroma and the texture. So in the grated onions, remember we crushed up all of those cells. None of that ever happened in the big onion pieces. So we get those really nice kind of mellow onion aromomas all throughout every bite of this first sauce. compared to the whole onion. It kind of tastes lightly perfumed of onion, but it's definitely not as kind of onion forward, if you will. And then from a texture perspective, too, obviously, you know, the grated onion is kind of integrated within the sauce. The middle, there are these big chunks that you can kind of still feel, and then you have the bigger onions on the end. And all of this ultimately is just down to preference. But it just goes to show that how you cut your vegetables really does matter. And ultimately what you're trying to do is control the flavor outcome. Okay, so we've seen a clear example here of what happens when you keep the vegetable and the cooking method the same, but change how it's cut. So the next natural question is how much does the flavor change when we keep the vegetable the same, change how it's cut, and also change the cooking method? And that's exactly what we're going to test with nine different cubes of potatoes. And this brings us to mistake four. So let's break it down.

There are so many different ways you can cook a vegetable. And here are 15 quick examples. Bake, blanch, boil, char, deep fry, pickle, poach, sauté, sear, shallow fry, smoke, steam, stir fry, and roast. And looking at this list, it seems like all of them are completely different. However, what if I told you they have way more in common than you think? Because every cooking technique is just triggering different physical and chemical reactions. things like cell wall breakdown, evaporation, dehydration, gilation, the mayor reaction, caramelization, and pyrolysis. And most people completely ignore these or don't even realize they're happening. But it's these reactions that are actually driving the changes in the flavor of the vegetables when we cook them. And when we switch cooking techniques, we're really just controlling four things. First is what types of reactions can happen. For example, if you boil a vegetable, it's never going to get hotter than the boiling point of water at 212°. So, no mayar reaction or browning is able to occur. Second is how much those reactions happen. So, if you only sear or char a vegetable on one side, this means you're only getting the mayar reaction and pyrolysis on that single side. Third is where they happen. So, if you roast a vegetable, the outside can brown and develop flavor, but the inside is going to stay soft and relatively unchanged. And then fourth is how fast the reactions happen. If you sauté a potato on low heat, it's going to evaporate slower compared to dropping it into hot oil. And if you want a more detailed and specific example of this, I actually broke this down in an onion video of mine a few months ago where I took onions through six different levels of cooking. So in that I compared things like evaporation, cell wall breakdown, aroma development, the mayor reaction, caramelization, and even pyrolysis, showing how each one of these changes as you cook them in different ways. However, for today, I thought it would be kind of fun to do a little test with nine cubes of potato. So I have nine equal-sized potato cubes, and I'm going to cut them in three different ways. First, I'm going to leave three as a cube. Second, I'm going to cut three of them into thicker, evensized planks. And the last one I'm going to cut very thin, almost like square potato chips. Then I took those three cuts through three different cooking methods. First, I boiled them. Then I sauteed them. And lastly, I fried them to create this matrix of different flavor outcomes. All by changing the cutting and cooking method. So, let's take a look at what these taste like. So, we can clearly see how changing the cut, but also the cooking method will dictate how these potatoes are going to be used in different dishes. For example, we've got kind of our potato chips down here. We've got French fries. The sauteed potatoes you can maybe use for kind of like a breakfast potato. And then the boiled ones you can kind of mash them up for mashed potatoes. And the big picture takeaway throughout this entire video is that there are so many different ways you can experiment with vegetables. And this brings us to mistake five.

So, we covered a lot of information in this video. However, everything we learned can really be summarized into a single sentence. When you're cooking at home, there are three main decisions you need to make. First, what vegetable you choose, second, how you cut that vegetable, and third, how you cook it. And as we've seen, those three things are what can create thousands of different flavor outcomes. Think about it. If a typical grocery store carries at least 40 different vegetables year round and you have eight different ways to cut them and 15 different cooking techniques, that's 4,800 possible outcomes. And that's before you even start adding sauces, spices, fats, or different proteins, which can feel a bit overwhelming. However, I think the bigger issue for a lot of home cooks is being afraid to experiment. A lot of us may think that there are right or correct ways to cook something and just always want to follow what the recipe says. However, cooking isn't something you can truly master. It's something that needs to be explored. So, the next time you're at the grocery store or farmers market and see a vegetable you've never used, buy it. If you want to cut something in a way that feels a little unconventional, do it. If you want to try a cooking method that sounds weird for the vegetable you chose, go for it. Worst case, it's a little off. And best case, you might discover something you really like. And you can tell other people about it. And this is where I would love to hear from you down in the comments. Let me know some vegetables that I should try. Let me try some weird ways you've cut things or cooked things because that is what cooking is all about. So, that's going to wrap it up for me in this video. Thank you again to Made in for sponsoring this video. Seriously, if you're ever looking for any cookware out there, the griddle I use all the time, but I've got a bunch of their other stuff, stainless, it's all great. So, that'll be linked down below. And then the very last thing is our Cookwell app, which we launched a few months ago and recently did a new feature that we're calling guides. So, there's a meal plan on top. There's also some dedicated ingredient guides that you can kind of learn about the ingredient and then a few different recipes to try out if you want to go that route. So, that'll be linked down below as well. But seriously, thank you guys for watching these videos. They're really fun to make. I love going for these big overarching topics and just yeah, I mean, cooking is so cool. There's so much to be explored. So, that's going to wrap it up for me in this one. I'll catch you all in the next one. Peace y'all.