I Tested 1-Star YouTuber Recipes ⭐️

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00:00 intro
00:30 joshua weissman
05:31 molly baz
11:19 claire saffitz
16:11 maangchi
19:32 nick digiovanni

BUSINESS INQUIRIES ONLY:

Food & Family from California

© 2025 Honeysuckle. All Rights Reserved.

[billino]

Honestly they were all pretty worth it but i kinda agree with the joshua review. If I’m buying a cookbook i want the recipe to be absolutely complete and well presented, otherwise whats the point

[null]

joshua's criticism is 100% valid lmao but for claire's, initially i was gonna agree but those product photos? looks like a bad flat cookie so like you knew what you'd be getting from the beginning...

[CarlGorn]

I was one of Maangchi's early cheerleaders when she was just starting out. That was back when she still had time to personally vet and respond to every comment. She taught me how to make a crispier fried chicken, and with my homemade barbecue sauce, "Ambush!" how to make a great Yangnyeom Tongdak. Thanks for vindicating her, she's a treasure. ♥

[BurningMoreXP]

The Molly Baz recipe looks like a 3 am struggle meal.

[desmit]

One small safety tip for the Brûlée… set the pan with ramekins on the oven rack first. THEN add the boiling water.
No need to try to carry/balance/not slosh scalding water on you on the trip from the counter to the oven.
This was a fun video and I appreciate your honesty!

[ABB]

Soups lack texture and excitement? Well, *someone's* been making soups wrong.

[kimberlyy]

Please do another one of these! I loved watching you cook the recipes

[Bored_Dionysus]

“Too young and inexperienced” remember they’re talking about the guy who placed third on season ten of Masterchef. Sure he didn’t win but top three is still very impressive

[teawithtams]

I want to give the person who gave Maangchi's book a one star review, a one star review.

[nicole]

a certified nutrition councilor can’t figure out how to calorie count and figure out macros using a kitchen scale and nutritional labels? something here isn’t adding up.

[achanwahn]

I'm just gonna say that if a book says "Texture Over Taste", I'm not buying it. I like tasting good food.

[MobiusGT]

i'm not a fan of giving 5* reviews for even the ones that clearly didn't deserve it like weissman's book. I for one would very much be annoyed if like that one reviewer said i had to troubleshoot recipes

[ASAMB]

I understand that you didn't want to offend anyone but all of them get 5 out of 5? why even rate them? Especially the first one didn't deserve 5 stars. if you leave out ingredients in the instructions and there are wrong amounts that's just lazy bad work. It doesn't matter whether it's all on Josua or not. He gives his name and face to the book, so it's in his interest to double check everything.

[MrKonnect]

My favorite part about Claire Saffitz's Dessert Person is that there's often a whole YouTube video to go along with the recipe. I've been making her chocolate chip cookie recipe for years (with minimal adjustments) and have literally had family fight over the last one

[DrGlynnWix]

I think people should give stars that represent the issues or joy they experienced. For example, I would not expect something to get 5 stars when they leave out when to add an ingredient, even if it's easy to figure out where it should go. If the recipe was otherwise delicious and it was only minor stuff being forgotten, then that is 4 stars, not 5, in my book.

[aimeemoore]

The way you enunciate everything is oddly calming

[AskMiko]

Joshua’s first book was riddled with errors to the point, most recipes were horrible to make. A second book has errors, too? Wow

[wiizaever]

You can't use a scale to measure mL. The "mistakes" in the conversions are probably because the conversions to metric were made by the proofreader, Bianca Bosman, who is based in the Neatherlands, where 1 cup is 250 mL, and those conversions to metric are intended for readers in countries where ingredients are sold in metric packages. So a carton of cream would be a multiple of a metric cup, and not of an American one. That's not a mistake, but it should be (and maybe is) explained in the Texture Over Taste book.

[forrgle]

Honeysuckle: "ergh, I have this urge to stir this"
Me: "mix mix mix!"

[lilykep]

I feel like Claire's book is the kind where you CAN NOT shortcut a recipe. Cooking tends to give you a bit of leeway to add your own innovations, baking *does not* If you do not complete every step how it's written you will not get a good product when you're baking.