Watch You Suck at Cooking, a Hilarious Source for Tasty Recipes and Food Hacks of Questionable Veracity

Is it just us, or did half of Gen Z teach them­selves how to cook on Tik­Tok dur­ing the height of the pan­dem­ic?

The recipes that go viral have more in com­mon with gonzo sci­ence exper­i­ments than Julia Child’s Coq au Vin.

Hacks are gold­en in this forum — whether or not they actu­al­ly work — and run­ning time is of the essence.

There’s an unmis­tak­able visu­al vocab­u­lary, too — from the god shots of man­i­cured hands dump­ing pre-mea­sured ingre­di­ents into mix­ing bowls to the reveal of the com­plet­ed dish just sec­onds lat­er.

One has to be con­ver­sant in these tropes to sub­vert them as glee­ful­ly as the anony­mous cre­ator of the sev­en year old online series You Suck at Cook­ing.

Unlike such Tik­Tok heavy hit­ters as cloud bread or whipped cof­fee, most of You Suck at Cook­ing’s dish­es are things you might con­sid­er prepar­ing on a reg­u­lar basis, how­ev­er trendy they may be at the moment.

The respon­si­ble par­ty’s cook­ing and edit­ing skills are sol­id, but his writ­ing is the real star here. We also appre­ci­ate the mas­sive amount of plan­ning and care that goes into every five minute episode.

He’s an unabashed coin­er of vocab­u­lary and elab­o­rate ways to refer to straight­for­ward appli­ances and ingre­di­ents. His deliv­ery is mild man­nered, but he doesn’t mince words when it comes to culi­nary bias­es — e.g., condi­ment­ing only one side of the bun is a cer­ti­fi­able burg­er crime and if you don’t like pick­les, one thing you can do is seek help.

Sim­ple dish­es such as overnight oats require so lit­tle instruc­tion, he’s freed up to skew­er the ques­tion­able claims of food-focused well­ness “experts” by lean­ing all the way in.

The spir­it of the project car­ries over into his writ­ten step-by-steps on the rare occa­sions when mere video demon­stra­tion will not suf­fice.

(His cook­book, You Suck at Cook­ing: The Absurd­ly Prac­ti­cal Guide to Suck­ing Slight­ly Less at Mak­ing Food, was pub­lished anony­mous­ly in 2019.)

To get the most from your expe­ri­ence, we rec­om­mend you first watch his deep fried Kore­an-style corn­dog How To, then fol­low the writ­ten recipe:

1. Go to the store 

2. Buy corn dogs 

3. Enjoy 

If you insist on mak­ing corn dogs your­self, first read these fry­ing safe­ty tips

The rea­son home fry­ers are safer than doing it on the stove­top is because they lim­it the heat of your oil so it won’t catch fire. It’s easy to let it get too hot which is very bad news. 


    • 1 ¼ cups flour 
    • 2 table­spoon sug­ar 
    • ½ tea­spoon salt 
    • 1.3 tea­spoon yeast 
    • 1 egg 
    • 100 ml warm water

Wang­jan­gle until your wrist is furi­ous (I did it for a few min­utes tops)

Let it sit for half an hour 

Dry off any­thing you’re rolling in it 

Peg your dogs 

Roll ‘em 

Roll them in arti­san Ital­ian bread crumbs (okay seri­ous­ly this is a fla­vor game chang­er and I can’t rec­om­mend them enough. Kor­tal­ian food just has such depth. 

Fry for 3 min­utes 

Cool for a few min­utes 

I think any­thing else is pret­ty straight for­ward

When it comes to cook­ing hacks, our hero is a cham­pi­on fab­u­list.

It’s safe to assume that the first tip is legit, after which… well, let’s just say that some of his orange peel­ing meth­ods remind us in the best pos­si­ble way of our old pal Shel Silverstein’s Uncle Shelby’s ABZ Book.

Enjoy a playlist of all 150 episodes of You Suck at Cook­ing here.

Relat­ed Con­tent 

Michael Pol­lan Explains How Cook­ing Can Change Your Life; Rec­om­mends Cook­ing Books, Videos & Recipes

10,000 Vin­tage Recipe Books Are Now Dig­i­tized in The Inter­net Archive’s Cook­book & Home Eco­nom­ics Col­lec­tion

The New York Times Makes 17,000 Tasty Recipes Avail­able Online: Japan­ese, Ital­ian, Thai & Much More

- Ayun Hal­l­i­day is the Chief Pri­ma­tol­o­gist of the East Vil­lage Inky zine and author, most recent­ly, of Cre­ative, Not Famous: The Small Pota­to Man­i­festo.  Fol­low her @AyunHalliday.

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  • Muhammad Asim says:

    Hel­lo Julia, I came across your web­site and recipes online recent­ly, and I’ve already tried two of them. I picked those two recipes because they remind­ed me of Slav­ic dish­es that I’m famil­iar with, as my wife is from Lviv, Ukraine. It seems like we have some­thing in com­mon — small world!

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