Nick DiGiovanni is a wildly popular YouTube chef, MasterChef finalist and, now, cookbook author, whose debut collection of recipes, Knife Drop, hits shelves on June 13. But when Nick isn’t cranking out viral food videos, he’s snacking on a chef-approved list of chips, cookies, and pretzels, as well as a slew of speciality items from around the globe. From the joys of chomping through a bag of baby crabs from Japan, to why he’s willing to defend popcorn-flavored jelly beans against the wrath of Gordon Ramsay, Nick breaks down the dos and don’t for snacking like a MasterChef prodigy.
CHAPTERS
00:00 – 00:22 – Intro
00:22 – 01:14 – Cool Ranch Doritos
01:14 – 01:55 – Butter Popcorn Jelly Belly
01:55 – 02:44 – Baby Crabs
02:44 – 03:42 – Wilde Protein Chips
03:42 – 04:23 – Guaraná Antarctica
04:23 – 04:57 – Nora Seaweed Snacks
04:57 – 05:36 – Splits Pretzels
05:36 – 06:13 – Cookie Squares
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