100% the correct choice for the thumbnail. Claire being unafraid to be herself is exactly why we all love her lol Also, I've cut apples Claire's way all my life and I'm so happy to know that's how she does it too!
I appreciate that your fridge is realistically jam packed with actual stuff like actual people have, rather than the usual barren, empty stage fridge you see in most cooking shows.
Claire is the type of person that will painstakingly do something incredibly detail-oriented and time-intensive even though it's 100% not required and I love it because... same.
That opening scene Claire trying to move the tart, with both hands and a spatula handle in her mouth epic. I was holding my breath. I adore tarts. My friend made authentic French pear tarts but apples yummy. NOW it’s officially fall.
I made this with my brother via zoom on the weekend (two tarts)! It was so much fun and they turned out great! Brought mine into work the next day and everyone loved it! Thank you Clair and your team!
6:06 i really appreciate when you explain little actions like this, the kinda stuff that you'd probably be doing subconsciously but a novice baker wouldn't realise why
Once again, I have learned something new from your Dessert Person presentations! You demonstrated a great slicing tip and time saver by slicing with the tip of the knife, creating thinner and more esthetic slices and your three instrument transfer with only two hands was superb! The sound of the crispy pastry during the tasting makes me want to try this immediately! Thanks for this lovely Fall recipe and thoroughly entertaining video!
I used to watch every episode of you on bon appetit where you made gourmet commercial candy, and it’s just SOOO nice to see you have fun in the kitchen now instead of the torture before
Made this for my son’s birthday party using your rough puff pastry, frozen from a previous patch. I was worried that the compote would be too heavy and the crust would end up soggy, but it was light and crispy - perfect. It had intense apple flavor, not too sweet but good enough to forgo whip or ice cream. I’ve never had more compliments on a dessert. Thanks.
Apple tartan tastes amazing, isn’t hard to make and pretty much always looks so yummy. It was one of the first things my chef had us make in culinary school. I’m still real proud of that first Apple tartan I made all the way back in sophomore year.
Just made this and it was amazing!! I didn’t have apricot jam so for the glaze I just cooked 1/8 cup of sugar and 3/8 cup of apple cider, 1 tbs butter (probably unnecessary) and like 1/8 teaspoon of xanthum gum (I didn’t have cornstarch either). I just cooked it until the bubbles began to thicken and slow and it made a beautiful glaze!
NON-USA PEOPLE NOTE: Apple Cider is different in the US. It does not contain alcohol. It's essentially unfiltered, unpasteurized apple juice. This is different from British/Canadian cider which is alcoholic. In the USA alcoholic cider is called "hard" cider.
@Maria-cy1qcyes use unfiltered apple juice with no added sugar. When you taste it, it should taste mostly sweet but with a little tang, just like how pink lady apples taste
Just finished making ahead the compote, and it is the most apple tasting thing I’ve ever tasted. Like more apple essence than an apple. Having just chopped up some random ones from the local heritage festival I have more than I need and I can’t wait to put it in my oatmeal tomorrow.
Made it yesterday, i used apple juice and lemon juice instead of ACV (can't find any around here), it's delicious, everyone loved it, will make it again
@@beatsg oh after checking the video back and the recipe she talks about apple cider, so I guess you should take non alcoholic apple cider, I never used ACV so I don't know how it taste or if it's far from cider Anyway using apple juice and lemon worked really well for me
Looks delicious! Cannot wait to try this! For those with an egg allergy, you can brush the pastry lightly with milk/non-dairy milk to help with browning.
This looks amazing Claire! It looks like a million dollars but doesn't really look too difficult as long as you break it into smaller steps like you do.
Yum, Pink Lady is the best apple. I eat so many of them during apple season here in sweden and if I ever live somewhere with a garden that is one of the first trees I'll be planting!
As a child of European immigrants I have to say its so nice to see cinnamon omitted for once! I always felt like the classic American apple pie was cinnamon flavored first, apple second.
1 AM here in Australia Sydney Daylight savings time, but I decided to stay up and wait for the new dessert person video, it was worth it! Thank you so much Claire for making quarantine far less painful for me. Hope your doing well Claire. Thanks again for everything!
I did not know there was a Canadian Thanksgiving. From my understanding the U.S. version is when the Pilgrims killed the Native Americans and took their land, has Canada is similar backstory or is it like here in Europe, where we're thankful for the harvest and what nature has given us? In that context, is it a christian celebration? Is Thanksgiving in general Christian? I never thought about ist, it is in Germany with a special and sermon and the church being decorated and I think they collect donations during the service. I remember how I had to find something in the pantry as a child and had to go to the front during the service and put the can of peas to the other last minute donation options.
Hey Claire, I went apple picking today after watching this and so I’m making it. Tonight I did the rough puff and compote but my compute turned basically into apple sauce and took ages to reduce. Hours! Constantly bubbling so it’s not like I was chickening out on the heat. I guess because they were fresh apples? But my compote tastes super sweet and it lost all texture. Any saves you would recommend for tomorrow when I put it all together? This is my eighth or ninth recipe I’m making from your book (I made the lemon tart, blackberry caramel tart, miso biscuits, gougeres(sp?), chocolate chip cookies, fennel and clam thing, mushroom galette, the fruit tart from your YT, and maybe a couple more - the TH-cam videos help so much!)
I had the same issue this weekend with my compote when making this. Took ages to reduce and it's just loose applesauce now. Not the firm mixture shown in the video. Did you ever figure anything out with yours?
@@TheMisterbreadcrum I just kept reducing until it was thick because I knew it'd run off the tart. I think maybe it ended up being a little sweeter than I'd like. In hindsight maybe it's because my apples were so fresh.... next time I might not add any apple cider or just half a cup or something instead of the 2 cups + (if I remember right) it called for. Still was delish tho! How'd your's turn out?
@@racheli.1513 Mine too. I’m well over an hour into reducing with no end in sight. I actually checked to make sure I didn’t put in 4 cups of cider by mistake!
Quick Suggestion: Maybe Claire can share the ingredients required in advance and livestream a recipe so we can make it together/chat on the progress simultaneously
She has shared all of the required ingredients in advance. While it would be interesting, most of her recipes don't seem like they would work well in a livestream as often components need to be prepared in advanced to chill/rest or have long bake times. Claire already puts in hours of work to prepare for a 20 minute video. Maybe there's a simple cookie recipe that would lend itself nicely to a livestream?
Great recipe! I have one question: as a Frenchie myself (and from Normandie to boot), apple cider only means (to me) the fermented, alcoholic and bubbly apple drink, which I don't think is the ingredient in this recipe? Can anyone fill me in on what is being used? Is it the apple "must" or apple juice from which cider is fermented (so like, unsweetened unfiltered apple juice I guess)? I always use water to make my apple compote but using an apple liquid sounds like a great idea :D
@@beatsg i can't imagine it being much else but I guess it should not have any additional sugar or be concentrated. I should try some day and report back here 🙂
@@LittleCheebs Think she meant OP meant golden delicious which wouldn't even work because bot golden and red delicious have zero flavor and are shit for baking; going to a farmer's market and buying apples from local orchards isn't much more expensive than buying them from the store(plus higher quality with more variety of apples.) You'd end up with an apple mush tart with a soggy, stodgy, cooked but i no way flaky or crispy pastry dough. If you want to make something like an apple tart looking into a Pome Anna recipe, or a tartiflette tart(layered sliced potatoes and bacon tart); have to use recipes that are tailored towards the ingredients being used for recipes involving any kind of pie crust shrot crust or puff pastry
Golden Russets are an American heirloom apple variety from the 1800s. They have an intense and distinctive cider flavor, but are somewhat small and dull in color, keeping them from widespread market success. As some confusion above demonstrates, the name is also less than ideal. Personally, I would not recommend Golden Russets in a tart because their turn rather mealy when baked.
This was the best apple dessert I have ever made! I loved it so much; am definitely making again. Thanks for the helpful tips on slicing the apples = mind blown!
I don't know if there is another dessert that captures Fall like an Apple Tart. Hope you give this recipe a try soon! How is everyone doing today?
Doing great, but what can the Apple cider substitute with, kinda hard to source in my country...
Good
Watching your videos are such a pleasure, hope you are doing well Claire. Enjoy your weekend!!
A Claire Saffitz video makes things better.
I had chai latte and a lemon poppy seed muffin for lunch.....aka a great day ☺
“that was really dumb. i didn’t have to do that all. but i feel good about it!” a constant mood of mine
I would help but this is /amazing/! -Camera guy probably.
@@IMacar they must be building their resume for documentaries
Y E S!!!!! SAME!!
That pretty much sums up life, if you think about it
I read it as you said it
The gameshow music for the "Is Claire doing this right?" "Is that correct?" bits was *chef's kiss*
obsessed with the fact that she has to check if she’s making her own recipe correctly
Virgos 😂😂
@@LoneRodeoJones I Know i'm a bit late to the party but yep, hilarious!
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
Doo doo, doo doo doo... Ding!
It's very relatable, sometimes you have to check your recipe every 3 minutes, even if you made it :)
100% the correct choice for the thumbnail. Claire being unafraid to be herself is exactly why we all love her lol
Also, I've cut apples Claire's way all my life and I'm so happy to know that's how she does it too!
Anyone else thought the spatula was her tongue in the thumbnail😂
@@OG20001 Yes!!! 🤣 For a second I thought it was supposed to look like Venom from Spiderman 🤪
I appreciate that your fridge is realistically jam packed with actual stuff like actual people have, rather than the usual barren, empty stage fridge you see in most cooking shows.
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
I'd just like to reaffirm that I'm very happy Vinny is your producer.
Can we take a moment to appreciate the editor perfectly aligning the apple slicing with the music.. it was sooooooo satisfying
I came looking for this comment! So satisfying.
I looked at the thumbnail and thought “what the heck is going on?” Thank goodness Claire didn’t make me wait for the answer. Hilarious. 😆
I want to see an episode where the crew does the baking, to see what they have learned from filming Claire. Maybe Claire can step in as camera person.
I love the chaos you're inviting with this!
Great idea!
Maybe for April fools!!
@@ubaldobarrientos353 that is too long to wait haha. Maybe halloween, they could dress up!!
Claire seems like a good teacher if a bit nervous on occasion, I’m sure the crew would be in great hands if they ever gave this a shot
Claire is the type of person that will painstakingly do something incredibly detail-oriented and time-intensive even though it's 100% not required and I love it because... same.
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
Claire is the Fairy Godmother of Baking for a reason: her technique is simply impeccable, as seen in the first 20 seconds of this video XD
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
Yes I think this lady was actually born to do this so much skill and calmness
The music synchronised to Claire chopping apples- the content we need!
I come for the tarts...I stay for the drum beats synced with the knife chops......epic 🔪 🎶
That opening scene Claire trying to move the tart, with both hands and a spatula handle in her mouth epic. I was holding my breath. I adore tarts. My friend made authentic French pear tarts but apples yummy. NOW it’s officially fall.
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
I actually made this one! It was really fun arranging the slices and eating leftover apricot spread.
“looks like a pop-tart!” “it does... we’re sort of making an open face pop tart” everything reminds me of Her
Recovering gourmet makes enjoyer
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
Wait a minute. Pop. TART.
I made this with my brother via zoom on the weekend (two tarts)! It was so much fun and they turned out great! Brought mine into work the next day and everyone loved it! Thank you Clair and your team!
I love how Claire ALWAYS has to check if there's space in the fridge during the episode 😂
Hello
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
CLAIRE!! I’ve been out the loop and didn’t know you went solo!! So glad I found your channel
It is intensely gratifying to see that I cut my apples the same way Claire does. Makes me feel like the dessert person was inside me all along
camera guy watching claire move the tart is a top tier 'dont help just film' moment
6:06 i really appreciate when you explain little actions like this, the kinda stuff that you'd probably be doing subconsciously but a novice baker wouldn't realise why
Once again, I have learned something new from your Dessert Person presentations! You demonstrated a great slicing tip and time saver by slicing with the tip of the knife, creating thinner and more esthetic slices and your three instrument transfer with only two hands was superb! The sound of the crispy pastry during the tasting makes me want to try this immediately! Thanks for this lovely Fall recipe and thoroughly entertaining video!
Hello
I used to watch every episode of you on bon appetit where you made gourmet commercial candy, and it’s just SOOO nice to see you have fun in the kitchen now instead of the torture before
I shall forever be a loyal fan to Claire she just has such a safe warm place for me to come learn and I love that💗
Made this for my son’s birthday party using your rough puff pastry, frozen from a previous patch. I was worried that the compote would be too heavy and the crust would end up soggy, but it was light and crispy - perfect. It had intense apple flavor, not too sweet but good enough to forgo whip or ice cream. I’ve never had more compliments on a dessert. Thanks.
9:15 THE SQUID GAME REFERENCE PLEASE claire tell me u have watched it
a break from reality tv to watch squid game >>>
Yep, the first season was decent
It could be just the editor
Does she edit her own videos?
I'm hoping she she has watched it though 😄
The description bar says Hal McFall edits the videos 😭
@@Ely1406 There's still a chance she has watched it!
Apple tartan tastes amazing, isn’t hard to make and pretty much always looks so yummy. It was one of the first things my chef had us make in culinary school. I’m still real proud of that first Apple tartan I made all the way back in sophomore year.
I love watching Claire’s cooking videos. She is so good at explain techniques, and while she’s doing something a certain way
Editor edits are so hilarious and on point today ❤️ I've never laughed so much in a cooking show in a while 😂
Just made this and it was amazing!! I didn’t have apricot jam so for the glaze I just cooked 1/8 cup of sugar and 3/8 cup of apple cider, 1 tbs butter (probably unnecessary) and like 1/8 teaspoon of xanthum gum (I didn’t have cornstarch either). I just cooked it until the bubbles began to thicken and slow and it made a beautiful glaze!
forever obsessed with the “you’re the best claire meow” audio
Literally coming here for this!
That looks soooo good. You've inspired me to make one of those that looks so delicious.😋😋🍎🍎🍎
Claire is such a good teacher, she clearly explains the why and how she of each step clearly, and concisely.
NON-USA PEOPLE NOTE: Apple Cider is different in the US. It does not contain alcohol. It's essentially unfiltered, unpasteurized apple juice. This is different from British/Canadian cider which is alcoholic. In the USA alcoholic cider is called "hard" cider.
So what should i use instead? Apple juice?
@Maria-cy1qcyes use unfiltered apple juice with no added sugar. When you taste it, it should taste mostly sweet but with a little tang, just like how pink lady apples taste
The squid game reference in the graphics when she was talking about shaping the dough!!! 🤣🤣🤣
the intros gets more unhinged and unhinged every video
Oh how the apple chop sound matched the guitar, i love you whoever is editing this
Just finished making ahead the compote, and it is the most apple tasting thing I’ve ever tasted. Like more apple essence than an apple. Having just chopped up some random ones from the local heritage festival I have more than I need and I can’t wait to put it in my oatmeal tomorrow.
OOO I hadn't thought about other ways to make use of the compote! If I have extra I will absolutely be doing that!
It's amazing on toasted sourdough with some butter 😍
This is the dessert I make the most often. Can't wait to try out this version!
Was planning to try making this for thanksgiving diner on Sunday so this is perfectly timed.
Made it yesterday, i used apple juice and lemon juice instead of ACV (can't find any around here), it's delicious, everyone loved it, will make it again
Ah thank you! I wondered if she meant ACV when she said apple cider. Did she actually mean apple cider vinegar - and not the alcoholic beverage?
@@beatsg oh after checking the video back and the recipe she talks about apple cider, so I guess you should take non alcoholic apple cider, I never used ACV so I don't know how it taste or if it's far from cider
Anyway using apple juice and lemon worked really well for me
@@ewone7334 I might try your apple juice with lemon. It's not really clear what she's using.
ACV is definitely just a type of vinegar.
Claire I JUST put the gateau basque from dessert person in the oven, I’ve made it twice! I’d love to see you make a video on that recipe 💕
Looks delicious! Cannot wait to try this!
For those with an egg allergy, you can brush the pastry lightly with milk/non-dairy milk to help with browning.
I feel like her and Ann reardon would make such a fun cooking colab, just great cooking skills and personalities
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
The closed captions of sound effects amazing!
This looks amazing Claire! It looks like a million dollars but doesn't really look too difficult as long as you break it into smaller steps like you do.
Yum, Pink Lady is the best apple. I eat so many of them during apple season here in sweden and if I ever live somewhere with a garden that is one of the first trees I'll be planting!
As a child of European immigrants I have to say its so nice to see cinnamon omitted for once! I always felt like the classic American apple pie was cinnamon flavored first, apple second.
I've made this, it is delicious!! It is absolutely worth the effort.
Wow, that was a genius tip, about the knife while slicing the apples. Loved it!
Hello
Thank you for not butchering the "Demerara" pronunciation. I live there so it made my day.
The editing is so good! That apple chop in sync with the music? Hilarious
Editor is ON FIRE again! Great video
The editing on this episode was perfection. [chef's kiss] It's always good, but especially excellent here. Kudos!
Literally the best dessert I’ve ever made! Thank you so much for sharing the recipe ❤
The tip about how to cut without it sticking to the knife has changed my life.
th-cam.com/video/iPVWC7Bpw6I/w-d-xo.html
Thanks Claire! You always teach me something new when I watch you, and I've adopted many of your tips in my own kitchen :)
I was having a pretty bummed day but remembered today is dessert person day!
I hope your day is better!
@@scpatl4now thank you so much and it is!
The intro deserves a like
1 AM here in Australia Sydney Daylight savings time, but I decided to stay up and wait for the new dessert person video, it was worth it! Thank you so much Claire for making quarantine far less painful for me. Hope your doing well Claire. Thanks again for everything!
I love the editing! All the synced music with cutting apples, the checking of the recipe, this is awesome!
Someone on the dessert person team knew that Canadian Thanksgiving is this Monday and that I already have all the ingredients for this ready to go.
My thoughts too. Feeling love in the north. 💕
I did not know there was a Canadian Thanksgiving. From my understanding the U.S. version is when the Pilgrims killed the Native Americans and took their land, has Canada is similar backstory or is it like here in Europe, where we're thankful for the harvest and what nature has given us? In that context, is it a christian celebration? Is Thanksgiving in general Christian? I never thought about ist, it is in Germany with a special and sermon and the church being decorated and I think they collect donations during the service. I remember how I had to find something in the pantry as a child and had to go to the front during the service and put the can of peas to the other last minute donation options.
I should say it was Christian historically but its pretty secular now
Whoever did the editing on this is just *chefs kiss*
Having caffe and watching The dessert person my day is made ❤️
same here
I absolutely love whoever does the editing for this episode
7:03 Hope the editing of the chopping to the music beat gets the attention it deserves.
Today in UK me and my bf went on a long drive to 3 different farm shops to find perfect apples for this! Excited to bake.
That opening... her ingenuity knows no bounds lmao
What a glassy dish. It's beautiful
Hey Claire,
I went apple picking today after watching this and so I’m making it. Tonight I did the rough puff and compote but my compute turned basically into apple sauce and took ages to reduce. Hours! Constantly bubbling so it’s not like I was chickening out on the heat. I guess because they were fresh apples? But my compote tastes super sweet and it lost all texture. Any saves you would recommend for tomorrow when I put it all together?
This is my eighth or ninth recipe I’m making from your book (I made the lemon tart, blackberry caramel tart, miso biscuits, gougeres(sp?), chocolate chip cookies, fennel and clam thing, mushroom galette, the fruit tart from your YT, and maybe a couple more - the TH-cam videos help so much!)
I had the same issue this weekend with my compote when making this. Took ages to reduce and it's just loose applesauce now. Not the firm mixture shown in the video. Did you ever figure anything out with yours?
@@TheMisterbreadcrum I just kept reducing until it was thick because I knew it'd run off the tart. I think maybe it ended up being a little sweeter than I'd like. In hindsight maybe it's because my apples were so fresh.... next time I might not add any apple cider or just half a cup or something instead of the 2 cups + (if I remember right) it called for. Still was delish tho! How'd your's turn out?
@@racheli.1513 Mine too. I’m well over an hour into reducing with no end in sight.
I actually checked to make sure I didn’t put in 4 cups of cider by mistake!
@@scottplunkett7106 I considered using a paper towel to sop up the liquid because I got so tired of waiting. Good luck on yours!
Incredible, thank you for the amazingly worked out recipe!❤️ Underrated channel you deserve all the views and following and even more
I made this last year after I got your book and it was 💯
The slicing with the end of the blade tip is fantastic!
Hello
The editing is getting really fun. Love it.
7:04 and 8:56 (almost missed this one) this is it. this is why i love the editor(s?) behind this channel.
Quick Suggestion:
Maybe Claire can share the ingredients required in advance and livestream a recipe so we can make it together/chat on the progress simultaneously
just commenting to get this suggestion to the top
this needs to happen omg
She has shared all of the required ingredients in advance. While it would be interesting, most of her recipes don't seem like they would work well in a livestream as often components need to be prepared in advanced to chill/rest or have long bake times. Claire already puts in hours of work to prepare for a 20 minute video. Maybe there's a simple cookie recipe that would lend itself nicely to a livestream?
She'd have to do it in parts, because of the stuff that needs cooling.
@@amaz21 banana bread !!! easy peasy !!!
Omg I can wait to do this tart. I just received a bunch of honey crisp from a patient and they smell so good. I’m excited 😆
The Squid Game reference at 9:12 😂
Dude this is one of the best things I've ever made, THANK YOU
Great recipe!
I have one question: as a Frenchie myself (and from Normandie to boot), apple cider only means (to me) the fermented, alcoholic and bubbly apple drink, which I don't think is the ingredient in this recipe? Can anyone fill me in on what is being used? Is it the apple "must" or apple juice from which cider is fermented (so like, unsweetened unfiltered apple juice I guess)?
I always use water to make my apple compote but using an apple liquid sounds like a great idea :D
Yeah in Australia and wondering if cloudy apple juice is the same thing
I had the same question. I always use water to make stewed apples as well. Maybe she means apple juice?
@@beatsg i can't imagine it being much else but I guess it should not have any additional sugar or be concentrated. I should try some day and report back here 🙂
Apple cider is raw, unfiltered apple juice. It's seasonal here since it's fresh and unpasteurized
@@socceresque16thanks a lot :)
I've remembered the pear tart I've tasted a few years ago, baked by a French colleague of mine. So so good.
This, but with golden russets, would be absolutely smashing
potatoes??
@@LittleCheebs Think she meant OP meant golden delicious which wouldn't even work because bot golden and red delicious have zero flavor and are shit for baking; going to a farmer's market and buying apples from local orchards isn't much more expensive than buying them from the store(plus higher quality with more variety of apples.) You'd end up with an apple mush tart with a soggy, stodgy, cooked but i no way flaky or crispy pastry dough. If you want to make something like an apple tart looking into a Pome Anna recipe, or a tartiflette tart(layered sliced potatoes and bacon tart); have to use recipes that are tailored towards the ingredients being used for recipes involving any kind of pie crust shrot crust or puff pastry
@@jomsies golden russet is literally an apple
Golden Russets are an American heirloom apple variety from the 1800s. They have an intense and distinctive cider flavor, but are somewhat small and dull in color, keeping them from widespread market success. As some confusion above demonstrates, the name is also less than ideal. Personally, I would not recommend Golden Russets in a tart because their turn rather mealy when baked.
Love the tip about cutting with the tip of the knife vs the thick part!! I’ve always been annoyed by sliced foods stick to the knife.
the editing was great lmaoooo
Love the thwacking and slicing to the beat of the music. Neat editing 👌🏻
That Squid Game reference, I can't I'm laughing too hard now
That tart is gorgeous and looks delicious. It also looks complicated enough that I doubt I will ever make it.
I love when Claire plays "Where am I going to fit this into the fridge." :D
Hi there!
the editing on this video is awesome!!!
I’m not usually this early but TH-cam said “Claire” and Claire said “Apple Tart” and well. I’m here.
My husband just gave me this book for Christmas right when it hit midnight and I’m already super excited to start baking
00:10 she adapted the 3 sword style from one piece
I JUST made plans with a friend to make an apple galette and then saw you uploaded this! Claire you always have the best timing 🥰
Hello
I was literally in the process of making this tart from the book when you released the video xD
This was the best apple dessert I have ever made! I loved it so much; am definitely making again. Thanks for the helpful tips on slicing the apples = mind blown!
Hello
huge respect for the editors for making me laugh all the time
The editing in this episode *chefs kiss*
You can customize a fridge with Samsung BESPOKE (series/idk what its call), it's a Samsung product that they give the customer the design option
That's so cool! Our fridge has one of those pop/beer can drawers... I thought that might work for her too!
Very musical editing at 7:04. I appreciate it.