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70.5M
likes
2.39M
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21.2K
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engagement
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How to Stop You Garlic Powder From Clumping... Seriously... don't shake it over a steaming pot. #foodscience #cooking
13.5M
285K
1.02K
9mo ago
triggtube
How to Stop You Garlic Powder From Clumping... Seriously... don't shake it over a steaming pot. #foodscience #cooking
I wish they sold these in a 1 pack... #japan #fruit #foodie
7.09M
360K
2.36K
4mo ago
triggtube
I wish they sold these in a 1 pack... #japan #fruit #foodie
Here is a little ice breaker for Thanksgiving... Orange vs white vs purple sweet potatoes... Hannah vs Beauregard vs purple vs garnet vs jewel. What's the best sweet potato for you? #superfood #foodscience #potatoes #thanksgiving #cooking
6.45M
305K
2.27K
8mo ago
triggtube
Here is a little ice breaker for Thanksgiving... Orange vs white vs purple sweet potatoes... Hannah vs Beauregard vs purple vs garnet vs jewel. What's the best sweet potato for you? #superfood #foodscience #potatoes #thanksgiving #cooking
For this FULL recipe and all my other recipes… check out my website at www.triggtube.com (http://www.triggtube.com/) OR visit the link in my bio INGREDIENTS: 2 lb Bone- In Chicken* 1 tsp Black Peppercorns (3g)  Crushed ⅓ c Light Soy Sauce (90g)  ⅓ c Rice Vinegar (90g)  3 Cloves Garlic Minced  2 Bay Leaves  4 Coins Ginger  1 qt Chicken Stock (500ml) Used Separately  Neutral Oil 1 Onion Sliced  1 Tbsp Brown Sugar (15g)  1 Tbsp Butter (15g)  2 tsp Fish Sauce (10g)  Salt To Taste Scallions Sliced for Optional Garnish  Rice On the Side STEPS: • Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat  • Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side  • Scrape the pan clean** with a tiny amount of Stock and place a layer of Onions in the pan  • Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway  • Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes  • Remove the meat, and strain the Sauce  • Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce  • Add the Cooked Meat*** back in and simmer with the lid off until the Sauce becomes a thick Glaze  • Salt to Taste, garnish with some sliced Scallions and serve over warm Rice *I prefer bone-in skin-on cuts for this, because the skin and bones will add flavor and texture to the final sauce. Drums are great because they kind of suck in lots of other recipes, so I normally stockpile for adobo. But bone-in thighs also work well for this dish  **If the crust on the pan is brown, keep it for flavor, if it is black, just wash it out, start the next step with a clean pan, and use less heat next time  ***For the most elevated version of this dish, you can strip the meat off the bones before adding it back to be glazed in the sauce #chicken #cooking #recipes
5.97M
123K
4.91K
11mo ago
triggtube
For this FULL recipe and all my other recipes… check out my website at www.triggtube.com (http://www.triggtube.com/) OR visit the link in my bio INGREDIENTS: 2 lb Bone- In Chicken* 1 tsp Black Peppercorns (3g)  Crushed ⅓ c Light Soy Sauce (90g)  ⅓ c Rice Vinegar (90g)  3 Cloves Garlic Minced  2 Bay Leaves  4 Coins Ginger  1 qt Chicken Stock (500ml) Used Separately  Neutral Oil 1 Onion Sliced  1 Tbsp Brown Sugar (15g)  1 Tbsp Butter (15g)  2 tsp Fish Sauce (10g)  Salt To Taste Scallions Sliced for Optional Garnish  Rice On the Side STEPS: • Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat  • Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side  • Scrape the pan clean** with a tiny amount of Stock and place a layer of Onions in the pan  • Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway  • Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes  • Remove the meat, and strain the Sauce  • Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce  • Add the Cooked Meat*** back in and simmer with the lid off until the Sauce becomes a thick Glaze  • Salt to Taste, garnish with some sliced Scallions and serve over warm Rice *I prefer bone-in skin-on cuts for this, because the skin and bones will add flavor and texture to the final sauce. Drums are great because they kind of suck in lots of other recipes, so I normally stockpile for adobo. But bone-in thighs also work well for this dish  **If the crust on the pan is brown, keep it for flavor, if it is black, just wash it out, start the next step with a clean pan, and use less heat next time  ***For the most elevated version of this dish, you can strip the meat off the bones before adding it back to be glazed in the sauce #chicken #cooking #recipes
Know your pizzas!!! Thin crust version (Don't worry... Detroit style will be in the thick crust video) Which is your favorite?
4.90M
229K
597
8mo ago
triggtube
Know your pizzas!!! Thin crust version (Don't worry... Detroit style will be in the thick crust video) Which is your favorite?
Poached Egg Test Results I first saw this technique used by @jortskitchen (the egg master), but I don't know who started it. It's now the only way I'm making poached eggs from now on though. #foodscience #eggs
3.19M
125K
390
3mo ago
triggtube
Poached Egg Test Results I first saw this technique used by @jortskitchen (the egg master), but I don't know who started it. It's now the only way I'm making poached eggs from now on though. #foodscience #eggs
Send this to someone who is afraid of cooking chicken at home... There's nothing wrong with using two tongs OR washing your raw chicken tongs either, it's just a little unnecessary once you know the science.
3.10M
85.4K
1.85K
1d ago
triggtube
Send this to someone who is afraid of cooking chicken at home... There's nothing wrong with using two tongs OR washing your raw chicken tongs either, it's just a little unnecessary once you know the science.
Perfectly Designed Kitchen Tools 1. @the.magmitt Magnetic Oven Mitts 2. @materialkitchen Gravity Tongs 3. @earlywood_designs Wok Spatula 4. @zwilling_usa Kramer Carbon 2.0 8" 5. @gourmeteasyonline Garlic Press (Linked in my bio Triggazon Store) #cooking #giftideas #kitchengifts
2.90M
78.4K
171
7mo ago
triggtube
Perfectly Designed Kitchen Tools 1. @the.magmitt Magnetic Oven Mitts 2. @materialkitchen Gravity Tongs 3. @earlywood_designs Wok Spatula 4. @zwilling_usa Kramer Carbon 2.0 8" 5. @gourmeteasyonline Garlic Press (Linked in my bio Triggazon Store) #cooking #giftideas #kitchengifts
Parchment Paper vs. Wax Paper vs. Butcher Paper
2.36M
93.1K
298
1w ago
triggtube
Parchment Paper vs. Wax Paper vs. Butcher Paper
Are Hamburgers ACTUALLY American? No shade to @tomholland2013 for saying this in the interview. He is an actor, not a food historian. And for context, he was responding to clarify the interviewer's statement that American food is better than British food, which is the REAL silly thing to say. The interviewer went on to suggest that French fries were American, so he clearly had less of a food history background than Tom. So throw shade his way... Tom is a gent. Go see The Odyssey. And thanks to @reheatedcoffeeclub for the boots on the ground @louislunch_ct footage from New Haven @liveconnecticut #hamburger #foodscience
2.23M
127K
2.91K
1w ago
triggtube
Are Hamburgers ACTUALLY American? No shade to @tomholland2013 for saying this in the interview. He is an actor, not a food historian. And for context, he was responding to clarify the interviewer's statement that American food is better than British food, which is the REAL silly thing to say. The interviewer went on to suggest that French fries were American, so he clearly had less of a food history background than Tom. So throw shade his way... Tom is a gent. Go see The Odyssey. And thanks to @reheatedcoffeeclub for the boots on the ground @louislunch_ct footage from New Haven @liveconnecticut #hamburger #foodscience
The Perfect BBQ Ribs: PREP This was such a great test. Not gonna lie. I nailed it. Check out part 2 in the pinned comments for the full recipe. I used @drevos_international for the ultimate smoker @eatrubrub for the Spicy KBBQ Rub #ribs #barbeque #bbq #foodscience
2.15M
70.4K
336
8mo ago
triggtube
The Perfect BBQ Ribs: PREP This was such a great test. Not gonna lie. I nailed it. Check out part 2 in the pinned comments for the full recipe. I used @drevos_international for the ultimate smoker @eatrubrub for the Spicy KBBQ Rub #ribs #barbeque #bbq #foodscience
Soup season in full effect... FYI: This is also the order I like to season in... Salt, sour, sweet, fat, umami, herbs, salt again. Hope this helps! #foodscience #soup
1.83M
94.5K
187
7mo ago
triggtube
Soup season in full effect... FYI: This is also the order I like to season in... Salt, sour, sweet, fat, umami, herbs, salt again. Hope this helps! #foodscience #soup
Good design is all about the details... I recently visited the new @hestannapa store in Napa Valley and it was a dream come true for someone like me who obsesses over all the tiny little details. I love working with @hestanculinary products because of all the time and attention they put into everything that they make. Whether it's a top of the line titanium pan, a simple ladle or a tote bag, it's great to know that somebody thought about getting all the details right. Visit their new store if you're in the area to shop their products or order online, enjoy lunch courtesy of Chef Mark, or even taste wines from Hestan Vineyard. Visit www.hestanculinary.com for details. #fliptohestan #hestannapa #howihestan #ad #sponsored
1.51M
41.0K
126
8mo ago
triggtube
Good design is all about the details... I recently visited the new @hestannapa store in Napa Valley and it was a dream come true for someone like me who obsesses over all the tiny little details. I love working with @hestanculinary products because of all the time and attention they put into everything that they make. Whether it's a top of the line titanium pan, a simple ladle or a tote bag, it's great to know that somebody thought about getting all the details right. Visit their new store if you're in the area to shop their products or order online, enjoy lunch courtesy of Chef Mark, or even taste wines from Hestan Vineyard. Visit www.hestanculinary.com for details. #fliptohestan #hestannapa #howihestan #ad #sponsored
1 Chicken ➡️ 10 Recipes For this FULL recipe and the other 9 recipes in this series… check out my website at www.triggtube.com OR visit the link in my bio Ingredients: 1lb Tenders Marinated 20 mins in... 2 Cups Water 1 tsp Salt 2 c Flour ⅔ c Cornstarch 2 tsp Baking Powder 1 tsp Salt 1 tsp Black Pepper 1 tsp Cayenne Pepper 1 tsp Smoked Paprika 1 tsp Garlic Powder 1 c Sparkling Water 1 qt Oil In a large bowl mix the dry ingredients Preheat the Oil on Med High in a Heavy Pot or Wok until it is 400°F/200°C Take about 1 Cup of the Dry Mix and mix it in a separate bowl with the Sparkling Water to make a loose and Wet Batter that's the consistency of loose pancake batter Dredge the Chicken Tenders in THIS Order... Dry Mix - Wet Batter - Dry Mix Press the dry mix in thoroughly and let the tenders sit in the dry mix till ready to fry Deep Fry the Coated Tenders in batches of 2 - 3 at a time until golden brown** (2 - 3 minutes) Dry on wire rack and coat in the Sauce of your choice #recipes #chicken #cooking #friedchicken
1.08M
14.4K
78
11mo ago
triggtube
1 Chicken ➡️ 10 Recipes For this FULL recipe and the other 9 recipes in this series… check out my website at www.triggtube.com OR visit the link in my bio Ingredients: 1lb Tenders Marinated 20 mins in... 2 Cups Water 1 tsp Salt 2 c Flour ⅔ c Cornstarch 2 tsp Baking Powder 1 tsp Salt 1 tsp Black Pepper 1 tsp Cayenne Pepper 1 tsp Smoked Paprika 1 tsp Garlic Powder 1 c Sparkling Water 1 qt Oil In a large bowl mix the dry ingredients Preheat the Oil on Med High in a Heavy Pot or Wok until it is 400°F/200°C Take about 1 Cup of the Dry Mix and mix it in a separate bowl with the Sparkling Water to make a loose and Wet Batter that's the consistency of loose pancake batter Dredge the Chicken Tenders in THIS Order... Dry Mix - Wet Batter - Dry Mix Press the dry mix in thoroughly and let the tenders sit in the dry mix till ready to fry Deep Fry the Coated Tenders in batches of 2 - 3 at a time until golden brown** (2 - 3 minutes) Dry on wire rack and coat in the Sauce of your choice #recipes #chicken #cooking #friedchicken
'Tis the season (for peaches)! In today's Ripe Report with @instacart , let's learn about why some peach pits are so hard to remove. #foodscience #fruit
1.03M
13.5K
60
1mo ago
triggtube
'Tis the season (for peaches)! In today's Ripe Report with @instacart , let's learn about why some peach pits are so hard to remove. #foodscience #fruit
It's pretty hard to mess this one up... I will admit that this recipe has lots of steps and takes a lot of time, but there are no special chef skills, crazy equipment, or precise measurements involved... and most of the cooking is passive. It's REALLY hard to mess up, and REALLY easy to make delicious... it just takes time. The hardest part is the risotto, so if you want to skip that, then the dish is just as impressive with mashed potatoes or regular rice. RECIPES: Because this recipe is actually two recipes, and captions are limited... the easiest way to access them both in detail is my new website www.triggtube.com I'm working with @getprovecho and over a hundred other cooking creators to make high-quality, blog-free recipe archive that is all about the food. Check it out, and see if it works for you. There are SO MANY talented cooks on that platform. But I'm never going to gate-keep recipes, so if you don't mind shuffling around and screenshotting recipes, then here are the two detailed and individual recipe posts I made for the Osso buco and Risotto. Osso Buco: https://www.instagram.com/reel/C6JndJtxt7m/?igsh=NTc4MTIwNjQ2YQ== Risotto Recipe: https://www.instagram.com/reel/C8FOZyiJnU4/?igsh=NTc4MTIwNjQ2YQ== Enjoy! #recipe #cooking #ossobuco #risotto
813K
18.0K
133
11mo ago
triggtube
It's pretty hard to mess this one up... I will admit that this recipe has lots of steps and takes a lot of time, but there are no special chef skills, crazy equipment, or precise measurements involved... and most of the cooking is passive. It's REALLY hard to mess up, and REALLY easy to make delicious... it just takes time. The hardest part is the risotto, so if you want to skip that, then the dish is just as impressive with mashed potatoes or regular rice. RECIPES: Because this recipe is actually two recipes, and captions are limited... the easiest way to access them both in detail is my new website www.triggtube.com I'm working with @getprovecho and over a hundred other cooking creators to make high-quality, blog-free recipe archive that is all about the food. Check it out, and see if it works for you. There are SO MANY talented cooks on that platform. But I'm never going to gate-keep recipes, so if you don't mind shuffling around and screenshotting recipes, then here are the two detailed and individual recipe posts I made for the Osso buco and Risotto. Osso Buco: https://www.instagram.com/reel/C6JndJtxt7m/?igsh=NTc4MTIwNjQ2YQ== Risotto Recipe: https://www.instagram.com/reel/C8FOZyiJnU4/?igsh=NTc4MTIwNjQ2YQ== Enjoy! #recipe #cooking #ossobuco #risotto
A is for American Cheese 🇺🇸🧀 New Year... New Series! I spent months researching, planning, testing, and preparing this series for 2026. So get ready for 26 recipes that show you just the tippy top of the iceberg that is American cuisine. It's some dishes you know, some dishes you don't, and others that you thought were from somewhere else because America is such a unique cultural blend that it can sometimes be confusing. So allow me to clear things up one dish at a time as we cook our way through the ABCs of American food. Thanks for being so patient with this one. It's worth it. #cooking #cheese #foodscience
782K
38.4K
588
6mo ago
triggtube
A is for American Cheese 🇺🇸🧀 New Year... New Series! I spent months researching, planning, testing, and preparing this series for 2026. So get ready for 26 recipes that show you just the tippy top of the iceberg that is American cuisine. It's some dishes you know, some dishes you don't, and others that you thought were from somewhere else because America is such a unique cultural blend that it can sometimes be confusing. So allow me to clear things up one dish at a time as we cook our way through the ABCs of American food. Thanks for being so patient with this one. It's worth it. #cooking #cheese #foodscience
Eggs Benedict(s) Egg-splained #cooking #brunch
735K
33.5K
147
2mo ago
triggtube
Eggs Benedict(s) Egg-splained #cooking #brunch
Risotto is easier than you think For this FULL Risotto recipe and all my other recipes… check out my website at www.triggtube.com OR visit the link in my bio FYI: This is just a basic Parmesan Risotto. You can make mushroom, squash, shrimp, truffle, etc… by just cooking those ingredients separately and adding them at the end. INGREDIENTS: 2 Tbsp Butter (30g) Divided 1 Tbsp Shallot or Onion (20g) Mince 1 Clove Garlic Mince 1 Cup Short Grain Rice (200g) Arborio/Carnaroli 2 Tbsp White Wine (30g) 1 qt Chicken Stock (1L) Divided ⅓ c Parmesan* (40g) Freshly Grated Salt To Taste Pepper To Taste STEPS: Melt the Butter or Schmaltz on Med Heat with the Shallots. Cook till soft and then add the Garlic and Rice Toast the Rice for 1 Minute before deglazing with white wine or a splash of your stock Then pour in about 3/4 of the Stock** While the Rice cooks, Stir everything around about every 2-3 minutes. When the Rice has absorbed almost all of the stock, Test for doneness. If it needs more time, add the Remaining Stock If the Rice is to your liking, cut the heat, add some salt, Parmesan cheese, and butter to taste. Stir/Toss the Risotto vigorously to create a creamy sauce Salt to taste and top with more some freshly ground pepper and more parmesan cheese. *Parmigiano Reggiano is totally worth it for this recipe, but if you want to save money, you can use Grana Padano instead **Typically, you would simmer the stock in a separate pot and add it ladel by ladel for 20 minutes while stirring the rice constantly, but for all that effort and the extra dishes, I personally don't think it is worth it. Just add most of the stock all at once and stir the rice around every couple of minutes for roughly 90% the creamy deliciousness #chicken #cooking #recipes
674K
14.4K
76
10mo ago
triggtube
Risotto is easier than you think For this FULL Risotto recipe and all my other recipes… check out my website at www.triggtube.com OR visit the link in my bio FYI: This is just a basic Parmesan Risotto. You can make mushroom, squash, shrimp, truffle, etc… by just cooking those ingredients separately and adding them at the end. INGREDIENTS: 2 Tbsp Butter (30g) Divided 1 Tbsp Shallot or Onion (20g) Mince 1 Clove Garlic Mince 1 Cup Short Grain Rice (200g) Arborio/Carnaroli 2 Tbsp White Wine (30g) 1 qt Chicken Stock (1L) Divided ⅓ c Parmesan* (40g) Freshly Grated Salt To Taste Pepper To Taste STEPS: Melt the Butter or Schmaltz on Med Heat with the Shallots. Cook till soft and then add the Garlic and Rice Toast the Rice for 1 Minute before deglazing with white wine or a splash of your stock Then pour in about 3/4 of the Stock** While the Rice cooks, Stir everything around about every 2-3 minutes. When the Rice has absorbed almost all of the stock, Test for doneness. If it needs more time, add the Remaining Stock If the Rice is to your liking, cut the heat, add some salt, Parmesan cheese, and butter to taste. Stir/Toss the Risotto vigorously to create a creamy sauce Salt to taste and top with more some freshly ground pepper and more parmesan cheese. *Parmigiano Reggiano is totally worth it for this recipe, but if you want to save money, you can use Grana Padano instead **Typically, you would simmer the stock in a separate pot and add it ladel by ladel for 20 minutes while stirring the rice constantly, but for all that effort and the extra dishes, I personally don't think it is worth it. Just add most of the stock all at once and stir the rice around every couple of minutes for roughly 90% the creamy deliciousness #chicken #cooking #recipes
Perfect Cacio e Pepe Everytime.... Ingredients: (Per Serving) - 100g Spaghetti - 50g Pecorino Romano (Grated) - 2g Freshly Ground Black Pepper - 4g Corn Starch (Optional Clump Insurance) Recipe: 1. Cook pasta in lightly salted water. Use less water than usual to increase starch concentration 2. Toast the pepper in a pan, medium heat, 30–60 sec until fragrant. 3. In a bowl, combine toasted pepper, grated cheese, and a scoop of starchy pasta water. (Optionally add the corn starch in a slurry with a spoonful of cold water) 4. Mix the sauce until smooth 5. Add the pasta and sauce to the empty pan and toss until smooth and creamy. 6. Add splashes of pasta water as needed to thin out the sauce. #cacioepepe #pasta #foodscience #italianfood
661K
25.0K
178
3mo ago
triggtube
Perfect Cacio e Pepe Everytime.... Ingredients: (Per Serving) - 100g Spaghetti - 50g Pecorino Romano (Grated) - 2g Freshly Ground Black Pepper - 4g Corn Starch (Optional Clump Insurance) Recipe: 1. Cook pasta in lightly salted water. Use less water than usual to increase starch concentration 2. Toast the pepper in a pan, medium heat, 30–60 sec until fragrant. 3. In a bowl, combine toasted pepper, grated cheese, and a scoop of starchy pasta water. (Optionally add the corn starch in a slurry with a spoonful of cold water) 4. Mix the sauce until smooth 5. Add the pasta and sauce to the empty pan and toss until smooth and creamy. 6. Add splashes of pasta water as needed to thin out the sauce. #cacioepepe #pasta #foodscience #italianfood

Trigg Ferrano | Creative Recipes & Cooking Tips (@triggtube) Instagram Stats & Analytics

Trigg Ferrano | Creative Recipes & Cooking Tips (@triggtube) has 530K Instagram followers with a 3.42% engagement rate over the past 12 months. Across 75.0 posts, Trigg Ferrano | Creative Recipes & Cooking Tips received 2.39M total likes and 70.5M impressions, averaging 31.9K likes per post. This page tracks Trigg Ferrano | Creative Recipes & Cooking Tips's performance metrics, top content, and engagement trends — updated daily.

Trigg Ferrano | Creative Recipes & Cooking Tips (@triggtube) Instagram Analytics FAQ

How many Instagram followers does Trigg Ferrano | Creative Recipes & Cooking Tips have?+
Trigg Ferrano | Creative Recipes & Cooking Tips (@triggtube) has 530K Instagram followers as of August 2026.
What is Trigg Ferrano | Creative Recipes & Cooking Tips's Instagram engagement rate?+
Trigg Ferrano | Creative Recipes & Cooking Tips's Instagram engagement rate is 3.42% over the last 12 months, based on 75.0 posts.
How many likes does Trigg Ferrano | Creative Recipes & Cooking Tips get on Instagram?+
Trigg Ferrano | Creative Recipes & Cooking Tips received 2.39M total likes across 75.0 posts in the last 12 months, averaging 31.9K likes per post.
How many Instagram impressions does Trigg Ferrano | Creative Recipes & Cooking Tips get?+
Trigg Ferrano | Creative Recipes & Cooking Tips's Instagram content generated 70.5M total impressions over the last 12 months.