Inga's face when Andrew tasted the white balsamic vinegar was so relatable, it was exactly how I reactd too lol

I like this conversational format. It’s something different than just watching someone cook.

I honestly can't get enough of this channel. Every video gives me a new insight and knowledge of cooking which is combined with great editing. I hope you guys keep making videos as long as you can!!

I need a series called “Andrew turns things to fritters “

In this video in particular, I noticed that you’re cooking together, and we get to see more of the process, and your interactions with one another as you interact with food. I think it’s great. i’d love to see more like this

I love the videos in their actual kitchens. They feel so genuine and it feels less "over produced" compared to other Buzzfeed channels.

I love how Andrew just drinks everything, the stock from the wine glass, the balsamic vinegar, etc. 😂

I really love this slightly new format guys! Seeing the b-roll not just of the food and the preparation, but seeing you together in the kitchen is really refreshing. It’s really nice to see your collaboration and friendship through those shots. The effort to cook these in the same space was worth it y’all :) great job

This channel is such a great weekender for me everytime, at least in local time here.

love that you cooked together, adds some cool shots

inga's reaction at 8:11 was so funny i really like when you guys get to share a kitchen! the cooking process seems so much more homey and organic :')

i feel like they keep plugging Harry's berries because they are so good they want a steady supply and never want to get cut off from them

I LOVE tomato fritters and also had some really great ones from a vegan place in Santorini once! I'll always remember how rich and savoury and flavourful they were, and eating them in the warm midnight air. So excited to see Andrew make this dish, he always describes things in the coolest way! ❤️🍅❤️🇬🇷

This is an excellent video. And I love the fact that they didn't just explained the process, how the food tasted, etc., like the previous videos; they actually made it, tasted it together, and in person. I hope you guys can get to do this again. So fun to see their reactions while tasting the food, and even the reaction of "why is this guy tasting a white balsamic vinegar straight from the bottle". 😅 Keep it up A.T.E. Team!! 💯

I really like seeing them work and cook together. It just seems to make the video more interesting and different.

man, the neng myun looks delicious. This week I made tomato fried rice with my home grown heirloom tomato. It was unlike the fried rice I usually make with lapchun sausage and had this bright rich flavor.

I love seeing the interactions you guys have w each other between shots. So wholesome!

I love it when you guys are able to cook together, honestly, such a treat!🖤

Great video! First thing I thought for both dishes was "gosh there's no way it's going to be good" and then you guys told your expectations, worries, workarounds, impressions, it all changed my mind... I just love watching you guys talk about food, haha. Btw, the "behind the scenes" scenes were super cool, you really seemed to be having fun. Best channel ever!

I absolutely love dishes that centers around the combination of tomato and eggs, like shakshuka and strapatsada. But, my all time favorite is the classic chinese dish tomato scrambled eggs served with a bowl of rice or noodles. I remember always getting so excited whenever my mom when cook that.

This video is extremely timely considering I have alot of tomatoes I need to finish in the next 3 days. Interesting dishes and I'm gonna have a fun time experimenting. Thanks Andrew and Inga. Much love 💞

An especially good video today. I'm really enjoying the format of just the two of you together showing the cooking and the eating of course!

Recently made Amogio, a Sardinian salsa to serve with bruschetta. In this prep I drained off some of the tomato liquid but saved it. Added it back to the salsa and served it as a fresh pasta sauce the next day drizzled with extra olive oil and sprinkled with parmesan. So simple to make and yet the flavors were so amazing. A perfect meal for a hot summer day! Great episode. Want to make the noodle dish. Thanks!

I really love this channel and these videos. Its like being with friends and their passion for food really shines through! It makes me excited to watch even more and you get to learn!

Wow what gorgeous creations you both made. These dishes both look amazing. Thank you for sharing this! Loved the enthusiastic noodle slurping too. LOL

I love everything y’all are doing, i learn so much and get so many good ideas. Thank you!!!

This was so much fun! Especially since you can taste each other's recipes and help make them!

oh wow really enjoyed this episode, you guys have such a great and down to earth chemistry. definitely trying to recreate these two and dare I say my favorite so far and I'm NOT a tomato person....thanks for sharing!

I love the way you two talk about food and what you learned

Love the Inga cameo in Andrew’s kitchen. Great series “x ways we use.” I think it would be awesome to invite some of your professional chef friends as guests every so often in this series. Would be super cool to see their creativity as well

Loved this! I work in a professional kitchen and we've been hit with an onslaught of tomatoes from the garden. We can't keep up with them. I'm definitely gonna try the quick pickled tomatoes tomorrow!

these videos always challenge me and give me so much inspiration! thank you!

I absolutely love this channel. It gives me new recipes for me to try

best cooking channel ever, i love you guys

I love this channel so much. When I get the notification its a mad dash to get everything done so I can watch and relax. I'm not sure if either of you are in California (I believe New York?) but if you find your way back to California some time you should go to "The Olive Pit" in Corning, CA. They have tons of varieties of olives, garlic, jams, oils etc. that are all AMAZING. They also make a Vidalia Onion Mustard that I can't live without. Keep up the amazing work!!

My favourite tomatoe dish is very simple, home made tomatoe sauce with a lot of yellow onion and garlick, spread into a spanish cookie, campurrianas, its delicefull

Great video ! Format and content is amazing !

8:10 Inga's reaction 😂

More than anything, I enjoy seeing you all enjoy yourselves in the videos

the way you guys helped each other wholesome :)

I'm so so excited for these impatiently waiting for my tomatoes to ripen

The Tomato Mul neng myun looks soooo damn good. I usually do not love cold noodles but I'm excited to try this out!

HOW HAVE I NEVER KNOWN THIS CHANNEL EXISTED?? this channel is so good for many different foods. Also Andrew and Steven were my favourite

I love this series, and I’d love to hear what y’all would do with cucumbers. even with only one plant, I am drowning in them and need ideas!

That sounds so yummy. I loove tomatos. Just right now I have 2 huge pots of tomato soup boiling on my stove :) So that's what I like to do with tomatos. I'm going to can a lot of it for winter.

love to see you guys cooking together! fun!

I would love to see something with cherries from this channel. I love them so much!!

My mom and I got so hyped when you mentioned our city, Oxnard Ca!

I think my favorite tomato dish is Turkish Rice Pilaff, with chicken stock & fresh tomatoes. Loved the video, all the best JIM

One of my favourite tomato dishes are Tomato Mahshi (Sudanese version), which is essentially stuffed tomatoes. The stuffing is mainly rice, minced beef, parsley and tomato puree. Though I have come to learn the playing the type of tomato, herbs in the stuffing and instead of minced beef pulled beef such as brisket or ribs pressure cooked over long periods of time.

Ate the fritters in Santorini but they had cod and many fresh herbs inside. 10/10

Been obsessed with tomato tarte tatin lately... just the perfect summer dish

so cool that the chef himself helped you with neng-myun

i have been experimenting with Gazpacho using korean chili flakes and paste and its delicious, sherry vinegar in that but white balsamic would be great. If you dilute that paste yall made it would make a really good Gazpacho as well imo

This channel brings my brain joy

lovely vid. Thank you!

That tomato 랭면 looks absolutely delicious, woah, summer in a bowl!! I have to give it a try!

So nice to see these two so close (all meanings)

Really cool video! Do you guys have a cookbook with recipes you've made?

I never thought about tomato fritters until I watched this video, I'll have to try it with the ones we have! I usually just make pasta sauce and freeze the extra for later use, since you can use a lot of them to make it.

love such experimental recipes..😃

I really loved that u both cook together ❤❤❤❤❤😊👍👍👍👍👍👍

Tomato season is the best time of the year 🥰

I think I'm gonna have to go home and dig out my Tomato Pie recipe and post it here. It's nothing special and I actually got it from a friend, but my family SWEARS I make it the best lol. I suspect it is more a convenience thing for them, but whatever. It is super tasty and a great way to use up the abundance of tomatoes one gets if they have a garden lol.

Such a cool and knowledgeable video

You guys should try creamed tomatoes! Its basically tomato gravy and its something of a staple where i grew up in West Virginia. The fresher the tomatoes the better, or even if you've canned tomatoes yourself when they were fresh! Love the channel, I get so many ideas from your food videos!

Really enjoyed watching you guys cook ❤️ I was just wondering if we could get a tour of Andrew's and Inga's kitchen?

I wonder what would happen if added a bit of Roasted garlic.

Finally, you guys get to taste each other's food.

Love your ideas 🤯🤯🤯❤️🇧🇪

My favorite dish for fresh tomatoes this time of year is sliced tomatoes and peaches with mozzerela and fresh picked basil, salt and a drizzle of balsalmic and olive oil. it lets the produce taste as fresh as possible but tomatoes and peaches just compliment each other so well. I eat it at least once a week lately.

This is just Andrew drinking everything that is a fluid

Inga’s dish is so cool! It’s like spaghetti and ramen had a baby

Yes thank you for adding music to this video it's actually watchable now. Also Ingas reaction at 8:07 😂😂

As a resident of Oxnard Ca and know how hard working our field workers work. Makes me so happy people are learning how fertile Oxnard is ❤

Thank you for the video

Loved this! Can you do one on sun-dried tomatoes ?

I made the tomato fritters with basel, green onions, white onions and some feta, it was amazing

I love this style of video. If you guys ever need a food loving college intern please let us know!

Looks soooo good. Bravo on both dishes. Very creative! So wishing I could find Gochujong that does NOT have High Fructose Corn Syrup as a sweetening agent! So hard. Every single one seems to have that at my local Asian and Korean grocery stores.

So fun! Perfect for tomato season.

Tomatoes... YAY! More ideas for my recipe list...

was working in restaurant and we had this Amuse bouche which had sourdough rosette cracker, vegan miso emulsion, pickled cherry tomatoes and fresh oregano, was a blast in your mouth

The soup recipe recipe looks so exciting-- is there anyway to get a bit more details on the recipe?

Omg. My boyfriend made those fritters last week. They're INCREDIBLE

INGA'S FACE AT 8:11 IS PURE GOLD!

need more Sean!!! i love you two tho!!!

Love the theatrics in the recap shots 😂

These two are beautiful human beings!

We need more of Andrew and Steven's worth it episodes. Please !!!!

In India we also turn any vegetable into fritters and prathas and enjoy these fresh vegetables according to the seasonal supply. Tip- I learned this tip from my dad who is actually the king of fritters, that when you make mixed fritters when the veggies are mixed with water, he first add the seasonings and the add the flour coz the juices from the veggies loosen the batter with time and also adding fresh herbs add a lot of layers to the fritters .

so did Alvin leave ATE? Haven't seen him in a while

I love you guys so much! Had the best heirloom tomato on a piece of toast with Persian cucumber, light mayo & s+p. Side note: where is Alvin??? Does anyone know???

Would love to see y’all make dosas and tomato chutney

My favorite tomato dish I tomato bajiya ( it a thick slice tomato fried in chickpea flour batter filled with ginger ,garlic ,green chili paste ) you only find them in my city surat dumas Beach

I just finished watching him make Corn fritters and he says his favorite winter thing is fritters. So Summer and Winter, Fritters 4 lyfe.

Wow just WOW

Obviously these might just be public personas but I really like these two in videos :)

White balsamic vinegar, especially if you find a flavoured one, with soda is an amaaaaazing summer drink

To the crew of A.T.E.: any chance you could make an episode on pantry items? I often have jars and cans of goods I rarely pick up as opposed to fresh ingredients, but it would be helpful to hear some creative ideas to spruce them up