Seattle Local — Week of 2026-05-16 to 2026-05-22#

Top Story#

The University of Washington community is mourning the loss of 19-year-old student Juniper Blessing, who was fatally stabbed in an off-campus laundry room on May 10. Authorities have charged 31-year-old Christopher Leahy with first-degree murder, setting his bail at $10 million as they investigate whether the brutal attack was targeted or connected to other campus-area prowling incidents. A growing campus memorial has been established for Blessing, who friends remembered for her powerful voice and moving presence.

Cooking Videos — 2026-05-29#

Watch First#

Today’s standout watch is a stunning masterclass in traditional wok technique from a Chinese banquet chef with 50 years of culinary experience. It is an absolute must-watch for anyone looking to understand the mechanics of high-heat stir-frying and how to achieve incredibly tender meat with an intensely savory glaze.

Highlights by Theme#

Recipes & Tutorials#

The channel 老饭骨 (Lao Fan Gu) brings us an incredible demonstration of a classic dish in 【國宴大師•醬爆雞丁】力挺傳統菜！自始至終都要用旺火，爆炒1分鐘，鮮嫩醬香鍋氣十足～ | 老飯骨. The veteran chef guides us through making traditional Sauce-Exploded Diced Chicken (Jiang Bao Ji Ding) using a fierce high-heat method that takes barely a minute of actual stir-frying. A crucial technique highlighted in this tutorial is par-cooking the diced chicken breast in oil until it is just slightly underdone with a soft, pink center, which allows it to finish cooking gently when tossed with the bubbling yellow soybean paste.

Cooking Videos — Week of 2026-05-16 to 2026-05-22#

Watch First#

The absolute standout this week is master chef Chen Zongming’s deep dive into traditional Shandong cuisine with his 跟师父学鲁菜 | 汤白味鲜，在家也能做传统鲁菜 - 奶汤核桃 #师父和我做鲁菜 #美食教程 #传统鲁菜. It is an indispensable masterclass in classic Chinese culinary technique, brilliantly demonstrating how to build a luxuriously rich, milky white soup base from scratch by carefully toasting flour to avoid any raw flavors.

Week in Review#

This week offered a thrilling contrast between high-level, hyper-regional Chinese culinary mastery and deeply practical hacks for the modern, busy home cook. We saw state banquet chefs demystifying complex, gelatin-rich braises and old-school street foods, proving that intimidating, classical techniques are accessible at home. Simultaneously, creators like James and MASA leaned heavily into weeknight efficiency, showcasing brilliant culinary fusions, convenience food upgrades, and entirely new ways to utilize humble pantry staples like instant oats.