How To Cook That

Yes — Ann Reardon holds credentials as a qualified dietitian, food scientist, and pastry chef, a rare triple combination she states directly in her channel bio. That background is what sets How To Cook That apart from most food channels, because she can evaluate recipes and viral food claims from both a scientific and professional culinary standpoint.

Calling out 5 Minute Crafts food hack videos has become one of How To Cook That's signature ongoing series, with Ann applying her food science and chef training to test whether the viral stunts are real, reproducible, and safe. She's consistently found that many of those videos feature staged results, misleading techniques, or genuinely dangerous instructions — which keeps generating new material for the channel.

Yes — Ann has dedicated content to exposing the difference between real chocolate and compound chocolate, a cheaper substitute made with vegetable fat instead of cocoa butter, and how that distinction gets blurred in viral content and product labeling. Her food science training lets her go beyond taste and explain exactly what ingredient swaps reveal about what you're actually buying.

Yes, one of her videos specifically tests and debunks claims around $20 strawberries, MSG, and Nutella — applying food science analysis to viral nutritional myths. Ann's dietitian background lets her address the science behind those claims in a way most food creators simply aren't qualified to do.

Ann Reardon addressed this directly in a video debunking 5 Minute Crafts, noting that freeze drying water is scientifically meaningless — freeze drying is a dehydration process that removes moisture from food, so applying it to water produces nothing. It's a clear example of the kind of pseudoscientific food content she regularly calls out on the channel.

Yes — alongside recipes and viral-hack debunking, How To Cook That covers food industry legal cases, examining situations where companies have faced lawsuits over misleading labeling, ingredient misrepresentation, or food safety failures. Ann's dietitian and food science credentials give those episodes a factual depth that goes well beyond typical food commentary.

Yes, Ann Reardon has published a cookbook, which she links directly from her social media profiles. It reflects the same approach as the channel — detailed technique paired with food science context and ambitious sweet creations.

Yes, Ann Reardon and the How To Cook That channel are based in Australia. Despite that, the audience is heavily international — viewers in the United States make up the largest segment by a wide margin, followed by the UK, Canada, and other English-speaking markets.

Ann Reardon has been filming, producing, and hosting How To Cook That for over a decade, making it one of the longer-running food education channels on the platform. That longevity has helped build a loyal audience approaching five million subscribers on YouTube.

Recent sponsors integrated into How To Cook That's YouTube videos include NordVPN, KiwiCo, Holzkern, Odoo, and BetterHelp. All of those partnerships have appeared on the YouTube channel, which is where the vast majority of the audience is concentrated.