Texture Over Taste

 Overall Ranking: 3) Staple

Texture over Taste by Joshua Weissman, DK, 2023

Who Wrote This and Why Should I Care?

The origin story of Joshua Weissman's digital empire is one of sheer grind. Frustrated by the lack of genuinely high-quality and entertaining cooking content, he began an exhausting double life in 2018: days at Uchiko, the non-traditional Japanese restaurant run by James Beard-winner Chef Tyson Cole, and sleepless nights filming YouTube content. That relentless pace paid off. After transitioning to content creation full-time, he built one of the world's largest cooking channels, boasting a social following of over 10 million, and has since won a Streamy Award (2025). This massive digital reach translated directly into print success: he authored two New York Times Best Sellers: An Unapologetic Cookbook (2021) and Texture Over Taste (2023). 

He Is Not Without His Controversy

If you aren't in the trenches of restaurant and cooking news, then I need to inform you of the controversy that surrounds Joshua Weissman. Love him or hate him he is a human being. Granted a human who runs one of the largest cooking YouTube channels in the world with a social presence of over 22 million followers thus making his actions reverberate through the entire wing of the internet that is involved with cooking. So, it is worth talking about. 

I haven't watched a single episode as I am a cookbook guy, which I bet you picked up on, so it is not my place to judge how his internet presence has evolved to meme-esque formatting, but I want to highlight an investigation done by Joe Rosenthal where Rosenthal interviewed former employees of Weissman. His employees are accusing him of a violent temper, abuse of staff, and other confrontational behaviors. On top of the abuse Rosenthal uncovered several known instances of stolen recipes and photograph published by Weissman, and ironically Weissman’s employees said that he often accused other food YouTubers of copying his recipes, thumbnails, and methods. 

I purchased my copy of Texture Over Taste from a used bookstore and made my videos cooking his recipes before discovering the controversy surrounding him. As such my thoughts and feelings on the recipe feedback are untainted and are focused only on the food, not the creator. 

Before you start cooking/baking

Special Equipment Needed

Most of the recipes are very manageable with a well-stocked kitchen but there are some recipes throughout that recommend an easily substitutable tool such as a burger smasher for the smash burgers but you can really smash it with anything. This isn't true for the Aerated chapter where you are required to purchase a gizmo for it (who owns a whipped cream C02 charger?). I live in an apartment and have no storage for any additional do-dads.  

Recipe Breakdown

The book's organization is unique. Instead of the traditional categorization by ingredients or meal types, Weissman dives deep into the world of textures. due to its unique concept this book is not limited to a specific style or region of food, allowing for a more diverse range of dishes and flavors.

263 pages
78 recipes 

20% Crunchy, 16 recipes + 10 pages on the science of crunch
17% Chewy, 13 recipes + 10 pages on the science of chew
17% Aerated, 13 recipes + 10 pages on the science of aeration
17% Creamy, 13 recipes + 10 pages on the science of cream
17% Fluid, 13 recipes + 8 pages on the science of fluids
12% Fatty, 10 recipes + 8 pages on the science of fats

Why I Love it/Like It/Pass on It/Avoid It: 

Where this cookbook immediately shines is in its central premise. The focus on texture is genuinely engaging; it’s a concept that experienced cooks understand intuitively but rarely see codified so clearly. Weissman successfully makes texture the star, turning the simple act of eating into an analytical experience. You don't just eat the Texas Smash Burger; you feel the reflection of the fattiness and the crisp sear. Similarly, the creaminess of the potato salad isn’t just a background note it’s the primary element you’re almost forced to appreciate. This framework in my mind is what makes the book a success; it pushes you to think critically about your favorite dishes and genuinely wonder: where exactly does my favorite mac and cheese fall on the textural spectrum? It’s a fun, educational experience.

However, the cookbook runs into a fundamental challenge rooted in its ambition. There are typically two paths a chef-author can pursue: either perfecting the best possible version of an existing classic or inventing entirely new concepts and flavor combinations. Weissman appears to commit to the former, the pursuit of the "ultimate" classic, but that path is where things hit a snag. The dishes he chooses to showcase are undeniably delicious, but they are also inherently, almost universally delicious regardless of how much effort you put into elevating them. Take the potato salad, for instance. I enjoyed it immensely, and it certainly surpassed many mediocre versions I’ve encountered. But is it genuinely and unironically the best potato salad ever conceived? No. The reality is that classic comfort foods are already so good that they resist "elevation." They are inherently satisfying, and while Weissman's versions are fantastic, it’s difficult to argue they rise to a level that transcends the form itself.

Ultimately, Texture Over Taste is a paradox. On a purely technical and culinary level, it feels well executed. The recipes are genuinely satisfying, the texture-focused approach is fun and educational, and it succeeds in making you think about food in a more critical way. For that reason alone, I can give it a qualified recommendation of being a kitchen staple and would recommend it to home cooks looking for a new way of thinking about food and how texture contributes to taste. It just does such a good job of throwing it in your face that you cannot help but walking away with some new idea regarding texture.

However, a review in 2025 cannot exist in a vacuum. Having learned of the serious accusations, including claims of abusive behavior and exploited employees, the experience of cooking from this book is now tainted. The thought that its highly developed recipes may be the result of uncredited or stolen labor, rather than the singular genius of the author, absolutely festers in the mind. The purchase of this book, therefore, becomes less about the quality of the dishes and more about a moral calculation: Can you separate the art from the artist, and the product from the alleged toxicity of its creation? That is a difficult, personal choice that will ultimately determine this cookbook's value for the reader. 

Your final decision to buy this book is less a culinary choice, and more an ethical one. Should you choose to purchase a copy, I would implore you to seek out used copies. It allows you to enjoy the recipes and the commentary on texture without contributing directly to the author’s revenue stream or rewarding the toxic environment that allegedly produced it.

Recipes I tried from "Texture Over Taste" and what I thought about them

Schnitzel with Blackberry Jam

One schnitzel = one plate. Go big or go home. Joshua Weissman's take on pork schnitzel and blackberry jam is fantastic. In his own words, "It's the epitome of salty, rich, and sweet, and there's no better pairing than that, except when you add the explosive crunch of a perfectly fried breading."

Ingredients 🍖
3-5 lb (1.5-2.3 kg) boneless pork loin, cut into 2 1/2-in-thick (6.4cm) slices
Salt and freshly ground black pepper, for seasoning
1 cup (150g) all-purpose flour
2 large eggs
1 tbsp (15ml) water
2 cups (240g) plain breadcrumbs
3 1/2 cups (875ml) vegetable oil
2 lemons, cut into wedges

Blackberry jam:
1 qt (2 pints) fresh blackberries
3 1/4 cup (150g) sugar
1/4 cup (60ml) water

Directions 📜
1. Make the Jam
    - Combine all jam ingredients in a saucepan. 
    - Bring to a boil over medium-high heat. 
    - Boil for 7–10 minutes, stirring occasionally, until thickened. 
    - To test: chill a spoonful for 1 minute—if it’s sticky and stringy, it’s ready. 
    - Strain through a fine mesh sieve and let cool.

2. Prep the Pork
    - Butterfly each pork chop and gently open it up. 
    - Pound both sides until about ½ inch thick—wide, but not torn. 
    - Season with salt and pepper. Let sit for 5 minutes.

3. Set Up Breading Station
    - Dish 1: flour 
    - Dish 2: whisked eggs + splash of water 
    - Dish 3: breadcrumbs

4. Heat the Oil
    - Fill a deep skillet with 1½ inches of vegetable oil (no more than halfway up the pan).
    - Heat to 350°F over medium-high.

5. Bread the Pork
    - Coat each piece in flour, shake off excess. 
    - Dip in egg wash. 
    - Press into breadcrumbs until fully coated.

6. Fry the Schnitzel
    - Fry one at a time, 2–3 minutes per side, flipping often. 
    - Cook until golden brown and fully cooked through. 
    - Drain on paper towels and sprinkle with salt.

7. Serve
    - Plate each schnitzel with a lemon wedge and a spoonful of blackberry jam.  

Potato Salad

The humble potato salad is an unsung hero of summer and is, according to my wife, one of the best potato dishes. She is a self-proclaimed potato salad snob, so any recipe that wins her over is one that you should pay attention to. In our entire relationship, this is the only one that she has given praise.

So, credit where it’s due, Joshua Weissman nails it here. Every ingredient has a job. Every step has a purpose, and they're easy steps no less. It’s potato salad with texture, taste, and a little bit of swagger. I'll be referring back to this again and again. 

My only beef is the time. It takes about 75 minutes (about 30 minutes just for chilling) though you can shave off a few minutes if you multitask (like prepping the dressing while the potatoes boil), but chilling and peeling are non-negotiable for texture. Pop them into the freezer to speed it up but do NOT forget about them.

Ingredients 🥔
Kosher salt, plus more to taste
3 lb (1.4kg) small Yukon Gold potatoes
3/4 cup (175g) mayonnaise
1/4 cup (60g) crème fraîche
1 tbsp (15g) Dijon mustard
1 tsp (5ml) Worcestershire sauce
2 tbsp (30ml) freshly squeezed lemon juice
1 tbsp (15ml) dill pickle juice
1 shallot, finely chopped
1 dill pickle, finely chopped
2 garlic cloves, grated
2½ tbsp (10g) finelychopped parsley, plus more for garnish
2 tbsp (6g) finely chopped dill, plus more for garnish
Freshly ground black pepper, to taste
Fried shallots or fried onions (optional)

Directions 📜
1. Boil the Potatoes
- Add Yukon Gold potatoes to a large pot of salted water. 
- Boil over medium-high heat for 20–25 minutes, until fork-tender. 
- Drain and let cool at room temp until easy to handle.

2. Peel & Chill
- Peel the potatoes with a small knife. 
- Chill in the fridge for at least 10 minutes, until fully cold.

3. Make the Dressing
- In a large bowl, whisk together: 
  - Mayonnaise 
  - Crème fraîche 
  - Dijon mustard 
  - Worcestershire sauce 
  - Lemon juice 
  - Dill pickle juice 
  - Minced shallot 
  - Chopped dill pickle 
  - Garlic 
  - Parsley 
  - Dill 
- Taste and season with salt and pepper.

4. Mix It All Together
- Cut chilled potatoes into bite-sized chunks. 
- Add to the dressing. 
- Season lightly with salt and gently fold until evenly coated.

5. Serve
- Transfer to a serving bowl or platter. 
- Top with fresh herbs and fried shallots or onions (if using).

Texas Toast Smashburgers

No lie, I struggled here. The end result is still a delicious smash burger, so instead of going over what I liked about the smash burgers, let me give you some TIPS I SHOULD HAVE FOLLOWED BUT DIDN'T:

1) You'll be tempted to use store bought, pre-seasoned frozen Texas Toast. Don't use them, it makes your burgers WAY too salty.

2) When smashing the burgers, put some parchment paper between the burger and your spatula/smashing device to keep the burger from sticking to your spatula/smashing device

3) Don't rush on cooking your burger. Let it cook 80% or more of the way through BEFORE flipping your burger.

4) Anyone who claims you can make these in under 30 minutes is either a liar or has practiced this to a point where they are basically pros. 

5) Weissman says that the onion needs to be sliced extremely thin-like inch (4mm) to really get the full effect of this burger and suggests using a mandolin to slice the onion and achieve thin and even slices.

Ingredients 🍔 

Patty:
1.5-2 lb (675-900g) ground beef (no leaner than 75%)
1 medium white onion, very thinly sliced
Kosher salt and freshly ground black pepper, to taste
8 slices American or cheddar cheese

Texas toast:
1/2 cup (112g) salted butter, softened
3 garlic cloves, finely chopped
3 tbsp (9g) finely chopped parsley
1 medium loaf white bread, cut into 0.85 in-thick (1.9cm) slices

Burger sauce:
1/2 cup (115g) mayonnaise
2 tbsp (75g) Dijon mustard
2 1/2tsp (12g) sugar
2 tbsp (30ml) Valentina hot sauce
Kosher salt and freshly ground black pepper to taste

Directions 📜
1. Make the Texas Toast
- Preheat a grill pan or grill to medium heat. 
- Mix softened butter, minced garlic, and chopped parsley. 
- Spread on both sides of thick white bread slices. 
- Grill or broil each side for 2–3 minutes until golden and crisp. Set aside.

2. Make the Burger Sauce
- Stir together: 
  - Mayonnaise 
  - Dijon mustard 
  - Sugar 
  - Hot sauce 
- Season with salt and pepper. Set aside.

3. Prep the Beef
- Divide ground beef into 8 balls (about 2½–3 oz each). 
- Keep them loose—no need to pack tight.

4. Smash & Sear
- Spray a cast-iron skillet and heat over medium-high. 
- Add 2 beef balls, spaced apart. 
- Top each with a small pile of thinly sliced white onion. 
- Smash flat with a spatula or burger press (about ¼ inch thick). 
- Season with salt and pepper. 
- Sear for 45 seconds, flip, season again, and top with cheese. 
- Cook until cheese melts and patties are done.

5. Build the Burger
- Sauce one side of two slices of Texas toast. 
- Place one cooked patty on the bottom toast, then stack a second patty on top. 
- Finish with the second slice of toast, sauced side down. 
- Repeat for all burgers. Serve hot.