Today in the project reboot kitchen, Monica takes over the kitchen and whips up the best cheesecake we've ever had. In true project reboot fashion, her version just happens to be low-carb and gluten free, but I'd take this over anything at Cheesecake Factory any day.

Is there anything better than crispy pork belly? This Asian inspired recipe produces the juiciest, crunchiest pork belly you’ve ever tasted. Don’t believe me? Just watch the video and fast forward to the taste test. You can hear that crunch from a mile away!

Today in the project reboot kitchen, we're making a delicious turkey gravy that you won't believe is keto and gluten free! Gravy gets a bad wrap as an unhealthy addition to most meals, but it turns out the most unhealthy thing about it is the flour that most recipes call for. This introduces unnecessary gluten and carbs and as we show in this video, isn't at all necessary if you want a rich, delicious turkey gravy to go with your amazing Thanksgiving turkey!

On our last adventure together, we showed you how to make the most delicious, the most succulent Thanksgiving turkey ever by cooking it sous vide. And that process left us with a couple of gorgeous scraps that we are going to turn into a world-class turkey stock. This turkey stock is so flavorful, so perfect and so easy - it’s a great fall inspired treat for a cold day.

It’s almost impossible to cook a perfect bird. Most times the white meat comes out dry and almost inedible or if you get the white meat perfect, then the dark meat still has a few hours to go. Now if this has happened to you before, fear not! Because just in time for the holidays we’re bringing you a fool proof recipe that will give you the most glistening and moist white meat you’ve ever tasted while simultaneously ensuring that the dark meat is coked to utter perfection.