While the ratio of pictures to recipes was solid enough, the overall formatting of the book grated on me. I guess this means I’m one step away from shouting “GET OFF MY LAWN!” at the neighborhood kids. There were a few recipes I’d try (the feta pasta soup, for example, because us old farts LIKE WHAT WE LIKE STOP QUESTIONING US YOU ANNOYING WHIPPER SNAPPERS) but overall, meh*.

Featuring both viral and brand-new recipes from many of the community's most beloved TikTok food creators! Tiktok, like many social media platforms, benefited from the pandemic. Creators routinely acquire millions of followers in months. As analyst Rebecca McGrath of Mintel says: “Food is visually stimulating, and something everyone can recreate at home.” I am an old (waves in geriatric millennial) so I doubt I’m the target audience for this book. Despite that, as the boomers who destroyed things when I was a kid, I guess I am now, in turn, destroying things today’s kids like, such as TikTok. While I’ve never posted any videos of my own, I do have an account and have been known to waste hours on my FYP.TikTok was apparently motivated to launch this campaign having seen how the app can “drive cultural change with younger demographics” through previous campaigns with the United Nations and Movember. The MIA co-directors put a call out to social media platforms to work with them to change the cultural narratives around sunburn and tanning – and TikTok has answered. Hoy un clásico argentino, y estoy seguro que de muchos paises también. Bombas de papa o croquetas de papa. Como cualquier receta clásica, hay muchas formas distintas de hacerlas. Estas son con un puré de papa simple y corazón de muzzarella. Se pueden rellenar con carne u otras cosas, así como agregarle hierbas al puré o al rebozado. This cookbook is full of some of TikTok's biggest trends, displaying innovative cooking and fun dishes to make at home."--Gordon and Tilly Ramsay, from the foreword

If you love to cook, your phone has become just as important as a sharp knife. Most often, the biggest influence on what you decide to make for dinner is the people on your feeds—both your friends bragging about what they just cooked and the creators you follow who develop recipe hit after hit (hello feta pasta!). TikTok Australia has partnered with the Melanoma Institute Australia (MIA) to inspire Gen Zs to lose the tan this summer.Highly addictive to its fans, and frequently baffling to those new to the platform, TikTok is based around short, jumpy videos which can be watched and shared, and thrives on viral memes. While dance and music trends tend to predominate, countless thousands of food videos are uploaded weekly, churned by its algorithm and served again and again to users who show any interest in the topic. To raise awareness about melanoma among this younger cohort, the institute has partnered with TikTok for an anti-tanning campaign via TBWA. We first came across corn ribs in Yotam Ottolenghi’s London restaurant ROVI. Why ‘ribs’? Slicing corn on the cob into quarters lengthways allows the pieces to bend slightly when deep- or air-fried, resulting in a rib shape. Coat them in lashings of butter with garlic, chilli, or any sauce you fancy – BBQ and mayo (vegan or otherwise) appear regularly as toppings. Tanning is actually skin cells in trauma. There is no safe way of sun tanning,” says MIA CEO Matthew Browne.

This cookbook is full of some of TikTok’s biggest trends, displaying innovative cooking and fun dishes to make at home.”—Gordon and Tilly Ramsay, from the foreword We believe this peer-to-peer approach to highlighting the absurdity of tanning is the key to changing those perceptions,” says Roberts. If you're going to peddle this as a cookbook from TikTok creators, maybe not have Giada as one of the recipe contributors? You know, cuz she's a Food Network celebrity, not a TikTok creator? Thompson, from County Durham, is not your typical influencer: he’s 57 and a retired supervisor for Nissan. His videos, which are intentionally camp, have the calming quality of a holiday advert – I want to pull up a chair in Thompson’s spaciously appointed kitchen, drink a glass of wine, and watch him sauté some shallots. This is the key to his popularity, and that of many others on TikTok – the recipes aren’t necessarily meant to be followed, merely watched and enjoyed. “There are some people desperate for the recipe,” he says, “but others who just want to watch and have a laugh with what I do.” Recipes on TikTok often put an unexpected twist on a classic. One of the latest hits? Vegan ‘ribs’ made from corn on the cob.Michalski has partnerships with Hellman’s and McCain, not to mention approaches from TV executives. Obviously, food companies are interested – sales of Little Moons mochi increased 700% at Tesco after the brand suddenly became popular on TikTok, while a baked feta pasta dish caused sales of the Greek cheese to increase by up to 200% in one US supermarket chain. “I never thought I’d be able to make money from this,” says Michalski, sounding baffled. “The videos are paying rent, let’s just say.” It would be refreshing to see someone come from the social media age and be able to get into telly Poppy O’Toole

As part of ‘Tanning. That’s Cooked’, TikTok will ban the #sunburn challenge and the #tanning challenge. Both will feature a pop-up link to Melanoma Institute Australia to educate its community.

Crunchy Croissant

One Australian dies from melanoma every six hours and it’s the most common cancer for Australians aged 20 to 39, according to the MIA .