Cupcake Bloke Graham Herterich and Children's Feeding Expert Louise Lennox joined Claire Byrne on RTÉ Radio 1 to discuss #FoodTok. Listen back above.
In an age where we can get any recipe, cooking tip or video tutorial at our finger tips, it's hard to believe that so many of us learned to cook by leafing through the same tried and tested cookbooks from a select few celebrity chefs.
These days, aspiring foodies are turning to TikTok for culinary inspiration - but it's not always as convenient as it may seem.
"I'm not a huge fan," admits Graham, who insists that he only has two TikTok creators that he enjoys following, and that's down to their love of old-timey recipes and nostalgic gimmicks.
"Dylan Hollis is an American, really eccentric, it's about about yesteryear baking so really old retro baking," he explains before recommending Nana Bea, "an English Granny cook" who also whips up retro dishes.
Reflecting on the booming popularity of #FoodTok, Graham posits that the short and snappy videos are an appealing way to learn how to cook if you don't have anyone to guide you in the kitchen.
"We had a reference, growing up, for what something should look like," he says. "I think home cooking missed a generation there. You now have young people who want to learn to cook but they have no reference of what it should look like, so they can go online now to all these videos and see what it's actually meant to look like, and also get inspiration from these videos online."
An expert in creating meals to appeal to fussy eaters, Louise adds that we have always been visual when it comes to our food.
"It goes back to the way advertising would work: a picture paints a thousand words," she says. "Definitely for me being dyslexic, I've always been more visual. When I used to buy cookbooks, years ago, I was always drawn to the ones that would have more pictures in them."
Although all these fantastically produced visuals of delicious foods can "excite the brain" into getting creative, too much scrolling may lead to an "information overload" whereby too much choice leads to fall back on the old reliable bowl of spag bol.
Shooting, producing and editing a high quality video that makes sense, is easy to follow, and leads you clearly through each step of the cooking process - all within a few short minutes - is an incredible skill. And while those videos do exist, they are sometimes hard to come across.
A simple recipe book, on the other hand, may be a far easier way into the kitchen.
"What I love about cookbooks is that I can have the start, middle and end of a story in two or three pages," says Graham. "To me, reading a recipe is a story, it's not a list of instructions, and I can see the start, middle and end."
If a viral video of garlic confit has caught your attention, Graham recommends picking up a book of tapas recipes. If it's the feta and tomato pasta bake that appeals to you, pick up Stanley Tucci's cookbook. Big Mac Tacos caught your eye? Give The Gastro Gay's Hot Fat a go.
Louise agrees, explaining that, although viral recipes can be a great way to get creative juices, cookbooks will hold your notes, recipes, and memories for years to come.
To listen to more mouth-watering cooking tips from Graham and Louise, listen back above.
