A Day With the Chef de Cuisine at a Top NYC Restaurant | On the Line | Bon Appétit

array(10) { [0]=> object(stdClass)#4622 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "wAUu8Iai8sw" ["related_video_title"]=> string(77) "A Day at The Oldest Restaurant In Brooklyn | On The Line | Bon Appétit" ["posted_time"]=> string(21) "2 года назад" ["channelName"]=> string(12) "Bon Appétit" } [1]=> object(stdClass)#4595 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "UkNdqnAVDKE" ["related_video_title"]=> string(98) "A Day With A Line Cook At Brooklyn's Hottest Chinese Restaurant | On The Line | Bon Appétit" ["posted_time"]=> string(21) "2 года назад" ["channelName"]=> string(12) "Bon Appétit" } [2]=> object(stdClass)#4620 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "67M1c8cpbvg" ["related_video_title"]=> string(94) "A Day with the Sous Chef at One of America's Most Influential Restaurants | Bon Appétit" ["posted_time"]=> string(21) "2 года назад" ["channelName"]=> string(12) "Bon Appétit" } [3]=> object(stdClass)#4627 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "cUnaTIYZjZg" ["related_video_title"]=> string(49) "A Michelin-Starred Marathon — Mise En Place" ["posted_time"]=> string(27) "8 месяцев назад" ["channelName"]=> string(5) "Eater" } [4]=> object(stdClass)#4606 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "1_5lYOUbh0g" ["related_video_title"]=> string(80) "A Day Making the Most Popular Pancakes in NYC | On The Line | Bon Appétit" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(12) "Bon Appétit" } [5]=> object(stdClass)#4624 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "p1NN-jCF9Hg" ["related_video_title"]=> string(101) "A Day at Austin's Top Caribbean Restaurant Cooking Whole Wild Boar | On The Line | Bon Appétit" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(12) "Bon Appétit" } [6]=> object(stdClass)#4619 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "bDgBNfUJTHA" ["related_video_title"]=> string(93) "Как Эта Японская Пиццерия Продаёт 30 000 Пицц В ДЕНЬ!!!" ["posted_time"]=> string(21) "6 дней назад" ["channelName"]=> string(23) "Japanese Food Craftsman" } [7]=> object(stdClass)#4629 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "auAKqLwdpVA" ["related_video_title"]=> string(85) "How a Master Italian Chef Runs an Elite Restaurant | On The Line | Bon Appétit" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(12) "Bon Appétit" } [8]=> object(stdClass)#4605 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "gSZiXRRs65c" ["related_video_title"]=> string(106) "A Day with the Saucier At One of New Orleans’s Oldest Restaurants | On the Line | Bon Appétit" ["posted_time"]=> string(19) "1 год назад" ["channelName"]=> string(12) "Bon Appétit" } [9]=> object(stdClass)#4623 (5) { ["video_id"]=> int(9999999) ["related_video_id"]=> string(11) "azxp2M8evts" ["related_video_title"]=> string(92) "How Chef Matt Bernero Runs an Iconic British Steakhouse in New York City — Clocking In" ["posted_time"]=> string(21) "3 года назад" ["channelName"]=> string(5) "Eater" } }