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Where modern restaurants came from
Adam Ragusea
Mar 21, 2022
371,993 views
Why (fancy) restaurant menus shrank
What's the point of cooking at home anymore?
The delights and problems of watching Molto Mario
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
Why raw, paleo and keto diets are stupid
Who (ethically) owns recipes? Am I stealing them?
Why people cook with caustic alkali
Why people wash meat (or don't)
What is kosher salt, and why do (American) chefs love it?
Why yeast extract is in tons of foods (and why it's delicious)
The source of licorice/liquorice/anise flavor
What is dry aged beef? Since when is drier meat good?
Basic 'knife skills' for normals (not chefs)
Using wild onions and garlic from the lawn
Absolute Primes - Numberphile
Why Men Are Leaving The Workforce
How Singapore solved its looming water crisis
Can alcohol actually be good for you? Are supplements good as food for vegans? (PODCAST E30)
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
How Vancouver restaurants are struggling to survive