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The Science Behind the Most Widely Used Allium in the World: Onions | What's Eating Dan?
America's Test Kitchen
Jan 10, 2020
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The Science of Olive Oil: The Best Shopping Tips and How to Use it in Sweets | What's Eating Dan?
Why Do We Eat (and Enjoy) Painfully Spicy Foods? | What’s Eating Dan
The Science Behind Tea, the Second Most Popular Beverage in the World | What’s Eating Dan
The Science of Yogurt: Why the Best Yogurt is Homemade | What's Eating Dan?
How to Buy, Crack, and Cook Eggs | What's Eating Dan
The Science of Bananas (And Our Ultimate Six-Banana Banana Bread) | What's Eating Dan?
For the Best Boiled Corn, Don’t Boil It At All | What’s Eating Dan
Can you actually taste a difference between Onions?
Is Imitation Vanilla Actually Better than Real Vanilla? | What's Eating Dan?
Why Celery Isn't Negative Calories | What's Eating Dan?
The Best Ways Cut Onions (And The Worst) | Epicurious 101
Why Mayo is the World's Best Sauce | What's Eating Dan?
Dan Souza and Andrew Rea Make Pancakes with a Robot | What's Eating Dan?
The Crispiest Onion Rings... EVER!
82-Year-Old Ada and Dan Make Hand-Rolled Fresh Pasta | What's Eating Dan? with Pasta Grannies
Why I always slice Onions from root to stem
Fast Caramelized Onions Using Water from America's Test Kitchen
Caramelized Onions
The Ultimate Guide to ONIONS
How to Make Perfect Peanut Butter Cookies & Why Peanut Butter is Hard to Swallow | What's Eating Dan