PickVidsBest Cooking & food Videos
The 41 Cooking & food videos here were recommended by different people across different months. Choose by who it is for: 10 introductory, 0 intermediate, 31 for a general viewer, and 0 for someone who wants the harder derivation. Most of them are a tutorial. What they share is that the steps themselves are the content, and you do them while watching. Channels you will keep seeing include James Hoffmann, Adam Ragusea, Technology Connections.
Is olive oil safe at high heat? Does it taste bad?
Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated.
Drip Coffee Makers — super simple, super cheap
Technology Connections explains how the simple American drip coffee maker works, including the bimetal valve and bubble-pump heating, and compares the original Mr.
Why don't Americans use electric kettles?
Technology Connections explains why electric kettles are uncommon in the US, centering on 120V circuits limiting power.
Learn Jacques Pépin's famous omelet techniques
In this American Masters clip, Jacques Pepin shows two different techniques for making a perfect omelet, a dish he is famous for teaching America.
Equipment Review: Best Carbon-Steel Skillets (Can This One Pan Do It All?) & Our Testing Winner
America's Test Kitchen tests eight carbon-steel skillets to find the best one, asking whether a single pan can replace stainless, cast iron and nonstick.
Why Hershey bars taste like vomit (and I love them)
Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it.
Pepin Debone Chicken.flv
Jacques Pepin demonstrates deboning a whole chicken, quickly and with complete control.
The Perfect Sourdough Pizza (Bread Porn)
A short, nearly wordless demonstration of making sourdough pizza at home using a cast iron pan and the oven.
Neutron movie of coffee making
A short film made with cold neutron imaging at the Paul Scherrer Institut showing a moka pot brewing coffee, sped up four times.
The Ultimate AeroPress Technique (Episode #3)
James Hoffmann demonstrates his AeroPress technique with a short recipe: 11g of coffee, 200g of just-boiled water, a 2-minute immersion, then a press.
The Ultimate French Press Technique
James Hoffmann demonstrates his technique for a clean, sludge-free cup from a French press: stir, break the crust, wait, and carefully pour.
The Antique Microwave Oven that's Better than Yours
Technology Connections examines an old feature-rich microwave and shows how it uses a humidity or steam sensor and lookup data to cook food well, arguing it beats many modern ones.
Why I Cook With Induction
Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control.
Making Mushroom Ketchup - 18th Century Cooking
The Townsends channel shows how to make mushroom ketchup, a popular 18th-century sauce, in period style.
How to Properly Heat a Pan
A two-minute Rouxbe cooking-school demo of how to heat a pan properly before cooking.
Jacques Pepin omelette omelet
Jacques Pepin makes a classic French omelette in a short uncut demonstration.
Decaf Explained
James Hoffmann explains how decaf coffee is made, how the decaffeination processes differ, and why decaf is roasted and stales differently.
The Ultimate V60 Technique
James Hoffmann demonstrates his recommended technique for brewing coffee with a Hario V60 or other cone-shaped dripper, with notes on water and filter papers.
Problems with gas stovetops | weak, dirty and dangerous
Food YouTuber Adam Ragusea argues that gas stovetops are weaker than electric burners, dirty to clean, and a health risk from indoor air pollution.
Make Great Coffee with a Moka Pot
ChefSteps shows how to make espresso-style coffee in a moka pot, with a bonus latte hack.
How Sikh Chefs Feed 100,000 People At The Gurudwara Bangla Sahib Temple In New Delhi, India
Insider Food visits the Gurudwara Bangla Sahib temple in New Delhi, which feeds tens of thousands of people free daily and over 100,000 on holidays.
No Knead Bread | Bread Recipe | The New York Times
Mark Bittman and baker Jim Lahey of Sullivan Street Bakery demonstrate the no-knead bread recipe, where a long, slow rise does the work instead of kneading.
Salmon Sushi Is Not Real
Andong examines the popular story that Norway invented salmon sushi in Japan in the 1990s.
I finally made GARUM | Ancient Rome's favorite condiment
Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe.