baking

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. It is a short New York Times recipe video.

A short, nearly wordless demonstration of making sourdough pizza at home using a cast iron pan and the oven. It shows a Neapolitan-style result without a pizza steel or stone.

Adam Ragusea examines whether olive oil is unsafe for high-heat cooking and whether it tastes bad when heated. He cites studies showing it is among the most stable cooking oils and that smoke-point worries are overblown.

In this American Masters clip, Jacques Pepin shows two different techniques for making a perfect omelet, a dish he is famous for teaching America.

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. It names a winner and covers how the pans perform.

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. He compares it with British Cadbury.

Jacques Pepin demonstrates deboning a whole chicken, quickly and with complete control. It is a short, wordless-feeling technique demo that shows a skill most cooks never learn.

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. He explains why he skips rinsing, preheating and inverting.

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.

The Townsends channel shows how to make mushroom ketchup, a popular 18th-century sauce, in period style. It includes the history and a recipe and links to a blog post on whether George Washington used ketchup.

Jacques Pepin makes a classic French omelette in a short uncut demonstration. The video contrasts it with the American style.

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.

Food YouTuber Adam Ragusea argues that gas stovetops are weaker than electric burners, dirty to clean, and a health risk from indoor air pollution. He cites Consumer Reports ratings and a literature review on gas stove health effects.

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. It shows the machines and big-batch cooking that make this possible.

Andong examines the popular story that Norway invented salmon sushi in Japan in the 1990s. He argues it is largely a myth, pointing to earlier evidence of raw salmon eaten in Japan and elsewhere.

Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.

A short, sweary cooking video in which Nat makes a quick bolognese using simple pantry ingredients. It is part of his isolation-era cooking series.

James Hoffmann runs caffeine analyzer tests comparing filter versus espresso, extraction over time, steep time, instant coffee and light versus dark roast.

Chef Chris Young shows a simplified triple-cooked method for making crisp frozen fries in an air fryer, based on Heston Blumenthal's technique.

A short 'How It's Made' television segment showing the industrial process of turning canola seed into cooking oil. It walks through pressing, solvent extraction and refining steps.

A circa-1964 film showing AMF's AMFare system, which ordered, cooked and packaged hamburgers, fries, shakes and more automatically for a pilot fast-food operation.

Chinese Cooking Demystified shows an ordinary, everyday Chinese wet market to counter sensationalized coverage during the early pandemic, with a pinned comment adding nuance.