cooking

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.

Jeri Ellsworth shows early steps of making microchips at home: cleaving wafers, removing native oxide, testing dopant type with a hot probe, and loading the furnace.

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.

Chef Jon Kung explains why he cooks almost exclusively on induction, citing fast heating, cleanliness and precise temperature control. He shows a rounded induction wok burner.

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

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.

A two-minute Rouxbe cooking-school demo of how to heat a pan properly before cooking. It uses the Leidenfrost effect, where water beads and skates across a hot pan, to show when a stainless steel pan is ready.

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.

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

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

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

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.

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

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.

Technology Connections tests how quickly gas, induction and standard electric stoves boil water, with CO2 measurements and a discussion of the advantages and disadvantages of each.

A Radio Free Asia report from its China food safety series on how "gutter oil" is recovered from sewers and waste and sold on to cheap restaurants and street vendors.

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.

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.

Climate Town argues for moving away from gas stoves. It covers the gas industry's decades of marketing and lobbying, health effects of gas cooking, methane leaks, and the case for induction.

Technology Connections explains how the simple American drip coffee maker works, including the bimetal valve and bubble-pump heating, and compares the original Mr. Coffee with modern machines.

Technology Connections explains why electric kettles are uncommon in the US, centering on 120V circuits limiting power. He tests ways of boiling water on gas, electric ranges and kettles.

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.

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.

A short film made with cold neutron imaging at the Paul Scherrer Institut showing a moka pot brewing coffee, sped up four times. The neutron beam makes the water and steam inside the pot visible.

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.

James Hoffmann demonstrates his technique for a clean, sludge-free cup from a French press: stir, break the crust, wait, and carefully pour. It is a four-minute guide.

James Hoffmann explains how decaf coffee is made, how the decaffeination processes differ, and why decaf is roasted and stales differently. He also discusses decaf quality and health questions.

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.

ChefSteps shows how to make espresso-style coffee in a moka pot, with a bonus latte hack. It is a quick how-to aimed at home brewers.

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.

LifebyMikeG lists 15 common mistakes beginner sourdough bakers make, with advice on fixing sticky, wet dough and other issues.

A man spends six months and $1500 making a chicken sandwich entirely from scratch: growing vegetables, making salt from seawater, milking a cow for cheese, grinding wheat, collecting honey and killing a chicken.

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

Tom Scott follows the ISO 3103 / BS 6008 standard to make an international standard cup of tea, using specialist tasting equipment. The video shows how precisely the standard is specified.

The Thought Emporium synthesizes chicken noodle soup from pure chemicals, following an original patent for artificial chicken flavor. The video explores how many chemicals it takes to make a convincing soup.

A short clip of a ramen restaurant in Nagoya where robot arms cook the noodles. Human waiters serve the food.

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.

LabCoatz uses mass spectrometry, with help from other science YouTubers, to reverse engineer the Coca-Cola flavor and builds a chemically-identical replica. The video walks through a year of work on the formula.