cooking

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.

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.

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.

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.

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.

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.

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.

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.

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.

A SAAMI-produced training video for firefighters explaining what happens when sporting ammunition burns, including that unchambered cartridges lack the energy to penetrate much. It includes test footage of ammunition in fires.