fish oil

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.

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.

A step-by-step guide to building a lifter, a small triangular ionocraft made from balsa wood, aluminum foil and thin wire, powered by a high-voltage supply. It also shows high-voltage safety practices.