kees cook

Technology Connections explains how old-fashioned non-electronic rice cookers work, using a magnet and spring switch tripped by the Curie point. It shows the thermodynamics and magnetism behind a simple appliance.

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.

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.

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.

Chubbyemu presents a case study of a man who followed AI health advice, replaced salt with sodium bromide and developed bromism with severe neurological effects. It is told as a dramatized medical case by a doctor.

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.

Vox Earworm explains why John Coltrane's Giant Steps is so hard to improvise over: it is fast and moves through three keys. Musicians Braxton Cook and Adam Neely walk the host through the underlying music theory.