kees cook

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 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.

In a long live-coding session, Andreas Kling works on making the Cookie Clicker game playable in the Ladybird browser from SerenityOS. He tracks down bugs in the browser engine and fixes them.

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

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

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.

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.

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.

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.