kitchen 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.

aGameScout explains rolling, the third major NES Tetris playstyle, in which players tap the back of the controller to move pieces faster than hypertapping. It covers how the technique works and where it comes from.

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.

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.

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

AvE tears down a high-end KitchenAid stand mixer, looking at its castings, large DC motor and gear train. He also picks apart some design trade-offs.

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 recommended technique for brewing coffee with a Hario V60 or other cone-shaped dripper, with notes on water and filter papers.

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.

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

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.

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.

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.

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.

Herbert Wolverson's Roguelike Celebration 2020 talk surveying procedural map generation techniques, including integration of hand-crafted prefabs and vaults.

Dr. Mark Cucuzzella of the Natural Running Center gives a short instructional video on natural running form. It describes the principles of good technique, including barefoot-style mechanics.

A three-minute demonstration of professional hand-soldering techniques for multi-lead surface mount parts, to IPC class 3 criteria.

Jonathan Blow gives a talk on techniques for dealing with lack of motivation, malaise and depression, originally on Twitch. He discusses observing and understanding negative emotions and thoughts.

A one-minute clip in which columnist John C. Dvorak explains to Dave Winer his technique for trolling the Apple community.

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

YouTuber Josh Pieters lists microwave meals on Deliveroo as if from a restaurant and sees whether anyone orders them. The stunt shows how little vetting the platform applied.

The question-and-answer session that followed Jonathan Blow's talk on dealing with lack of motivation, malaise and depression. It is hosted on YouTube as a mirror of a Twitch recording.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

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.

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.