How and why sauces 'break' (or don't)
9:09
(Almost) instant demi-glace | store-bought stock and gelatin
12:25
Why we cook food in oil
13:08
What Exactly Is Jägermeister?
13:42
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
10:20
Why we put breadcrumbs in meatloaf, meatballs, etc
16:31
How smoke preserves food
19:55
The 5 Sauces Every Chef Needs to Learn
16:52