How emulsions make food butter (I mean better)
13:42
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
17:51
How to give brownies a smooth, glossy top
12:37
How and why sauces 'break' (or don't)
12:25
Why we cook food in oil
14:43
Alternative Starches: How to thicken sauces without flour
16:00
Why palm oil is in everything, and why that's bad
16:00
What is kosher salt, and why do (American) chefs love it?
12:56