How and why sauces 'break' (or don't)
12:25
Why we cook food in oil
10:20
Why we put breadcrumbs in meatloaf, meatballs, etc
14:41
Every way of making pink pickled onions, the greatest condiment
19:55
The 5 Sauces Every Chef Needs to Learn
15:51
Why sheep (lamb, mutton) tastes sheepy
16:26
What is malt, and why does it make milk, bread and beer taste so good?
13:42
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
16:00