How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
12:37
How and why sauces 'break' (or don't)
16:42
Why people wash meat (or don't)
43:54
Does Fresh Garlic actually taste better than Garlic in a Jar?
13:49
Homemade crusty loaf, with or without a dutch oven
4:52
How to Make Aioli | Rick Stein Recipe
14:11
How cooks put their fingers in hot sauce without burning themselves
16:00
Why palm oil is in everything, and why that's bad
10:17