13:53

When should you salt pasta water? How much?

17:28

Basic 'knife skills' for normals (not chefs)

13:11

Why billions of people won't eat pork (or why we don't know)

23:15

L'innovation des lits ! Le processus fou de fabrication d'un lit à partir de terre.

13:42

How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)

12:25

Why we cook food in oil

16:00

What is kosher salt, and why do (American) chefs love it?

2:10:39

سورة البقرة - علي جابر