Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)
9:36
The trick for ultra-smooth, not-gluey mashed potatoes
10:51
You don't have to pre-boil pasta for baked dishes
13:53
When should you salt pasta water? How much?
10:25
Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)
12:03
Why (fancy) restaurant menus shrank
13:03
Spicy carrot, purple cabbage & potato, and creamy broccoli soups
13:42
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
17:09