How emulsions make food butter (I mean better)
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How and why sauces 'break' (or don't)
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How to give brownies a smooth, glossy top
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How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
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The Man Who Almost Broke Math (And Himself...)
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The 2 Ingredient Sauce That Makes Everything Better
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How Peanut Butter Is Made In Factory | Peanut Butter Factory Process
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Why we cook food in oil
16:42