Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)
10:25
Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)
13:53
When should you salt pasta water? How much?
11:15
Green vegetable sides 101
10:02
Why people cook with caustic alkali
16:09
4 Levels of Mashed Potatoes: Amateur to Food Scientist | Epicurious
13:42
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
10:51
You don't have to pre-boil pasta for baked dishes
10:21