The truth about cooking on a budget
The video discusses the cost-effectiveness of cooking at home versus eating out, emphasizing that home cooking can be cheaper but requires different meal expectations and planning.
Improving sauces with gelatin
The video explains how to use gelatin and agar agar as thickeners in sauces, highlighting their properties and methods for effective use.
New York style cheesecake
The video provides a detailed guide on making New York-style cheesecake, emphasizing the importance of ingredient temperature and baking techniques.
Onions 101: The different kinds, how to cut them, what 'translucent' even means
The video explains the differences between onion types, their uses in cooking, and how to properly cut and cook them.
A novel method for boiling eggs (and a talk about egg prices & public science)
Italian scientists developed a new method for boiling eggs using periodic cooking, inspired by sous vide techniques, to achieve a creamy yolk and solid white.
Two common foods that are ALWAYS radioactive
The video discusses the natural radioactivity in bananas and Brazil nuts, explaining that their radiation levels are not harmful and providing context on radiation exposure.
Potatoes 101: boiling, steaming, roasting, pan-frying
The video discusses various methods of cooking potatoes, emphasizing the benefits and techniques of boiling, baking, pan-frying, and roasting.
Green vegetable sides 101
The video discusses various methods for cooking green vegetables, emphasizing the benefits of steaming over boiling for better taste and nutrient retention.
A trick for smooth cacio e pepe
The video demonstrates a method to make Cacio e Pepe using minimal water to concentrate starch, enhancing the sauce's creaminess.
Radioactive glassware of the early 20th century
Uranium glass, popular in the early 20th century, contains radioactive uranium, but is generally considered safe for use.