12:01

The pastry and marble counter myth

06:55

Griddle fried rice, Southeast Asian flavors

06:47

No-string beef braciole and sauce

16:23

Starting a pizza place, Part 2: Sauce, cheese, thickness

10:37

Himalayan-style dried cheese for dogs

14:53

Starting a pizza place, Part 1: Dough recipe

12:53

On cutting boards, microplastics and bacteria

05:49

What makes a perfect foam for cafe latte (and soup?)

09:52

Traditional 1924 caesar salad — raw eggs, tableside service

06:19

Calabrian chili pasta (salad?)

08:28

A bad reason YouTube demonetizes content

10:10

Why we love crustaceans and fear insects (which are crustaceans)

08:18

Lemonade, six slightly different ways

13:41

Some ice cream ≠ 'ice cream' and I don't care

09:46

The town aluminum comes from

15:00

On the origins of land life

08:59

8 ways to brown ground beef (4th is my fav)

16:09

On how we talk about about people's bodies

07:20

Chocolate custard marshmallow swirl 'ice cream'

15:34

On osmosis and the drink that makes you explode

06:27

One-pan orange chicken, no deep-frying

11:48

On sage, phytochemicals and dudes who won't eat plants

16:29

On diet and human height

10:43

Exaggerated reports of Adam's retirement

08:12

Spaghetti con broccoli aglio e olio

09:08

Tequila is asparagus juice! (kinda)

08:41

Mother-in-law's cold spinach ring

10:36

Why many cultures cook baby sheep in the spring

04:50

Chinese beef & broccoli, but with steak tips and sprouts

10:58

Floating strawberries, tented gardens and other squirrel foils

06:21

Steak frites from scratch in 'air fryer,' with next-day quesadilla

12:11

Lauren's meaty beans, and why 'fresh' beans are better

10:53

How Adam really cooks steak (usually)

09:48

The problems dogs have with human food

17:44

On therapy, tigers and retirement

06:04

Egg and cheese bao buns from scratch

10:40

Just two adults gettin' a stew on, man

10:22

Why it's called gluten, glutamate, gelatin, gelato, etc

05:38

British bubble & squeak with spicy Latin beans

10:32

DYI platform for up-lighting drinks, fish bowls, whatever!

12:15

Chicken parm bites

05:52

Pasta rotolo — herb & cheese, hot sausage flavors

11:00

Three-tiered vivarium for vampire crabs, mangroves and rice fish (BUILD VIDEO)

06:26

Steak and potato gratin/pie

09:10

The perfect fish to have with rice

06:01

Chicken chasseur (Frenchy chicken stew with tomatoes and butter)

53:58

What antidepressants do to appetite and digestion, with Dr. @Ragusea (PODCAST E84)

10:05

Raising BIG fish in a home cistern (with @CowTurtle, the Eel Pit guy)

06:32

Leg of lamb with challah stuffing and orange sauce

43:27

On 'Dad bod' (PODCAST E83)

07:03

Buttery sweet dinner rolls

01:09:59

Adam talks about "1989," New York, and his Swifty status (PODCAST E81)

10:54

If you brine turkey, try overcooking it!

14:41

Ragusea method for pizza dough — no scale (plus month-old dough?)

44:34

Adam and Kenji talk about pumpkin spice (PODCAST E80)

07:11

Cassoulet — Frenchy meat and bean stew

51:11

Why we use plain water to clean produce, weirdest restaurant meals, etc (PODCAST E79)

13:59

I built a fish trough in my greenhouse!

59:54

What Ukraine conversations are really about, w/ Vlad Vexler (PODCAST E78)

07:51

Polish-American pickle soup — not as weird as it sounds!