Food Science
125 videos • 548,750 views • by Adam Ragusea
1
Is it Safe to Cook with a Ring On?
Adam Ragusea
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2
Does Alcohol Really Burn Off When Cooked?
Adam Ragusea
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3
Why I Put White Wine In Basically Everything
Adam Ragusea
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4
How to Warm Dinner Plates — Is the Microwave Safe?
Adam Ragusea
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5
Why Rare Steak is Safe — but NOT Rare Chicken
Adam Ragusea
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6
Do You Have to 'Bloom' Cocoa Powder?
Adam Ragusea
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7
Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
Adam Ragusea
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8
Do Eggs From Happy Chickens Taste Better?
Adam Ragusea
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9
Why Homegrown Tomatoes Are SO MUCH BETTER
Adam Ragusea
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10
Why Pizza Steels Beat Pizza Stones (Yes, They Do)
Adam Ragusea
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11
The Best Way to Thaw Meat
Adam Ragusea
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12
The 'Modified' Powder that Makes Cakes Better
Adam Ragusea
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13
FATS ARE GOOD FOR YOU (except when they're not)
Adam Ragusea
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14
WTF is shortening?
Adam Ragusea
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15
How Cameras and Light LIE About Food
Adam Ragusea
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16
Nonstick Pan Safety ANSWERS
Adam Ragusea
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17
Food Plastics = Estrogens in Your Body
Adam Ragusea
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18
Drink THIS If Your Mouth Is Burning
Adam Ragusea
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19
How To NOT Kill Anyone With Your Bird
Adam Ragusea
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20
Alternative Starches: How to thicken sauces without flour
Adam Ragusea
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21
Is Cooked Honey TOXIC? (and other honey myths)
Adam Ragusea
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22
Salted vs unsalted butter
Adam Ragusea
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23
Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
Adam Ragusea
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24
MSG is neither terribly dangerous nor perfectly fine
Adam Ragusea
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25
The best cheese for pizza
Adam Ragusea
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26
Rice has arsenic in it — don't freak out, here's the science
Adam Ragusea
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27
Does marinating do anything?
Adam Ragusea
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28
People are more dangerous than food! (COVID-19 food safety tips)
Adam Ragusea
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29
On diet and testosterone — new research
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30
Is olive oil safe at high heat? Does it taste bad?
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31
Why raw, paleo and keto diets are stupid
Adam Ragusea
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32
How to capture wild yeast for bread (and WHY it works)
Adam Ragusea
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33
What is nougat, and why is it in every candy bar?
Adam Ragusea
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34
What is baking powder, and how is it different from baking soda?
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35
Why people love cast iron pans (and why I'm on the fence)
Adam Ragusea
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36
Why Hershey bars taste like vomit (and I love them)
Adam Ragusea
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37
Where foodborne illness happens
Adam Ragusea
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38
Do we still need iodized salt? (wtf even is it?)
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39
How refrigerators work, and how we all ended up with one
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40
What is panko, and why is it so much better than other breadcrumbs?
Adam Ragusea
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41
How flavor perception works, and how Covid-19 breaks it (maybe permanently)
Adam Ragusea
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42
How flash-freezing preserves food quality
Adam Ragusea
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43
WTF is vinegar? And what is its MOTHER?
Adam Ragusea
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44
Is washing rice really still necessary?
Adam Ragusea
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45
Why it's so hard to own a recipe | copyright, patent, trade secrets, trademarks
Adam Ragusea
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46
How emulsions make food butter (I mean better)
Adam Ragusea
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47
The history, science and taste of Wagyu beef
Adam Ragusea
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48
Why people wash meat (or don't)
Adam Ragusea
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49
How to eat cactus without impaling yourself
Adam Ragusea
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50
Fruits and veggies under a microscope
Adam Ragusea
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51
What is that glossy skin on brownies?
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52
How to give brownies a smooth, glossy top
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53
Bread, cereal and snacks under a microscope
Adam Ragusea
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54
What is high-fructose corn syrup, and is it actually bad for you?
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55
What is dry aged beef? Since when is drier meat good?
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56
Do you have to boil lasagna noodles before baking?
Adam Ragusea
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57
Can we taste more than just bitter, salty, sour, sweet and umami?
Adam Ragusea
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58
Tuna, egg, and chicken salad | homemade mascarpone dressing
Adam Ragusea
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59
Sharpening with a whetstone | How to get started
Adam Ragusea
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60
What is kosher salt, and why do (American) chefs love it?
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61
Why are sweet onions sweet? Can you really eat Vidalia onions like apples?
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62
What exactly are mushrooms? What are they made of? They're not vegetables?
Adam Ragusea
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63
Why food is blue (or usually isn't)
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64
Dry processed coffee — tastes like Tropical Skittles?
Adam Ragusea
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65
The animal that (sometimes) survives becoming dinner
Adam Ragusea
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66
How science saves sweet corn
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67
The ethics of hunting deer for meat
Adam Ragusea
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68
Problems with the Green Revolution
Adam Ragusea
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69
What's inside multivitamin supplements and WHY?
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70
What is malt, and why does it make milk, bread and beer taste so good?
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71
Problems with gas stovetops | weak, dirty and dangerous
Adam Ragusea
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72
Why salt crystals grow as pyramids (sometimes)
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73
Chemistry of beer, part I: Malt to wort
Adam Ragusea
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74
Why we cook food in oil
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75
Chemistry of beer, part II: Hops to keg
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76
Post-Covid19 smell & taste disruption — the latest research
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77
Truffles and the doggies who find them for us
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78
Black and white cookies | NY-style dense cake with crispy icing
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79
How an 'autolyse' kneads your dough for you
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80
Why yeast extract is in tons of foods (and why it's delicious)
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81
Why farmed fish isn't always more sustainable than wild (but definitely sometimes is)
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82
Why tomatillos aren't just little green tomatoes (and why they're awesome)
Adam Ragusea
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83
What oil, sugar and yeast do in pizza dough (in varying amounts)
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84
How cooks put their fingers in hot sauce without burning themselves
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85
Dried mushrooms are nature's stock cube
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86
Rice, beans, and the "myth" of protein combining
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87
Why sheep (lamb, mutton) tastes sheepy
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88
How they make alcohol 'harder'
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89
Why they don't put salt in pasta dough
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90
Why dried pasta is made with semolina (durum wheat) flour
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91
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
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92
Why modern sandwich bread is different from 'real' bread
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93
Is moldy food really that dangerous? (We're not sure, but don't risk it.)
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94
The enchanting smell (and revolting flavor) of rain
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95
Why copper pans are great (and sometimes poisonous)
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96
The source of licorice/liquorice/anise flavor
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97
You really can't whip egg whites with yolk in them?
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98
What even are beans? Are they vegetables? Why aren't they grains?
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99
Do you really have to 'fold' egg foams? Can't you just mix them?
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100
Cucumbers are melons, and sometimes they explode
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101
How smoke preserves food
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102
The tiny fruits you eat all the time
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103
Figs have tiny dead wasps inside them (but they're ok to eat)
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104
Nightshades (probably) aren't hurting you (tomatoes, peppers, potatoes, eggplant, etc)
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105
Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)
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106
The legal strength supplement that actually works (not an ad)
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107
Resistant starch — the carb with no calories (kinda)
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108
What even is lacto-fermentation?
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109
Why certain E. coli bacteria are so bad
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110
Nonstick is prob safe — the factories aren't (PFAS contamination)
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111
How to eat acorns, but maybe don't
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112
AGE your raw egg eggnog
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113
Why dutched cocoa is different from natural cocoa
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114
Why people prefer bronze die pasta to 'normal' pasta
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115
Not all donuts are doughnuts
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116
Secrets of my favorite soft ice cream
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117
Why arugula/rocket is the way it is
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118
The problems dogs have with human food
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119
Oscars 2024: Nearly naked John Cena presents award for Costume Design
ABC News
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120
Tequila is asparagus juice! (kinda)
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121
On diet and human height
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122
On sage, phytochemicals and dudes who won't eat plants
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123
On osmosis and the drink that makes you explode
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124
On the origins of land life
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125
Why we love crustaceans and fear insects (which are crustaceans)
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