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!

44:08

On 'comfy' content (PODCAST E77)

11:30

Edible shelf fungus (chicken of the woods 'mushroom')

48:15

Yes I'm also weirdly into Ancient Rome and it's weird (PODCAST E76)

09:26

Mushroom ragu with potato gnocchi

01:08:08

That time the U.S. almost banned franchise restaurants (PODCAST E75)

09:04

Smoked meatloaf with smoked potatoes and greens

04:54

Shallow-fried 'cannoli' cookies

46:56

On Kenny Rogers Roasters, Mister Donut, and East-West exchange (PODCAST E74)

10:20

Why we put breadcrumbs in meatloaf, meatballs, etc

42:40

Why celebrities all have restaurants, even though restaurants are terrible (PODCAST E73)

13:03

Spicy carrot, purple cabbage & potato, and creamy broccoli soups

42:12

Hydrogenated oil is OK but PARTIALLY hydrogenated oil is not? (PODCAST E72)

12:37

How and why sauces 'break' (or don't)

51:57

Ye Olde Steak House and associated history (PODCAST E71)

08:04

Grilled red snapper | vinaigrette, fennel salad and quinoa

01:28:26

What 'fair use' is and how copyright is choking the internet (PODCAST E70)

08:26

How the potato made the world

52:26

Baking vs cooking — also, math class vs art class (PODCAST E69)

06:00

Creamy pea pasta with lemon and garlic

43:48

What Vitamin B12 actually is/does (PODCAST E68)

08:28

Real space food vs fake space food

51:05

I hate the way you grocery shop (PODCAST E67)