08:15

How to pop the un-poppable kernels

08:11

The food label you should always ignore

06:44

This might be the world’s weirdest berry

07:26

Why outrageous ad claims are 100% legal

08:27

Why you should ferment your garlic

09:59

How fresh is the fish at your grocery store?

07:49

When (not) to use your cast iron pan

08:12

The oven setting nobody understands

09:14

I tried every quick hack for caramelized onions

08:01

Why I confused parmesan and puke (and you might too)

08:01

People are wrong about spatchcocking

08:47

Microwaving metal is FINE (sometimes)

08:42

Why some jalapeños are SO much spicier than others

07:57

The thing EVERYONE gets wrong about pineapple

06:32

WTF is American cheese?

08:11

How to buy coffee you'll actually like

08:24

The weirdest ingredient you SHOULD be using

08:36

Why humans are bad at washing dishes

10:41

Are you loading your dishwasher wrong?

07:13

This changed the way I think about vegetables

06:21

How gross is cast iron cooking?

09:26

Cilantro didn't always taste like soap

07:27

Can I learn to love induction cooking?

07:20

Your freezer is messing with your food

08:18

Don't make this coffee brewing mistake!

08:02

I preheated 44 pans…here's what I learned

06:42

Are you cooking the flavor out of your food?

04:40

What's the deal with the food in Japan?

07:39

The BEST way to cook rice (is not what you think)

06:46

Butter vs oil

06:22

The truth about double-dipping

08:02

I am SO done with Teflon

08:30

Why Impossible Burgers aren't that good

08:19

Lab-grown meat (probably) won't save us

07:28

Chefs use this technique...should you?

06:14

Egg color is engineered

07:45

How to make your food 30x more delicious

06:34

The weirdest thing about microwaves

06:36

No wonder everybody hates chicken breasts

00:30

Introducing the MinuteFood IPA! [April Fools]

05:50

Bitter foods SHOULD taste terrible...here's why they don't

06:35

I FINALLY understand the Maillard reaction

08:07

Are meal kits environmentally friendly?

05:23

The pan you don't have (but should)

04:04

What happened to Brussels sprouts?

04:28

What salt should you use for cooking?

05:02

Why do some leftovers suck?

04:37

Why turkey is hard to cook

04:20

Why I eat "expired" food

05:29

How air fryers REALLY work

04:28

You're (probably) using fat wrong

05:20

Why you SHOULD use imitation vanilla

05:22

Science hacks for crispy snacks

04:34

There are actually three kinds of spicy

04:53

Simple rules for cast iron care

05:24

Why fish spoils so fast

05:14

Get MORE from your garlic

04:58

Why does wine smell like roses?

05:08

How to NOT overcook your food

00:55

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