Ragusea
75 videos • 18 views • by Paul Gemperlein
1
Using wild onions and garlic from the lawn
Adam Ragusea
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2
Changing traditional recipes for the era of tiny households
Adam Ragusea
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3
The case for eating alligators (or not)
Adam Ragusea
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4
When should you salt pasta water? How much?
Adam Ragusea
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5
What's inside multivitamin supplements and WHY?
Adam Ragusea
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6
Gumbo is named after plant snot
Adam Ragusea
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7
What 'organic' or 'antibiotic free' don't tell you
Adam Ragusea
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8
The ethics of hunting deer for meat
Adam Ragusea
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9
Problems with the Green Revolution
Adam Ragusea
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10
What is malt, and why does it make milk, bread and beer taste so good?
Adam Ragusea
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11
Problems with gas stovetops | weak, dirty and dangerous
Adam Ragusea
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12
Light roasts vs. dark roasts | Coffee basics and science explained
Adam Ragusea
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13
How modern breakfast cereal was invented
Adam Ragusea
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14
My problem with metric recipes
Adam Ragusea
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15
Mustard-rubbed beef tri-tip with grilled leeks
Adam Ragusea
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16
How emulsions make food butter (I mean better)
Adam Ragusea
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17
Deep Frying at Home is a BAD IDEA
Adam Ragusea
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18
Eating Spicy Food Doesn't Mean You're Tough, says SCIENCE
Adam Ragusea
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19
Adam's diet food
Adam Ragusea
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20
Why I Season My Cutting Board, NOT My Steak
Adam Ragusea
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21
Is it Safe to Cook with a Ring On?
Adam Ragusea
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22
Does Alcohol Really Burn Off When Cooked?
Adam Ragusea
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23
Why I Put White Wine In Basically Everything
Adam Ragusea
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24
Why Rare Steak is Safe — but NOT Rare Chicken
Adam Ragusea
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25
FATS ARE GOOD FOR YOU (except when they're not)
Adam Ragusea
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26
WTF is shortening?
Adam Ragusea
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27
Nonstick Pan Safety ANSWERS
Adam Ragusea
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28
Food Plastics = Estrogens in Your Body
Adam Ragusea
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29
Is Cooked Honey TOXIC? (and other honey myths)
Adam Ragusea
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30
Salted vs unsalted butter
Adam Ragusea
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31
Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
Adam Ragusea
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32
MSG is neither terribly dangerous nor perfectly fine
Adam Ragusea
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33
Does marinating do anything?
Adam Ragusea
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34
On diet and testosterone — new research
Adam Ragusea
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35
Is olive oil safe at high heat? Does it taste bad?
Adam Ragusea
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36
How to capture wild yeast for bread (and WHY it works)
Adam Ragusea
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37
What is nougat, and why is it in every candy bar?
Adam Ragusea
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38
Where foodborne illness happens
Adam Ragusea
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39
How flavor perception works, and how Covid-19 breaks it (maybe permanently)
Adam Ragusea
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40
How flash-freezing preserves food quality
Adam Ragusea
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41
WTF is vinegar? And what is its MOTHER?
Adam Ragusea
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42
What is panko, and why is it so much better than other breadcrumbs?
Adam Ragusea
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43
How refrigerators work, and how we all ended up with one
Adam Ragusea
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44
Do we still need iodized salt? (wtf even is it?)
Adam Ragusea
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45
Why Hershey bars taste like vomit (and I love them)
Adam Ragusea
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46
How people kept stuff cold before refrigerators
Adam Ragusea
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47
George Washington Carver: Bigger than peanuts
Adam Ragusea
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48
What is baking powder, and how is it different from baking soda?
Adam Ragusea
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49
Why raw, paleo and keto diets are stupid
Adam Ragusea
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50
How history changed kitchen design in the American South
Adam Ragusea
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51
Corn vs flour tortillas
Adam Ragusea
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52
What's the point of cooking at home anymore?
Adam Ragusea
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53
Why Americans don't use metric
Adam Ragusea
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54
Steak 201: Butcher's cuts
Adam Ragusea
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55
Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
Adam Ragusea
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56
Steak 101: How to choose a steak and cook it in a pan (no thermometer)
Adam Ragusea
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57
Pancakes 101
Adam Ragusea
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58
The delights and problems of watching Molto Mario
Adam Ragusea
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59
The BEST Cooking Videos on YouTube
Adam Ragusea
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60
How Cameras and Light LIE About Food
Adam Ragusea
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61
How to grow tomatoes, p. 2: Maintaining and harvesting
Adam Ragusea
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62
How to grow tomatoes, p. 1: Preparing and planting
Adam Ragusea
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63
Why Homegrown Tomatoes Are SO MUCH BETTER
Adam Ragusea
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64
Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
Adam Ragusea
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65
Do Eggs From Happy Chickens Taste Better?
Adam Ragusea
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66
Garlic Peeling Methods RANKED
Adam Ragusea
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67
How to Warm Dinner Plates — Is the Microwave Safe?
Adam Ragusea
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68
Why I NEVER buy brown sugar
Adam Ragusea
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69
The Best Way to Thaw Meat
Adam Ragusea
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70
How to Cook a Frozen Steak (Without Thawing First)
Adam Ragusea
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71
Four Good Ways to Sharpen Kitchen Knives
Adam Ragusea
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72
Drink THIS If Your Mouth Is Burning
Adam Ragusea
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73
Turkey Cooked FROZEN, No Thawing Stage
Adam Ragusea
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74
What the Raguseas REALLY Eat
Adam Ragusea
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75
Why people love cast iron pans (and why I'm on the fence)
Adam Ragusea
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