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Stagione 1
Data di messa in onda
Mar 11, 2022
It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
Data di messa in onda
Mar 15, 2022
Have you ever smelled popcorn or cat pee in your wine? Here's why.
Have you ever smelled popcorn or cat pee in your wine? Here's why.
Data di messa in onda
Apr 11, 2022
Whether you love OR hate garlic, understanding how it works can help it work better for you.
Whether you love OR hate garlic, understanding how it works can help it work better for you.
Data di messa in onda
Apr 29, 2022
Why does fish go bad so quickly - and what can you do about it?
Why does fish go bad so quickly - and what can you do about it?
Data di messa in onda
Mag 27, 2022
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
Data di messa in onda
Giu 27, 2022
Not all spicy sensations are the same, so what does “spicy” actually mean?
Not all spicy sensations are the same, so what does “spicy” actually mean?
Data di messa in onda
Ago 01, 2022
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
Data di messa in onda
Ago 26, 2022
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
Data di messa in onda
Set 15, 2022
Fats add flavor to food in all sorts of ways - but they can also backfire.
Fats add flavor to food in all sorts of ways - but they can also backfire.
Data di messa in onda
Ott 07, 2022
What IS an air fryer - and is it worth the hype?
What IS an air fryer - and is it worth the hype?
Data di messa in onda
Ott 21, 2022
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
Data di messa in onda
Nov 03, 2022
Here's why cooking a turkey is so hard - and how brining can help.
Here's why cooking a turkey is so hard - and how brining can help.
Data di messa in onda
Nov 17, 2022
Why do some leftovers get better with age, and others get worse?
Why do some leftovers get better with age, and others get worse?
Data di messa in onda
Dic 01, 2022
Why are there so many different kinds of salt, and does it really matter which one you use?
Why are there so many different kinds of salt, and does it really matter which one you use?
1x15
Ultimo episodio della stagione
You couldn't do this 50 years ago.
Episode overview
Data di messa in onda
Dic 15, 2022
It’s not your imagination: Brussels sprouts used to suck.
It’s not your imagination: Brussels sprouts used to suck.
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