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Stagione 2
Data di messa in onda
Gen 26, 2023
Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.
Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.
Data di messa in onda
Feb 09, 2023
Wait a sec…how can meal kits (& grocery delivery services) POSSIBLY be sustainable?
Wait a sec…how can meal kits (& grocery delivery services) POSSIBLY be sustainable?
Data di messa in onda
Mar 02, 2023
You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).
You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).
Data di messa in onda
Mar 16, 2023
If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?
If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?
Data di messa in onda
Apr 14, 2023
This episode has no summary.
This episode has no summary.
Data di messa in onda
Apr 28, 2023
This episode has no summary.
This episode has no summary.
Data di messa in onda
Mag 31, 2023
You’ve heard a lot about umami, but you probably don’t know the full story.
You’ve heard a lot about umami, but you probably don’t know the full story.
Data di messa in onda
Giu 22, 2023
Eggs with different color yolks taste different - but also exactly the same.
Eggs with different color yolks taste different - but also exactly the same.
Data di messa in onda
Lug 14, 2023
WTF is sous vide - and why are people obsessed with it?
WTF is sous vide - and why are people obsessed with it?
Data di messa in onda
Ago 03, 2023
Is meat grown in a lab the future of food - and is it actually any good?? I took a road trip to find out.
Is meat grown in a lab the future of food - and is it actually any good?? I took a road trip to find out.
Data di messa in onda
Ago 18, 2023
You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.
You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.
Data di messa in onda
Set 01, 2023
This episode has no summary.
This episode has no summary.
Data di messa in onda
Set 15, 2023
Double-dipping might *seem* gross, but what does the science *actually* say about it?
Double-dipping might *seem* gross, but what does the science *actually* say about it?
Data di messa in onda
Ott 06, 2023
Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?
Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?
Data di messa in onda
Ott 26, 2023
Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home!
Almost every culture agrees that scorched rice is delicious, and honestly I love that for us. Here’s WHY it’s so good and HOW you can do it at home!
Data di messa in onda
Nov 21, 2023
The food in Japan is *really* delicious, but why that is – and what exactly we can learn from it – is complicated.
The food in Japan is *really* delicious, but why that is – and what exactly we can learn from it – is complicated.
Data di messa in onda
Dic 07, 2023
In cooking, it’s difficult to preserve flavor AND create flavor at the same time.
In cooking, it’s difficult to preserve flavor AND create flavor at the same time.
2x18
Ultimo episodio della stagione
I preheated 44 pans…here's what I learned
Episode overview
Data di messa in onda
Dic 21, 2023
Have you ever actually thought about how to properly preheat a pan? Here’s your chance.
Have you ever actually thought about how to properly preheat a pan? Here’s your chance.
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