Shows
Movies
Genres
Sign up for free
Already have an account?
Log in
Log in
|
Sign up
Adam Ragusea
9 seasons • 2017 • Continuing
Food
0
added this show
No comments
+
Add to watchlist
Watch now
Already seen it?
Episodes
S2017 | E01
Ribeye with board dressing
Oct 7, 2017
S2017 | E02
Roast chicken with soft dark meat
Oct 9, 2017
S2018 | E01
Making New York-style pizza at home
Dec 7, 2018
S2019 | E01
Broiled Chocolate Chip Cookies
Mar 16, 2019
S2019 | E02
Crispy Chicken Parm
Mar 23, 2019
S2019 | E03
Why I NEVER buy brown sugar
Mar 25, 2019
S2019 | E04
Chicken Pot Pie
Mar 29, 2019
S2019 | E05
Strawberries with Pound Cake and Vanilla Cream
Apr 2, 2019
S2019 | E06
Braised Pork with Homemade Sweet Pickles
Apr 4, 2019
S2019 | E07
Sweet Skillet Cornbread
Apr 8, 2019
S2019 | E08
Buttermilk Fried Chicken
Apr 11, 2019
S2019 | E09
Smashed Brioche Grilled Cheese
Apr 17, 2019
S2019 | E10
Bolognese Sauce
Apr 25, 2019
S2019 | E11
Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
May 2, 2019
S2019 | E12
Why I Season My Cutting Board, NOT My Steak
May 9, 2019
S2019 | E13
Why I Put White Wine In Basically Everything
May 13, 2019
S2019 | E14
Black Beans with Cilantro-Lime Brown Rice and Pickled Onions
May 16, 2019
S2019 | E15
Does Alcohol Really Burn Off When Cooked?
May 20, 2019
S2019 | E16
Simple Mac & Cheese
May 23, 2019
S2019 | E17
Is it Safe to Cook with a Ring On?
May 27, 2019
S2019 | E18
Sodium Citrate Mac & Cheese — Silky Smooth
May 30, 2019
S2019 | E19
How to Warm Dinner Plates — Is the Microwave Safe?
Jun 3, 2019
S2019 | E20
Roast Chicken Dinner — Gravy, Mashed Potatoes, Peas
Jun 6, 2019
S2019 | E21
Why Rare Steak is Safe — but NOT Rare Chicken
Jun 10, 2019
S2019 | E22
Simple Pork Chops with Pan Sauce
Jun 13, 2019
S2019 | E23
Do You Have to 'Bloom' Cocoa Powder?
Jun 17, 2019
S2019 | E24
Chocolate Cake with Italian Meringue (Marshmallow Frosting)
Jun 20, 2019
S2019 | E25
Deep Frying at Home is a BAD IDEA
Jun 24, 2019
S2019 | E26
Homemade Funnel Cake
Jun 25, 2019
S2019 | E27
Oven Fries — CRISPIER Than Deep-Fried
Jun 27, 2019
S2019 | E28
Garlic Peeling Methods RANKED
Jul 1, 2019
S2019 | E29
Why I Flavor My Butter, NOT My Steak
Jul 4, 2019
S2019 | E30
Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
Jul 8, 2019
S2019 | E31
"Glowing" Margarita Mix — Alcoholic or Non-Alcoholic
Jul 11, 2019
S2019 | E32
Do Eggs From Happy Chickens Taste Better?
Jul 15, 2019
S2019 | E33
Frittata — The Perfect Egg Dish
Jul 18, 2019
S2019 | E34
Why Homegrown Tomatoes Are SO MUCH BETTER
Jul 22, 2019
S2019 | E35
Roasted Tomato Sauce
Jul 25, 2019
S2019 | E36
Why Pizza Steels Beat Pizza Stones (Yes, They Do)
Jul 29, 2019
S2019 | E37
White Pizza That's Actually Good
Aug 1, 2019
S2019 | E38
The Best Way to Thaw Meat
Aug 5, 2019
S2019 | E39
How to Cook a Frozen Steak (Without Thawing First)
Aug 8, 2019
S2019 | E40
The 'Modified' Powder that Makes Cakes Better
Aug 12, 2019
S2019 | E41
Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
Aug 15, 2019
S2019 | E42
FATS ARE GOOD FOR YOU (except when they're not)
Aug 19, 2019
S2019 | E43
the SHOCKING SECRET to great veggie soup (!!!)
Aug 22, 2019
S2019 | E44
WTF is shortening?
Aug 26, 2019
S2019 | E45
Green Enchiladas
Aug 29, 2019
S2019 | E46
How Cameras and Light LIE About Food
Sep 2, 2019
S2019 | E47
Cast Iron Pan Pizza
Sep 5, 2019
S2019 | E48
Nonstick Pan Safety ANSWERS
Sep 10, 2019
S2019 | E49
No-Torch Crème Brûlée
Sep 12, 2019
S2019 | E50
Four Good Ways to Sharpen Kitchen Knives
Sep 16, 2019
S2019 | E51
The Easiest Baguette-ish Bread: Legate Loaf
Sep 19, 2019
S2019 | E52
WATCH Before You Blow Up on YouTube | The Cautionary Tale of Jani Lane
Sep 23, 2019
S2019 | E53
Brown Chicken Risotto
Sep 26, 2019
S2019 | E54
Food Plastics = Estrogens in Your Body
Sep 30, 2019
S2019 | E55
Tandoori Chicken — Grilled or Broiled
Oct 3, 2019
S2019 | E56
Eating Spicy Food Doesn't Mean You're Tough, says SCIENCE
Oct 8, 2019
S2019 | E57
Chicken Tikka Masala — the ONLY easy way to make it at home
Oct 10, 2019
S2019 | E58
Drink THIS If Your Mouth Is Burning
Oct 14, 2019
S2019 | E59
Pizza Bread (and the magic of old dough)
Oct 17, 2019
S2019 | E60
Beer Chicken Stew with Biscuit Topping
Oct 24, 2019
S2019 | E61
What the Raguseas REALLY Eat
Oct 26, 2019
S2019 | E62
The BEST Cooking Videos on YouTube
Oct 28, 2019
S2019 | E63
Turkey Cooked FROZEN, No Thawing Stage
Oct 31, 2019
S2019 | E64
STOP TRYING TO MAKE TURKEY TASTE GOOD
Nov 4, 2019
S2019 | E65
Simple Thanksgiving Turkey with Gravy
Nov 7, 2019
S2019 | E66
How To NOT Kill Anyone With Your Bird
Nov 11, 2019
S2019 | E67
Leftovers Pie
Nov 14, 2019
S2019 | E68
Alternative Starches: How to thicken sauces without flour
Nov 19, 2019
S2019 | E69
Pot Roast with Mashed Baked Potatoes
Nov 21, 2019
S2019 | E70
Hot Chocolate with Homemade Honey Marshmallows
Nov 28, 2019
S2019 | E71
Honey Mustard Chicken Breast, with Pearl Onions and Broccoli
Dec 5, 2019
S2019 | E72
Is Cooked Honey TOXIC? (and other honey myths)
Dec 9, 2019
S2019 | E73
Homemade Demi-Glace
Dec 13, 2019
S2019 | E74
wtf is 'induction' cooking?
Dec 16, 2019
S2019 | E75
Roast tenderloin with bordelaise sauce and potato gratin
Dec 19, 2019
S2019 | E76
Salted vs unsalted butter
Dec 23, 2019
S2019 | E77
My problem with metric recipes
Dec 30, 2019
S2020 | E01
Lentil tacos with lime crema
Jan 2, 2020
S2020 | E02
Adam's diet food
Jan 6, 2020
S2020 | E03
Shrimp scampi with celery leaves
Jan 9, 2020
S2020 | E04
Boxed cake vs scratch cake — Why bakers can't beat SCIENCE
Jan 13, 2020
S2020 | E05
Cookies and cream cake
Jan 16, 2020
S2020 | E06
Hanging roast chicken, with 'nugget' potatoes
Jan 23, 2020
S2020 | E07
Why Americans don't use metric
Jan 27, 2020
S2020 | E08
The SHOCKING SECRET to French macarons
Jan 30, 2020
S2020 | E09
MSG is neither terribly dangerous nor perfectly fine
Feb 3, 2020
S2020 | E10
Mushroom risotto with homemade mushroom stock
Feb 6, 2020
S2020 | E11
The best cheese for pizza
Feb 11, 2020
S2020 | E12
New York-style pizza at home, v2.0
Feb 13, 2020
S2020 | E13
What's the point of cooking at home anymore?
Feb 17, 2020
S2020 | E14
Glazed braised short ribs
Feb 20, 2020
S2020 | E15
Corn vs flour tortillas
Feb 24, 2020
S2020 | E16
Pancakes 101
Feb 27, 2020
S2020 | E17
I accept scientific consensus — and you prob should too
Mar 2, 2020
S2020 | E18
Coq au vin, simplified
Mar 5, 2020
S2020 | E19
Rice has arsenic in it — don't freak out, here's the science
Mar 9, 2020
S2020 | E20
Salmon fillets 101
Mar 12, 2020
S2020 | E21
You don't need knife skills — just walk, don't run
Mar 16, 2020
S2020 | E22
No-roller fresh pasta — Legate Ears
Mar 19, 2020
S2020 | E23
Does marinating do anything?
Mar 23, 2020
S2020 | E24
Purple deviled eggs — from Lazy Susan Tapas Bar
Mar 26, 2020
S2020 | E25
How to grow tomatoes, p. 1: Preparing and planting
Mar 30, 2020
S2020 | E26
Spaghetti and meatballs
Apr 2, 2020
S2020 | E27
People are more dangerous than food! (COVID-19 food safety tips)
Apr 6, 2020
S2020 | E28
Sloppy gyros — easy homemade gyro-like sandwich
Apr 9, 2020
S2020 | E29
How history changed kitchen design in the American South
Apr 13, 2020
S2020 | E30
Homemade citrus sodas that 'glow'
Apr 17, 2020
S2020 | E31
On diet and testosterone — new research
Apr 20, 2020
S2020 | E32
Pork roulade with fennel, roast lemon and white wine jus
Apr 23, 2020
S2020 | E33
Is olive oil safe at high heat? Does it taste bad?
Apr 27, 2020
S2020 | E34
Strawberry galette — easy no-pan pie
Apr 30, 2020
S2020 | E35
Why raw, paleo and keto diets are stupid
May 4, 2020
S2020 | E36
Slow-roast beef eye of round, with mushroom jus and baked mash
May 7, 2020
S2020 | E37
Simple chicken & rice bakes
May 14, 2020
S2020 | E38
The delights and problems of watching Molto Mario
May 18, 2020
S2020 | E39
Pizza grilled on oven grates — crispy bottom without a stone or steel
May 21, 2020
S2020 | E40
How to capture wild yeast for bread (and WHY it works)
May 25, 2020
S2020 | E41
Meatloaf with sweet glaze, dishes-minimizing recipe
May 28, 2020
S2020 | E42
How to pronounce tricky food names
Jun 1, 2020
S2020 | E43
Ice cream made with two bowls — no machine needed
Jun 4, 2020
S2020 | E44
What is nougat, and why is it in every candy bar?
Jun 8, 2020
S2020 | E45
Silky stovetop mac & cheese with crunchy topping
Jun 11, 2020
S2020 | E46
How the South tried to redefine itself with peaches
Jun 15, 2020
S2020 | E47
Chipotle-glazed shrimp with garlic lime rice
Jun 18, 2020
S2020 | E48
How to grow tomatoes, p. 2: Maintaining and harvesting
Jun 22, 2020
S2020 | E49
Broiled chicken cacciatore with cauliflower mash
Jun 25, 2020
S2020 | E50
Carbonara pasta with zucchini
Jul 2, 2020
S2020 | E51
What is baking powder, and how is it different from baking soda?
Jul 6, 2020
S2020 | E52
Steak 101: How to choose a steak and cook it in a pan (no thermometer)
Jul 9, 2020
S2020 | E53
George Washington Carver: Bigger than peanuts
Jul 13, 2020
S2020 | E54
Ice cream made with a pan, a spoon and a freezer
Jul 16, 2020
S2020 | E55
How people kept stuff cold before refrigerators
Jul 20, 2020
S2020 | E56
Pancakes 201: Extra-fluffy, berry, chocolate and swirl recipes
Jul 23, 2020
S2020 | E57
Why people love cast iron pans (and why I'm on the fence)
Jul 27, 2020
S2020 | E58
Schnitzel — veal, chicken and pork versions — with cucumber salad
Jul 30, 2020
S2020 | E59
Why Hershey bars taste like vomit (and I love them)
Aug 3, 2020
S2020 | E60
Salmon burgers
Aug 6, 2020
S2020 | E61
Where foodborne illness happens
Aug 10, 2020
S2020 | E62
Shaved ice, snow cones, slushies, raspa, kakigōri, patbingsu — whatever you want to call them
Aug 13, 2020
S2020 | E63
Korean-style short ribs — pan seared/braised method
Aug 20, 2020
S2020 | E64
Do we still need iodized salt? (wtf even is it?)
Aug 24, 2020
S2020 | E65
Key lime pie with graham cracker crust
Aug 27, 2020
S2020 | E66
10 things Van Halen can teach us about food and cooking
Aug 31, 2020
S2020 | E67
Steak 201: Butcher's cuts
Sep 3, 2020
S2020 | E68
How refrigerators work, and how we all ended up with one
Sep 7, 2020
S2020 | E69
Jiggly cake — homemade giant Castella
Sep 10, 2020
S2020 | E70
What is panko, and why is it so much better than other breadcrumbs?
Sep 14, 2020
S2020 | E71
Five things to do with extra pizza dough
Sep 17, 2020
S2020 | E72
No-stick Neapolitan pizza — 75% hydration
Sep 19, 2020
S2020 | E73
How flavor perception works, and how Covid-19 breaks it (maybe permanently)
Sep 21, 2020
S2020 | E74
Chana masala — Indian-style chickpeas in spicy gravy
Sep 24, 2020
S2020 | E75
How flash-freezing preserves food quality
Sep 28, 2020
S2020 | E76
Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)
Oct 1, 2020
S2020 | E77
WTF is vinegar? And what is its MOTHER?
Oct 5, 2020
S2020 | E78
'Weeknight' mole poblano with pork tenderloin and limey lima beans
Oct 8, 2020
S2020 | E79
Homemade makgeolli and the Korean alcohol comeback
Oct 10, 2020
S2020 | E80
Spanish omelette — traditional and modernized
Oct 15, 2020
S2020 | E81
Vegan pizza and pasta bake, with Kroger 'Simple Truth' plant-based cheese & proteins
Oct 17, 2020
S2020 | E82
Is washing rice really still necessary?
Oct 19, 2020
S2020 | E83
Apone Apple Risotto
Oct 22, 2020
S2020 | E84
Why billions of people won't eat pork (or why we don't know)
Oct 26, 2020
S2020 | E85
Chicken thighs under a brick, with noodled vegetables
Oct 29, 2020
S2020 | E86
Why it's so hard to own a recipe | copyright, patent, trade secrets, trademarks
Nov 2, 2020
S2020 | E87
Homemade bagels | boiled New York / Montreal style hybrid
Nov 5, 2020
S2020 | E88
How emulsions work why they make food good
Nov 9, 2020
S2020 | E89
Mustard-rubbed beef tri-tip with grilled leaks
Nov 12, 2020
S2020 | E90
Short ribs Korean-style but with Caribbean flavors
Nov 14, 2020
S2020 | E91
The history, science and taste of Wagyu beef
Nov 16, 2020
S2020 | E92
Stuffed shells with garlic bread
Nov 19, 2020
S2020 | E93
Bori Gulbi in chili sauce, from Jeollanam-do, Korea
Nov 21, 2020
S2020 | E94
What is Thanksgiving stuffing, and why is it also 'dressing'?
Nov 23, 2020
S2020 | E95
Fried green tomatoes, with buttermilk dipping sauce
Nov 26, 2020
S2020 | E96
Why people wash meat (or don't)
Nov 30, 2020
S2020 | E97
Chocolate coconut tart (accidentally vegan)
Dec 3, 2020
S2020 | E98
Roast goose with Christmas spices, black cherry gravy, goose-fat roast potatoes and mustard greens
Dec 10, 2020
S2020 | E99
Why the turkey is named after Turkey (and India)
Dec 14, 2020
S2020 | E100
Christmas sugar cookies, roll-out dough with simple glaze icing
Dec 17, 2020
S2020 | E101
How I became the Mariah Carey Christmas chord guy (and why I hate it)
Dec 21, 2020
S2020 | E102
Easier pan pizza in a non-stick — browned base and crispy rim
Dec 31, 2020
S2021 | E01
How to eat cactus without impaling yourself
Jan 4, 2021
S2021 | E02
Classic grilled cheese sandwich and tomato soup
Jan 7, 2021
S2021 | E03
Fruits and veggies under a microscope
Jan 11, 2021
S2021 | E04
Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy potato topping
Jan 14, 2021
S2021 | E05
Why French macarons and coconut macaroons have the same name
Jan 18, 2021
S2021 | E06
(Almost) instant demi-glace | store-bought stock and gelatin
Jan 21, 2021
S2021 | E07
What is that glossy skin on brownies?
Jan 25, 2021
S2021 | E08
Condensed milk and browned butter brownies
Jan 28, 2021
S2021 | E09
How to give brownies a smooth, glossy top
Feb 1, 2021
S2021 | E10
Pan-fried potato gnocchi with crispy sage and browned butter
Feb 4, 2021
S2021 | E11
The argument for cooking with volume measurements, rather than weight
Feb 8, 2021
S2021 | E12
Rolled chicken breasts with chorizo stuffing and green beans
Feb 11, 2021
S2021 | E13
Bread, cereal and snacks under a microscope
Feb 15, 2021
S2021 | E14
Queso blanco | Mexican-American cheese dip
Feb 18, 2021
S2021 | E15
What is high-fructose corn syrup, and is it actually bad for you?
Feb 22, 2021
S2021 | E16
Quick bangers and mash | onion and Marmite gravy | Irish champ
Feb 25, 2021
S2021 | E17
Breakfast cereals were invented to curb sex drive
Mar 1, 2021
S2021 | E18
Flautas / taquitos | corn & flour | quick bean filling
Mar 4, 2021
S2021 | E19
Stuffed crust pizza, from Lauren Morrill's 'It's Kind of a Cheesy Love Story'
Mar 9, 2021
S2021 | E20
Sausage and peppers | sweet vinegar pan sauce | polenta or hoagie rolls
Mar 11, 2021
S2021 | E21
How modern breakfast cereal was invented
Mar 15, 2021
S2021 | E22
Chocolate jiggly cake | homemade castella
Mar 18, 2021
S2021 | E23
What is dry aged beef? Since when is drier meat good?
Mar 22, 2021
S2021 | E24
Chicken caesar salad with chicken fat croutons
Mar 25, 2021
S2021 | E25
Red beans and rice | Southern U.S. style
Mar 27, 2021
S2021 | E26
Do you have to boil lasagna noodles before baking?
Mar 29, 2021
S2021 | E27
Easy lasagna recipes | tomato & ricotta | meat sauce & cream
Apr 1, 2021
S2021 | E28
Can we taste more than just bitter, salty, sour, sweet and umami?
Apr 5, 2021
S2021 | E29
Tuna, egg, and chicken salad | homemade mascarpone dressing
Apr 8, 2021
S2021 | E30
The argument for eating bison (buffalo) meat
Apr 12, 2021
S2021 | E31
Home fries with peppers | eggs over easy
Apr 15, 2021
S2021 | E32
Light roasts vs. dark roasts | Coffee basics and science explained
Apr 17, 2021
S2021 | E33
Why some people eat 'dirt' — white kaolin clay
Apr 19, 2021
S2021 | E34
French bread pizza (I seriously made a video about...)
Apr 22, 2021
S2021 | E35
Sharpening with a whetstone | How to get started
Apr 26, 2021
S2021 | E36
Pad Thai | Simple no-wok recipe, cooks in 3 minutes
Apr 29, 2021
S2021 | E37
What is kosher salt, and why do (American) chefs love it?
May 3, 2021
S2021 | E38
Chicken piccata | asparagus 'noodles'
May 6, 2021
S2021 | E39
Why are sweet onions sweet? Can you really eat Vidalia onions like apples?
May 10, 2021
S2021 | E40
French onion pizza | caramelized onion sauce | grilled on oven grates
May 14, 2021
S2021 | E41
How I shoot recipe videos
May 17, 2021
S2021 | E42
Tri-flavor biscotti | almond & white chocolate, butterscotch pecan, chocolate peanut butter chip
May 20, 2021
S2021 | E43
What exactly are mushrooms? What are they made of? They're not vegetables?
May 24, 2021
S2021 | E44
Fresh tagliatelle with no pasta machine | mushroom cream sauce
May 27, 2021
S2021 | E45
Why palm oil is in everything, and why that's bad
May 31, 2021
S2021 | E46
Blueberry yum yum | easy no-bake dessert
Jun 3, 2021
S2021 | E47
Why food is blue (or usually isn't)
Jun 7, 2021
S2021 | E48
Shakshuka that isn't soupy | eggs poached in spicy tomato sauce | chickpeas
Jun 10, 2021
S2021 | E49
The right way to raise beef
Jun 12, 2021
S2021 | E50
Dry processed coffee — tastes like Tropical Skittles?
Jun 14, 2021
S2021 | E51
Reverse braised beef shoulder | sweet pickle glaze
Jun 17, 2021
S2021 | E52
Growing Bread I: Planting to harvest
Jun 21, 2021
S2021 | E53
Homemade milkshakes | Oreo, berry, fluffernutter, creamsicle, mint chocolate chip
Jun 24, 2021
S2021 | E54
Growing Bread II: Harvest to oven
Jun 28, 2021
S2021 | E55
Glazed chicken rice | inspired by Hainanese dish
Jul 1, 2021
S2021 | E56
How people first boiled food
Jul 5, 2021
S2021 | E57
Fall-over biscuits | 128 layers, golden sides
Jul 8, 2021
S2021 | E58
The history and virtues of eating pigeon meat (squab)
Jul 12, 2021
S2021 | E59
Miniature fried chicken | culantro potato salad
Jul 15, 2021
S2021 | E60
Homemade ice cream sandwiches | how to convert any cookie recipe
Jul 17, 2021
S2021 | E61
How mushrooms are farmed
Jul 19, 2021
S2021 | E62
Summer vegetable stew | steamed rice | lavender flowers
Jul 22, 2021
S2021 | E63
The animal that (sometimes) survives becoming dinner
Jul 26, 2021
S2021 | E64
Basil pesto alla Genovese | knife or mortar & pestle method
Jul 29, 2021
S2021 | E65
Changing traditional recipes for the era of tiny households
Aug 2, 2021
S2021 | E66
Pavlova with pastry cream (marshmallowy meringue with pudding on top)
Aug 5, 2021
S2021 | E67
Eggplant vs. Aubergine vs. Brinjal — Why so many names?
Aug 9, 2021
S2021 | E68
BBQ-style beef ribs in the oven | twice-baked potato
Aug 12, 2021
S2021 | E69
When should you salt pasta water? How much?
Aug 16, 2021
S2021 | E70
Garlic naan grilled on oven grates
Aug 19, 2021
S2021 | E71
How science saves sweet corn
Aug 23, 2021
S2021 | E72
Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks
Aug 26, 2021
S2021 | E73
The case for eating alligators (or not)
Aug 30, 2021
S2021 | E74
Two sheet-pan pasta sauces | roasted grape tomatoes, white bean & fennel
Sep 2, 2021
S2021 | E75
Gumbo is named after plant snot
Sep 6, 2021
S2021 | E76
Practical baked Alaska | ice cream, cake and Italian meringue
Sep 9, 2021
S2021 | E77
What 'organic' or 'antibiotic free' don't tell you
Sep 10, 2021
S2021 | E78
The ethics of hunting deer for meat
Sep 13, 2021
S2021 | E79
Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
Sep 16, 2021
S2021 | E80
What's inside multivitamin supplements and WHY?
Sep 18, 2021
S2021 | E81
Problems with the Green Revolution
Sep 20, 2021
S2021 | E82
Chicken thighs 101: How to sear, stew, roast and de-bone
Sep 23, 2021
S2021 | E83
Malted milk coffee cake
Sep 25, 2021
S2021 | E84
What is malt, and why does it make milk, bread and beer taste so good?
Sep 27, 2021
S2021 | E85
Bagels made with malted barley syrup | NY-style boiled
Sep 30, 2021
S2021 | E86
Problems with gas stovetops | weak, dirty and dangerous
Oct 4, 2021
S2021 | E87
Empanadas | bean and chicken fillings
Oct 7, 2021
S2021 | E88
Why salt crystals grow as pyramids (sometimes)
Oct 11, 2021
S2021 | E89
Pizza with shallots and bresaola (the perfect pizza meat?)
Oct 14, 2021
S2021 | E90
Chemistry of beer, part I: Malt to wort
Oct 18, 2021
S2021 | E91
Chewy caramel brownies
Oct 21, 2021
S2021 | E92
Why we cook food in oil
Oct 25, 2021
S2021 | E93
(Fancy) cream of mushroom soup | dry + fresh mushrooms
Oct 28, 2021
S2021 | E94
Chemistry of beer, part II: Hops to keg
Nov 1, 2021
S2021 | E95
Orange braised beef | egg yolk-thickened sauce | limey roast carrots
Nov 4, 2021
S2021 | E96
Post-Covid19 smell & taste disruption — the latest research
Nov 8, 2021
S2021 | E97
Southern corn pudding (bread? cake? custard? casserole?)
Nov 10, 2021
S2021 | E98
Fully deboned turkey | demi glacé made with the bones
Nov 12, 2021
S2021 | E99
Truffles and the doggies who find them for us
Nov 15, 2021
S2021 | E100
Black and white cookies | NY-style dense cake with crispy icing
Nov 18, 2021
S2021 | E101
The 'right' color of raw beef
Nov 20, 2021
S2021 | E102
Why Americans and Brits say 'cider' to mean very different things
Nov 22, 2021
S2021 | E103
Eggs 101 | sunny side up, crispy, basted, over easy, scrambled, omelette
Nov 25, 2021
S2021 | E104
Beef stew tests | stovetop vs oven, temperatures, marinades, pre-seasoning, thickeners
Nov 29, 2021
S2021 | E105
Easy big beef stew and roasted garlic mashed potatoes
Dec 2, 2021
S2021 | E106
How an 'autolyse' kneads your dough for you
Dec 6, 2021
S2021 | E107
Gingerbread | fluffy, spicy, molasses-y Christmas loaf
Dec 9, 2021
S2021 | E108
Why yeast extract is in tons of foods (and why it's delicious)
Dec 13, 2021
S2021 | E109
Italian wedding soup | chicken meatballs & homemade stock
Dec 16, 2021
S2021 | E110
Why farmed fish isn't always more sustainable than wild (but definitely sometimes is)
Dec 20, 2021
S2021 | E111
Mussels with garlic white wine broth
Dec 23, 2021
S2021 | E112
Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)
Dec 30, 2021
S2022 | E01
Why tomatillos aren't just little green tomatoes (and why they're awesome)
Jan 10, 2022
S2022 | E02
Homemade image candy (cut rock candy) | No special equipment or ingredients needed
Jan 13, 2022
S2022 | E03
Why Americans don't pronounce the H in herbs
Jan 17, 2022
S2022 | E04
Weeknight 'fun size' paella | streamlined Valencian-style, with green beans and chicken wings
Jan 20, 2022
S2022 | E05
Why coffee drinkers live longer
Jan 22, 2022
S2022 | E06
What oil, sugar and yeast do in pizza dough (in varying amounts)
Jan 24, 2022
S2022 | E07
Bread charlotte | Chicken pie à la Michel Roux Jr.
Jan 27, 2022
S2022 | E08
DIY syrup from trees (not just maples)
Jan 31, 2022
S2022 | E09
Cheese ravioli without a rolling machine | fresh egg pasta | quick tomato sauce
Feb 3, 2022
S2022 | E10
How cooks put their fingers in hot sauce without burning themselves
Feb 7, 2022
S2022 | E11
Creamy coconut chickpea curry
Feb 10, 2022
S2022 | E12
Dried mushrooms are nature's stock cube
Feb 14, 2022
S2022 | E13
Chicken leg lollipops with sweet & sour glaze | soft polenta I chicken-roasted carrots
Feb 17, 2022
S2022 | E14
Rice, beans, and the "myth" of protein combining
Feb 21, 2022
S2022 | E15
Paper-thin, no-stir omelettes
Feb 24, 2022
S2022 | E16
Ragusea body transformation, part I
Feb 26, 2022
S2022 | E17
Who (ethically) owns recipes? Am I stealing them?
Feb 28, 2022
S2022 | E18
Fresh berry soufflé with berry sauce
Mar 3, 2022
S2022 | E19
Using wild onions and garlic from the lawn
Mar 7, 2022
S2022 | E20
Sirloin steak with pickled mustard seeds and greens
Mar 10, 2022
S2022 | E21
Why a tire company is the judge of fine dining
Mar 14, 2022
S2022 | E22
Pan-fried vegetable ravioli
Mar 17, 2022
S2022 | E23
Where modern restaurants came from
Mar 21, 2022
S2022 | E24
Cinnamon rolls with marshmallow glaze
Mar 24, 2022
S2022 | E25
Basic 'knife skills' for normals (not chefs)
Mar 28, 2022
S2022 | E26
Lamb shanks with roasted garlic sauce | celeriac purée | broccolini
Mar 31, 2022
S2022 | E27
Why sheep (lamb, mutton) tastes sheepy
Apr 4, 2022
S2022 | E28
Yellow cake with chocolate buttercream frosting
Apr 7, 2022
S2022 | E29
How they make alcohol 'harder'
Apr 11, 2022
S2022 | E30
Homemade crusty loaf, with or without a dutch oven
Apr 14, 2022
S2022 | E31
Why they don't put salt in pasta dough
Apr 18, 2022
S2022 | E32
Spaghetti all'assassina (fried pasta, kinda)
Apr 21, 2022
S2022 | E33
Why dried pasta is made with semolina (durum wheat) flour
Apr 25, 2022
S2022 | E34
Basic thick burgers, grill or pan
Apr 28, 2022
S2022 | E35
How garlic can emulsify sauces (aioli, alioli, allioli, aïoli, toum, etc)
May 2, 2022
S2022 | E36
Chicken that actually fits on a sandwich | Garlic and mustard aioli
May 5, 2022
S2022 | E37
Why modern sandwich bread is different from 'real' bread
May 9, 2022
S2022 | E38
Crispy French toast
May 12, 2022
S2022 | E39
Why (fancy) restaurant menus shrank
May 16, 2022
S2022 | E40
Dutch baby - sweet and savory popover pancakes
May 19, 2022
S2022 | E41
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
May 23, 2022
S2022 | E42
Basic thin burger patties, grill or pan
May 26, 2022
S2022 | E43
Is moldy food really that dangerous? (We're not sure, but don't risk it.)
May 31, 2022
S2022 | E44
Rösti - Swiss potato cake (eight techniques tested)
Jun 2, 2022
S2022 | E45
The enchanting smell (and revolting flavor) of rain
Jun 6, 2022
S2022 | E46
Rice with Korean BBQ (and other stuff) - Bibimbap from Seoul Brothers
Jun 9, 2022
S2022 | E47
Why copper pans are great (and sometimes poisonous)
Jun 13, 2022
S2022 | E48
Fire beans (BRINGING SEXY BEANS E1)
Jun 16, 2022
S2022 | E49
The source of licorice/liquorice/anise flavor
Jun 20, 2022
S2022 | E50
Traditional ragù alla bolognese, with fresh egg tagliatelle
Jun 23, 2022
S2022 | E51
You really can't whip egg whites with yolk in them?
Jun 27, 2022
S2022 | E52
White & dark chocolate mousse - no raw eggs
Jun 30, 2022
S2022 | E53
What even are beans? Are they vegetables? Why aren't they grains?
Jul 4, 2022
S2022 | E54
Venetian rice and peas - 'risi e bisi'
Jul 7, 2022
S2022 | E55
Do you really have to 'fold' egg foams? Can't you just mix them?
Jul 11, 2022
S2022 | E56
Eton mess - most British dessert ever?
Jul 14, 2022
S2022 | E57
Cucumbers are melons, and sometimes they explode
Jul 18, 2022
S2022 | E58
Citrus beef stir fry with grilled peppers
Jul 21, 2022
S2022 | E59
How smoke preserves food
Aug 1, 2022
S2022 | E60
Fancier mushroom risotto (vegan or not)
Aug 4, 2022
S2022 | E61
Every way of making pink pickled onions, the greatest condiment
Aug 8, 2022
S2022 | E62
Grilled Chinese long bean sandwich (BRINGING SEXY BEANS E2)
Aug 11, 2022
S2022 | E63
The tiny fruits you eat all the time
Aug 15, 2022
S2022 | E64
Texas barbecue brisket, charcoal or gas grill
Aug 18, 2022
S2022 | E65
Cooking internet and lifting internet have the same problem
Aug 22, 2022
S2022 | E66
Zebra icebox cake - homemade chocolate cookies in malted milk cream
Aug 25, 2022
S2022 | E67
Figs have tiny dead wasps inside them (but they're ok to eat)
Aug 29, 2022
S2022 | E68
Baba ghanoush with crispy grilled flatbread
Sep 1, 2022
S2022 | E69
Nightshades (probably) aren't hurting you (tomatoes, peppers, potatoes, eggplant, etc)
Sep 5, 2022
S2022 | E70
Bouillabaisse - Frenchy fish stew with croutons and rouille
Sep 8, 2022
S2022 | E71
Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)
Sep 12, 2022
S2022 | E72
The trick for ultra-smooth, not-gluey mashed potatoes
Sep 15, 2022
S2022 | E73
Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)
Sep 19, 2022
S2022 | E74
A pie that's literally all crust
Sep 22, 2022
S2022 | E75
Why 'seasoning' means so many different things
Sep 26, 2022
S2022 | E76
German-style soft pretzels — no lye
Sep 29, 2022
S2022 | E77
Ragusea body transformation, part II
Oct 1, 2022
S2022 | E78
The legal strength supplement that actually works (not an ad)
Oct 3, 2022
S2022 | E79
Pastina - tiny pasta porridge
Oct 6, 2022
S2022 | E80
Resistant starch — the carb with no calories (kinda)
Oct 10, 2022
S2022 | E81
Irish-style pot roast
Oct 13, 2022
S2022 | E82
What even is lacto-fermentation?
Oct 17, 2022
S2022 | E83
One-pan tuna noodle casserole (that actually tastes like something)
Oct 20, 2022
S2022 | E84
How to stop splatter in the kitchen
Oct 22, 2022
S2022 | E85
Why certain E. coli bacteria are so bad
Oct 24, 2022
S2022 | E86
Broiled chocolate chip cookies, v2.0
Oct 27, 2022
S2022 | E87
Why people cook with caustic alkali
Oct 31, 2022
S2022 | E88
Cheesy broiled sheet pan pasta with vegetables
Nov 3, 2022
S2022 | E89
Industry + immigrants = Detroit-style pizza
Nov 7, 2022
S2022 | E90
Chicken and dumplings (biscuity, Southern-style)
Nov 10, 2022
S2022 | E91
Nonstick is prob safe - the factories aren't (PFAS contamination)
Nov 14, 2022
S2022 | E92
The SHOCKING SECRET to great chili
Nov 17, 2022
S2022 | E93
How to eat acorns, but maybe don't
Nov 21, 2022
S2022 | E94
AGE your raw egg eggnog
Nov 28, 2022
S2022 | E95
Detroit-style pizza at home
Dec 1, 2022
S2022 | E96
Why dutched cocoa is different from natural cocoa
Dec 5, 2022
S2022 | E97
Hearty leek and potato soup
Dec 8, 2022
S2022 | E98
Why people prefer bronze die pasta to 'normal' pasta
Dec 12, 2022
S2022 | E99
Chicken soup 101
Dec 15, 2022
S2022 | E100
Beef Wellington with homemade rough puff pastry
Dec 22, 2022
S2023 | E01
Beef Stroganoff (fancy Hamburger Helper)
Jan 5, 2023
S2023 | E02
You don't have to pre-boil pasta for baked dishes
Jan 12, 2023
S2023 | E03
Jell-O-style pudding — vanilla, coffee, chocolate, strawberry
Jan 19, 2023
S2023 | E04
Why 'pudding' refers to sausages and desserts
Jan 26, 2023
S2023 | E05
Ramen orecchiette — easy homemade alkaline noodle soup
Feb 2, 2023
S2023 | E06
You don't need to stir risotto (much)
Feb 9, 2023
S2023 | E07
Two FREE meats = four BIG meals
Feb 11, 2023
S2023 | E08
Extra-flavorful focaccia
Feb 16, 2023
S2023 | E09
My favorite cooking show of all time
Feb 23, 2023
S2023 | E10
Bavarian soft pretzels (safely) bathed in caustic soda
Mar 2, 2023
S2023 | E11
There's no need to 'pre-ferment' bread dough at home
Mar 9, 2023
S2023 | E12
Steak Diane with lemony asparagus
Mar 16, 2023
S2023 | E13
Not all donuts are doughnuts
Mar 23, 2023
S2023 | E14
Grilled chicken wings with blood orange gastrique, sprouts, couscous
Mar 30, 2023
S2023 | E15
Why great glasses are shaped like ladies
Apr 6, 2023
S2023 | E16
Sweet beans on savory pound cake toast (I'M BRINGING SEXY BEANS E3)
Apr 13, 2023
S2023 | E17
The wet method of cooking mushrooms
Apr 20, 2023
S2023 | E18
Instant, carbonated ice cream made with dry ice
Apr 27, 2023
S2023 | E19
Meat juice is not blood, and the difference matters
May 4, 2023
S2023 | E20
Airline breast = fanciest chicken white meat
May 10, 2023
S2023 | E21
The original liquid smoke controversy (it's fine, btw)
May 18, 2023
S2023 | E22
BBQ brisket and chicken made with liquid smoke
May 25, 2023
S2023 | E23
Secrets of my favorite soft ice cream (not an ad!)
Jun 1, 2023
S2023 | E24
Grilled cactus paddle tacos with soy-citrus glaze
Jun 9, 2023
S2023 | E25
Why arugula/rocket is the way it is
Jun 15, 2023
S2023 | E26
Classic Sloppy Joe sandwiches
Jun 17, 2023
S2023 | E27
Sauerbraten with potato dumplings
Jun 22, 2023
S2023 | E28
Adam Ragusea plays 'Cooking Simulator'
Jun 29, 2023
S2023 | E29
How water helps roast meat (also why Adam won't say A!&FRY*R)
Jul 1, 2023
S2023 | E30
Fluffy snickerdoodle cookies
Jul 6, 2023
S2023 | E31
Buttermilk is not (necessarily) butter milk
Jul 13, 2023
S2023 | E32
Belgian waffles cross-bred with Waffle House
Jul 20, 2023
S2023 | E33
Real space food vs fake space food
Jul 27, 2023
S2023 | E34
Creamy pea pasta with lemon and garlic
Aug 3, 2023
S2023 | E35
How the potato made the world
Aug 10, 2023
S2023 | E36
Grilled red snapper | vinaigrette, fennel salad and quinoa
Aug 17, 2023
S2023 | E37
How and why sauces 'break' (or don't)
Aug 24, 2023
S2023 | E38
Spicy carrot, purple cabbage & potato, and creamy broccoli soups
Aug 31, 2023
S2023 | E39
Why we put breadcrumbs in meatloaf, meatballs, etc
Sep 7, 2023
S2023 | E40
Shallow-fried 'cannoli' cookies
Sep 12, 2023
S2023 | E41
Smoked meatloaf with smoked potatoes and greens
Sep 14, 2023
S2023 | E42
Mushroom ragu with potato gnocchi
Sep 21, 2023
S2023 | E43
Edible shelf fungus (chicken of the woods 'mushroom')
Sep 28, 2023
S2023 | E44
Polish-American pickle soup — not as weird as it sounds!
Oct 5, 2023
S2023 | E45
I built a fish trough in my greenhouse!
Oct 12, 2023
S2023 | E46
Cassoulet — Frenchy meat and bean stew
Oct 19, 2023
S2023 | E47
Ragusea method for pizza dough — no scale (plus month-old dough?)
Oct 26, 2023
S2023 | E48
If you brine turkey, try overcooking it!
Oct 28, 2023
S2023 | E49
Buttery sweet dinner rolls
Nov 9, 2023
S2023 | E50
Leg of lamb with challah stuffing and orange sauce
Nov 16, 2023
S2023 | E51
Raising BIG fish in a home cistern
Nov 23, 2023
S2023 | E52
Chicken chasseur (Frenchy chicken stew with tomatoes and butter)
Nov 30, 2023
S2023 | E53
The perfect fish to have with rice
Dec 7, 2023
S2023 | E54
Steak and potato gratin/pie
Dec 14, 2023
S2023 | E55
Three-tiered vivarium for vampire crabs, mangroves and rice fish (BUILD VIDEO)
Dec 21, 2023
S2024 | E01
Pasta rotolo — herb & cheese, hot sausage flavors
Jan 4, 2024
S2024 | E02
Chicken parm bites
Jan 11, 2024
S2024 | E03
DYI platform for up-lighting drinks, fish bowls, whatever!
Jan 18, 2024
S2024 | E04
British bubble & squeak with spicy Latin beans
Jan 25, 2024
S2024 | E05
Why it's called gluten, glutamate, gelatin, gelato, etc
Feb 1, 2024
S2024 | E06
Just two adults gettin' a stew on, man
Feb 8, 2024
S2024 | E07
Egg and cheese bao buns from scratch
Feb 15, 2024
S2024 | E08
On therapy, tigers and retirement
Feb 22, 2024
S2024 | E09
The problems dogs have with human food
Feb 29, 2024
S2024 | E10
How Adam really cooks steak (usually)
Mar 7, 2024
S2024 | E11
Lauren's meaty beans, and why 'fresh' beans are better
Mar 14, 2024
S2024 | E12
Steak frites from scratch in 'air fryer,' with next-day quesadilla
Mar 16, 2024
S2024 | E13
Floating strawberries, tented gardens and other squirrel foils
Mar 21, 2024
S2024 | E14
Chinese beef & broccoli, but with steak tips and sprouts
Mar 23, 2024
S2024 | E15
Why many cultures cook baby sheep in the spring
Mar 28, 2024
S2024 | E16
Mother-in-law's cold spinach ring
Apr 4, 2024
S2024 | E17
Asparagus and agave are cousins!
Apr 11, 2024
S2024 | E18
Spaghetti con broccoli aglio e olio
Apr 18, 2024
S2024 | E19
Exaggerated reports of Adam's retirement
Apr 26, 2024
S2024 | E20
On diet and human height
May 2, 2024
S2024 | E21
On sage, phytochemicals and dudes who won't eat plants
May 8, 2024
S2024 | E22
One-pan orange chicken, no deep-frying
May 16, 2024
S2024 | E23
On osmosis and the drink that makes you explode
May 23, 2024
S2024 | E24
Chocolate custard marshmallow swirl 'ice cream'
May 30, 2024
S2024 | E25
On how we talk about about people's bodies
Jun 6, 2024
S2024 | E26
8 ways to brown ground beef (4th is my fav)
Jun 13, 2024
S2024 | E27
On the origins of land life
Jun 20, 2024
S2024 | E28
The town aluminum comes from
Jun 27, 2024
S2024 | E29
Some ice cream ≠ 'ice cream' and I don't care
Jul 4, 2024
S2024 | E30
Lemonade, six slightly different ways
Jul 11, 2024
S2024 | E31
Why we love crustaceans and fear insects (which are crustaceans)
Jul 18, 2024
S2024 | E32
A bad reason YouTube demonetizes content
Jul 22, 2024
S2024 | E33
Calabrian chili pasta (salad?)
Jul 25, 2024
S2024 | E34
Traditional 1924 caesar salad — raw eggs, tableside service
Aug 1, 2024
S2024 | E35
What makes a perfect foam for cafe latte (and soup?)
Aug 5, 2024
S2024 | E36
On cutting boards, microplastics and bacteria
Aug 8, 2024
S2024 | E37
Starting a pizza place, Part 1: Dough recipe
Aug 15, 2024
S2024 | E38
Himalayan-style dried cheese for dogs
Aug 22, 2024
S2024 | E39
Starting a pizza place, Part 2: Sauce, cheese, thickness
Aug 29, 2024
S2024 | E40
No-string beef braciole and sauce
Sep 5, 2024
S2024 | E41
Griddle fried rice, Southeast Asian flavors
Sep 12, 2024
S2024 | E42
The pastry and marble counter myth
Sep 19, 2024
S2024 | E43
'Dad Rock' and how we keep computers from ruining stuff
Sep 26, 2024
S2024 | E44
Learning beef cuts through bodybuilding
Oct 3, 2024
S2024 | E45
Roast bass with beurre monté and bass guitar
Oct 10, 2024
S2024 | E46
Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts
Oct 17, 2024
S2024 | E47
Tiny tomatoes = instant sauce packets
Oct 24, 2024
S2024 | E48
Why it's called devil's/angel's food cake
Oct 31, 2024
S2024 | E49
Roast turkey breast with basic stuffing and sprouts
Nov 2, 2024
S2024 | E50
Cheesy beef and beanie potato (sorry it's dinner I)
Nov 7, 2024
S2024 | E51
Crêpes Suzette
Nov 15, 2024
S2024 | E52
Roast beef rib with Yorkshire puddings and mushroom gravy
Nov 21, 2024
S2024 | E53
The worry about black food plastics
Nov 28, 2024
S2024 | E54
Bacon-wrapped lil' smokies and seven-layer bars
Dec 5, 2024
S2024 | E55
One-pan mini-roast with fondant potatoes (Christmas dinner for 1 or 2)
Dec 12, 2024
S2024 | E56
Tasting ultra-aged eggnog
Dec 19, 2024
S2024 | E57
About that study on toxic black plastics
Dec 27, 2024
S2025 | E01
Radioactive glassware of the early 20th century
Jan 2, 2025
S2025 | E02
A trick for smooth cacio e pepe
Jan 9, 2025
S2025 | E03
Green vegetable sides 101
Jan 16, 2025
S2025 | E04
Potatoes 101: boiling, steaming, roasting, pan-frying
Jan 23, 2025
S2025 | E05
Two common foods that are ALWAYS radioactive
Jan 30, 2025
S2025 | E06
Why charcoal is the first great cooking fuel
Feb 6, 2025
S2025 | E07
A novel method for boiling eggs (and a talk about egg prices & public science)
Feb 13, 2025
S2025 | E08
Onions 101: The different kinds, how to cut them, what 'translucent' even means
Feb 20, 2025
S2025 | E09
New York style cheesecake
Feb 24, 2025
S2025 | E10
Improving sauces with gelatin
Feb 27, 2025
S2025 | E11
The truth about cooking on a budget
Mar 6, 2025
S2025 | E12
Roto-chicken salad and broiler nachos (sorry it's dinner II)
Mar 13, 2025
S2025 | E13
Toad in the hole (personal pan puddings)
Mar 20, 2025
S2025 | E14
When food is actually too old to eat
Mar 25, 2025
S2025 | E15
How ideology affects food waste
Mar 27, 2025
S2025 | E16
Panera copycat pumpkin muffins
Apr 3, 2025
S2025 | E17
Cheapest, easiest meaty Italian feast — Sunday sauce
Apr 10, 2025
S2025 | E18
First World War eggs
Apr 17, 2025
S2025 | E19
A 4K view inside Ragusea's happy place
Apr 21, 2025
S2025 | E20
What granola is, where it came from, how to make it
Apr 24, 2025
S2025 | E21
Extra crunchy croque madame
May 1, 2025
S2025 | E22
Is ALL cooking "ultra-processed" food?
May 8, 2025
S2025 | E23
Improving my basic pancakes
May 15, 2025
S2025 | E24
Spring vegetable pot pie
May 22, 2025
S2025 | E25
Why people say beef tallow is healthier (it's prob not)
May 29, 2025
S2025 | E26
The worst thing about 'AI'
Jun 5, 2025
S2025 | E27
Chicken broccoli pasta Alfredo
Jun 12, 2025
S00 | E01
What I Learned Being a Restaurant Cook — For a Day
May 6, 2019
S00 | E02
Pecan Groves Look Like Enchanted Forests
Oct 21, 2019
S00 | E03
ASK ADAM #1: Does pineapple belong on pizza?
Nov 25, 2019
S00 | E04
ASK ADAM #2: Plastic or wooden cutting boards?
Jan 20, 2020
S00 | E05
Don't eat out on Valentine's Day — Do THIS instead
Jan 25, 2020
S00 | E06
My fantasy restaurant
Mar 28, 2020
S00 | E07
Ask Adam #3: MUST you have a stone/steel for pizza?
May 12, 2020
S00 | E08
J. Kenji López-Alt and Adam Ragusea in conversation
May 30, 2020
S00 | E09
Ask Adam #4: Does sugar belong in tomato sauce?
Jun 29, 2020
S00 | E10
How I write food videos (Atlanta Writers' Club speech, May 2020)
Jul 4, 2020
S00 | E11
Ask Adam #5: Does vanilla extract really make a difference?
Aug 17, 2020
S00 | E12
Ask Adam #6: Million subscriber edition
Oct 12, 2020
S00 | E13
Ask Adam #7: Why aren't there more female food YouTubers?
Dec 7, 2020
S00 | E14
Ask Adam #8: Sous vide overrated? Cooking for quarantine depression?
Mar 8, 2021
S00 | E15
Ask Adam #9: Why did you move to Tennessee? Which recipes would you re-do? Fav white wine?
Dec 27, 2021
S00 | E16
Chicken wings, bodybuilding, and the new Adam Ragusea Podcast
Mar 9, 2022
S00 | E17
The next phase of our relationship
Dec 19, 2022
S00 | E18
ASK ADAM: Chicken vs beef stock, picky eaters, veg worth growing
Nov 18, 2024
People also watched
Basics with Babish
Kurzgesagt – In a Nutshell
Onion News Network
videogamedunkey
Gary Neville's Soccerbox
The Valley of the Wolves
EmpLemon
Football's Greatest Stage
Good Mythical Morning
The Expanse
Dickinson
Batman: The Animated Series
Tiger King
BuzzFeed Unsolved: Postmortem
BuzzFeed Unsolved
Redo of Healer
BuzzFeed Unsolved: Supernatural
Office Ladies
Shark Tank
ESPN Films Presents
Loading comments...
