Adam Ragusea

Why the U.S. banned alcohol, then (partly) changed its mind (PODCAST E63)

Tuna, egg, and chicken salad | homemade mascarpone dressing

Pan-fried potato gnocchi with crispy sage and browned butter

What is panko, and why is it so much better than other breadcrumbs?

Mushroom risotto with homemade mushroom stock

The argument for eating bison (buffalo) meat

Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)

Cast Iron Pan Pizza

Homemade makgeolli and the Korean alcohol comeback

Why salt crystals grow as pyramids (sometimes)

Flautas / taquitos | corn & flour | quick bean filling

Roast tenderloin with bordelaise sauce and potato gratin

Buttermilk Biscuits, with Country Ham and Red-Eye Gravy

How they make alcohol harder

Who (ethically) owns recipes? Am I stealing them?

White & dark chocolate mousse — no raw eggs

Boxed cake vs scratch cake — Why bakers cant beat SCIENCE

Roast Chicken Dinner — Gravy, Mashed Potatoes, Peas

How flash-freezing preserves food quality

What oil, sugar and yeast do in pizza dough (in varying amounts)

Cubed frozen garlic and other tricks for realistic family meals (PODCAST E57)

Coq au vin, simplified

Why raw, paleo and keto diets are stupid

Beef Stroganoff (fancy Hamburger Helper)

Fancier mushroom risotto (vegan or not)

Every way of making pink pickled onions, the greatest condiment

Industry + immigrants = Detroit-style pizza

Cooking internet and lifting internet have the same problem

How and why sauces break (or dont)

Mussels with garlic white wine broth

How to give brownies a smooth, glossy top

Chicken that actually fits on a sandwich | Garlic and mustard aioli

Why the U.S. banned alcohol, then (partly) changed its mind (PODCAST E63)

Classic Sloppy Joe sandwiches

Why I dont watch the YTPs

Gumbo is named after plant snot

Chicken caesar salad with chicken fat croutons

Shakshuka that isnt soupy | eggs poached in spicy tomato sauce | chickpeas

Queso blanco | Mexican-American cheese dip

Bouillabaisse — Frenchy fish stew with croutons and rouille

What makes food savory or hearty? (PODCAST E41)

Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft

How music affects food and eating (PODCAST E51)

How people kept stuff cold before refrigerators

What even are GMOs? What even is processed food? (PODCAST E5)

You dont need to stir risotto (much)

WATCH Before You Blow Up on YouTube | The Cautionary Tale of Jani Lane

Irish-style pot roast

Hearty leek and potato soup

(Almost) instant demi-glace | store-bought stock and gelatin

Waxy vs floury potatoes (creamy vs mealy, boiling vs baking, etc)