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Jacques Pepin: How to Debone a Chicken

With minimal knife work and simple techniques, Jacques Pepin makes deboning and stuffing a chicken look effortless. That's why he's a master chef.
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Chinese chef forms noodles by hand – Pretty damn amazing

Danny Yip from Mr. Chow, a restaurant in LA, shows us culinary wizardry by forming noodles by hand. Alton Brown, host and commentary to...
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Knife Sharpening With Mino Tsuchida, aka “Mr. Global”

Mino Tsuchida, aka "Mr. Global" of Global Knives demonstrates how to sharpen knives using a sharpening stone.
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The Physics of Coffee & Cream

Every Seattleite has been in this situation: On a cold, rainy December morning, you get your coffee to go from Vivace, Stumptown, or Starbucks,...
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For Udon and Country

A short film about Shimizu San, a farmer living in a small town outside of Tokyo where he has been making udon noodles for...
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How to Fold Chinese Dumplings (jiaozi)

Feeding the Dragon is a fantastic website if you love Chinese food. Started by a brother and sister team who want to share their...
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Jamie Oliver’s TED Prize wish: Teach every child about food

Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on...

Rouxbe Online Cooking School

Rouxbe is an online cooking school that teaches home cooks, culinary students, and culinary professionals to become better and more confident cooks.  Rouxbe's mission is...
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Ferran Adrià Creates Olives Using Sphereification

Ferran Adrià, a Spanish Catalan chef, is considered one of the best chefs in the world. He is head chef of the El Bulli...
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Gourmet’s Diary of a Foodie: Inventors (Hervé This)

Hervé This is a French physical chemist who, with the late Nicholas Kurti, coined the scientific term "Molecular and Physical Gastronomy" in 1988. He...

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