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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 Peel a Head of Garlic in 10 Seconds

SAVEUR magazine's Executive Food Editor, Todd Coleman, shows you how to peel a whole head of garlic in less than ten seconds. (It's kind...
JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Partyvideo

JoJo’s Sriracha: Bringing More Hot Pepper Flavor To The Party

"Food is naturally different. So, I just really want to honor that variety and let the chili peppers do the talking." Meet Jolene Collins, the...
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Algorithmic Modeling Cakes

Dinara Kasko writes: This project was made for the presentation of new chocolate Ruby. The presentation was held in the center of Shanghai for two days....
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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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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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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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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...