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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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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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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...
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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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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...
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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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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.