The Best Homemade Pasta You'll Ever Eat

Published on Jul 29, 2018 Tasty

How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit

Published on Feb 7, 2018 Bon Appétit

"In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.

Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti"

Does Microwaving Food Destroy Its Vitamins?

Published on Jul 8, 2018 SciShow

"Many people avoid using microwave ovens, fearing how it changes the molecular structure of your food, but studies have some evidence that may surprise you.

Hosted by: Olivia Gordon"

Fast Workers God Level 9 - Amazing Cooking skills

Published on Dec 31, 2016 Mr. Fast

9 Scientific Cooking Techniques

Published on Nov 20, 2016 SciShow

"All cooking is science: we use chemistry and physics to steam, fry, bake, or microwave almost all of our meals. However, there are some cooking methods that delve into even deeper and stranger scientific territory.

Hosted by: Michael Aranda"

Egg Separator

Easy Way to Peel a Potato

Vegan Black Metal Chef Episode 1 Pad Thai

Uploaded on May 9, 2011 VeganBlackMetalChef

Experiments in Induction Cooking

Uploaded on Apr 6, 2011 Yuppiechef.com

"We've had a number of people asking just how induction cooking works so we decided to put a little video together to illustrate the genius of it all.

Induction pans are made of ferromagnetic metal. Induction hobs have electromagnets in them and when they're turned on the induction cookware on the hob essentially turns into the element and gets hot - quickly! The amazing thing is that the actual hob surface doesn't get hot aside from a bit of reflected heat.

This makes induction cooking fast, energy efficient and far safer to use than conventional stove tops or gas burners."

Cooking with a Waffle Iron

The Fastest Way To Cook Pasta

Toaster Knife

Furze's Invention Show-Toasting Knife

Homemade Microwave Popcorn - From Scratch

Cooking Class Heroes - How to Cut a Carrot

Published on Feb 19, 2015 The Chef House

Science: Cooking Frozen Steaks