13:17
Fried Rice: A Chinese Chef’s Masterclass! (蛋炒飯)
Made With Lau3.54M viewsA retired Cantonese restaurant chef's fried rice method: rice prep, wok heat, egg timing and seasoning.
Practical Skills · Cooking & food
157,960 videos · Useful things you can do with your hands and voice.
13:17
16:30
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
Maangchi31.8M viewsHow to make traditional whole-cabbage kimchi: salting napa cabbage, making the paste, packing and fermenting.
9:13
Standard Omelet vs. Classic French Omelet
Jacques Pépin Foundation2.07M viewsJacques Pépin demonstrates two omelets, a country-style one and the classic rolled French omelet, explaining the difference in technique.
21:28The Chow Mein Masterclass (鷄肉炒麵)
Made With Lau3.08M viewsChow mein in depth: choosing and par-cooking noodles, velveting chicken and building the sauce.
32:35
Detergent packs are kinda wishy-washy (Dishwashers Explained)
Technology Connections6.02M viewsWhy detergent packs underperform in many dishwashers, explained through how the wash cycle and prewash dispense detergent.
26:16How to make Korean fermented soybean paste (Doenjang: 된장) & soy sauce (Guk-ganjang: 국간장)
Maangchi2.98M viewsHow Korean fermented soybean paste (doenjang) and soy sauce are made from meju blocks.
30:01🔪 Chinese Knife Skills 101: How a chef cares for his knives
Made With Lau1.29M viewsChinese cleaver skills: grips, cuts, and how a chef sharpens and cares for his knives.
18:21
The Reverse Sear is Still the Best Way to Cook Steak | Kenji's Cooking Show
J. Kenji López-Alt892K viewsWhy reverse-searing (low oven, then a hard sear) gives thick steaks edge-to-edge doneness and a better crust, with internal temperatures to aim for.
9:04
Three core stir-frying techniques (feat. J Kenji Lopez-Alt)
Chinese Cooking Demystified494K viewsThree core Chinese stir-frying techniques compared and demonstrated, with J. Kenji López-Alt.
8:25Stir Frying 101, Chinese Stir Fry Techniques Using Pork and Chili (青椒肉丝)
Chinese Cooking Demystified1.58M viewsStir-frying fundamentals using a classic pork-and-pepper dish: velveting meat, wok heat, order of ingredients.
17:44😋 Char Siu (叉燒) - My dad's recipe for Chinese BBQ Pork!
Made With Lau5.37M viewsChar siu: marinade, roasting and glazing Cantonese BBQ pork the way the chef's restaurant did it.
23:42Bibimbap (비빔밥) & Dolsot-bibimbap (돌솥비빔밥)
Maangchi16.4M viewsBuilding bibimbap and the hot-stone dolsot version: the vegetable namul, beef, sauce and crispy rice crust.
20:48
Your Guide to Easy Homemade Corn Tortillas | Rick Bayless Taco Manual
Rick Bayless385K viewsHomemade corn tortillas: masa texture, pressing and cooking until they puff.
Learn Jacques Pépin's famous omelet techniques
American Masters PBS7.07M viewsJacques Pépin demonstrates his two famous omelet techniques — the French rolled omelet and the country-style omelet — explaining heat and movement.
22:16How to Properly Roast a Chicken | Kenji's Cooking Show
J. Kenji López-Alt732K viewsHow to roast a whole chicken properly: dry-brining, trussing choices, oven temperature and how to tell when white and dark meat are each done.
12:37
How and why sauces 'break' (or don't)
Adam Ragusea766K viewsWhy emulsified sauces break and how to prevent or rescue them, explained through the chemistry of fat, water and emulsifiers.
45:31Rick Bayless Oaxacan Black Mole
Rick Bayless627K viewsOaxacan black mole from start to finish: toasting chiles, seeds and spices and building the sauce.
13:51How to make gimbap (aka kimbap: 김밥)
Maangchi11.1M viewsHow to make gimbap: seasoning rice, preparing fillings and rolling and cutting tight rolls.
10:11Classic French Technique | Jacques Pépin Debones a Chicken for Galantine
Jacques Pépin Foundation137K viewsJacques Pépin bones out a whole chicken in one piece for a galantine.
59:32
S is for Sauce | Culinary Boot Camp Day 2 | Stella Culinary School
Jacob Burton361K viewsCulinary Boot Camp day 2: sauces, from mother sauces to emulsions and pan sauces.
42:14F is for Flavor | Culinary Boot Camp Day 1 | Stella Culinary School
Jacob Burton928K viewsCulinary Boot Camp day 1: how flavour works, seasoning with salt, acid, fat and heat.
11:01What Do Baking Soda and Baking Powder Do? | Kenji's Cooking Show
J. Kenji López-Alt367K viewsWhat baking soda and baking powder actually do chemically, how they differ, and how to substitute or adjust them.
10:26
Ultimate Guide to COCONUT MILK - Hot Thai Kitchen
Pailin's Kitchen546K viewsEverything about coconut milk: cream vs milk, cartons vs cans, cracking, and how it behaves when cooked.
40:4263 Chinese Cuisines: the Complete Guide
Chinese Cooking Demystified701K viewsA 40-minute tour of 63 regional Chinese cuisines: their ingredients, flavours and signature dishes.
48:25I messed up. You're using too much detergent.
Technology Connections5.36M viewsA long correction-and-deep-dive on laundry and dish detergent dosing: why most people use far too much and what that does.
30:33The Crispiest Fried Chicken | Kenji's Cooking Show
J. Kenji López-Alt1.53M viewsThe crispiest fried chicken: brining, the dredge, and frying-oil temperature control.
32:55🐓 Dad's White Cut Chicken (白切鸡) & Ginger Scallion Sauce (姜葱酱)!
Made With Lau1.63M viewsWhite cut chicken (bai qie ji): poaching, ice-bathing and making ginger-scallion sauce.
55:13T is for Technique | Culinary Boot Camp Day 3 | Stella Culinary School
Jacob Burton185K viewsCulinary Boot Camp day 3: core cooking techniques (searing, braising, roasting, poaching) and when to use each.
10:05
The Only Scrambled Eggs Recipe You'll Ever Need | Techniquely with Lan Lam
America's Test Kitchen3.56M viewsLan Lam's method for scrambled eggs: heat control, timing and how different techniques change curd size and texture.
32:49How to Make Real Chicago Thin-Crust Pizza at Home | Kenji’s Cooking Show
J. Kenji López-Alt879K viewsChicago tavern-style thin-crust pizza: dough, laminating/curing and baking.
11:56Perfect Boiled Eggs | Kenji's Cooking Show
J. Kenji López-Alt635K viewsPerfect boiled eggs: steaming vs boiling, timing, and easy peeling.
11:00Really Good Scrambled Eggs
J. Kenji López-Alt2M viewsHow heat, stirring and salt timing change scrambled eggs, and how to get the texture you want.
14:58What even is lacto-fermentation?
Adam Ragusea1.53M viewsWhat lacto-fermentation is, the microbiology behind it, and how to ferment vegetables safely at home.
17:04Spatchcock Roast Chicken (The Fastest, Juiciest Method) | Kenji's Cooking Show
J. Kenji López-Alt665K viewsSpatchcocking a chicken and why it roasts faster and more evenly.
37:55Really Good Beef Stew | Kenji's Cooking Show
J. Kenji López-Alt2.91M viewsA 37-minute beef stew lesson: choosing cuts, browning, building flavour and braising.
The Ultimate French Press Technique
James Hoffmann6.18M viewsA better French press technique: long steep, breaking the crust, skimming and gentle pouring for a cleaner cup.
Recommended books
- Salt, Fat, Acid, Heat, Samin NosratHow to cook well without recipes
- The Food Lab, J. Kenji López-AltHome cooking explained through the science behind it
- Understanding Wood, R. Bruce HoadleyThe classic on wood as a material: grain, movement, strength
- Reader's Digest New Fix-It-Yourself ManualStep-by-step fixes for almost everything in a house
- The Vegetable Gardener's Bible, Edward C. SmithA complete, practical guide to growing vegetables
- Logical Chess: Move by Move, Irving ChernevEvery move of 33 classic games explained
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