MinuteFood Season 1
MinuteFood serves up the science of what we cook, eat, and drink - all with the goal of unlocking ultimate deliciousness.
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MinuteFood Season 1 Full Episode Guide
It’s not your imagination: Brussels sprouts used to suck.
Why are there so many different kinds of salt, and does it really matter which one you use?
Why do some leftovers get better with age, and others get worse?
Here's why cooking a turkey is so hard - and how brining can help.
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
What IS an air fryer - and is it worth the hype?
Fats add flavor to food in all sorts of ways - but they can also backfire.
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
Not all spicy sensations are the same, so what does “spicy” actually mean?
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
Why does fish go bad so quickly - and what can you do about it?
Whether you love OR hate garlic, understanding how it works can help it work better for you.
Have you ever smelled popcorn or cat pee in your wine? Here's why.
It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
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