Why Mayo is the World's Best Sauce | What's Eating Dan?

Dan and Kenji Use MSG to Make Fried Rice, Chili Crisp, and a Dirty Martini | What's Eating Dan?

How to Buy, Crack, and Cook Eggs | What's Eating Dan

Easy Creamy Mushroom Sauce | Chef-Jean Pierre

Why Acids Are as Important as Salt | What’s Eating Dan?

How to Eat (and Make!) Tofu feat. Grace Young | What’s Eating Dan

How to Make Cheddar Cheese (with Taste Test)

Every Way To Cook A Burger (30 Ways)

Marinara Sauce the Easy Way | Chef Jean-Pierre

How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna

Turn Any Tomato into A Perfect Tomato and Don't Throw Out the Best Part! | What's Eating Dan?

How to Make Homemade Donuts that Beat Krispy Kreme and Dunkin' | What's Eating Dan?

82-Year-Old Ada and Dan Make Hand-Rolled Fresh Pasta | What's Eating Dan? with Pasta Grannies

Does Fresh Garlic actually taste better than Garlic in a Jar?

The Best Way To Cook Steak? | Techniquely with Lan Lam

Why Baking Soda is the Most Useful Ingredient in Your Kitchen | What's Eating Dan?

Pro Chefs Make Their Favorite Sandwiches | Test Kitchen Talks | Bon Appétit

Every Way To Cook An Egg (100 Methods)

The Best Chicken Breast You'll Ever Make (Restaurant-Quality) | Epicurious 101

HOLIDAY HAM: How to Avoid Common Mistakes & Make a Costco Spiral Cut Ham Even Better

How to Make Perfect Peanut Butter Cookies & Why Peanut Butter is Hard to Swallow | What's Eating Dan