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MinuteFood: Season 1 - 15 Episode s
1x1 - How to NOT overcook your food
March 11, 2022
It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
1x2 - Where do the weird flavors in wine come from?
March 15, 2022
Have you ever smelled popcorn or cat pee in your wine? Here's why.
1x3 - Get MORE from your garlic
April 11, 2022
Whether you love OR hate garlic, understanding how it works can help it work better for you.
1x4 - Why fish spoils so fast
April 29, 2022
Why does fish go bad so quickly - and what can you do about it?
1x5 - Simple rules for cast iron care
May 27, 2022
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
1x6 - There are actually three kinds of spicy
June 27, 2022
Not all spicy sensations are the same, so what does “spicy” actually mean?
1x7 - How to fry food better
August 1, 2022
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
1x8 - Vanilla doesn't need to be so confusing
August 26, 2022
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
1x9 - You're (probably) using fat wrong
September 15, 2022
Fats add flavor to food in all sorts of ways - but they can also backfire.
1x10 - How air fryers REALLY work
October 7, 2022
What IS an air fryer - and is it worth the hype?
1x11 - Why I eat "expired" food
October 21, 2022
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
1x12 - Why turkey is hard to cook
November 3, 2022
Here's why cooking a turkey is so hard - and how brining can help.
1x13 - Why do some leftovers suck?
November 17, 2022
Why do some leftovers get better with age, and others get worse?
1x14 - Which salt is best for cooking?
December 1, 2022
Why are there so many different kinds of salt, and does it really matter which one you use?
1x15 - You couldn't do this 50 years ago.
December 15, 2022
It’s not your imagination: Brussels sprouts used to suck.