Sri Lanka, Meet Kentucky!: Sam Fore Mixes It Up

1

Introduction

00:00 • 4min

2

How Wild Things Are

04:02 • 2min

3

The Adventures of a Chef

05:52 • 2min

4

Wild Blackberry Jam: A New Approach to Cooking

07:41 • 2min

5

The Importance of Personal Advice

09:27 • 2min

6

How to Cook for Your Significant Other

11:42 • 2min

7

Acidic Curds

13:46 • 2min

8

How to Make Chestnut Cream

15:20 • 2min

9

How to Get Kids to Love Vegetables

17:16 • 2min

10

How to Make Vegetable Dips

19:04 • 2min

11

The Importance of Vegetables

20:57 • 2min

12

The History of Sri Lanka

22:28 • 2min

13

The Traditions of Southern Cooking

24:52 • 2min

14

The Origins of Food in the United States

26:51 • 2min

15

How to Make a Buttermilk Brine Chicken

28:26 • 2min

16

The Tenets of Sri Lankan Cooking

30:13 • 2min

17

The Diaspora Blues

31:46 • 2min

18

Portuguese Sponge Cake, Also Known as Pao De Lo

34:13 • 3min

19

Portuguese Sponge Cake

36:45 • 2min

20

How to Lose Weight in a Hot Summer

38:22 • 5min

21

How to Prolong the Refrigerator Life of Your Avocado

43:11 • 2min

22

How to Cook Black Eyed Peas

44:42 • 2min

23

How to Cook Beans Right

46:23 • 2min

24

How to Cook With Garlic

48:12 • 2min

25

How to Invent a New Pasta Shape

49:42 • 2min

26

How to Judge Pasta Shapes

51:51 • 2min

27

The Limits of Pasta Dye Design

53:36 • 2min

28

The Perfect Shape of Pasta for Forkability, Sauce Ability and Tooth Sync Ability

55:26 • 2min

29

Cascatelli: A Short Shape

57:12 • 2min