757: Home Cooking with Pros: J. Kenji López-Alt, Daniel Holzman, and Matt Rodbard

1

Introduction

00:00 • 2min

2

The Future's Here

01:45 • 2min

3

What Are Your Favorite Questions in the Book?

03:55 • 2min

4

Is There a Difference Between Cano and Olive Oil?

06:04 • 2min

5

Is Olive Oil the Only Oil You Should Use?

07:37 • 2min

6

Canola Oil on High Heat?

09:16 • 3min

7

The Best Cheeses in the World - Red Briette Cheese

11:52 • 2min

8

Brown Butter Cookies Motes

13:26 • 2min

9

Cooky With Brown Butter

14:57 • 2min

10

Cooking Crispy Skinned Fish

16:41 • 2min

11

How to Cook a Thin Piece of Fish

18:31 • 3min

12

The Home Oven Broiler

21:23 • 2min

13

The Best Steak in the World?

23:21 • 2min

14

What Do You Think of Bobka French Toast?

25:02 • 2min

15

The Best Brob I've Ever Had in New York City

26:38 • 2min

16

How to Make Panco Bread Crumbs?

28:14 • 2min

17

Bread Crumbles Are a Great Thing to Use in Sauces

29:50 • 2min

18

The Bread Crumbles Are the Greatest, and You Can Use Them for Time Comithin

31:26 • 2min

19

Borderline Salty Podcast

33:32 • 2min

20

What's the Magic of the Mapotof?

35:11 • 2min

21

My Mam's Version of the Tofu Recipe

37:06 • 2min

22

The Steer Fry, a Japanese Version of a Sesan Dish, Yewli.

38:50 • 3min

23

I Think I'm Not Going to Like This.

41:57 • 1min

24

How to Cook Rice in a Pressure Cooker

43:27 • 2min

25

Tofoo - A Very Interesting Dish to Introduce People to Topu

45:22 • 2min

26

How to Make the Siton Version of Mala at a Restaurant

47:21 • 2min

27

A Home Cooking Technique That's a Little More Cultural Than Culinary

49:14 • 2min

28

APM Studious - Cooking Show of the Week

51:28 • 2min