whats eating dan

0:25:03

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

0:05:43

Why You Can't Overcook Mushrooms and The Science Behind Them | Mushrooms | What's Eating Dan?

0:06:39

How to Make the Perfect Baked Potato | What’s Eating Dan?

0:09:11

Why Do We Eat (and Enjoy) Painfully Spicy Foods? | What’s Eating Dan

0:07:38

Why American Cheese Makes the Best (and Easiest) Mac and Cheese | What's Eating Dan?

0:07:47

Why Frozen Shrimp is Fresher and The Magic of Shrimp Shells | What’s Eating Dan?

0:05:15

The Science of Cauliflower: Why it's the Most Versatile Veggie | What's Eating Dan?

0:12:43

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

0:06:13

How to Make the Best Chocolate Chip Cookies | Chocolate Chip Cookies | What's Eating Dan?

0:07:31

Biscuits: The Important Difference Between Flaky and Fluffy | What's Eating Dan?

0:14:09

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

0:08:41

The Science of Honey (and the Bees Who Make It) | What's Eating Dan?

0:04:00

What's The Difference Between Wild and Farmed Salmon? | Salmon | What's Eating Dan?

0:07:18

Why Lentils And Rice Are Scientifically Delicious Together | What’s Eating Dan

0:04:02

The Science of Burgers and How to Make the Best Homemade Burger | Burgers | What's Eating Dan?

0:05:43

How to Transform Flour and Water into the Fluffiest Dinner Rolls| What's Eating Dan?

0:02:31

What's Eating Dan? | Secrets of America's Test Kitchen

0:06:29

All the Reasons Why Dan Thinks Sweet Potatoes are Pretty Sweet | What's Eating Dan?

0:09:31

Why Peaches are My Favorite Fruit | What's Eating Dan?

0:07:18

Use Science for Maximum Strawberry Flavor | What’s Eating Dan?

0:04:51

How Science Can Make Brussels Sprouts Taste Good | Brussels Sprouts | What's Eating Dan?

0:06:43

How to Make the Best Homemade Ice Cream and The Science Behind It | Ice Cream | What's Eating Dan?

0:08:03

In Pursuit of the Perfect Onion Ring | What’s Eating Dan?

0:05:30

The Science of Ginger: Why and How it Burns and Its Impact on Cooking | Ginger | What's Eating Dan?