超硬核香料指南！一条视频带你入门香料世界 Ultimate Spice Guide! One Video to Introduce You to the World of Spices

Ultimate Roast Chicken: Brining to Trussing, Uncover the Basics! 终极烤鸡指南！把底层原理一次搞清！

家庭炒菜，不过油也有餐厅一样的干香！Perfecting Stir-Fry: Home Kitchen Wok Hei Like a Pro

科学萃取辣椒油，精准的油温、配比和品种选择，完美复刻！Perfect Chili Oil: The Science of Heat, Ratio & Peppers

底层解析辣白菜，中文社区最全配方，掌握发酵原理！ Deep Analysis of Kimchi Kimchi | White Kimchi | watery Kimchi

科学制作贵州红酸汤，对照测试不同发酵方法和器皿，解决痛点！ 亚硝酸盐|坛子|安全事项

微观解析面筋结构，从零学做店铺级吐司！ 新手友好的完整步骤说明！低成本 | 对照实验

微观层面解释四川泡菜原理，把玄学讲清楚！ 泡椒|泡姜|跳水泡菜|乳酸发酵

北海道汤咖喱 横须贺海军咖喱 巧克力咖喱 | 明治维新的象征物，武士的末路

Analyzing the Problems of Pre-made Meals from a Scientific Perspective从科学原理剖析预制菜的问题，给出黄金解决方案

读了很多食谱书的ChatGPT，到底会不会做饭？Can ChatGPT, Who's Read Numerous Cookbooks, Actually Cook?

硬核牛肉指南(3) 微观分析，肉怎么柔嫩多汁？绝对硬核

硬核牛肉指南(2) 细胞级分析，把肉的熟成搞懂Understanding Meat Aging Through Cellular-Level Analysis

硬核牛肉指南(1) 和牛也有草饲的？一次把牛的出身和喂养聊明白 Grass-fed vs Grain-fed Beef: Which is Better?

用科学的方式，制作口感绝佳的雪芭 Crafting the Perfect Sorbet with a Scientific Approach

Scientifically making ice cream, mastering Italian Gelato!科学制作冰淇淋，把意式Gelato打通关！

把印度咖喱，印度糊糊彻底讲清楚~

用一台电饭煲，打开台湾省美食地图

科研了一个月，剖析冰淇淋原理，给出黄金公式 How to make Gelato at home without machine? Now we did it！

硬核學廚|用科研精神炸薯條，內含傳統油炸和空氣炸鍋減脂版 French Fries, how to make it correctly? Traditional fry VS Air-fryer

超簡單的居家快捷麵食，這回真的有手就行！Eazy Asian style noodles | Fujian peanut paste noodles, Japanese pan-fried Udon

硬核學廚|酒在烹飪過程中的作用 How to use wine during cooking to maximize the flavour

硬核學廚| |深入底層原理，炒蛋、蒸蛋、烘蛋...全明白了！Understanding the Food Science of Egg and Cook Brunch at Home

硬核學廚| 用味噌烹飪5道料理，魚，扇貝，肉，蔬菜，湯一網打盡！Use miso paste to cook salmon, scallop, pork, vege and soup

卤味拼盘

金黄酥香的避风塘炒蟹原来这么简单！？

3斤大骨、大把干贝仅是基础？好呷到上头的沙茶面！