What granola is, where it came from, how to make it

A 4K view inside Ragusea's happy place

First World War eggs

Cheapest, easiest meaty Italian feast — Sunday sauce

Panera copycat pumpkin muffins

How ideology affects food waste

When food is actually too old to eat

Toad in the hole (personal pan puddings)

Roto-chicken salad and broiler nachos (sorry it's dinner II)

The truth about cooking on a budget

Improving sauces with gelatin

New York style cheesecake

Onions 101: The different kinds, how to cut them, what 'translucent' even means

A novel method for boiling eggs (and a talk about egg prices & public science)

Why charcoal is the first great cooking fuel

Two common foods that are ALWAYS radioactive

Potatoes 101: boiling, steaming, roasting, pan-frying

Green vegetable sides 101

A trick for smooth cacio e pepe

Radioactive glassware of the early 20th century

About that study on toxic black plastics

Tasting ultra-aged eggnog

On bizarre 1970s 'party' food

One-pan mini-roast with fondant potatoes (Christmas dinner for 1 or 2)

Bacon-wrapped lil' smokies and seven-layer bars

The worry about black food plastics

Roast beef rib with Yorkshire puddings and mushroom gravy

ASK ADAM: Chicken vs beef stock, picky eaters, veg worth growing

Crêpes Suzette

Cheesy beef and beanie potato (sorry it's dinner I)

Adam Ragusea - Wedding/Baby Photos

Roast turkey breast with basic stuffing and sprouts

Why it's called devil's/angel's food cake

Adam Ragusea - But I'm Cool Now

Adam Ragusea - Feel Smart

Tiny tomatoes = instant sauce packets

The case for American football

Adam Ragusea - Soon You

Starting a pizza place, Part 3: CRUST SECRET, toppings, t-shirts

Adam Ragusea - The Money Will Roll Right In (Fang cover w/ new words)

Roast bass with beurre monté and bass guitar

Adam Ragusea - Glue

Learning beef cuts through human muscles

Adam Ragusea - Free To Be (Not So Mean)

'Dad Rock' and how we keep computers from ruining stuff

The pastry and marble counter myth

Griddle fried rice, Southeast Asian flavors

No-string beef braciole and sauce

Starting a pizza place, Part 2: Sauce, cheese, thickness

Himalayan-style dried cheese for dogs

Starting a pizza place, Part 1: Dough recipe

On cutting boards, microplastics and bacteria

What makes a perfect foam for cafe latte (and soup?)

Traditional 1924 caesar salad — raw eggs, tableside service

Calabrian chili pasta (salad?)

A bad reason YouTube demonetizes content

Why we love crustaceans and fear insects (which are crustaceans)

Lemonade, six slightly different ways

Some ice cream ≠ 'ice cream' and I don't care

The town aluminum comes from