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The Right Whisk for the Job- Kitchen Conundrums with Thomas Joseph

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What is boiling? what is simmering? - Jamie Oliver's Home Cooking Skills

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Lactic acid fermentation | Cellular respiration | Biology | Khan Academy

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Questions, comments and further information can be found at this episode's show notes: http://www.stellaculinary.com/ct2 This video will teach you the basic saute motion with a few finer points.

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Cooking Tips : How to Use a Pastry Blender

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Silicone Pastry Brush vs Natural Pastry Brush

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I use this recipe for everything that requires a delicious crumbly topping.. from pies and muffins to cheesecakes and crisps or cobblers, to coffee cakes...this is your to go recipe! I often make a big batch and store it in the freezer; it doesn't need to be defrosted, can be used right from the freezer!

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If a recipe calls for you to whip egg whites and fold them into your batter, but you're not quite sure how to do it, worry no more! In this episode of Culinary Intelligence from the CIA, The Culinary Institute of America's Chef Bill Briwa shares his tips for getting-and keeping-the most volume from your whites.

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Hospitality Education Foundation of Georgia

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Essential for every kitchen, dishers make cooking easier. Use dishers for scooping chocolate truffles, cookie dough, portioning muffin batter, and, of course, scooping ice cream. The advantage is that each scoop is exactly the same size and shape. Visit our website to see every size of disher available. www.kitchenconservatory.com

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Learn the two best techniques for making perfect, uniform drop cookies. Get even more helpful baking secrets here: http://www.myrecipes.com/holidays-and-occasions/christmas-recipes/baking-cookies-tips-10000001925717/

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Chocolate Chip Cookie Brownie Bars! An Easy Chocolate Treat | Cooking With Carolyn|

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It's time to bake! This is an easy semi-homemade recipe for my Chocolate Chip Cookie Brownie Bars. You can settle that craving for a chocolate fix or you can make them with your kids. They're easy to make and easy to eat :D Enjoy and thanks for watching!

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Browning, or The Maillard reaction, creates flavour and changes the colour of food. This film clearly demonstrates the Maillard reaction in relation to food products and details how it is applied in the food and drink industry to provide a context for learners to understand why this chemical reaction is relevant.

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The chemistry of cookies - Stephanie Warren