HN points to it to debunk the stubborn olive-oil-at-high-heat myth, valued for its cited sources and food scientist interviews.
Topics › Engineering, Transport & Making
The best cooking & food videos, according to Hacker News
41 videos about cooking & food that Hacker News commenters keep pointing each other to, ranked by how many separate months they were recommended. Part of Engineering, Transport & Making.
HN recommends it as a clear, enjoyable look at why simple designs are brilliant, and as a pointer to a channel with a hacker's-eye view of everyday technology.
HN cites it constantly in threads on voltage, gas stoves and boiling water as the definitive measured comparison, with the kettle coming out fastest and most efficient.
HN people call it a favorite cooking video and a model of mastery, showing two omelet styles in about five minutes.
HN people link it as a solid explainer and review of carbon steel pans, and for seasoning guidance.
HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.
HN calls it the single best cooking video on the internet and suggests it as a skill worth practicing for an hour.
HN commenters recommend it as a practical, home-bakable sourdough pizza method that gets close to stone-oven quality.
Recommended in moka pot threads as the best way to see how the pot works from the inside.
HN coffee fans cite it as a forgiving, repeatable recipe that gives good results.
HN commenters swear by it as the best way to make French press coffee, and cite its 16:1 water-to-coffee ratio.
Cited again and again in microwave and smart-appliance threads as proof that older appliances were smarter, especially for steam-sensor cooking.
HN points to it in gas-versus-induction threads as a professional chef making the positive case, including for wok cooking.
HN commenters who have cooked it recommend it as a reliable, delicious recipe and a good historical explanation of pre-tomato ketchup.
HN people cite it as a practical test for pan temperature and as the way to get a stainless steel pan relatively non-stick.
HN people recommend it as a simple method that makes omelettes approachable, while noting that the technique is harder than it looks.
HN commenters recommend it as a well-researched overview of decaf processes and quality, and cite it for the claim that decaf stales faster.
HN coffee fans recommend it as the reliable, simple recipe for much better pour-over coffee.
Cited as an accessible overview of the case against gas cooktops in threads on cooking, induction and indoor air quality.
HN commenters link it in moka pot threads as a practical guide whose tips, such as starting with hot water, improved their coffee.
HN cites it as an example of efficient, machine-assisted mass feeding of people for free.
HN people point to it as a cheap, low-effort way to bake very good bread and as a beginner step into cooking.
HN cites it as the debunking of the Norway salmon sushi story.
HN cites it in threads on Roman food and fish sauce as a hands-on demonstration of making garum.
HN bakers point to it as a good video for learning the sourdough process.
Mentioned as an example of a straightforward, no-nonsense recipe channel that happens to be profane.
Used as a go-to example of how much hidden effort and infrastructure lies behind simple everyday things.
Cited as measured evidence of how brew method affects caffeine content, notably that filter coffee extracts more than espresso.
Used to illustrate that the standard targets consistency rather than taste, and to discuss what standardization is for.
Brought up in threads on synthetic food and flavor as a fun example of building a dish from chemicals.
Cited as proof that frozen fries can be excellent with the right cooking method.
Used as an early, concrete example of robotic kitchen automation when HN discusses robot chefs and baristas.
Mostly used by seed-oil skeptics in nutrition threads as a visual argument that canola oil is heavily processed.
HN cites it as historical precedent in threads about restaurant robots and automation, noting it worked but was not cost-effective.
HN mostly cites it as a notable example of reverse engineering a famously secret formula, not as a recommendation.
HN commenters cite it whenever Waffle House comes up, as a touchstone for Bourdain's love of humble, unfancy places.
Cited as the data-backed source for the claim that electric and induction stoves boil water as fast as or faster than gas.
Mostly cited as an example of people still wanting nuggets after seeing how they are made, and sometimes criticized as misleading.
HN rarely recommends it; it is mostly cited in critical threads on Soylent's quality control, including footage of a rodent at its warehouse.
Linked to show that typical wet markets are ordinary, grocery-store-like places, not the exotic scenes often portrayed.
Cited as a documentary look at gutter oil and as an example of restaurant cost-cutting and food safety problems.
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