Topic: food

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How the Perfect Italian Hero Comes to Life – From Butcher to Bun

How do you make an Italian Hero sandwich? Start with fresh meat... well, first you have to make the meat. Is that mortadella, pepperoni, and soppressata? Maybe some whipped lardo with roasted garlic, maybe some mozzar...

Japan’s high-tech conveyor belt sushi restaurants

What if food came to your restaurant table on a conveyor belt, kaiten-zushi or carousel-style? In this technology demonstration video from automation equipment company Hong-Chiang, we get to see Japan's famous conveyo...

The Meat of the Future – How Lab-Grown Meat Is Made

In 2013, Maastricht University physiologist Professor Mark Post created a lab-grown burger patty using muscle cells from a cow -- a world first, and a possible solution to the resource challenges that come with raisin...

Animated chocolate cake zoetropes by Alexandre Dubosc

From food artist Alexandre Dubosc, this is Melting POP, a cake-shaped zoetrope filled with popcorn, chocolate, sound effects, hungry characters, and a bonus reference to Georges Méliès' Le voyage dans la lune (A Trip ...

How to grow a giant pumpkin for a giant pumpkin contest

Go behind-the-scenes with competitive pumpkin grower Don Young of Des Moines, Iowa. Young's largest pumpkin weighed in at 1,662 pounds (754 kg) in 2007, and in this Iowa Public Television report from 2012, he goes for...

The Journey of Vanilla – From Plant to Extract

Mix 1 tablespoon of vanilla extract into the cookie dough, order Vanilla Caramel Fudge at the ice cream shop, or take a closer look at some vanilla beans at the store. What is vanilla and where does it come from? This...

Jelly Tennis – The Slow Mo Guys

When Gav and Dan were told about a still photo that showed Jell-O (or jelly in the UK) being hit by a tennis racket, they decided to recreate it in slow motion. This Slow Mo Guys video is the colorful, sticky, splatte...

How do plants grow in space? – Science Friday

Microgravity, different kinds of light, extreme conditions... Growing while in orbit or on Mars are two experiences that earthbound organisms have never needed to adapt to in our evolutionary history. How do our bodie...

Rescuing Leftover Cuisine & working together to reduce food waste

Rescuing Leftover Cuisine co-founder Robert Lee is working with a team of volunteers to deliver excess restaurant food to food pantries and homeless shelters in New York City. This video from Mic explains RLC's missio...

From seed to snack – How to Make Popcorn on the Cob

If you have a paper lunch bag, a dried corn on the cob, and a microwave, you can pop your own popcorn from the cob in just a few minutes. A few notes: You don't have to use butter or oil if you want to skip that s...

The Tea Twister – The science behind Teh Tarik (pulled tea)

Remember the Teh Tarik vendor spinning and pouring tea in Bangkok? What's going on with the tea as it spins and falls from one cup to the other? How do they do that? Teh Tarik (pulled tea) is black tea with either ...

How To Decorate Galaxy Cookies – SweetAmbs

Celebrate space exploration with baked goods! In this SweetAmbsCookies video, cookie decorating artist Amber Spiegel demonstrates how to decorate galaxy cookies using royal icing, a mix of confectioners sugar, water, ...

The Diary of Ochibi – Moyoco Anno’s stop motion ode to the seasons

From comic book artist Moyoco Anno and writer/director Masashi Kawamura, this is The Diary of Ochibi, a delightful stop motion animation that follows Ochibi-san as he explores spring, summer, autumn, and winter. N...

Fruit & Yogurt Breakfast Popsicles – From the Test Kitchen

Mixed berry yogurt popsicles that are drizzled with honey and rolled in granola? Tropical fruit yogurt popsicles with toasted coconut? Apricot-Pistachio Parfait Pops? Greg Lofts of Everyday Food's From the Test Kitche...

Home Sweet Habitat & Food Webs – Crash Course Kids

Why isn't a polar bear happy in the desert? Why aren't spider monkeys essential in the Arctic? In this episode of Crash Course Kids, Sabrina Cruz explains how habitats provide animals with the air, food, water, shelte...

The Amazing Art of Bread Baking in Tajikistan

From National Geographic, this is how traditional, homemade Tajik non is baked in a tanur oven in Kumsangir, Tajikistan. Round and flat, it's a huge part of meals in Tajikistan, where many areas are non-arable, and "w...

Longhorn ‘Crazy Ants’ work erratically/cooperatively to carry loads

You never know where the inspiration to learn might come from. Take, for example, cat food pieces that appeared to "float" away from a cat's bowl... When scientist Ehud Fonio saw that longhorn 'crazy ants' -- know...

Cut, fold, and flip – How farfalle pasta is made by machine

At the Zerega Pasta factory in New Jersey, a stamping machine cuts, folds, and flips farfalle, pasta shaped like bow ties or butterflies. (Farfalle means butterflies in Italian.) The video above captures the speedy pr...