What's Eating Dan? with Dan Souza | America's Test Kitchen

Watch What's Eating Dan? videos from America's Test Kitchen, including Why You Shouldn’t Snap the Ends Off Asparagus and Why You Should Overcook It | What's Eating Dan?, Why You Can't Overcook Mushrooms and The Science Behind Them | Mushrooms | What's Eating Dan?, Why Lentils And Rice Are Scientifi…

125 videos · America's Test Kitchen

• Why Vinegar is Your Most Underused Cooking Liquid | What's Eating Dan?
• The Most Overlooked Baking Ingredient? | What's Eating Dan?
• The Pasta You Burn: History and Recipe for Spaghetti All'Assassina | What's Eating Dan?
• Forget Frying, the Best Chicken Wings Are Roasted | What's Eating Dan?
• Follow This Formula to Make The Best Sauce Ever | What's Eating Dan?
• Admit it, Iceberg is the Best Lettuce | What's Eating Dan?
• Does Pasta Alla Vodka Actually Need Vodka? | What's Eating Dan?
• Make the World’s Fluffiest Bread - Shokupan | What's Eating Dan?
• Why Homemade Ketchup Should be Illegal | What's Eating Dan?
• The Ultimate Prime Rib is Salted and Seared Twice | What’s Eating Dan?
• For Perfect Roast Chicken, Follow These Rules | What's Eating Dan?
• The 5 Keys to Perfect Meatballs | What’s Eating Dan?
• 5 Unexpected Ways to Use Salt Every Cook Should Know | What's Eating Dan?
• The Most Important Avocado Questions Answered | What’s Eating Dan?
• The Cheesiest, Crispiest Pizza is Also the Easiest | What’s Eating Dan?
• France’s 5-Minute Magic Butter Sauce | What’s Eating Dan?
• 3 Keys to the Best Roasted Broccoli | What’s Eating Dan?
• Why American Cheese Makes the Best (and Easiest) Mac and Cheese | What's Eating Dan?
• Engineering the Perfect Turkey Burger | What's Eating Dan?
• How to Make the Perfect Baked Potato | What’s Eating Dan?
• In Pursuit of the Perfect Onion Ring | What’s Eating Dan?
• Why You Should Burn Your Food (A Little Bit) | What’s Eating Dan?
• The Dangerous Science of Perfect Pretzels | What’s Eating Dan?
• Why Frozen Shrimp is Fresher and The Magic of Shrimp Shells | What’s Eating Dan?
• Why Peaches are My Favorite Fruit | What's Eating Dan?
• Why Mayo is the World's Best Sauce | What's Eating Dan?
• Why Acids Are as Important as Salt | What’s Eating Dan?
• Use Science for Maximum Strawberry Flavor | What’s Eating Dan?
• Never Eat a Dry, Boring Chicken Breast Again | What's Eating Dan?
• How Listening to Your Food Can Make You a Better Cook | What's Eating Dan?
• Why Baking Soda is the Most Useful Ingredient in Your Kitchen | What's Eating Dan?
• Use Science to Make Kale Taste Delicious | What's Eating Dan?
• How to Buy, Crack, and Cook Eggs | What's Eating Dan
• Is Imitation Vanilla Actually Better than Real Vanilla? | What's Eating Dan?
• Using Science to Make the Ultimate Cranberry Dessert | What's Eating Dan?
• 82-Year-Old Ada and Dan Make Hand-Rolled Fresh Pasta | What's Eating Dan? with Pasta Grannies
• How to Make Homemade Donuts that Beat Krispy Kreme and Dunkin' | What's Eating Dan?
• How to Make Perfect Peanut Butter Cookies & Why Peanut Butter is Hard to Swallow | What's Eating Dan
• Turn Any Tomato into A Perfect Tomato and Don't Throw Out the Best Part! | What's Eating Dan?
• The Science of Bananas (And Our Ultimate Six-Banana Banana Bread) | What's Eating Dan?
• Dan and Kenji Use MSG to Make Fried Rice, Chili Crisp, and a Dirty Martini | What's Eating Dan?
• The Science of Yogurt: Why the Best Yogurt is Homemade | What's Eating Dan?
• Why You Shouldn’t Snap the Ends Off Asparagus and Why You Should Overcook It | What's Eating Dan?
• How to Brew and Taste Pu-erh Tea with Tea Expert Alice Liu | What's Eating Dan?
• How to Make the Best Espresso Martini | What's Eating Dan?
• The Science of Honey (and the Bees Who Make It) | What's Eating Dan?
• James Hoffmann Teaches Dan How to Brew and Drink Espresso | What's Eating Dan?
• How to Eat (and Make!) Tofu feat. Grace Young | What’s Eating Dan
• Use Science to Make the Ultimate Beef Wellington | What’s Eating Dan
• The Perfect Holiday Cocktail, According to Science | What's Eating Dan
• The Best Turkey You'll Ever Eat (With Make-Ahead Potential): Turkey Confit | What’s Eating Dan
• How to Pair and Garnish Your Oysters | What’s Eating Dan
• Why You Should Eat Oysters at Home (And How to Shuck Them!) | What’s Eating Dan
• The 6 Unofficial Techniques for Eating Corn on the Cob | What’s Eating Dan
• For the Best Boiled Corn, Don’t Boil It At All | What’s Eating Dan
• Why Do We Use Corn Syrup in Our Blondie Recipe? | What’s Eating Dan
• Are Blondies Just Brownies Without the Chocolate? | What’s Eating Dan
• Can You Salvage a Dish That Turned Out Too Spicy? and More Questions | What’s Eating Dan
• Why Do We Eat (and Enjoy) Painfully Spicy Foods? | What’s Eating Dan
• Can You Make Vegan French Toast? and More Questions | What’s Eating Dan
• Why You Should Cook French Toast In Your Oven | What’s Eating Dan
• How Do You Check Lentils for Stones? and More Questions | What’s Eating Dan
• Why Lentils And Rice Are Scientifically Delicious Together | What’s Eating Dan
• What is the Perfect Temperature for Brewing Tea? and More Questions | What’s Eating Dan
• Can You Whip Egg Whites by Hand? and More Questions | What’s Eating Dan
• The Science Behind Tea, the Second Most Popular Beverage in the World | What’s Eating Dan
• 2 Surprising Ways to Use Egg Whites: Whiskey Sours & Decadent Pavlovas | What’s Eating Dan
• Why Celery Isn't Negative Calories | What's Eating Dan?
• All the Reasons Why Dan Thinks Sweet Potatoes are Pretty Sweet | What's Eating Dan?
• Dan Answers All Your Lemon Questions | What's Eating Fans?
• If Life Hands You Lemons, Make Lemon Olive Oil Tart (and Everything Else) | What's Eating Dan?
• What's Dan Drinking? | Special St. Patrick's Day Edition
• Learn How to Make Irish Brown Soda Bread ft. Donal Skehan | What's Eating Dan?
• What's Eating FANS: Dan Responds to All Your Questions About Beets
• If You Can't Beet 'Em, Join 'Em: The Science Behind Beets | What's Eating Dan?
• What's Eating FANS: Dan Responds to Your Onion Questions
• More of Dan's Top Tricks, Tips, and Recipes Coming Soon | Season 3 Trailer | What's Eating Dan?
• The Science Behind the Most Widely Used Allium in the World: Onions | What's Eating Dan?
• The Science Behind Chocolate, How to Temper it, and Millionaire's Shortbread | What's Eating Dan?
• Milk Punch and How Milk Clarification Produces a Crystal Clear Cocktail | What's Eating Dan?
• How to Transform Flour and Water into the Fluffiest Dinner Rolls| What's Eating Dan?
• The Difference Between 12 Month and 120 Month Parmesan Cheese | What's Eating Dan?
• How to Use Koji | What's Eating Dan?
• Make Your Own Lacto-Fermented Hot Sauce | What's Eating Dan?
• Official Selection, 2019 Food Film Festival | What's Eating Dan? Garlic
• Dan Souza and Andrew Rea Make Pancakes with a Robot | What's Eating Dan?
• Make Your Own Cultured Butter | What's Eating Dan?
• Biscuits: The Important Difference Between Flaky and Fluffy | What's Eating Dan?
• The Science of Egg Yolks and How to Make Them Taste Like Parmesan Cheese | What's Eating Dan?
• The Science of Cauliflower: Why it's the Most Versatile Veggie | What's Eating Dan?
• The Science of Olive Oil: The Best Shopping Tips and How to Use it in Sweets | What's Eating Dan?
• What’s Eating Fans? | Dan Responds | Ginger & Salt | What’s Eating Dan?
• The Science of Salt: How it Impacts Your Cooking and How to Make Your Own: Salt | What's Eating Dan?
• The Science of Ginger: Why and How it Burns and Its Impact on Cooking | Ginger | What's Eating Dan?
• What's Eating Fans? Dan Responds | Bagels | What's Eating Dan?
• How to Make the Best Bagels at Home (with Binging with Babish!) | Bagels | What's Eating Dan?
• What's Eating Fans? Dan Responds | Chocolate Chip Cookies | What's Eating Dan?
• How to Make the Best Chocolate Chip Cookies | Chocolate Chip Cookies | What's Eating Dan?
• What's Eating Fans? Dan Responds | Champagne | What's Eating Dan?
• How to Saber a Bottle of Champagne and The Science of Carbonation | Champagne | What's Eating Dan?