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 Scientifically Delicious Together | What’s Eating Dan, and more!​ The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.​ #AmericasTestKitchen #Tutorial #Cooking

Curated by: America's Test Kitchen (125 videos)

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Currently Playing: Are Blondies Just Brownies Without the Chocolate? | What’s Eating Dan

Are blondies just brownies without the chocolate? Are blondies just cookies in bar form? Spoiler alert: The answer is no to both of these questions. Follow along while Dan explains the science behind chewy, butterscotchy blondies. Get the recipe for Blondies: https://cooks.io/3xyWKzt Get the recipe for Brownies: https://cooks.io/2U3ibeb Buy our winning skillet: https://cooks.io/2mpf2RA ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: https://shop.americastestkitchen.com/ http://cooksillustrated.com http://facebook.com/cooksillustrated http://twitter.com/testkitchen http://instagram.com/cooksillustrated http://pinterest.com/testkitchen

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Tracks in this Playlist

• 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?