About Adam Ragusea
Adam Conrad Ragusea is an American YouTuber who creates videos about food recipes, food science, and culinary culture. He was previously a professor of journalism at Mercer University, but quit his job in 2020 after his YouTube channel became popular. A former musician, he often jokingly cites his music as undiscovered talent. He has cited sponsorships as the reason that he felt stable enough to produce videos full-time. Ragusea grew up in western Pennsylvania.
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Top Tracks
1
Intro
2
Why I Season My Cutting Board, NOT My Steak
3
Does marinating do anything?
4
What is nougat, and why is it in every candy bar?
5
Deep Frying at Home is a BAD IDEA
6
Smashed Brioche Grilled Cheese
7
Why raw, paleo and keto diets are stupid
8
Bolognese Sauce
9
Why we cook food in oil
10
Why people love cast iron pans (and why I'm on the fence)
11
Salted vs unsalted butter
12
Is washing rice really still necessary?
13
Why Hershey bars taste like vomit (and I love them)
14
Crispy Chicken Parm
15
Pot Roast with Mashed Baked Potatoes
16
the SHOCKING SECRET to great veggie soup (!!!)
17
Adam's diet food
18
The animal that (sometimes) survives becoming dinner
19
How people first boiled food
20
MSG is neither terribly dangerous nor perfectly fine
21
Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
22
What is kosher salt, and why do (American) chefs love it?
23
What is dry aged beef? Since when is drier meat good?
24
Why billions of people won't eat pork (or why we don't know)
25
Cast Iron Pan Pizza
26
Why I Flavor My Butter, NOT My Steak
27
WTF is vinegar? And what is its MOTHER?
28
What is malt, and why does it make milk, bread and beer taste so good?
29
The best cheese for pizza
30
STOP TRYING TO MAKE TURKEY TASTE GOOD
31
White Pizza That's Actually Good
32
Why I NEVER buy brown sugar
33
Pancakes 101
34
Silky stovetop mac & cheese with crunchy topping
35
Salmon fillets 101
36
The SHOCKING SECRET to French macarons
37
How smoke preserves food
38
Salmon burgers
39
Why I Put White Wine In Basically Everything
40
Spaghetti and meatballs
41
The history, science and taste of Wagyu beef
42
Is olive oil safe at high heat? Does it taste bad?
43
The BEST Cooking Videos on YouTube
44
Why modern sandwich bread is different from 'real' bread
45
Spaghetti all'assassina (fried pasta, kinda)
46
What exactly are mushrooms? What are they made of? They're not vegetables?
47
Why copper pans are great (and sometimes poisonous)
48
Cooking internet and lifting internet have the same problem
49
Easy big beef stew and roasted garlic mashed potatoes
50
Changing traditional recipes for the era of tiny households
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