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In this video I show my popover recipe that I created for a friend of mine and adapted for conventional, convection, and Rational iCombi ovens. This recipe is super easy to make...
Chef Michael and Harold had an extemporaneous discussion on what the meaning of the word “flavor” should be, prompted by different meanings in the scientific community. This is a somewhat technical discussion,...
This is the recording of a talk Chef Silver gave at the Research Chefs Association national convention in Denver (2026). The talk covers: what umami is, how taste receptors work, umami and...
This is a 40-hour, self-paced course on Culinology (restaurant and commercial food production) that was created for the Research Chefs Association and the American Culinary Federation. It is designed for people who...
This is the recording of a talk Chef Silver gave at the American Culinary Federation’s national convention in Las Vegas. The talk covers three mains areas: what proteins are and examples of...
In this tutorial you’ll learn to make delicious, creamy chocolate ice cream and we’ll compare two blade-driven ice cream machines: the Ninja Creami and the Pacojet. Recipe Formula (Ingredients): 125g sugar20g malt...
My wife and I went with other culinary instructors to Japan with a group of students, and we all attended a sushi-making class. This class taught the basics of making sushi rice,...
This is a 40-hour, self-paced course on food science for food professionals, home cooks, scientists, non-scientists, or anyone who works with food and wants to understand what’s going on under the hood....
In this tutorial you’ll learn to make delicious, creamy caramel ice cream and also learn a bit about sugar science along the way. Recipe Formula (Ingredients): 100g water 165g sugar (sucrose) 510g...
In this video you’ll learn to make Crème Anglaise, the custard that is frozen into ice cream. A custard is basically just a mixture of a liquid — typically milk and cream...
This is a recording of one of the introductory lectures in my food science class. It’s a high-level overview of all the food molecules and some basics about how they function. This...
