Adam Ragusea
My name is Adam Ragusea. I cook in my house, and I show you how you can too (in your house, not mine). I like to use my head when I cook, but I have no time for being fussy or fancy. I post a recipe video every Thursday, and some other kind of video about food every Monday (usually with science).
I also...
am married to Lauren Morrill: https://laurenmorrill.com/
write music: https://soundcloud.com/aragusea
make silly podcasts about music with my friend Meg: https://megandadamlistento.wixsite.com/website
am a dad: [They're not old enough to have links yet.]
Мраморный фунтовый кекс (одно тесто, два вкуса)
Почему американские фермеры полагаются на сою (и почему у них проблемы)
Почему покупная выпечка имеет такой разный вкус
Goulash: the reddest of all stews
The business of YouTube and the blurry PYREX incident
The best veg dish I've had in a while — shishito peppers with tomatoes and garlic butter
How I make my signature bread (lately)
Are food dyes worth banning?
Chocolate meringue cookies — no flour
Why starving kids need special food
Peach cobbler that's cakey, not mushy
What great cast iron pans have in common (now)
Protein toxicity and the Neanderthal fat factory (don't call me that)
Purple cabbage risotto
How your water affects your cooking
My best mashed potatoes yet
On food and immigration
Chicken broccoli pasta Alfredo
The worst thing about 'AI'
Why people say beef tallow is healthier (it's prob not)
Spring vegetable pot pie
Improving my basic pancakes
Is ALL cooking "ultra-processed" food?
Extra crunchy croque madame
In praise of great restaurant service
What granola is, where it came from, how to make it
A 4K view inside Ragusea's happy place
First World War eggs
Cheapest, easiest meaty Italian feast — Sunday sauce
Panera copycat pumpkin muffins