Three questions youtube won’t answer: 1. Is the YouTube AI algorithm biased against women? This question was posed to me many years ago by a YouTube employee when the algorithm first switched to AI. More recently the lack of female creators at conferences brough this question back up in my mind. All AI algorithms are trained on historical data, they are not neutral. The problem is, if there is any bias in that data they ..read more

In this episode we look into colour blind glasses to see what they actually do. Do colour blind glasses even work? Are fire reveal cakes dangerous? And five-minute crafts has a new channel, reacting to five-minute crafts videos. Colour blind tests Colour arrangement tests: https://www.xrite.com/hue-test Color Arrangement Test Ishihara style tests: Color Blind Test https://www.color-blind-test.com/ishihara-color-blind-test-more https://enchroma.com/pages/color-blindness-test Colour blind filters https://www.toptal.com/designers/colorfilter Coblis — Color Blindness Simulator My Cookbook Stores t ..read more

Flavor is a multisensory affair. Your taste buds detect five primary tastes: sweet, salty, sour, bitter, and umami. But the real star of the show is our nose. Close your eyes and inhale. Ah, the aroma! It wafts from your steaming coffee, your sizzling bacon, or that freshly baked bread. But why does it matter? The aroma turning those 5 basic tastes into millions of distinct flavours. Many people, who lost their smell when they ..read more

Cookie recipe used in the tests: 175g (6.17 ounces) (1 cup) brown sugar 165g (5.82 ounces) (165g (5.82 ounces)) white sugar 150g (5.29 ounces) butter 1 teaspoon vanilla paste 1 egg 225g (7.94 ounces) (1 1/2 cups) plain flour 1/4 teaspoon salt 1/2 teaspoon baking powder 400g (14.11 ounces) chocolate chips (normally for cookies I’d use chopped chocolate but considering how many batches I had to make today I went with chocolate chips). Preheat the ..read more

A subscriber recently sent me a link to a video where the creator used berries from the Linden tree to make chocolate. They said it “tastes exactly like chocolate”. Which of course means we have to try it. Cocoa beans are special. They contain the chocolatey flavour, colour and smell of chocolate. They also contain the magical cocoa butter that a fat that is solid at room temperature but melts in your mouth. The only ..read more

I was struck by the beauty of what I thought was a gingerbread house in a 150 year old cookbook. But according to the book it was a decoration made of gum paste. Not to be deterred I drew up a template for it and baked it out of gingerbread. Source: Drawing by E. RONJAT in The Royal Book of Pastry and Confectionery (le livre de patisserie) by Jules Goufffe chef de cuisine of the ..read more

Aspartame is one of the most researched food additives with hundreds of studies testing its effects on rats and humans. In this episode we will look at the validity of different studies and whether aspartame is safe to consume. My Cookbook Stores that sell my book listed by country: http://bit.ly/ARcookbook All recipe quantities in the book are in grams, ounces and cups ..read more

Have you ever tried dry aged steak? What about ice cream bread? Or hacks to reduce blood glucose spikes? Let’s look at the science behind these and test out what works. My Cookbook Stores that sell my book listed by country: http://bit.ly/ARcookbook All recipe quantities in the book are in grams, ounces and cups ..read more

  I am fascinated by old cookbooks, they are a window back in time. Preparing a recipe with only the tools they had at hand makes you appreciate not only the appliances we take for granted but also just how much effort they would go to in order to impress. The cookbook we are looking at today, THE ROYAL BOOK OF PASTRY AND CONFECTIONERY is by JULES GOUFFÉ, 1874. The recipe details are: NEAPOLITAN TIMBALE ..read more

Once again natural doesn’t mean safe. Be careful what you consume. Want to read more: Bolarinwa, I.F., Orfila, C. and Morgan, M.R.A. (2015). Determination of amygdalin in apple seeds, fresh apples and processed apple juices. Food Chemistry, 170(170), pp.437–442. Graham, J. and Traylor, J. (2018). Cyanide Toxicity. Rezaul Haque, M. and Howard Bradbury, J. (2002). Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chemistry, 77(1), pp.107–114. My Cookbook ..read more