Adam Ragusea
About the artist
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.
Top songs
- Intro
- Why I Season My Cutting Board, NOT My Steak
- Does marinating do anything?
- What is nougat, and why is it in every candy bar?
- Deep Frying at Home is a BAD IDEA
- Smashed Brioche Grilled Cheese
- Why raw, paleo and keto diets are stupid
- Bolognese Sauce
- Why we cook food in oil
- Why people love cast iron pans (and why I'm on the fence)
Show all 100 songs
- Salted vs unsalted butter
- Is washing rice really still necessary?
- Why Hershey bars taste like vomit (and I love them)
- Crispy Chicken Parm
- Pot Roast with Mashed Baked Potatoes
- the SHOCKING SECRET to great veggie soup (!!!)
- Adam's diet food
- The animal that (sometimes) survives becoming dinner
- How people first boiled food
- MSG is neither terribly dangerous nor perfectly fine
- Lasagna with Fresh Pasta, Bolognese and Pecorino Cheese Sauce
- What is kosher salt, and why do (American) chefs love it?
- Why billions of people won't eat pork (or why we don't know)
- What is dry aged beef? Since when is drier meat good?
- Cast Iron Pan Pizza
- Why I Flavor My Butter, NOT My Steak
- WTF is vinegar? And what is its MOTHER?
- What is malt, and why does it make milk, bread and beer taste so good?
- The best cheese for pizza
- STOP TRYING TO MAKE TURKEY TASTE GOOD
- White Pizza That's Actually Good
- Why I NEVER buy brown sugar
- Pancakes 101
- Silky stovetop mac & cheese with crunchy topping
- Salmon fillets 101
- The SHOCKING SECRET to French macarons
- How smoke preserves food
- Salmon burgers
- Why I Put White Wine In Basically Everything
- Spaghetti and meatballs
- The history, science and taste of Wagyu beef
- Is olive oil safe at high heat? Does it taste bad?
- The BEST Cooking Videos on YouTube
- Why modern sandwich bread is different from 'real' bread
- Spaghetti all'assassina (fried pasta, kinda)
- What exactly are mushrooms? What are they made of? They're not vegetables?
- Why copper pans are great (and sometimes poisonous)
- Easy big beef stew and roasted garlic mashed potatoes
- Changing traditional recipes for the era of tiny households
- The truth about cooking on a budget
- Cooking internet and lifting internet have the same problem
- Pizza Bread (and the magic of old dough)
- Why palm oil is in everything, and why that's bad
- The case for eating alligators (or not)
- WTF is shortening?
- Chicken soup 101
- Is moldy food really that dangerous? (We're not sure, but don't risk it.)
- The wet method of cooking mushrooms
- Classic grilled cheese sandwich and tomato soup
- Broiled Chocolate Chip Cookies
- What's the point of cooking at home anymore?
- Hot Chocolate with Homemade Honey Marshmallows
- What is panko, and why is it so much better than other breadcrumbs?
- How mushrooms are farmed
- Why food is blue (or usually isn't)
- Shrimp scampi with celery leaves
- Why yeast extract is in tons of foods (and why it's delicious)
- Coq au vin, simplified
- My problem with metric recipes
- Mushroom risotto with homemade mushroom stock
- Roasted Tomato Sauce
- How to eat cactus without impaling yourself
- FATS ARE GOOD FOR YOU (except when they're not)
- When should you salt pasta water? How much?
- Real space food vs fake space food
- The delights and problems of watching Molto Mario
- DIY syrup from trees (not just maples)
- Condensed milk and browned butter brownies
- How to Cook a Frozen Steak (Without Thawing First)
- harder
- How cooks put their fingers in hot sauce without burning themselves
- Chicken Pot Pie
- Basic thin burger patties, grill or pan
- The history and virtues of eating pigeon meat (squab)
- Simple Mac & Cheese
- Does Alcohol Really Burn Off When Cooked?
- Why are sweet onions sweet? Can you really eat Vidalia onions like apples?
- Stuffed shells with garlic bread
- Corn vs flour tortillas
- Garlic Peeling Methods RANKED
- The SHOCKING SECRET to great chili
- Cookies and cream cake
- No oil sprouts
- cider
- Simple Thanksgiving Turkey with Gravy
- Why we love crustaceans and fear insects (which are crustaceans)
- Simple chicken & rice bakes
- Honey Mustard Chicken Breast, with Pearl Onions and Broccoli
- French bread pizza (I seriously made a video about...)
- Simple Pork Chops with Pan Sauce
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