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Timber, Two-by-Fours, and 30 Years of Third Angle

Friday, March 8, 2013

The Most Delicious Science

Posted by Alison Hallett on Fri, Mar 8, 2013 at 3:29 PM

Via this great piece on Wired*, I just learned how my blender works.

This video is courtesy of ChefSteps, a new educational site exploring the science of cooking that the Wired piece describes as "part Khan Academy, part Wikipedia, with a hint of Reddit sprinkled in." It's free, and the videos are high-production and informative; there's a full lesson plan up there now about mastering sous vide cooking. Basically, if you are at all a food nerd, you should probably check it out.

*Full disclosure: I freelance for sometimes.

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