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00:14 - Is the liquid from canned foods ok to eat?

27:17 - Opinions on (potentially) illicit 'gear'?

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00:11 - Is it bad to taste from the stirring spoon? 

40:16 - Why you gotta make everything so political?

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00:25 Why don't you use serrated knives?

18:19 Are home-fermented foods safe?

47:12 Follow-up questions about YouTube money?

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Thanks to Masterworks for sponsoring this episode! Skip the waitlist and invest in blue-chip art for the very first time by signing up for Masterworks: https://masterworks.art/ragusea

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00:28 What exactly is in pasta water and why is it good?

24:44 Is Beano bad for gut health?

37:48 Why do recipes tell you to bake something crispy and then cover it in wet stuff?

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00:23 How do you safely cool down food and avoid leftover rice syndrome?

17:10 Why do East Asians eat out at restaurants way more than Westerners?

42:80 What are you gonna do with the rest of your life, young man?

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00:15 Why do we like food served really hot or really cold, but usually not in between?

25:08 How does imitation vanilla compare to real vanilla?

44:50 How'd you get that accent? Do you think it's helped your career?

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00:28 Why is food of Northern European origin so bland?

33:31 Advice on starting a career in creative work?

51:34 Are mussels that don't open during cooking actually dangerous?

2004 Australian government report indicating mussels that don't open during cooking are just as safe as any others: https://www.frdc.com.au/sites/default/files/products/2002-418-DLD.pdf

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00:35 How dare you change Italian food?

33:35 Is there any cure for the bean farts?

43:55 WTF is cross-contamination?

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00:33 Why do Americans refrigerate their eggs?

29:52 Why are all recipes "easy"? Why don't they explain "why"?

44:37 How big is too big with salt?

56:20 A dental correction on diet soda