New York Times Syndicate Video

Seared Frozen Steak (3m 15.3s)

Nathan Myhrvold, co-author of Modernist Cuisine, joins Melissa Clark, A Good Appetite columnist, in her Brooklyn kitchen where he prepares seared f......

Gin-Infused Celery (0m 2.0s)

Nathan Myhrvold, co-author of Modernist Cuisine, joins Melissa Clark, A Good Appetite columnist, in her Brooklyn kitchen where he prepares gin infu......

Simple Sous Vide Salmon (2m 56.0s)

Nathan Myhrvold, co-author of “Modernist Cuisine,” and Melissa Clark demonstrate how to prepare simple sous vide salmon at home....

Pressure Cooked Butternut Squash (2m 41.8s)

Nathan Myhrvold, co-author of “Modernist Cuisine,” and Melissa Clark demonstrate how to make butternut squash purée using a pressure cooker....

In the Kitchen With Nathan Myhrvold (11m 34.8s)

Nathan Myhrvold, the co-author of “Modernist Cuisine,” visits Melissa Clark at her home, preparing his simple sous vide salmon; gin-infused celery;......

Oysters Rockefeller (1m 45.5s)

Melissa Clark demonstrates how to broil oysters with a rich, herbal sauce....

How to Make Creamy Mashed Potatoes (2m 6.9s)

Melissa Clark demonstrates how to make rich mashed potatoes without lumps....

Icing a Cake (5m 26.9s)

Melissa Clark, the author of A Good Appetite column, demonstrates how to put icing on a layer cake....

Jacques Pepin Makes An Omelet (4m 49.4s)

Jacques Pepin demonstrates how to cook a traditional French herb omelet....

Spatchcocking a Chicken (3m 55.7s)

Melissa Clark, the author of the Good Appetite column, demonstrates a technique that produces an evenly cooked roast chicken....

The Foodie Magician (5m 56.0s)

A night out with the magician Josh Beckerman, a New York restaurant regular who performs his tricks for diners all over town....

Romanée-Conti: It's All About Terroir (4m 48.3s)

Worried about the future of Burgundian winemaking, Aubert de Villaine decided to lead a campaign to add the wine region to the list of UNESCO World......