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31 Comments
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Hey Dan, what is that annoying beeping during your videos?
Loved the pun at the end!
Hey, Dan. Where'd the roasted garlic video? Three years later!
HI! I wanted to share the Gospel of Christ with you! I love you!
https://www.youtube.com/watch?v=SLK5CdR0ojc&t=1s
this is my new favourite cooking show
Not change the subject.
But I want to share,
K? Cook together oatmeal & eggnog stovetop or microwave when done add🍌 nutmeg and a few pecans. it really is nice in cold morning. I do oatmeal 💯 ways😋
I think the pun was funny.
Thanks. I learned a lot. Gotta share this video.
Hi, Dan. I recently discovered this series and I'm liking it so far. I see that you didn't mention anything about peeling garlic. I absolutely hate peeling garlic, and I know there are a few methods out there (I even tried the shaking method), but I recently got one of these silicone thingies and it CHANGED MY LIFE. I can't believe such a simple and cheap tool is so helpful, but there you go! Keep up the good work! 🙂
https://www.amazon.com/Zak-Designs-Z-Rol-Garlic-Peeler/dp/B00004RDDP
You are gorgeous!!!😍😍😍
Don't feed garlic powder after midnight.
Lastly, not sure if I asked this in the first video comments, but what about a video on USES for Black Garlic?
One problem I have had MANY times with Garlic Powder, is once opened, it solidifies and becomes a solid BRICK-LIKE mass, even when the top is tightly closed!
Silicon Gel bags don’t even seem to help much.
I don’t have this problem with ANY other powdered herbs or condiments, ONLY Garlic Powder.
Is it only me, or does everyone notice this?
Garlic powder is great, and your idea of using in Garlic Butter adds something special. Thanks.
Seriously! How can I get a poster of Dan and hang it in my bedroom?! 😛
Two things…Dan you need to model and where can I get your glasses? Oh, thanks for all the info on garlic!
Thanks for the clarification in this video. More food science please. 😀
Really? Re-animate? WTF are u bringing back to life dr. Frankinstein? Do yourself a flavor and just don't say stupid things!…
What is the constant beeping in these videos?
Dan: I know about the secret crush you have on me and I am totally cool with it. Love the videos!
Should onion powder be treated the same as garlic powder?
How should you store garlic? Mine really smell
I've been adding dried garlic to water before using it for a long time (decades), it always seemed to improve it in some way. Good to know that a) I'm not alone, b) I haven't been wasting my time, and c) I now understand why it works.
Dan, have you explored black garlic at all? I've read about it but have not tried it yet. Since one way you can produce black garlic is in a sous vide environment, that might be an interesting connection due to your recent focus on SV cooking.
what's people opinion on grated garlic in the gars? (Just garlic + oil) for something quick. Some times I just don't feel like chopping garlic xD
your garlic powder comment leads me to believe that you over estimate your fan base. That in mind, keep playing to your strengths Dan.
Dan is such a cutie pie 😍
I'm so glad you're enjoying doing this and the comments seem encouraging [so rare on YT] and allow you to stay excited to do more! Please keep going. Maybe consider spotlighting some of your younger/newer team members, who are just starting, to talk about what excites them in food science and experimentation and working with your team.
TL;DR garlic bread part 2 where he talks about garlic powder users and some mildly technical applications. Worth watching if you want to learn something
Thank you for all this garlic info, especially about using powder! Please stop the intermittent beeping in the background tho; it's distracting. 👍
When I see roasted garlic halves, it weirds me out! All the crazy holes and blackened bits…. buhhhhh. I love the taste, but idk if I could ever cook it, if it's cut in half.