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6 votes
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Surviving the Titanic - dining on Carpathia
12 votes -
The United States of beer, mapsplained - Phil Edwards (former Vox) explains the history of beer in America
6 votes -
Iceland's vertical farm turning algae into food – pioneering entrepreneurs are growing some surprising crops and doing it sustainably
6 votes -
How Japanese square watermelons are made
7 votes -
From animal protein without animals, dairy without cows, silk without worms, palm oil without deforestation, the options are endless
13 votes -
A coffee insider explains how celebrity coffee brands really work
32 votes -
The baguette revolution: Banh Mi, Num Pang, and a Thai sandwich challenge
11 votes -
The truly disturbing story of Kellogg's Corn Flakes
34 votes -
Five minute oil-free mayo from tofu
29 votes -
The beginner’s guide to coffee machine maintenance
14 votes -
Keith eats everything at Buffalo Wild Wings
9 votes -
Chef cooks from 720 year old cook book
15 votes -
What are some lesser known food and cooking YouTubers?
Feel free to define lesser known how you like. Here's my list. Most of these have fewer than 100,000 subscribers. Some of them have fewer than 10,000 subs. Al Brady (32k subs) Has a nice mix of...
Feel free to define lesser known how you like. Here's my list. Most of these have fewer than 100,000 subscribers. Some of them have fewer than 10,000 subs.
Has a nice mix of sweet and savoury food. Has a lot of videos below ten minutes - there's a rapid pacing here that avoids the problems of TikTok / YT Shorts cooking. Enough time to explain what he's doing, no useless padding.
A reasonably new channel (only 33 videos as I post this). He has a method for pricing the recipes, and we can always argue about whether that makes sense or not, but at least it's consistent across his videos so viewers get an idea of relative costs. The recipes are simple. They're aimed at providing tasty filling food for cheap. The production values are low - no fancy lighting, no fancy camera, the kitchen table looks a bit rickety.
He's from Bristol (South West UK) and has the regional accent to prove it. He visits and reviews street food and cafés. I love videos like this - show-casing normal eateries. It's rough and ready - he sometimes includes swearing. And he's usually positive, or occasionally very mildly not positive. But I like that. He does a mix of shorts and long form - the long form does tend to be a bit calmer and explanatory.
Features food, mostly street food or bread, from Iran. I like the "show don't tell" aspect of these videos. There are loads of street food videos and I watch quite a few. Lots of videos are presented by people that I don't enjoy watching.
Another street food channel, again from Iran. This is the video that I really like - street food often looks like it has been rapidly cooked, but there are examples of slow cooked food. https://www.youtube.com/watch?v=HDJowrQQisg
At over 100k subs this probably doesn't belong here, but I think this fits here because many of their videos get fewer than 1000 views. Views are picking up recently. It's a great channel if you're interested in fine dining in the UK. There are a huge number of interviews with some very very good chefs here, and often they demonstrate one of their dishes.
He researches regional dishes from France, Spain, and Portugal and he claims to present traditional "authentic" versions of various dishes. I've only just started watching, and I'm not sure if I'll end up finding that he's not for me.
15 votes -
Red Lobster | Bankrupt
21 votes -
Plantation Xaymaca | Quick Alcohol Review
3 votes -
Why these giant oak barrels are the key to making some of the world's most expensive wine
10 votes -
The world's first regenerative organic certified vineyard | Local Legends
2 votes -
Meet the bug you didn't know you were eating; Cochineal
7 votes -
What's the deal with the popcorn button?
61 votes -
Keith eats everything at a Michelin dim sum restaurant
12 votes -
What the first astronauts (and cosmonauts) ate - Food in space
3 votes -
How to make kanelbullar / Swedish cinnamon buns
6 votes -
We made and distilled the 1886 Pemberton Coca Cola recipe from 'Glen And Friends' then taste tested the results with Glen
7 votes -
Elephant Apple - Elephants love this fruit and I do too
6 votes -
Airline food during the golden age of air travel
13 votes -
What do baking soda and baking powder do?
16 votes -
How it’s made: Inside a French potato chip factory
17 votes -
Synthesizing chicken noodle soup from pure chemicals
8 votes -
Wood apple - I finally found a good one and it tastes... special
13 votes -
3D printed pasta: Aglio e olio and sea urchins with Andrea Antonini
4 votes -
Join Brad Leone as he travels to Dublin, Ireland and gets a special, VIP behind-the-scenes tour at the world famous Guinness Factory | Local Legends
9 votes -
The United States of barbecue, mapsplained
15 votes -
Kenji's Vietnamese garlic noodles... with twenty cloves of garlic
41 votes -
Why a tire company gives out food’s most famous award
15 votes -
The Roman Colosseum: What it was like to attend the games
12 votes -
Served: Opening a restaurant inside a prison
5 votes -
Table manners in the Ottoman Empire - Acem pilav
16 votes -
Why it's called gluten, glutamate, gelatin, gelato, etc
8 votes -
Can a chef turn KFC into a completely different dish?
16 votes -
The Mayor of Bologna is unequivocal: Spaghetti Bolognese doesn't exist. The real recipe from Bologna, Italy, is called Ragù.
16 votes -
Make perfect eggs every time with Sohla | Cooking 101
8 votes -
Gordon Ramsay | Last Meals
10 votes -
1917 US Reserve Ration preserved hard bread cooking review 24 Hour MRE taste test
12 votes -
Luxardo (high-end maraschino) cherries are a staple garnish in fancy cocktails. What happens if you distill the juice into alcohol, and make a cocktail with it? | Will It Distill
20 votes -
2021 U2 spy plane pilot tube food, US Air Force ration taste test MRE review
25 votes -
Hot Dr Pepper from the 1960s
11 votes -
I ate super hot peppers… with the heat removed
15 votes -
The history of fruitcake
7 votes -
The Try Guys make ramen - Without A Recipe 2023
10 votes