Chris Young
Hello, I'm Chris Young. I'm the coauthor of the James Beard award winning books Modernist Cuisine with Nathan Myhrvold. I've also started companies like ChefSteps, and created products like the Joule sous vide circulator and the Combustion Predictive Thermometer. Before this I was the head development chef for Heston Blumenthal at The Fat Duck restaurant. And before that I studied mathematics and biochemistry, which has proven incredibly useful as a lifelong curious cook.
25
Videos
20
Shorts
The Steak Resting Myth Debunked: Science Shows It Doesn't Actually Retain Juice
The 3-Temperature Method That Gives Reverse-Seared Steak Sous Vide Precision
Why Cooking Meat From Frozen Is Actually 33% Juicier Than Thawing First
How to Cut Sous Vide Cook Time from 2 Hours to 30 Minutes Using Temperature Spikes
Why Freezing Your Beef Wellington Before Baking Solves the Overcooked Meat Problem
The Fat Duck's Pressure Cooker Stock Secret: 2 Quarts of Michelin-Quality Chicken Stock in 60 Minutes for $6
Texas Pitmasters Blind-Taste Oven-Baked Ribs with a Fake Smoke Ring
HexClad's Lifetime Warranty Claims Collapse Under a French Omelet Test
Why Your Oven's Dial Lies — And How Surface Temperature Cooking Fixes Your Roast
The Ice Brine Trick That Replicates Liquid Nitrogen Cryo-Searing at Home
Breville vs June vs Ninja: Which Smart Oven Actually Deserves a Spot on Your Counter?
Basting Fails 4 Tests: What Science Actually Says About Spooning Butter Over Steak
How Xanthan Gum and an Upside-Down Trick Let You Make Robuchon's Chocolate Soufflé Days Ahead
The Science Behind Why a Cold Steak Cooks Unevenly — And How Long You Actually Need to Temper It
The Physics Behind Flipping Your Steak Every 30 Seconds — Peak Power vs. Average Power Explained
How Restaurants Dry-Age Chicken for 3 Days to Achieve Shattering-Crisp Skin
A $200 Ninja CREAMi vs. a $6,500 Pacojet: The Engineering Breakdown You Didn't Expect
The Saliva Experiment That Proves Searing Actually Does Make Steak 30% Juicier
Silver vs. Cast Iron: The Physics Behind Why a $4,200 Pan Loses to a Cheap Aluminum One
How to Skip the 10-Hour Stall and Smoke a Brisket in 6 Hours Using Food Science
Why the Breville Joule Oven Overcooked My Chicken by 25°F — A Smart Oven Put to the Test
Blind Triangle Test Settles the Sous Vide vs. Reverse Sear Steak Debate
The Expired 1970s Patent That Makes DIY Slurpees Possible Without Any Special Equipment
Inside the $900 Oven With a Built-In Camera and Computer Vision — June Smart Oven Reviewed
