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
Apartment Oven Ribs That Actually Taste Smoked — No Smoker Needed
The Bourbon & Bitters Paint That Gives Your Turkey a Deep Mahogany Finish
The Xanthan Gum Trick That Makes Latte Foam Last For Hours (No Espresso Machine Needed)
Why a $40 Carbon Steel Pan Beat a $4,000 Sterling Silver One in Real Cooking Tests
Why Liquid Smoke Works — If You Get the Surface Moisture Exactly Right
What Happens When a Big Mac Gets Spun at 30,000 G-Forces in a Kitchen Centrifuge
Why Air Fryers Actually Work: The Centrifugal Fan Science Behind the Crispy Crust
Breville vs. June vs. Ninja: What Actually Makes a Countertop Oven 'Smart'?
The Fat Duck Pressure Cooker Trick That Makes Restaurant-Quality Chicken Stock in 60 Minutes
What Happens When You Spin Steak at 30,000 G-Forces in a Kitchen Centrifuge
Using a $18,000 Centrifuge to Spin Krispy Kreme Donuts Into a Latte
How High-Quality Chocolate Engineered for Hot Water Creates a Natural Crema — No Cocoa Powder Needed
The Alka-Seltzer Hack That Makes Real Cheddar Melt Like Processed Cheese
How a 20°F Overtemp Trick Makes Sous Vide Steak 4X Faster Without Overcooking
Steam First, Smoke Second: The Science Behind a 6-Hour Brisket That Rivals a 16-Hour Cook
Pitmaster-Approved Oven Ribs: How Chris Young Fooled Joshua Weissman With No Smoker
Joël Robuchon's Swiss Meringue Trick That Makes a 3-Ingredient Soufflé Rise Higher Than Any Other
How Xanthan Gum and an Upside-Down Trick Let You Bake Soufflés Days After Prepping Them
Why Freezing Your Beef Wellington Before Baking Is the Secret to Edge-to-Edge Medium Rare
