The Secret Science Behind Restaurant Tools
from Tastes Like Science Hosted by Matt Villena
It's no secret that restaurants use tools and equipment a lot differently than home cooks do. In this episode, we discuss the science behind why the wok is the one pan to rule them all, why deep frying is used in so many kitchens for speed and efficiency, best practices for using plastic wrap, and why there are so many different kinds of knives.
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This episode is 1 hour and 3 minutes long.
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This episode was published on December 19, 2025.
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