Burger documentarian George Motz visits Dyer’s Burgers in Memphis to investigate the joint’s unique deep-fried hamburgers.

“Back then, they didn’t have the flat tops and all this, so they cook in a cast-iron skillet,” Dyer’s owner Tom Robertson says. “As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we’ve never thrown it out and started over, so somewhere in there’s molecules from 1912. That’s what makes it so good.”

Bon Appetite

I don’t like Sushi. If you like it, here’s a video showing how to make it.

A humanoid robot learning to cook an omelet by whipping eggs, cutting ham and grating cheese. Through the use of a probabilistic model, the robot progressively learns to generalize the skill to various situations.