Video (3min 3 sec): According to Japanese tradition, aspiring Sushi Chefs must spend years perfecting their sushi rice before they are even allowed to cut fish. So, consider this a head start.
You will need 2 cups of short grained rice (preferably Japanese sushi rice), lots of fresh cold water, a measuring cup, a mesh strainer, a heavy 2-quart pot with a lid, a wooden spoon, a timer, a 4-quart silicon or glass bowl, 1/2 cup of white rice vinegar, 2tps of salt,1/4 cup of sugar, a 4-inch piece of Konbu seaweed, and a 1-quart saucepan.
Step 1 - Place the rice in a mes strainer and rinse it under cold running water. Pick out any debris you might find in the rice such as weird little pebbles and strange looking grains of rice.



Video (4min 50sec): The next time you enjoy a glass of wine, think about your place in history. Wine may date back to 6000 BCE.
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Very funny comedy video (2min 7sec) Cooking with Christopher Walken from Australian TV "The Wedge".
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The classic onion soup with Gruyere cheese.