Who hasn't pulled a roast or other cut of meat off the heat and been tempted to slice it right then and there? Lan Lam explains why you should resist that urge and shows you what makes resting meat worthwhile.

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0:00 - Introduction
0:17 - Do You Rest Meat?
0:50 - What Happens When Food Rests
2:26 - Sous Vide and Resting
3:07 - Experiment: Resting vs. Not Resting
4:46 - How Long to Rest Meat
5:23 - When Not to Rest
6:19 - Tasting Tuna Tartine
6:37 - Wrap Up