'Food Science' Blog - FineCooking.com

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Food Science

Food Science
  • The Science of Gelatin
    The Science of Gelatin

    Gelatin naturally thickens desserts, savory sauces, and more ... but how?

  • Why Grass-Fed Beef Cooks Quicker
    Why Grass-Fed Beef Cooks Quicker

    Lynne Curry explains why grass-fed beef cooks more quickly

  • The Science of Caramel
    The Science of Caramel

    The flavor secret behind many classic desserts, caramel can be tricky to make, and for some cooks, the process seems confusing and difficult. Here, we'll demystify the science of caramelizing sugar-from how it's done to what can go wrong when making it-so you can confidently create caramel confections at home.

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