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Food Science

Food Science
  • 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.

  • The Science of Hot Chiles
    The Science of Hot Chiles

    All you need to know about cooking with these fiery fruits.

  • The Science of Pickles
    The Science of Pickles

    The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.

  • The Science of Food Preservatives

    Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?

  • The Science of Baking with Yeast

    With its unparalleled ability to make bread rise, this tiny organism is a culinary wonder. Find out what yeast is, how it works, and how to use it.

  • The Science of Baking Cookies

    David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.

  • The Science of Cooking Potatoes

    From storage to starch content, here’s what you need to know about America’s favorite vegetable.

  • Handling Fresh Fruits and Vegetables

    Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce.

  • The Science of Ice Cream

    A few tricks can help make this summer treat its smooth, creamy best.

  • The Science of Pressure Cookers

    These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.

  • The Science of Frying

    The hows and whys behind this popular cooking technique.

  • The Deal with Bread Dough

    Different types of doughs require different techniques, and sometime familiarity with one dough's method takes you down the wrong path with another type of dough.

  • Cream of the Crop

    What is Culinary Cream, and is there a good substitute for adding to hot or acidic liquids?

  • How Eggs Provide Lift

    Adding an egg to a cake mixture will tend to cause the cake to rise more. What is it about eggs that provide lift, even without making a foam?

  • Salt: Pasta and Water

    We salt our pasta water because our pasta is unsalted, but why is our pasta unsalted?

  • It's Only Mostly Cooked

    The techniques of blanching and parboiling seem awfully similar. Are they the same?

  • Saucy Lumps, and How to Avoid Them

    Lumps in a sauce are the sign of a cook who isn't your grandmother, and is therefore an inferior cook. Learn to avoid the lumps, and be ready for a better comparison at holiday meals.

  • The Why of the Wooden Spoon

    Recipes sometimes specify using a wooden spoon. What's wrong with plastic?

  • Slow Cooking Secrets

    Too often the results of a night of slow cooking are a grey, gooey mess. If you're making oatmeal, that's not so bad, but for most things, it's icky. Here are some tricks to slow cooking success.

  • A New Method for Panna Cotta

    A reader runs across a new method for making panna cotta, but it seems vaguely familiar in a different context.

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