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Food Science

Food Science
  • 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.

  • The Dos and Don'ts of Slow Cookers

    Using a slow cooker has unique benefits, but it isn't completely foolproof. Here are some dos and don'ts to help your next slow cooked meal come out perfectly.

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