Stay Connected with Fine Cooking
  • Facebook
  • Path
  • Twitter
previous
  • 10-Minute Strawberry Recipes
    10-Minute Strawberry Recipes
  • Recipes Dads Love
    Recipes Dads Love
  • How to Roll a Roulade Cake
    How to Roll a Roulade Cake
  • How to Make Chocolate Soufflés
    How to Make Chocolate Soufflés
  • How to Make Barbecued Chicken
    How to Make Barbecued Chicken
  • Quiche Recipe: Create Your Own
    Quiche Recipe: Create Your Own
  • Tour Steven Raichlen's Kitchens
    Tour Steven Raichlen's Kitchens
  • Win Steven Raichlen’s Must-Have Grilling Tools
    Win Steven Raichlen’s Must-Have Grilling Tools
  • Ingenious Kitchen Tips
    Ingenious Kitchen Tips
  • Strawberry Mojito
    Strawberry Mojito
next

Food Science

Food Science


showing 21 - 40 of 148 posts
 < Previous 1 2 3 4 Next >  Last
Sort By:



Subscribe to RSS feed
How to Make (and Fix) Emulsion Sauces

How to Make (and Fix) Emulsion Sauces

2 comments

Learn the chemistry behind these notoriously tricky sauces, plus the secrets to getting them right and fixing them if they (gasp) break.

view details view details
Why is Spicy Food Spicy?

Why is Spicy Food Spicy?

Some foods are a little spicy, and some are really, really spicy. What causes the spiciness and why?

view details view details
Steak vs. Hamburger

Steak vs. Hamburger

If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?

view details view details
Chef vs. Cook

Chef vs. Cook

5 comments

What is the difference between a chef and a cook? Should you feel bad if you are one and not the other?

view details view details
Roasting a Perfect Turkey

Roasting a Perfect Turkey

2 comments

Our food science experts explain the secrets to cooking your Thanksgiving turkey.

view details view details
Under Pressure

Under Pressure

1 comment

Pressure cookers speed up cooking by increasing pressure inside the pot, thus raising the temperature of the food inside. So why are they also affected by high-altitudes?

view details view details
Freezer Burn

Freezer Burn

1 comment

A surprising find in a freezer and why it's safe from dehydration

view details view details
Is Cheese Food Either?

Is "Cheese Food" Either?

2 comments

There are things masquerading as cheese in grocery stores all across America. Are these things cheese, especially the cheese that is named for our country?

view details view details
Muffin/Cupcake Taxonomy

Muffin/Cupcake Taxonomy

3 comments

What's the difference between a muffin and a cupcake?

view details view details
How to Cook Fresh Corn

How to Cook Fresh Corn

5 comments

Golden and sweet, this beloved vegetable is a must on any summer table. Here are the hows and whys of choosing, storing, and cooking it.

view details view details
Popping Foam Bubbles

Popping Foam Bubbles

2 comments

Sprinkling cinnamon sugar onto a latte's foam seems to pop the bubbles more than it should. Let's explore why.

view details view details
Stale Irony

Stale Irony

5 comments

The refrigerator is supposed to keep our food fresh for longer, but some claim that putting bread in the refrigerator makes it go stale faster. Read on to learn what's going on, how to prevent it, and how to fix it (sometimes).

view details view details
High-Rise, Fallen Cake

High-Rise, Fallen Cake

A promising angel food cake collapsed in the oven shortly before it was done. What could have caused this tragedy?

view details view details
Simmer vs. Boil 202: The Master Class

Simmer vs. Boil 202: The Master Class

Why does heating to a full boil make it hard to simmer afterwards? Why does stirring a simmering pot cause it to stop simmering? And, most importantly, why does a watched pot never boil?

view details view details
Bain of the Cheesecake

Bain of the Cheesecake

1 comment

When making a cheesecake, is the water bath, also known as the bain-marie, the best way to go? Why do we even need to bathe a cheesecake?

view details view details
Baking by the Numbers

Baking by the Numbers

7 comments

There are times when it's really useful to have know how much of one ingredient to use versus another. Bakers use formulas called Baker's Percentages to help them. Here's how they work.

view details view details
The Tyranny of Precision

The Tyranny of Precision

Precise measurements can make you feel like a small mistake will cost you too much in your recipes, but it's really not so bad.

view details view details
Melted Butter in Baked Goods

Melted Butter in Baked Goods

3 comments

Many cookie recipes call for creaming sugar into soft butter, but one blogger found melted butter worked better.

view details view details
Oatmeal Boils Over

Oatmeal Boils Over

When microwaving oatmeal, why does it boil over so easily and are there any tricks that'll keep it in the bowl?

view details view details
Making Automatic Drip Coffee Better by Blooming

Making Automatic Drip Coffee Better by Blooming

5 comments

Using a technique I'd never heard of before, you can make your automatic drip coffee taste much better. But at what cost?

view details view details

showing 21 - 40 of 148 posts
 < Previous 1 2 3 4 Next >  Last