'Food Science' Blog - FineCooking.com
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Food Science

Food Science
  • How Eggs Provide Lift
    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
    Salt: Pasta and Water

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

  • Its Only Mostly Cooked
    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.

  • Make the Most of Your Slow Cooker

    The hows and whys behind cooking with this popular kitchen appliance.

  • Ginger ale, ginger beer

    What's the difference between ginger ale and ginger beer, and is there really such a thing as a "ginger beer plant"?

  • Mashed potato textures

    Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?

  • Cucumber Preservation

    Though it's not the best for the environment, there are reasons to wrap cucumbers in plastic.

  • Flattened Cookies

    Sometimes what should be a nice, puffed-up cookie falls flat. Literally.

  • Less Moist: Dehydration at Home

    Sometimes you get a bounty of tasty food that you want to preserve, but you don't want to take up all that freezer space and you've canned about as much as you're going to can. Do you buy a specialty machine to do that, or are there other options?

  • How Baby Carrots are Made

    There are no storks, but baby carrots often have to go a ways to get to your home

  • How to Make (and Fix) Emulsion Sauces

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

  • Why is Spicy Food Spicy?

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

  • Steak vs. Hamburger

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

  • Chef vs. Cook

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

  • Roasting a Perfect Turkey

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

163 posts

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