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Food Science

Food Science
  • Slow Cooking Secrets
    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 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 Donts of Slow Cookers
    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.

  • Under Pressure

    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?

  • Freezer Burn

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

  • Is "Cheese Food" Either?

    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?

  • Muffin/Cupcake Taxonomy

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

  • How to Cook Fresh Corn

    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.

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