'Food Science' Blog - FineCooking.com

'Food Science' Blog - FineCooking.com

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Roasting Meat

Everything you ever wanted to know about your Sunday dinner roast.
The Comfort of Soup

Soup is often recommended for sick people. Why?
Like Sugar for Butter

When canning food, such as fruit butters, for long-term storage, safety is critical. Is sugar a factor in that safety?

Processing Wheat

How does wheat go from being a plant to being an ingredient, and how do the changes affect it? Are all of the changes good?
Reheated Spaghetti Tastes So Good

Often, spaghetti that is reheated tastes even better than it did the first time around. Why is this?
Weighing Ingredients

Some recipes give flour by weight, and some by volume. Why the difference, and what is better?
Testing recipe variations

What's the hardest part of altering recipes? In some cases, it's coming up with ideas, but in others, it's being methodical.
Rise in Gluten-Free Cake

A gluten-free wedding cake isn't getting quite enough lift. What can be done?
Browning meats

When making a stew, how important is it to brown the meat?
Shortening vs. Butter in Cookies

Butter is such a flavorful fat, and everything made with butter is better. So why use shortening?
Why You Hate Tomatoes

For most of my life, I hated tomatoes but really quite enjoyed tomato-based products. I was not alone, either. That's changed, and here's why.
Corn Syrup vs. High Fructose Corn Syrup

What's the difference between the corn syrup that you get for baking and high fructose corn syrup? And what's the big deal about that stuff, anyways?
Storing Olive Oil

What is the proper way to store olive oil, and does it differ somehow from other oils?
Bread: Delicate Crumb and Hearty Crust

We've discussed gluten quite a bit, but how can we make use of that knowledge to make some artisan bread?
Dried egg pasta revisited

Waaaay long ago, we discussed why it is okay to dry your own egg pasta. A comment from a reader encourages us to revisit the topic.
Cast Iron Seasoning

Contradictory advice abounds on seasoning cast iron, so we look at what goes on when you season to figure out the best way to do it.
Gluten: In Depth

My discussions of gluten, including those in the Kitchen Mysteries, have some handwaving and vagueness when discussing the process, which leads to not knowing why some basic things happen. Let's clear up some of that vagueness to learn why, for example, dough needs to rest.
The Right Pan for the Job: Understanding Aluminum, Anodized Aluminum, and Nonstick Coatings

Choosing cookware is tricky, and knowing the differences between materials can help you figure out what is best for you. There may even be some tips related to cleaning hidden inside.
Pink Chicken: Always a Menace?

We're told, when cooking chicken, to cook it thoroughly to make it safe. Why do we do that, and is it always necessary?
What Kind of Bakeware

It's time to buy all new bakeware. Hooray! But what kind of bakeware to get? Hmmm.

Make it Tonight

Cafe Con Tres Leches Cake (Coffee Tres Leches Cake)

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