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Food Science

Food Science
  • Baking by the Numbers
    Baking by the Numbers

    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.

  • 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.

  • Melted Butter in Baked Goods
    Melted Butter in Baked Goods

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

  • 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?

  • Making Automatic Drip Coffee Better by Blooming

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

  • 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.

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