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Food Science

Food Science
  • Popping Foam Bubbles
    Popping Foam Bubbles

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

  • Stale Irony
    Stale Irony

    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).

  • 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?

  • 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?

  • Bain of the Cheesecake

    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?

  • 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

    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

    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?

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