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Food Science

Food Science
  • Egg sizes and substitutions

    How can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?

  • Talk the Wok

    Wok: Just a big frying pan, or something more?

  • The Best Scrambled Eggs

    It is often said that the true test of a chef is how well they cook eggs. The Food Geek is not a chef, but he does have some advice on scrambling eggs.

  • Double or Nothing Jam

    Why does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?

  • Proper use of basil as a stuffing

    Basil is the King of Herbs, and it's the right time to use it in foods. This week, we explore what it goes well with, and how to maximize its flavor.

  • Keeping Fresh Greens Fresh

    The science of cell structure helps explain why good lettuce goes bad.

  • Stainless steel... or is it?

    Sometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.

  • Saving Garlic from Sprouts

    Garlic is a wonderful addition to many foods, but it seems like it's a lot easier to find bad garlic than good garlic. Find out what causes garlic to lose its wonderfulness and how to prevent that from happening.

  • Degrees of Boiling

    Sometimes recipe authors like to add a little pizzazz to their descriptions, and sometimes what's written means something important. This week, we explore the possibilities of different kinds of boiling, bringing back a metaphor from articles past.

  • Essence of Coffee

    What are the secrets to great coffee, both the ones we know and the ones we have yet to find?

  • Cracking the Boiled Egg Mystery

    Is a boiled egg hard to peel because I don't know how the proper technique, or is it because I don't make the egg properly in the first place?

  • Competition Pies

    If you're gearing up for your first pie competition, what sort of things can you do to prepare, and what do you do when it all goes wrong?

  • How hot is the oven?

    Ovens are notorious liars when it comes to reporting their operating temperatures. Sure, you could buy a thermometer to verify what your oven tells you, but how much do you trust your thermometer?

  • The components of Pie Crust

    When thinking of baking pie, people tend not to fear the filling; after all, filling is a relatively simple creature, mostly concerned with flavor and binding up the liquid in some sort of saucy structure. The crust, though; the crust inspires wonder and caution. This inspired me to look into what makes up a good pie crust.

  • Cooking Eggs with Sugar Alone

    Occasionally vague and/or strange cooking advice lurks around every corner. Can you cook an egg with sugar alone? And not hot, candy-making sugar, but normal, room temperature sugar? Could be.

  • Soy Milk vs. Instant Pudding: Who will win?

    Soy milk doesn't play well with instant pudding. Try to make soy milk instant pudding, and you'll have a pudding-flavored glass of milk. There is a reason why, and it all has to do with the differences between soy and cow milks.

  • Baking soda *and* baking powder: too much of a good thing?

    Seriously, how much leavening does one recipe need? Let's find out if baking powder and baking soda are needed for some recipes, or if we could get by with one or the other.

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