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acid

  • Article

    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.

  • Article

    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?

  • Article

    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?

  • Article

    Cast Iron Nutrition

    Iron is good for a diet, but will a cast-iron pan add iron to the diet?

  • Article

    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?

  • Article

    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…

  • Article

    Martian blood oranges

    Why would a perfectly respectable blood orange turn green? There's only one real answer, and it has nothing to do with aliens.

  • Article

    The Party That Is Egg Foam

    As with a party, the success of an egg foam relies on getting all of the guests to mingle properly. In this follow up to last week's article, we explore…

  • How-To

    Why the Chicken Comes Before the Lemon

    Or the science behind making a meal taste better.

  • Article

    Meyer lemons

    A cross between a lemon and an orange, the juicy Meyer lemon is sweeter, more fragrant, and lower in acid than a regular lemon. To taste for yourself, try the…