Why scalding milk is important in some recipes
Knowing what heat does to eggs helps you cook them well.
Gelatin naturally thickens desserts, savory sauces, and more ... but how?
Lynne Curry explains why grass-fed beef cooks more quickly
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?
With its unparalleled ability to make bread rise, this tiny organism is a culinary wonder. Find out what yeast is, how it works, and how to use it.
David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.
From storage to starch content, here’s what you need to know about America’s favorite vegetable.
Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce.
A few tricks can help make this summer treat its smooth, creamy best.
These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.
The hows and whys behind this popular cooking technique.
Using a slow cooker has unique benefits, but it isn't completely foolproof. Here are some dos and don'ts to help your next slow cooked meal come out perfectly.
The hows and whys behind cooking with this popular kitchen appliance.
Our food science experts explain the secrets to cooking your Thanksgiving turkey.
Golden and sweet, this beloved vegetable is a must on any summer table. Here are the hows and whys of choosing, storing, and cooking it.
Everything you ever wanted to know about your Sunday dinner roast.
The answer to a bowl of perfectly cooked grains isn’t as elusive as you think.
David Joachim and Andrew Schloss, authors of The Science of Food, explain how wine, beer, and spirits bring more flavor to the table.
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