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  • Article

    The Why of the Wooden Spoon

    Recipes sometimes specify using a wooden spoon. What's wrong with plastic?

  • Article

    Flattened Cookies

    Sometimes what should be a nice, puffed-up cookie falls flat. Literally.

  • Article

    Steak vs. Hamburger

    If beef is beef, why is it safe to have a rare steak, but not a rare hamburger?

  • Article

    Freezer Burn

    A surprising find in a freezer and why it's safe from dehydration

  • Article

    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…

  • Article

    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…

  • Article

    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?

  • Article

    Shortening vs. Butter in Cookies

    Butter is such a flavorful fat, and everything made with butter is better. So why use shortening?

  • Article

    Roasting a Chicken Well

    A few of the why's and how's of roasting a chicken and having it come out properly.

  • Article

    Now we’re cooking with cell phones!

    Can you cook popcorn with a cell phone?