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Food Science

  • Recipe

    Pineapple-Lime-Ginger Scallop Ceviche

    Pineapple juice contains an enzyme called bromelain that breaks down protein and, as a bonus, has a tenderizing effect. You can serve this dish after 30 minutes or up to…

  • Magazine

    The Science of Chocolate Ganache

    Fat and water don't usually mix, but they do when chocolate meets cream. Here's how the delicious magic happens.

  • Recipe

    Basic Rice Pilaf

    It’s easy to tailor a rice pilaf to your taste. For example, add minced garlic or other aromatics with the onion, and fold in fresh herbs just before serving.

  • Recipe

    Reverse-Sear Grilled Steak

    The reverse-sear method in this recipe ensures a juicy steak because it prevents overcooking. Cook over low heat first, just shy of perfect doneness, then sear the surface to brown and…

  • Magazine

    The Science of Maceration

    Giving fruit a good soak can bring out its best

  • Recipe

    Bourbon-Macerated Stone Fruit

    By soaking in spirits, stone fruit becomes something new, a complex mingling of flavors and textures. The fruit and liquid have many uses: a tasty dessert on its own topped with…

  • Magazine

    Roasting a Perfect Turkey

    Our food science experts explain the secrets to cooking your Thanksgiving turkey.

  • Magazine

    The Science of Pressure Cookers

    These are no ordinary pots--they deliver incredible slow-cooked flavor in a fraction of the time. Here’s how.

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