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Brian Geiger

  • Article

    Mashed potato textures

    Potatoes processed with a ricer have a different texture than those processed with a mixer. Why?

  • Article

    Cucumber Preservation

    Though it's not the best for the environment, there are reasons to wrap cucumbers in plastic.

  • Article

    Flattened Cookies

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

  • Article

    Less Moist: Dehydration at Home

    Sometimes you get a bounty of tasty food that you want to preserve, but you don't want to take up all that freezer space and you've canned about as much…

  • Article

    How Baby Carrots are Made

    There are no storks, but baby carrots often have to go a ways to get to your home

  • Article

    Why is Spicy Food Spicy?

    Some foods are a little spicy, and some are really, really spicy. What causes the spiciness and why?

  • Article

    Steak vs. Hamburger

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

  • Article

    Chef vs. Cook

    What is the difference between a chef and a cook? Should you feel bad if you are one and not the other?

  • Article

    Under Pressure

    Pressure cookers speed up cooking by increasing pressure inside the pot, thus raising the temperature of the food inside. So why are they also affected by high-altitudes?

  • Article

    Freezer Burn

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

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