Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

David Joachim

  • Recipe

    Sriracha Sauce

    This homemade version of the insanely popular Thai hot chile-garlic sauce is thinner and fresher-tasting than store-bought. It needs a few days to ferment at room temperature, but it’s worth…

  • Recipe

    Half-Sour Dill Pickles

    These crisp, tangy, low-salt pickles, known as “half-sours” in deli speak, are made with a roughly 3.5% salt solution, which is the salinity of seawater. To learn more about the…

  • Magazine

    The Science of Baking Cookies

    David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.

  • 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.

  • Article

    The Science of Cooktops

    Here’s what you need to know about how they work.

  • Article

    The Science of Salt

    The kitchen’s most popular seasoning and how it works.

  • How-To

    The Science of Grilling Burgers

    Summer’s most iconic sandwich, demystified. 

  • Article

    The Science of Nonstick Cookware

    Here’s what you need to know about how it works, how to use it, and how to care for it. 

  • Article

    The Science of Vinegar

    This pantry staple is one of the most useful ingredients in your kitchen. Here’s why.

  • Recipe

    Blender Mayonnaise

    Homemade mayonnaise contains raw egg yolk. If you’re concerned about the safety of your yolks, buy pasteurized eggs.

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options