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Science

  • Article

    Testing recipe variations

    What's the hardest part of altering recipes? In some cases, it's coming up with ideas, but in others, it's being methodical.

  • Article

    The Problem with Science

    A rhetorical question from the web leads to thinking about the good and the bad of food science.

  • Article

    Stainless steel… or is it?

    Sometimes while going through some known territory, I run across some new tidbits. What started out as a simple look at boiling revealed hidden dangers to your pots.

  • Article

    How hot is the oven?

    Ovens are notorious liars when it comes to reporting their operating temperatures. Sure, you could buy a thermometer to verify what your oven tells you, but how much do you…

  • Article

    What Every Baker Needs to Know About Sugar

    Sure sugar is sweet, but it also performs many other essential functions in cookies, cakes, and other baked goods.

  • Article

    The Whys of Pies

    Learn how to avoid the most common pie challenges like cracking custards, tough crusts, and crusts that shrink or crumble, so that your Thanksgiving meal ends on a sweet, successful note.    

  • How-To

    Taking Control of Gluten

    Learn how to increase or limit this sticky protein for breads and pastries with the best texture

  • Article

    Salt makes everything taste better

    Salt is just about the closest thing we have to a magic ingredient. This article takes a look at the science behind how salt works—why it makes food taste better,…

  • How-To

    Help! Thanksgiving is Driving Me Crazy

    Thanksgiving dinner's got its frustrations; we've got the solutions. From lump-free gravy to the fluffiest mashed potatoes to the crispiest turkey skin, here's the science behind getting the best results…

  • Article

    Marinades Add Flavor but Don't Always Tenderize

    When you marinate meat or fish, the result depends on the composition of the marinade

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