When someone at home makes some fresh pasta, it's generally made with egg. Why is this okay to dry and store?
Why does a cooked hamburger taste different from a raw hamburger?
It's shaped like a cake, and it's called a cake, but cheesecake might be something even more delicious.
A rhetorical question from the web leads to thinking about the good and the bad of food science.
How can we merge the world of farmer's markets and precision recipes to ensure that we use the proper amount of farm-fresh, un-graded eggs in our baked goods?
It is often said that the true test of a chef is how well they cook eggs. The Food Geek is not a chef, but he does have some advice…
Why does the label on the pectin box warn against making a double-batch of jam, and is there anything that can be done to remedy the situation?
Basil is the King of Herbs, and it's the right time to use it in foods. This week, we explore what it goes well with, and how to maximize its…
The science of cell structure helps explain why good lettuce goes bad.
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