Gelatin naturally thickens desserts, savory sauces, and more ... but how?
The flavor secret behind many classic desserts, caramel can be tricky to make, and for some cooks, the process seems confusing and difficult. Here, we'll demystify the science of caramelizing…
The process of lactic acid fermentation transforms fresh vegetables into sour, crisp pickles.
Are preservatives bad for us? Or are they just the inevitable consequence of societal evolution?
With its unparalleled ability to make bread rise, this tiny organism is a culinary wonder. Find out what yeast is, how it works, and how to use it.
David Joachim and Andrew Schloss explain the science behind the way cookies ingredients work to create both flavor and structure.
From storage to starch content, here’s what you need to know about America’s favorite vegetable.
Our science experts debunk popular myths behind storing, prepping, and cooking seasonal produce.
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