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Content Type: Video The Magic of Meringue
See exactly how much difference proper timing makes—and why.
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Content Type: Article Clean Palate Club
Is there science behind the use of palate cleansers?
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Content Type: Recipe Olive Oil Ice Cream
Replace cream with extra-virgin olive oil for a rich, fruity, peppery treat.
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Content Type: Experiment Defrosting Sandwich Bread
Freezing sandwich bread to keep it from going stale is a common practice. What is the best way to defrost the bread?
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Content Type: Article Koji: The Science of a Delicious Mold
The secret behind some of the tastiest foods and beverages is a fungus called koji. Today, some American chefs are using it in innovative ways.
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Content Type: Article Word of the Week: Nucleation
Unlock the sparkling science of fizzy beverages.
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Content Type: How To Do Emulsions Cling to Food More Effectively?
We set up an experiment to find out.
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Content Type: Article Texture Goes High-Tech
An introduction to texture analysis, the field of science that affects just about everything we eat, from applesauce to zucchini muffins.
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Content Type: Recipe Deviled Pork Chops
A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.
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Content Type: Article Why Rinse Rice?
Rinsing rice can dramatically affect its texture. But do you need to do it every time you make rice?
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Content Type: Article Why You Should Be Grilling Skirt Steak
If you're not grilling skirt steak, you should be: It's a great cut for marinating, it cooks in minutes, and it's especially beefy, tender, and juicy—as long as you buy the right kind.
