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Cook's Science Recipes

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Here’s a plant-based way to boost the deep umami flavors in everything from braises to soups.

Get access to every foolproof recipe and rating from the Magazine.

Content Type: Kitchen Hacks For the Hottest Coffee, Preheat Your Mug

Preheating ensures that most of the heat stays in your drink instead of being absorbed by the mug. To prove this, we conducted a test kitchen experiment.
Content Type: Science Why Rinse Rice?

Rinsing rice can dramatically affect its texture. But do you need to do it every time you make rice?
Content Type: Kitchen Hack DIY Prepared Horseradish

By starting from scratch, you can make sure that your horseradish packs a lasting punch.
Content Type: Ingredient Note Cooking with the Cardamoms

Here’s our comprehensive guide to tasting, shopping for, and cooking with this potent spice.

Content Type: Article Behind the Recipe: Irish Brown Soda Bread

Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want to make it every day, too.
Content Type: Article One-Hour Pizza

The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
Content Type: Article Testing Wine Openers (Twist Corkscrews)

Wine can be intimidating. Your corkscrew shouldn’t make it more so.
Content Type: Article Was It Something I Hate?

A dip into the complex science behind our food preferences.
Content Type: Article In the Field: Christina Agapakis, Creative Director, Ginkgo Bioworks

Q + A: What is synthetic biology and what role does it play in the future of food?
Content Type: Article Fresh Prints

Is 3D printing the next frontier in food and nutrition?