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Content Type: Experiment How to Slice Steak
The way you slice steak can make all the difference. Here’s why.
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Content Type: Recipe Double Lemon-Lime Soda
Intense lemon-lime flavor in an easy-to-use syrup.
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Content Type: Video What Makes Mozzarella So Stretchy?
Mozzarella's hallmark is its signature stretch. Here's the simple chemistry behind this elastic cheese.
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Content Type: Article The Smart Kitchen at CES 2018: Why it Matters
Our executive testings editor hit Las Vegas to see the bright—and dark—sides of the future of cooking.
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Content Type: Recipe Vegetable Broth Base
Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.
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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.
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Content Type: Article Slow-Roasted 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.
