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Cook's Science Recipes

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These renowned rices, beloved by Spanish cooks, cook up plump, soft, and creamy.

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

Content Type: Article The Science of Coffee Roasting

Anyone can throw raw coffee beans into a popcorn popper, but can you actually roast professional-quality coffee at home?
Content Type: Experiment 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?
Content Type: How To Why Young Cheese Melts Better than Aged Cheese

Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. What factors account for the differences?
Content Type: Recipe Sous Vide Oatmeal

We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up.

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?