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Content Type: How To Practical Science: Muffin Pan Myth
If you’re making a half batch of muffins or cupcakes and thus don’t fill all the cups in the pan with batter, many sources suggest filling the empty cups with water. Is this really necessary?
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Content Type: Experiment Better Pan Sauce? Ignore the Rules
We decided to break all the rules in order to develop more fond and, therefore, better pan sauces.
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Content Type: Recipe Chewy Brownies
Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.
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Content Type: How To Orange Juice Color Differences
Why does freshly squeezed orange juice appear lighter in color at different times of the year while the appearance of the carton juice is consistent?
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Content Type: Article Why Are Sous Vide Cooking Times So Long?
By design, gentle cooking methods like sous vide ensure evenly cooked food at the precise level of doneness you desire.
Featured Items
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Content Type: How To How to Clean a Smelly Silicone Ice Tray
Silicone ice trays make extracting ice easy, but over time they can pick up odors from the freezer, which can give ice an off-flavor. Here's a way to remove those odors from the tray.
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Content Type: How To How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
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Content Type: How To How to Make Your Metal Pans Naturally Nonstick
Behold the power of lecithin.
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Content Type: How To Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
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Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
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Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
