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Cook's Science Recipes

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Crème fraîche is a cultured dairy product that is easy to make at home with a sous vide device.

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Content Type: Article Why Dilution Is Key to Chilling Drinks

Melted ice in your cocktail sounds like a bad thing, but dilution is actually critical to the chilling process.
Content Type: Article How to Cook with Plant-Based Meat

Follow our guidelines—not the manufacturer’s—when you’re subbing the Impossible Burger for real meat in recipes for burgers, chili, and meatloaf.
Content Type: Experiment: Does Fattier Meat Need More Salt?

We’ve noticed that we tend to season fatty meat more generously than lean meat. Why?
Content Type: In the Field: Ángel León, Chef-Owner of Aponiente Restaurant

Q + A: Opening diners’ minds to unusual (and sustainable) ingredients from the sea

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?