Cook's Science Recipes

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Brining longer doesn’t necessarily mean juicier meat.

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Content Type: Article How Many Times Can You Reuse Frying Oil?

Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
Content Type: Article Is It Better to Brine Meat Longer?

Brining longer doesn’t necessarily mean juicier meat.
Content Type: Kitchen Tip How Slicing Impacts Onions

Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.
Content Type: Kitchen Tip Should You Wash Mushrooms?

Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.

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?