Cook's Science Recipes

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You can avoid the hassle of making whipped cream right before serving with this simple trick.

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Content Type: How To The Easiest Way to Make Your Pies Feel Fancier

Want to take your pies and galettes to the next level? Add a subtle flavoring to your crust.
Content Type: Kitchen Tip Make and Keep Xanthan Gum Gel at the Ready

With this quick make-ahead tip, you’ll be able to wield the thickening, emulsifying, and stabilizing superpowers of xanthan gum instantly.
Content Type: Recipe Koji Turkey

The "turkey-est" turkey you'll ever try.
Content Type: How To The Silky, Stinky, Splendid World of Washed-Rind Cheeses

These cheeses’ aromas may be potent, but their mild flavors and buttery interiors are as crowd-pleasing as it gets.

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?