Cook's Science Recipes

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To take your whole grains to the next level, pop them.

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Content Type: How To Three Routes to Clear Broth

These tips will keep your broth from getting cloudy.
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 For the Best Paella, Use One of These Spanish Rices

These renowned rices, beloved by Spanish cooks, cook up plump, soft, and creamy.
Content Type: How To All About Cassia Bay Leaves

This herb contributes delicate notes of allspice, cinnamon, and dried orange peel to the dishes it stars in.

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?