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Content Type: How To The Best Cornmeal for Polenta
Here's what to look for when shopping for polenta.
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Content Type: Science Cook’s Illustrated Explains: Sodium Citrate
The secret ingredient to smooth melted cheese.
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Content Type: Experiment: A Closer Look at Gluten
See and feel gluten with this simple kitchen experiment.
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Content Type: Recipe Sous Vide Boneless Turkey Breast
The words “turkey breast” do not bring to mind the image of moist, succulent meat and crispy skin—but they should.
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Content Type: Article The Key to Crystal-Clear Cocktails? Milk. (Really.)
We look to the science of a centuries-old technique for a modern twist on cocktails.
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Content Type: Recipe Peaches, Blackberries, and Strawberries with Basil and Pepper
Could an old bartending trick be the simple answer to a better fruit salad?
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Content Type: Recipe Chopped Carrot Salad with Mint, Pistachios, and Pomegranate Seeds
Forget about your grater, your peeler, and any preconceptions of what carrot salad should be. We've got something better.
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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.
