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Content Type: How To Preventing Soggy Salad
Is there a science to keeping a dressed salad crisp and fresh?
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Content Type: How To Science: The Secrets of Cooking Rice
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.
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Content Type: Experiment With Whipped Cream, Temperature Matters
Conventional wisdom says to make sure your cream is cold before whipping it, but we wondered exactly how much temperature matters, so we decided to run a few tests.
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Content Type: Recipe Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?
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Content Type: Experiment Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature
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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.
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Content Type: How To Should You Add Fruit to a Marinade?
Many fruits contain enzymes that supposedly tenderize meat. We tested their tenderizing effects for ourselves.
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Content Type: Recipe Skillet-Roasted Chicken Breasts with Harissa-Mint Carrots
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
