Cook's Science Recipes

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Does adding tomato leaves to sauce boost its flavor?

Get access to every foolproof recipe and rating from the Magazine.

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 Word of the Week: Volatile

What’s really going on when your kitchen smells delicious.
Content Type: Article Cook’s Illustrated Explains: Xanthan Gum

The most useful hydrocolloid ever invented.
Content Type: Article Hurts So Good

Spicy foods and the compelling chemistry of chemesthesis.
Content Type: Article Word of the Week: Viscosity

Liquids don’t always go with the flow.
Content Type: Article In the Field: Dr. Mark Post, Professor, Maastricht University

Q + A: In the future, will our burgers come from labs instead of farms?
Content Type: Article Word of the Week: Browning

Why do foods turn brown? There are several reasons.