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Freezing sandwich bread to keep it from going stale is a common practice. What is the best way to defrost the bread?

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Content Type: Article The Science of Coffee Roasting

Anyone can throw raw coffee beans into a popcorn popper, but can you actually roast professional-quality coffee at home?
Content Type: Article Word of the Week: Nucleation

Unlock the sparkling science of fizzy beverages.
Content Type: How To Why Young Cheese Melts Better than Aged Cheese

Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. What factors account for the differences?
Content Type: Recipe Sous Vide Oatmeal

We decided to develop a hands-off method for steel-cut oats that would be ready to go right when you wake up.

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.