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Content Type: Article Let Science Tell You When Bananas Are Ripe
Maximizing fructose is the key to next-level baked goods.
Content Type: Kitchen Hacks For the Hottest Coffee, Preheat Your Mug
Preheating ensures that most of the heat stays in your drink instead of being absorbed by the mug. To prove this, we conducted a test kitchen experiment.
Content Type: Science Why Rinse Rice?
Rinsing rice can dramatically affect its texture. But do you need to do it every time you make rice?
Content Type: Kitchen Hack DIY Prepared Horseradish
By starting from scratch, you can make sure that your horseradish packs a lasting punch.
Content Type: Ingredient Note Cooking with the Cardamoms
Here’s our comprehensive guide to tasting, shopping for, and cooking with this potent spice.
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.