Cook's Science Recipes

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You can avoid the hassle of making whipped cream right before serving with this simple trick.

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Content Type: How To The Easiest Way to Make Your Pies Feel Fancier

Want to take your pies and galettes to the next level? Add a subtle flavoring to your crust.
Content Type: Kitchen Tip Make and Keep Xanthan Gum Gel at the Ready

With this quick make-ahead tip, you’ll be able to wield the thickening, emulsifying, and stabilizing superpowers of xanthan gum instantly.
Content Type: Recipe Koji Turkey

The "turkey-est" turkey you'll ever try.
Content Type: How To The Silky, Stinky, Splendid World of Washed-Rind Cheeses

These cheeses’ aromas may be potent, but their mild flavors and buttery interiors are as crowd-pleasing as it gets.

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.