Main Featured Item
Content Type: Recipe Salt-Cured Egg Yolks
Thanks to osmosis, you’ll want to grate this game-changing pantry staple on everything.
Content Type: Wings: Dark Meat or White?
Are chicken wings considered white meat, dark meat, or something in between?
Content Type: Word of the Week Word of the Week: Retronasal
The back door to flavor.
Content Type: Experiment: Does Fattier Meat Need More Salt?
We’ve noticed that we tend to season fatty meat more generously than lean meat. Why?
Content Type: Crispy & Creamy Kale Salad
Get crispy with your kale salad.
Content Type: Article Fresh Prints
Is 3D printing the next frontier in food and nutrition?
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?