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Content Type: Crispy & Creamy Kale Salad
Get crispy with your kale salad.
Content Type: Recipe Koji Fried Chicken
A koji marinade turns this into the meatiest, juiciest fried chicken you can make at home.
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: 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 In the Field: Christina Agapakis, Creative Director, Ginkgo Bioworks
Q + A: What is synthetic biology and what role does it play in the future of food?
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.