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Content Type: Experiment Bringing Out the Best in Garlic Powder
We devised a quick test to find out if we could coax more flavor from garlic powder by treating it as we would a spice.
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Content Type: Article Why Dilution Is Key to Chilling Drinks
Melted ice in your cocktail sounds like a bad thing, but dilution is actually critical to the chilling process.
Content Type: Article How to Cook with Plant-Based Meat
Follow our guidelines—not the manufacturer’s—when you’re subbing the Impossible Burger for real meat in recipes for burgers, chili, and meatloaf.
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?
Q + A: Opening diners’ minds to unusual (and sustainable) ingredients from the sea
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.