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Content Type: How To Practical Science: Muffin Pan Myth
If you’re making a half batch of muffins or cupcakes and thus don’t fill all the cups in the pan with batter, many sources suggest filling the empty cups with water. Is this really necessary?
Content Type: Experiment Better Pan Sauce? Ignore the Rules
We decided to break all the rules in order to develop more fond and, therefore, better pan sauces.
Content Type: Recipe Chewy Brownies
Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.
Content Type: How To Orange Juice Color Differences
Why does freshly squeezed orange juice appear lighter in color at different times of the year while the appearance of the carton juice is consistent?
Content Type: Article Why Are Sous Vide Cooking Times So Long?
By design, gentle cooking methods like sous vide ensure evenly cooked food at the precise level of doneness you desire.
Content Type: Recipe Skillet-Roasted Chicken Breasts with Garlicky Green Beans
The savory elixir left behind after roasting chicken is pure gold. We put it to good use.
Content Type: Recipe Southwestern Brown Rice Bowl with Vegetables and Chicken
There's a reason you order grain bowls at a counter rather than make them at home: Preparing multiple unique elements is a project. But what if you apply some strategy?
Content Type: How To Visual Guide to Judging Bread Doneness
When baking bread, trust your eyes first and foremost.
Content Type: How To How to Make Rice in a Pressure Cooker
Here's a faster and easier way to make white rice.
Content Type: How To Can a Raisin Revive Flat Champagne?
We conducted a test to confirm (or disprove) this theory.
Content Type: Video Orange, Cranberry, and Mint Pavlova with Whipped Cream
Pavlova is a drop-dead gorgeous dessert of marshmallowy, crisp-shelled meringue piled with lightly whipped cream and fresh fruit. Ours is as foolproof as it is beautiful.