Main Featured Item
Content Type: Chemistry The Fruit and Vegetable Blues
Why does some red produce, like red onions and cabbage, occasionally turn blue?
Content Type: Sous Vide Cooking Why Sous Vide is Perfect for Cooking Vegetables
The precision of sous vide cooking allows any home cook to easily achieve the ideal texture for any type of vegetable.
Content Type: Experiment Shimmer and Smoke
What happens if you add food to the pan before the oil is actually smoking?
Content Type: The Truth About Braising
It’s a common misconception that braising—cooking food half-submerged in liquid in a covered pot at low heat—results in moister meat than dry cooking methods do. Here's the re
Content Type: The Grey Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
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.