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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 When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
Content Type: Experiment Are Mushrooms Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?
Content Type: Building a Better Bitter
The painful pleasure of a controversial taste.
Content Type: Experiment Minimizing Moisture Loss in Meat
Even cooking isn’t the only benefit of slow-roasting. It also helps minimize the loss of flavorful juices (and fat).
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.