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Content Type: Article Transforming Corn
The ancient technique of nixtamalization is still used today to create modern delicacies out of corn. Can understanding the science behind nixtamalization help us make great tortillas at home?
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Content Type: Recipe Grilled Potatoes with Garlic and Rosemary on a Gas Grill
How could our recipe for grilled potatoes be improved? With rosemary, garlic, and a new technique.
Content Type: How To Buy the Right Garlic
The sniff test is a common approach for testing produce prior to purchase, but when it comes to buying garlic, a strong aroma is a bad sign.
Content Type: Recipe Basil Pesto
To balance the flavors, bruise the basil and toast the garlic.
Content Type: Article Word of the Week: Emulsion
Can we all learn a life lesson from salad dressing?
Content Type: Article Grilled Chicken Thighs
Flavorful, meaty, inexpensive thighs should be the easiest part of the chicken to cook on the grill—not a direct path to an inferno.
Content Type: Article Word of the Week: Nucleation
Unlock the sparkling science of fizzy beverages.
Content Type: How To Do Emulsions Cling to Food More Effectively?
We set up an experiment to find out.
Content Type: Article Texture Goes High-Tech
An introduction to texture analysis, the field of science that affects just about everything we eat, from applesauce to zucchini muffins.
Content Type: Recipe Deviled Pork Chops
A punchy mustard-based paste is an age-old cover-up for mild-mannered cuts. But it can't hide meat that's dry and tough below the surface.
Content Type: Article Why Rinse Rice?
Rinsing rice can dramatically affect its texture. But do you need to do it every time you make rice?