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Content Type: How To Preventing Soggy Salad
Is there a science to keeping a dressed salad crisp and fresh?
Content Type: How To Science: The Secrets of Cooking Rice
Despite what many cookbooks suggest, rice-to-water ratios can’t simply be scaled up proportionally.
Content Type: Experiment With Whipped Cream, Temperature Matters
Conventional wisdom says to make sure your cream is cold before whipping it, but we wondered exactly how much temperature matters, so we decided to run a few tests.
Content Type: Recipe Home Fries
Could the key to really good, genuinely crisp home fries be really bad boiled potatoes?
Content Type: Experiment Why Food Cooks Slower in Oil than in Water
There's more to cooking speed than just temperature
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.