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Behind the Scenes at America's Test Kitchen | America's Test Kitchen
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Science
Paul Adams
Dan Souza
Alyssa Vaughn
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Science
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Paul Adams
Dan Souza
Alyssa Vaughn
Cook's Illustrated
Emily Rahravan
Lan Lam
Kate Bernot
Liz Bomze
Molly Birnbaum
Annie Petito
Miye Bromberg
Steve Dunn
Andrea Geary
Rebecca Hays
America's Test Kitchen
Andrew Janjigian
Caren White
Danielle Lapierre
Hannah Crowley
143 results
Can Baking Soda Remove Pesticides from Produce?
Why You Shouldn't "Bake" Potatoes in the Microwave
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Why Does Mint Make Our Mouths Feel Cold? Ask Paul
What Is the Difference Between Cleaning, Sanitizing, and Sterilizing? Ask Paul
Want the Creamiest Mac and Cheese? Buy American.
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The Best Way to Cook Broccoli Rabe, According to Science
Why Lamb Tastes Like Lamb
Why Pair Lamb and Mint?
No, You Shouldn’t Microwave Plastic
A Chemist Explains How to Clean Your Kitchen
Can I Just Cut Mold Off Food? Ask Paul
A Stealth Ingredient Makes Every Cocktail Pop
Want a Turkey Burger That Actually Tastes Good? Add These Ingredients
The Best Way to Whisk, According to Science
Anchovies vs. Sardines: What’s the Difference? Ask Paul
The Truth About Cooking with Convection
What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul
Is It Better to Brine Meat Longer?
Why You Can’t Cook Wild Salmon the Same as Farmed Salmon
Is It OK to Eat Green Potatoes? Ask Paul
Make Buttery Booze—and Boozy Butter
Why Baking Soda Is the Most Useful Ingredient in Your Kitchen
Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?
More Fat Means Gamier Flavor in Lamb
Yes, You Can Eat Pink Pork
Am I Really Ruining My Coffee in the Microwave?
What Happens If You Sandpaper Your Pasta?
Why You Should Never Transfer Hot Soup Straight to the Fridge
How We Used Science to Make the Most Banana-y Banana Bread
Why Dry Bread and Stale Bread Aren’t the Same Thing
How to Use Science to Boost Umami
How Many Times Can You Reuse Frying Oil?
Nailing the Perfect Ratio of Water to Rice
You Should Be Marinating Your Dishes
What Is Freeze-Drying? Ask Paul
4 Ways to Keep Meat and Fish from Sticking to Your Pan
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