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Content Type: Recipe Sous Vide Crème Fraiche
Crème fraîche is a cultured dairy product that is easy to make at home with a sous vide device.
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Content Type: Article Why Dilution Is Key to Chilling Drinks
Melted ice in your cocktail sounds like a bad thing, but dilution is actually critical to the chilling process.
Content Type: Article How to Cook with Plant-Based Meat
Follow our guidelines—not the manufacturer’s—when you’re subbing the Impossible Burger for real meat in recipes for burgers, chili, and meatloaf.
Content Type: Experiment: Does Fattier Meat Need More Salt?
We’ve noticed that we tend to season fatty meat more generously than lean meat. Why?
Q + A: Opening diners’ minds to unusual (and sustainable) ingredients from the sea
Content Type: Article Word of the Week: Emulsion
Can we all learn a life lesson from salad dressing?
Content Type: Article Word of the Week: Glass
There’s more to glass than meets the eye.
Content Type: Article Why Do Different Waters Taste Different?
A lot depends on the route it travels to get to you.
Content Type: Article Turn the Beet Around
Science helps us unearth delicious new ways to love this under-appreciated vegetable.
Content Type: Article The Very Weird World of Highly Specialized Food Testing Machines
How do you quantify the snap of a gingersnap?
Content Type: Article Word of the Week: Retrogradation
The secret life of starch.