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Want a Turkey Burger That Actually Tastes Good? Add These Ingredients
Why You Shouldn't "Bake" Potatoes in the Microwave
Yes, You Can Eat Pink Pork
new
What Is the Difference Between Cleaning, Sanitizing, and Sterilizing? Ask Paul
new
Want the Creamiest Mac and Cheese? Buy American.
What Is Freeze-Drying? Ask Paul
A Chemist Explains How to Clean Your Kitchen
A Stealth Ingredient Makes Every Cocktail Pop
No, You Shouldn’t Microwave Plastic
new
The Best Way to Cook Broccoli Rabe, According to Science
Why Lamb Tastes Like Lamb
What’s the Difference Between Corn Chips and Tortilla Chips? Ask Paul
Why Pair Lamb and Mint?
Am I Really Ruining My Coffee in the Microwave?
Can I Just Cut Mold Off Food? Ask Paul
Make Buttery Booze—and Boozy Butter
Can Baking Soda Remove Pesticides from Produce?
The Truth About Cooking with Convection
Why You Can’t Cook Wild Salmon the Same as Farmed Salmon
Why Baking Soda Is the Most Useful Ingredient in Your Kitchen
What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul
Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?
How to Use Science to Boost Umami
The Secret to the Best Onion Rings Is Onion Powder
Is It OK to Eat Green Potatoes? Ask Paul
Shaken vs. Stirred: Why Does It Matter How You Chill a Cocktail? Ask Paul
Nailing the Perfect Ratio of Water to Rice
Is It Better to Brine Meat Longer?
Why You Should Never Transfer Hot Soup Straight to the Fridge
Why You Should Avoid Wet Scallops
More Fat Means Gamier Flavor in Lamb
What Is the Difference Between White and Brown Eggs? Ask Paul
Help! I Cut My Avocado Too Soon. Will It Still Ripen?
Can Baking Soda Make Beans Cook Faster?
How We Used Science to Make the Most Banana-y Banana Bread
What Happens If You Sandpaper Your Pasta?
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