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Content Type: Sous Vide Cooking Why Sous Vide is Perfect for Cooking Vegetables
The precision of sous vide cooking allows any home cook to easily achieve the ideal texture for any type of vegetable.
Content Type: Experiment When Should You Add Salt During Cooking?
Most recipes (and culinary schools) advise seasoning food with salt early in the cooking process, not just at the end. We decided to investigate this conventional wisdom to see if the timing of seasoning makes a notable difference.
Content Type: Experiment Are Mushrooms Impossible to Overcook?
How does a mushroom’s texture change with cooking, compared to a vegetable or a cut of beef?
Content Type: Building a Better Bitter
The painful pleasure of a controversial taste.
Content Type: Experiment Minimizing Moisture Loss in Meat
Even cooking isn’t the only benefit of slow-roasting. It also helps minimize the loss of flavorful juices (and fat).
Content Type: Article In the Field: Dr. Mark Post, Professor, Maastricht University
Q + A: In the future, will our burgers come from labs instead of farms?
Content Type: Article Word of the Week: Browning
Why do foods turn brown? There are several reasons.
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.