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Content Type: Article How Many Times Can You Reuse Frying Oil?
Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
Content Type: Recipe Double Lemon-Lime Soda
Intense lemon-lime flavor in an easy-to-use syrup.
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?
Content Type: How To Taming Raw Onion Flavor
Can the way you cut an onion affect its flavor?
Content Type: The Grey Area of Salmon
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
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.