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Science Desk
List
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Season 1
A Few Sobering Thoughts
Does Cooking Remove all the Alcohol?
A Less Salty Brine?
A Not So Salty Brine?
A Ripe Old Age
Apple Varieties
Baked Custard Primer
Can you explain how baked custards thicken and describe the differences among popular recipes?
Baking Powder 101
How does baking powder work and when should I use it?
Baking Soda's Double Role
Beans on Acid—Legumes and Levels of pH
Bread Storage
What's the best way to store bread?
Brinerating
Why should I take the time to brinerate my food?
Brining
Why should I take the time to brine my food?
Chicken Sticking to Pan
Why do skin-on chicken pieces sometimes stick to the pan when cooked?
Clarified Butter and Ghee
What’s the best way to clarify butter? Is ghee just another name for clarified butter?
Cleaning Sponges
What’s the best way to keep sponges clean and free of bacteria?
Cloudy Olive Oil
Cooking Modern Pork
Why does pork dry out when it's cooked according to old-fashioned recipes? How should I adjust my recipes?
Cooking Pork Safely
What is the safe internal temperature for pork?
Cooking With Copper
What’s so special about copper cookware?
Cornmeal Varieties
What is the difference among cornmeal, polenta, grits, and masa harina?
Cover That Pot
Dishwasher Temperature and Effectiveness
How do I know if my dishwasher is really cleaning my dishes?
Do Different Lengths of Rice (Long-, Medium-, or Short-Grain) Correlate to the Stickiness of the Rice?
Emulsions
What is an emulsion?
Exploding Baking Dish
Exploding Glass Baking Dishes
When do I risk having a baking dish explode? Can I put a frozen glass pie plate directly from the freezer into the oven?
Extending the Corn Chowder Season
Faster Boiling
When boiling water, is it faster to start with hot water?
Flour Types
What types of flour should a well-stocked kitchen have?
Foaming Pasta Water
Why does pasta water foam and potentially bubble over?
Food Grade Plastic
How can I tell if the plastic I'm using in the kitchen is food grade?
Fried Egg Controversy
Frying Oil 101
How do I reuse deep-frying oil? Why is peanut oil the best deep-frying oil?
Garlic and Onion
Garlic Flavor
How do different preparation methods affect the flavor of garlic?
How Autolyse Works
In Search of Glutamates
Livery Meat
Why does some meat taste livery?
Mashed Potatoes 101
How can I make the best mashed potatoes? Can I hold them ahead of time? Is there any difference in making mashed sweet potatoes?
Measuring by the Ounce
How do dry ounces and fluid ounces differ?
Microwave Power
Do all microwaves cook at the same rate?
More on Cracking Cheesecakes
Mussel Primer
How do I buy and prepare mussels for cooking?
Mysterious Salmon “Ooze”
What’s the foamy-looking white substance exuded by cooked salmon?
Nonstick Cookware
Is it safe to cook with nonstick cookware?
Onion's Sulfur Prevents Browning
Pasteurization
What is the difference between pasteurization and ultra-pasteurization?
Persistant Redness in Meat
What does some meat never change color even when cooked thoroughly?
Punching Down Bread Dough
What's the best way to punch bread dough down?
Rescuing Rock-Hard Fruit
Reviving Wilted Greens
Why does soaking in ice water revive wilted greens?
Safe Potato Salad
How do I keep potato salad "safe" in the summer?
Safer Seasoning
Preparing a salt and pepper bowl before beginning to handle raw meat makes prevents cross contamination.
Safety of Eating Raw Fish
Is it safe to eat raw fish?
Salt and Bitterness
Can salt mask bitterness?
Scalding Milk
Science in a Shell
Searching for a Fast Start
Separtiing Eggs
Do you need to bring eggs to room temperature before separating the yolk from the white?
Slow Cooker Safety
What do I need to know to cook safely in a slow cooker?
Smoke Rings
Why does smoked or barbecued meat have a pink ring around the outside?
Soaking Potatoes for French Fries
Why do I need to soak French fries before frying them?
Sponges, Starters, and Bigas
Why do I need to use a sponge (biga in Italy) or starter for my bread, and what is the difference between the two?
Stovetop vs. Oven Simmering
Why do some Cook’s recipes simmer stews in the oven instead of on the stovetop?
Successful Pizza in a Home Oven
Why don't you need an 800-degree oven to make great pizza?
Sugar in Frozen Desserts
Why doesn't sherbet freeze so hard it can't be scooped?
Taming Bitter Greens
How does blanching improve the flavor of bitter greens?
Tasting Food
How do we taste food? What is a supertaster?
Tempering
What is tempering and why is it important?
The Best Brownie Crust
Why don’t my brownies have a classic, shiny thin crust?
The Chemistry of Curdling
The Effects of Temperature on Yeast
Why
The Flavoring Strength of Beef vs. Chicken
Why does it take so much more beef than chicken to make flavorful broth?
The Incredible Shrinking Apple
The Mystery of the Yellow Biscuit
The Science of Brewing
The Science of Foams
The Science of Slither
Three Ways to Great Garlic Flavor
What is Silver Skin?
What Is the Maillard Reaction?
Dispelling the myth of searing
What Makes Mayo Thick?
Where's the Worm?
Why Oil Develops a Fishy Taste or Odor
Why Pork Chops Don't Like High Heat
Why Refrigerated Baked Goods Go Stale
Why Russets Rule
Wine and Artichokes
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