The Science of Rice
Read everything a good cook needs to know about buying, storing, cooking and serving white rice, brown rice, wild rice, arborio rice, risotto, converted rice, minute rice, instant rice, and enriched rice.
The Science of Cheeseburgers
The cheeseburger is an American icon. Here’s how to make a great one including a list of the best cheeses and tips on technique.
The Science of Soy Sauce
There are different types of soy sauce, but beware of the stuff in little packets from Chinese takeout restaurants: Many are not soy sauce! Get the facts on how soy sauces like shoyu and tamari are made, what’s in them, and how they bring the delicious flavor of “umami” to your food.
The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts
There are some tricks to learning how to cook a perfect prime rib, tenderloin, round, rump, and other beef roasts and we have assembled them all in one place! Discover our secrets for ensuring it is cooked right from end to end and with a deeply flavored crust in this ultimate prime rib recipe.
The Science Of Mushrooms
It’s OK to wash mushrooms. And here is everything else you need to know about various cultivated and wild mushrooms, including cremini, portobello, shiitake, chanterelle, enoki, maitake (hen of the woods), matsutake, morels, oyster mushrooms, porcini, and truffles.
The Science Of Vinegar
Want to know how vinegar works? What is acidity? What is the difference between distilled white vinegar and white wine vinegar? Read on to find out all about how different vinegars add brightness to food and balance richness and sweetness.
Science Of Sausage Making In Pictures
Interested in learning how to make world class sausages at home? There are several tricks that apply to almost all sausages. Here’s a good overview with pictures that will guide you through the entire process for making homemade sausage from scratch.
The Science of Garlic
Garlic makes it good! Here’s what a cook needs to know about forms of garlic, including fresh garlic, elephant garlic, garlic chives, and mincing, pressing, and smashing garlic. Find out about dried forms, too, like garlic powder, granulated garlic, and garlic salt, and recipes for making garlic oil and roasted garlic.
The Science Of Clarified Butter and Ghee
Do you know the difference between clarified butter and ghee? Longer cooking! That’s it. Ghee whiz! Read on to see a recipe for clarified butter and ghee, and why this simple process raises the smoke point so you can fry in clarified butter or ghee and so you can store it at room temperature without it going rancid.
Parmesan Is Really Parmigiano-Reggiano And Why It’s So Great
What’s the difference between Parmigiano-Reggiano and Parmesan from a green can? Flavor! Parmigiano-Reggiano is called The King of Cheeses because it tastes amazing. Find out how it is made and aged to develop its “umami flavor,” and how to buy, store, serve, and cook with it. Even what to with leftover Parmesan rinds!
The Science Of Curing Meats Safely
Curing meat is not like any other recipe. You must be pretty precise about some ingredients.
The Science Of Vinaigrettes And The Magic Of Emulsifiers And Surfactants
Vinaigrettes are dressings made with vinegar and oil as a base. You can force them to get along with an emulsifier like mustard or mayonnaise. Here’s the science of how it works.
The Science Of Chiles, Peppers, And Hot Sauces
Chile, chili, chilli, chilies, bell pepper, black pepper, paprika, aji, capsicum, chiles pasado, pimento, pimiento…what’s the difference? Let’s straighten this out. Read all about capsaicin, Scoville Heat Units, taming the heat, various hot sauces, hot pepper pastes and condiments, and how to make red pepper flakes.
What Causes Some Beef To Have A Liver Flavor?
Some steaks have the undertone flavor of liver. There are several factors that cause it.
The Science of Chocolate
Here’s what you need to know about cacao pods, cocoa powder, cocoa butter, chocolate liquor, and how chocolate is made, including the different types of chocolate, how to melt chocolate, and how to cook with it.