Ingredients and Glossaries
Garbage in, garbage out. So true of cooking. The quality of ingredients is paramount to quality dining. And there are subtle but important differences among salts, vinegars, oils, flours, and so on. In this section we will try to explain the differences.
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.
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.
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.
The Science of Corn
Fresh sweet corn is a seasonal pleasure you should enjoy every year! Here's what you need to know about different types of fresh corn, including varieties such as yellow, white, bi-color, Silver queen, and supersweet. Learn how to buy them, store them, grill them, savor them, and cook the best corn on the cob.
The Science Of Flour, Yeast, Baking Soda, And Baking Powder
Flour is the basis of bread, pizza, pies, cakes and cookies. It can be made from grains, seeds, beans, and even roots. Here we explain the different types of wheat flour like whole wheat, all-purpose, bread and cake flours as well as the importance of measuring flour by weight with an accurate digital kitchen scale.
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 Herbs & Spices
Here is everything a cook needs to know about herbs and spices as well as a list of essential herbs and spices to buy, how to store them, substituting dried for fresh, substituting one herb or spice for another, toasting spices, blooming spices, and other preparations that get the most flavor out of them.
The Science Of Liquid Smoke
Are you a liquid smoke hater? BBQ aficionados usually are. You might be surprised to find out that liquid smoke is essentially smoked water. It is made in a process similar to making smoked brisket and ribs! Read on to find out how liquid smoke is made, what it contains, and how it compares to real smoke.
Tips On Buying Meat
Knowing a good butcher is more important than knowing a good broker. Here are more tips on buying meat in farmer's markets and other butcher shops, understanding meat labels, freezing meat, and thawing meat.
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 Mustards
Not all mustards are the same. Here's what differentiates Dijon mustard from yellow ballpark mustard from stone ground mustard from mustard seeds and dry mustard powder. Find out how they are made and how to use them in cooking. Mustard and pork go together like peanut butter and jelly!
The Science Of Oils And Fats
Despite their bad press, oils and fats are essential to support life. Your body needs them. And it is almost impossible to cook well without them. Find out all about different vegetable oils and animal fats, how to cook with them, and how to use them healthfully.
Parmesan Is Really Parmigiano-Reggiano And Here’s Why It Is 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 Peppercorns
Black pepper is the most popular spice in the world. How are black peppercorns related to white peppercorns and pink peppercorns? Are black peppercorns related to red hot chili peppers too? Find out all about different peppers, peppercorns, and the different compounds that make them taste pungent.
The Science Of Pickles
What is the difference between Kosher Dill and Genuine Dill pickles? Here's your guide to everything you need to know about fermented pickles, refrigerator pickles, quick pickles, pickling liquids, pickling spices, gherkins, bread and butter pickles, half sours, and other pickled foods besides cucumbers.
The Science of Pie Thickeners
The bane of all pie bakers is soupy pie. So experienced bakers use some sort of a thickener to make their pie fillings nice and firm. Here's what you need to know about thickening pies with wheat flour, cornstarch, different forms of tapioca, natural fruit pectin, and modified food starches such as ClearJel.
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 Soup, Stock, Gravy, and Bouillon
Where do you draw the line between soup and sauce? Read all about the basics of and differences between soup, sauce, stock, broth, gravy, bouillon, consomme, demi-glace, nage, jus, au jus, and pan sauce and pan gravy, including a description of mirepoix, the combo of ingredients that helps to flavor stocks.
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.
Why Raw Sprouts May Be The Riskiest Food In The World
Healthy food advocates often recommend eating fresh, raw foods, but raw food can pose a health risk. In fact, raw sprouts are the riskiest food in the world. Here's why.
The Science Of Sugars, Syrups, Sweeteners, Sugar Substitutes, And While We’re At It, We Debunk Raw Sugar
Find out everything you need to know about sucrose, fructose, and glucose, as well as how to cook with different sugars, syrups, and artificial sweeteners, including granulated sugar, brown sugar, turbinado, demerara, Barbados, muscovado, and more. Plus a handy guide to the stages of sugar syrup for candy making.
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.
The Science Of Balsamic: Magnificence And Deception
Confused about balsamic vinegar? Why does one bottle cost $5 and another $500? Read about the three main classifications: Tradizionale, Condimento, and Balsamic Vinegar di Modena. Find out how they are made, trade associations and labeling criteria, how to make balsamic syrup, and all about white balsamic vinegar.
The Science Of Yeast
There's yeast for baking, for brewing, for making wine, and for nutrition. Read on to learn more about the type used most often in cooking: baker's yeast. Find some good tips for buying, storing and using active dry yeast, instant yeast (quick rise yeast), fresh yeast (cake yeast), and wild yeast (sourdough yeast).Related articles
Published On: 5/6/2019 Last Modified: 5/15/2021
Is This Superb Charcoal Grill A Kamado Killer?
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.
Click here to read our detailed review of the PK 360
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Fireboard: The Ultimate Top Of The Line BBQ Thermometer
Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography
With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review
Compact Powerful Sear Machine For Your Next Tailgater
Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.
Click here to read our detailed review and to order
GrillGrates Take Gas Grills To The Infrared Zone
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.
Click here for more about what makes these grates so special
The Cool Kettle With The Hinged Hood We Always Wanted
Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.
Click here for more about what makes this grill special
Digital Thermometers Are Your Most Valuable Tool And Here’s A Great Buy!
A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!
Click here to read our complete review
The Pit Barrel Cooker May Be Too Easy
The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.
Click here to read our detailed review and the raves from people who own them
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