
Now playing
There are certain parts of a recipe you should never modify while baking.
Save

Now playing
What makes horseradish spicy, and how can you alleviate the burn?
Save

Now playing
We unpack the sticky, messy science of exploding butter.
Save

Now playing
We unpack the science behind everyone's favorite part of the curd.
Save

Now playing
When it comes to wine terminology, there are lots of words that swirl around the tasting table: legs, appellation,…
Save