Food Science

For many years the five ingredients that have always sat within easy reach of my stove are salt, pepper, olive oil,…

Umami is a term we see everywhere but may not completely understand. I know I didn’t—even as a chef, my cursory…

Bubbles are an essential element of the beer experience. The journey from bottling plant to your lips is a…

There’s a video making the rounds on the internet that will haunt your dreams. On mute, it looks like a typical clip…

Go to your kitchen and lean in close to the fruit bowl. Put your ear to an apple and listen. Can you hear the tiny…

A fresh-baked loaf of bread is one of life’s great pleasures. The soft interior is open and airy, each bite yielding…

Those fries you picked up last night on the way home from the bar hit the spot—golden, crispy outsides and fluffy,…

Who would’ve thought something that came out of the faucet could be packaged so sexily? Grocery stores have whole…

We think of onions as harmless root vegetables, but they’re actually clever bulbed bombs ready to defend themselves…

Right now, in the back of your freezer, there’s a bag of peas you opened two years ago or a couple chicken breasts…

So what’s the difference between butter and margarine?

Announce at a party that you’re going to open a bottle of Champagne and people will turn their heads. Announce you…

If you’ve ever traveled abroad, you might have been shocked by the way other countries treat their eggs: left-out on…

Have you ever turned over a slice of roast beef and caught that glimmer? A hint of rainbow iridescence that’s a…

At a young age, we learned the golden rule of America’s favorite convenience appliance: never put metal in the…

Before early humans began to domesticate plants for food, they foraged the wild for fruits, roots, and nuts. Through…