|
|
|
Science Desk
List
Current
Season |
Season 8
|
Season 7
|
Season 6
|
Season 5
|
Season 4
|
Season 3
|
Season 2
|
Season 1
Bacteria on Board
Does any cutting board—wood, plastic, composite, or bamboo—harbor less bacteria?
Brining Beans
Why does soaking dried beans in salted water make them cook up with softer skins?
Goodbye to Gumminess
How did we produce oatmeal cake with a moist yet crumbly texture?
In Search of Glutamates
What makes savory foods taste meaty?
Kneading and Autolysis
How did we produce superior bread without much kneading?
Mashed Potatoes
How did we produce creamy and smooth mashed potatoes?
Panades
What is a panade and what do you use it for?
Pie Crust
Why does too much water make pie pastry tough?
Salting Meat
Almost everyone has heard of brining and salting meat to produce juicy meat, but how exactly do these techniques work?
Souffles
How do souffles get their dramatic rise?
Twin Stabilizers—Sugar and Cornstarch
We wanted meringue cookies that were less sweet than the traditional kind, but when we cut back on sugar, our cookies collapsed in the oven. What was going on?
|
