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Science Desk List

Current Season | Season 7 | Season 6 | Season 5 | Season 4 | Season 3 | Season 2 | Season 1




A Few Sobering Thoughts
Does Cooking Remove all the Alcohol?

A Less Salty Brine?


A Not So Salty Brine?


A Ripe Old Age


A Spoonful of Salt


All Cornmeals Are Not the Same


Apple Varieties


Are All Microwaves Created Equal?


Are You a Supertaster?


Baking Soda's Double Role


Beans on Acid—Legumes and Levels of pH


Brinerating


But Is It Safe? Ceviche


Can I Put a Frozen Glass Pie Plate Right into the Oven Without Having it Break?


Clarifying the Situation


Cloudy Olive Oil


Cooking in Copper


Cooking Today’s Leaner, Meaner Pork


Cover That Pot


Crustily Ever After


Dishwasher Dilemma


Do Different Lengths of Rice (Long-, Medium-, or Short-Grain) Correlate to the Stickiness of the Rice?


Do You Really Need Cake Flour for Cakes?


Does it Matter if I Start with Hot or Cold Water for Boiling?


Exploding Baking Dish


Extending the Corn Chowder Season


Failure to Brown


Flavorful Garlic


Foaming Pasta Water


Fried Egg Controversy


Garlic and Onion


Great Pizza without an 800-Degree Oven


How Autolyse Works


How Does Blanching Improve the Flavor of Bitter Greens?


How Does Tempering Work?


How to Store Bread


In Search of Glutamates


Is Nonstick Cookware Dangerous?


Keeping Potato Salad Safe


More on Cracking Cheesecakes


New Food Science


Onion's Sulfur Prevents Browning


Rescuing Rock-Hard Fruit


Reusing Frying Oil


Safer Seasoning


Salmon Substance
Why does my salmon sometimes ooze a white substance when I cook it? Am I under- or overcooking it?

Science in a Shell


Searching for a Fast Start


Separation of Yolk and White


Skip the Scalding


Slow Cooker Safety


So Much Beef, So Little Broth


Sponge Grunge


Sweet Potatoes and Starch


The Chemistry of Curdling


The Effects of Temperature on Yeast


The Incredible Shrinking Apple


The Mystery of the Yellow Biscuit


The Power of Soaking


The Role of Sugar in Frozen Desserts


The Science of Brewing


The Science of Custards


The Science of Foams


The Science of Slither


The Secrets of Starter


Three Ways to Great Garlic Flavor


Turned, Not Punched


What Is a Fluid Ounce?


What is an Emulsion?


What is Food Grade Plastic?


What is Silver Skin?


What is the Difference Between Pasteurization and Ultra-Pasteurization?


What Is the Maillard Reaction?
Dispelling the myth of searing

What is the Safe Internal Temperature for Pork?


What Makes Biscuits Rise?


What Makes Mayo Thick?


Where's the Worm?


Why 'Simmer' in the Oven


Why Brining Works


Why Do Mussels Gape?


Why Does Chicken Stick to the Pan?


Why Does Soaking in Ice Water Revive Wilted Greens?


Why Does Some Meat Taste Livery?


Why Is Brisket Pink? Smoke Rings


Why Oil Develops a Fishy Taste or Odor


Why Pork Chops Don't Like High Heat


Why Refrigerated Baked Goods Go Stale


Why Russets Rule


Wine and Artichokes


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