Current Season

• The Science Behind Baked Eggs

  From Sunday Brunch

  Why is achieving a cooked white and a slightly runny yolk so complicated?

• Solving the Problems of Sorbet

  From Perfecting Summer Classics

  Why does sorbet so often turn out rock-hard or grainy?

• The Science Behind Gingersnaps

  From Spicy Fall Sweets

  How do you engineer a thin crispy cookie using food science?

• Cooking in Water vs. Oil: Understanding Heat Transfer

  From Two Ways with Fish

  Why does a pot of water heated to the same temperature as a pot of oil cook food faster?

• Understanding What Keeps Meat Juicy

  From Pork Chops and Lentil Salad

  Does braising—cooking in a liquid—truly make meat more moist?