From The Perfect All-Purpose Cake
Does the protein content in flour really matter?
From Cooking Eggs
What do I need to know to properly cook eggs?
From Sunday Dinner
How do you make sure you always get the strong (or more subtle) garlic flavor you need?
From How to Cook Salmon
Why is fish flaky and why is it good for me?
From Perfect Pork
Why is fat important for flavor?
From Great Roast Chicken
Why does it take longer for chicken or turkey’s dark meat to cook than the white meat?
From Tomato Sauces for Pasta
In our tomato sauce, we're looking for nice mix of tastes: acid plus sweet, with some salt and sour in there, too. So how does this phenomenon work? How do you taste tastes?