Season 1

• Protein in Flour

  From The Perfect All-Purpose Cake

  Does the protein content in flour really matter?

• Understanding Egg Science

  From Cooking Eggs

  What do I need to know to properly cook eggs?

• Garlic’s Changing Flavor

  From Sunday Dinner

  How do you make sure you always get the strong (or more subtle) garlic flavor you need?

• Fish Fat

  From How to Cook Salmon

  Why is fish flaky and why is it good for me?

• Role of Fat

  From Perfect Pork

  Why is fat important for flavor?

• White vs. Dark Meat

  From Great Roast Chicken

  Why does it take longer for chicken or turkey’s dark meat to cook than the white meat?

• Tasting Taste

  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?