Season 11

• Baking Soda and Browning

  From Lazy Day Breakfast

  Why does baking soda increase browning?

• All About Brining

  From Great Grilled Roast Beef

  Why should I take the time to brine my food?

• Muscle in Fish vs. Muscle and Meat

  From Shrimp in a Skillet

  What do muscles in fish and meat have to do with their different cooking times?

• Staling Bread

  From Thanksgiving Turkey

  When a recipe calls for stale bread, what's the best way to stale it?

• Salting the Milk

  From Southern Fare Reinvented

  In fried chicken recipes, soaking the chicken in buttermilk is a standard approach that helps tenderize the meat (mainly the outer layers). But is adding salt to the buttermilk really necessary to ensure meat that’s also juicy?

• Caramelizing vs. Browning

  From Seafood in a Skillet

  Many meat and vegetable recipes include a step where the ingredients are either caramelized or browned. Are caramelizing and browning the same thing?

• The Science of Stale Bread

  From Desserts with an English Accent

  When a recipe calls for stale bread, what's the best way to stale it?

• Brining

  From Old-Fashioned Sunday Dinners

  Why should I take the time to brine my food?