Season 2

• Egg Whites 101

  From Chocolate Desserts

  What’s the best way to whip egg whites?

• Gelatin 101

  From Chilled Summer Puddings

  What is gelatin, how does it work, and how should it be prepared?

• Starch Science

  From Peach Pie

  We break down the science of starch.

• Flaky vs. Short Pie Dough

  From Apple Pies

  What’s the difference between short and flaky dough and what’s the secret to making a flaky crust?

• Making Whipped Cream

  From Diner Pies

  What are the Test Kitchen's tips for making whipped cream?

• Eggs and Acid

  From Two French Tarts

  How does acid affect the behavior of eggs' in cooking applications?

• Maximizing Chocolate Flavor

  From Bar Cookies

  How can I get the most chocolate flavor in my baked goods?

• Potato Varieties

  From Winter Dinner

  How do I choose the right potato for my recipe?

• Aging Beef

  From Christmas Dinner

  What’s the point of aging beef and can I do it at home?

• Marinating Beef

  From Middle Eastern Barbeque

  Do marinades work?

• Fond and Pan Sauces

  From Chicken Cutlets 101

  What is fond and what role does it play in flavoring pan sauces?

• Frying Oil 101

  From Fried Chicken and 'Fixens

  How do I reuse deep-frying oil? Why is peanut oil the best deep-frying oil?

• Garlic Flavor

  From Shrimp Classics

  How do different preparation methods affect the flavor of garlic?

• Mayonnaise Emulsification

  From Simple Sandwiches

  What is the science of emulsification, and how do you sustain one?