Season 3

• The Allure of Chocolate

  From Two Chocolate Cakes

  Is there a scientific reason why we crave it?

• Browning and Baking Soda

  From Shortcake and Cobbler

  Why does baking soda increase browning?

• Buttermilk 101

  From Quick Breads

  What is buttermilk?

• Decaffeinated Coffee

  From Weekend Brunch

  How is coffee decaffeinated?

• Braising 101

  From Pork Chops, Two Ways

  What is braising and how does it turn tough cuts of meat tender?

• Evaporated Milk and Curdling

  From American Casseroles

  Why doesn't evaporated milk curdle?

• Why Do We Eat Chiles?

  From Texas Chili

  why do people enjoy eating something that causes pain?

• How To Cook Pasta

  From Pasta Classics

  What’s the best way to cook pasta?

• Egg Yolks and Custard

  From Bistro Basics

  How do egg yolks thicken custard?