Season 3
1 - 9 of 9
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The Allure of Chocolate
From Two Chocolate Cakes
Is there a scientific reason why we crave it?
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Browning and Baking Soda
From Shortcake and Cobbler
Why does baking soda increase browning?
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Buttermilk 101
From Quick Breads
What is buttermilk?
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Decaffeinated Coffee
From Weekend Brunch
How is coffee decaffeinated?
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Braising 101
From Pork Chops, Two Ways
What is braising and how does it turn tough cuts of meat tender?
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Evaporated Milk and Curdling
From American Casseroles
Why doesn't evaporated milk curdle?
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Why Do We Eat Chiles?
From Texas Chili
why do people enjoy eating something that causes pain?
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How To Cook Pasta
From Pasta Classics
What’s the best way to cook pasta?
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Egg Yolks and Custard
From Bistro Basics
How do egg yolks thicken custard?
1 - 9 of 9








