Season 9

• Kneading and Autolysis

  From Breadmaking, Simplified

  How did we produce superior bread without much kneading?

• Bacteria on Board

  From Holiday Ham and Biscuits

  Does any cutting board—wood, plastic, composite, or bamboo—harbor less bacteria?

• Souffles

  From A Grand, Sweet Finale

  How do souffles get their dramatic rise?

• Salting Meat

  From Resurrecting the Roast Beef Dinner

  Almost everyone has heard of brining and salting meat to produce juicy meat, but how exactly do these techniques work?

• Mashed Potatoes

  From One Great Thanksgiving

  How did we produce creamy and smooth mashed potatoes?

• Pie Crust

  From The Best Blueberry Pie

  Why does too much water make pie pastry tough?