Cook's Science Recipes

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Does adding tomato leaves to sauce boost its flavor?

Get access to every foolproof recipe and rating from the Magazine.

Content Type: Article How Many Times Can You Reuse Frying Oil?

Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
Content Type: Article Is It Better to Brine Meat Longer?

Brining longer doesn’t necessarily mean juicier meat.
Content Type: Kitchen Tip How Slicing Impacts Onions

Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.
Content Type: Kitchen Tip Should You Wash Mushrooms?

Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.

Content Type: How To Why Peach Pie is Juicier Than Apple Pie

Hint: It's not because peaches contain more water than apples.
Content Type: How To How to Make Nitro Cold-Brew Coffee

Plus, learn how to make cold-brew coffee concentrate in record time.
Content Type: How To How to Make the Best Whole-Wheat Pie Dough

Can you make pie crust that's just as flaky and tender using whole-wheat flour or rye flour? You bet.
Content Type: How To Why Use Ice Water in Bread Dough Recipes?

Here's why colder water makes better dough for yeasted bread and pizza.
Content Type: How To How to Prevent Hot Milk from Sticking to the Pan

Constantly scraping the pan bottom isn't practical. So what is?