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Paul Adams
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Cook's Illustrated
Alyssa Vaughn
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Why Do Onions Make You Cry? Ask Paul
Is It OK to Eat Green Potatoes? Ask Paul
Why Are There Rainbows on My Roast Beef?
No, You Shouldn’t Microwave Plastic
How Is Miso Made? Ask Paul
Can I Just Cut Mold Off Food? Ask Paul
Why You Should Never Transfer Hot Soup Straight to the Fridge
What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul
The Truth About Cooking with Convection
A Chemist Explains How to Clean Your Kitchen
A Stealth Ingredient Makes Every Cocktail Pop
Nailing the Perfect Ratio of Water to Rice
Help! I Cut My Avocado Too Soon. Will It Still Ripen?
Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?
You Should Be Marinating Your Dishes
How Does Yeast Work? Ask Paul
Why You Can’t Cook Wild Salmon the Same as Farmed Salmon
Why Baking Soda Is the Most Useful Ingredient in Your Kitchen
How to Make the Flakiest Pastry
Live Dangerously. Make Pretzels.
Is It Better to Brine Meat Longer?
Ask Paul: What Exactly Is a Pellicle?
Why Does My Ice Taste Bad Sometimes?
Why Dry Bread and Stale Bread Aren’t the Same Thing
Can Baking Soda Remove Pesticides from Produce?
Can Baking Soda Make Beans Cook Faster?
Can You Cook Off the Alcohol from Food? Ask Paul
The Best Way To Whisk Eggs, According to Science
What Exactly Is Soft-Serve Ice Cream?
What Is the Difference Between Right Twix and Left Twix? Ask Paul
The Science of the World’s Greatest Sauce: Mayonnaise
Resting Meat is Worth It—and We’ve Got the Data to Prove It
Can You Cook Acidic Ingredients in Cast Iron?
4 Ways to Keep Meat and Fish from Sticking to Your Pan
The Starchy Secrets to Cooking Potatoes
Why You Should Avoid Wet Scallops

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