Role of Fat
From Perfect Pork
Why is fat important for flavor?
From Tomato Sauces for Pasta
In our tomato sauce, we're looking for nice mix of tastes: acid plus sweet, with some salt and sour in there, too. So how does this phenomenon work? How do you taste tastes?
Baking Soda 101
From Cookie Jar Classics
How does baking soda work and how should I use it?
Protein in Flour
From The Perfect All-Purpose Cake
Does the protein content in flour really matter?
Garlic’s Changing Flavor
From Sunday Dinner
How do you make sure you always get the strong (or more subtle) garlic flavor you need?
White vs. Dark Meat
From Great Roast Chicken
Why does it take longer for chicken or turkey’s dark meat to cook than the white meat?
From How to Cook Salmon
Why is fish flaky and why is it good for me?
Understanding Egg Science
From Cooking Eggs
What do I need to know to properly cook eggs?