Season 11

  • Brining

    From Old-Fashioned Sunday Dinners


    Why should I take the time to brine my food?

  • Staling Bread

    From Thanksgiving Turkey


    When a recipe calls for stale bread, what's the best way to stale it?

  • Muscle in Fish vs. Muscle and Meat

    From Shrimp in a Skillet


    What do muscles in fish and meat have to do with their different cooking times?

  • All About Brining

    From Great Grilled Roast Beef


    Why should I take the time to brine my food?

  • Caramelizing vs. Browning

    From Seafood in a Skillet


    Many meat and vegetable recipes include a step where the ingredients are either caramelized or browned. Are caramelizing and browning the same thing?

  • Salting the Milk

    From Southern Fare Reinvented


    In fried chicken recipes, soaking the chicken in buttermilk is a standard approach that helps tenderize the meat (mainly the outer layers). But is adding salt to the buttermilk really necessary to ensure meat that’s also juicy?

  • The Science of Stale Bread

    From Desserts with an English Accent


    When a recipe calls for stale bread, what's the best way to stale it?

  • Baking Soda and Browning

    From Lazy Day Breakfast


    Why does baking soda increase browning?

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