The Science Behind Baked Eggs
From Sunday Brunch
Why is achieving a cooked white and a slightly runny yolk so complicated?
Solving the Problems of Sorbet
From Perfecting Summer Classics
Why does sorbet so often turn out rock-hard or grainy?
Cooking in Water vs. Oil: Understanding Heat Transfer
From Two Ways with Fish
Why does a pot of water heated to the same temperature as a pot of oil cook food faster?
The Science Behind Gingersnaps
From Spicy Fall Sweets
How do you engineer a thin crispy cookie using food science?
Understanding What Keeps Meat Juicy
From Pork Chops and Lentil Salad
Does braising—cooking in a liquid—truly make meat more moist?