Season 2
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Gelatin 101
From Chilled Summer Puddings
What is gelatin, how does it work, and how should it be prepared?
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Making Whipped Cream
From Diner Pies
What are the Test Kitchen's tips for making whipped cream?
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Egg Whites 101
From Chocolate Desserts
What’s the best way to whip egg whites?
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Thickening Key Lime Pie
From Diner Pies
How does key lime pie filling thicken without cooking?
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Domed Hamburgers
From All-American Cookout
Why do my hamburgers puff up in the middle when I cook them?
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Maximizing Chocolate Flavor
From Bar Cookies
How can I get the most chocolate flavor in my baked goods?
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Garlic Flavor
From Shrimp Classics
How do different preparation methods affect the flavor of garlic?
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Storing Potatoes
From Steak Frites
What's the best way to store potatoes?
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Mayonnaise Emulsification
From Simple Sandwiches
What is the science of emulsification, and how do you sustain one?
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Potato Varieties
From Winter Dinner
How do I choose the right potato for my recipe?
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Discolored Potatoes
From Christmas Dinner
Why do potatoes turn brown when cut? Is there any way to prevent the discoloration?
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Frying Oil 101
From Fried Chicken and 'Fixens
How do I reuse deep-frying oil? Why is peanut oil the best deep-frying oil?