Season 20

  • Stale Bread

    From Thanksgiving for a Crowd

    Science expert Dan Souza explains the difference between stale bread and dried bread.

  • Why We Poke Bread

    From Hearty Mediterranean

    Dan explains the science behind poking and proofing bread.

  • Temperature Matters for Bubbly Drinks

    From Pork and Potatoes

    The temperature your champagne sits at can affect its carbon dioxide, and the mess it can cause when opened.
  • Dull Baking Sheets

    From The Most Important Meal

    Is that old baking sheet actually better than your shiny new one?

  • Cookie Size Matters

    From Childhood Favorites, Grown Up

    The amount of dough you use to portion you cookies can affect their texture.

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