From A Grand, Sweet Finale
How do souffles get their dramatic rise?
From Soups of the Day
Why does soaking dried beans in salted water make them cook up with softer skins?
From Resurrecting the Roast Beef Dinner
Almost everyone has heard of brining and salting meat to produce juicy meat, but how exactly do these techniques work?
Kneading and Autolysis
From Breadmaking, Simplified
How did we produce superior bread without much kneading?