Science Clips

Narrow your results using the filters below:
Science Clips
+ Show All
still looking?

53 TV science Clips

Filter +
Published: February 2017
Cooking Wild vs. Farmed Salmon
Science expert Dan Souza demonstrates the differences between wild and farmed sa…
Published: January 2017
Science: The Best Way to Heat a Cast-Iron Pan
Prevent hot spots and guarantee even cooking with our oven technique.
Published: April 2017
Baked Alaska: Cake That Insulates
Here's how we found the best way to protect ice cream from the oven's heat.
Published: March 2017
Which Parmesan Part is Best?
Not all areas of the enormous cheese wheel are equal.
Published: January 2015
Bubbles in Beverages
From soda and seltzer water to beer and sparkling wine, carbonation adds a uniqu…
Published: January 2015
Grind Meat at Home for Tender Burgers
Store-bought ground beef is inexpensive and easy to find. However, we have compe…
Published: April 2015
A Closer Look at Gluten
Baked goods—from chewy loaves of rustic bread and pizza dough to tender cakes an…
Published: January 2014
The Effect of Sugar on Whipped Egg Whites
How to create a stable, yet delicate, meringue.
Published: December 2013
Potato Starch: Russets versus Waxy Potatoes
Not all potatoes are created equal.
Published: March 2013
The Science Behind Gingersnaps
How do you engineer a thin crispy cookie using food science?
Published: February 2013
Cooking in Water vs. Oil: Understanding Heat Transfer
Why does a pot of water heated to the same temperature as a pot of oil cook food…
Published: June 2012
Pie Crust
Why does too much water make pie pastry tough?
Published: April 2012
The Science of Cornstarch
Why does cornstarch solve the problem of sauce separating?
Published: March 2012
Problems with Whole-Wheat Flour
Here are some of the problems we've encountered when baking with whole-wheat flo…
Published: January 2012
Baking Soda vs. Baking Powder
What is the difference between baking powder and baking soda?
Published: January 2012
What is emulsification and how does it work?  
Published: November 2012
Browning and Baking Soda
Why does baking soda increase browning?
Published: November 2012
All About Brining
Why should I take the time to brine my food?
Published: November 2012
Muscle in Fish vs. Muscle and Meat
What do muscles in fish and meat have to do with their different cooking times?
Published: May 2011
Staling Bread
When a recipe calls for stale bread, what's the best way to stale it?
Published: January 2011
The Science of Stale Bread
When a recipe calls for stale bread, what's the best way to stale it?
Published: February 2011
Why Fish Sticks
Why does fish stick to the grill more than, say, beef or pork? And why do you ne…
Published: January 2009
Kneading and Autolysis
How did we produce superior bread without much kneading?
Published: September 2004
The Truth About Cutting Boards and Bacteria
We get to the bottom of which material is more sanitary for cutting boards, wood…
Published: January 2009
How do souffles get their dramatic rise?
Published: January 2009
Salting Meat
Almost everyone has heard of brining and salting meat to produce juicy meat, but…
Published: October 2002
Flour Types
What types of flour should a well-stocked kitchen have?
Published: November 2007
Cooking with Alcohol
How much alcohol is cooked off during cooking?
Published: January 2010
All About Panades
What is a panade and how does it work?
Published: September 2007
Science of Marinades and Brining
Liquid smoke is made by channeling smoke from smoldering wood chips through a co…
Published: May 2002
Heavy Cream versus Whipping Cream
We set out to purchase a pint of whipping cream and a pint of heavy cream, whip …
Published: July 2008
Scrambled Eggs
How do scrambled eggs work? Can you salt them ahead of time? How can you keep th…
Published: May 2003
Flaky vs. Short Pie Dough
What’s the difference between short and flaky dough and what’s the secret to mak…
Published: May 2004
Flambeing 101
How do I flambé? And does flambéing really make a difference in a recipe?
Published: February 2005
The Science Behind Brining
We are huge proponents of bringing here in the test kitchen, but how exactly doe…
Published: June 2003
The Allure of Chocolate
Is there a scientific reason why we crave it?

About our Sponsors

America's Test Kitchen is co-presented by WETA Washington, D.C. and American Public Television, and nationally distributed by American Public Television.