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37 TV Science Clips

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Published: June 2019
Fat and Temperature Perception
Featuring an experiment with frozen butter cubes.
Published: May 2019
Baking Soda and Browning
Think beyond leavening next time you see that container of baking soda in your c…
Published: January 2019
The Magic of Emulsions
It pays to take the time and effort to make an emulsion.
Published: March 2019
Fast-Freezing Liquid Nitrogen
We prove that the way you freeze your ingredients matters.
Published: March 2019
Sound and Flavor
Who knew that music could influence the way your food tastes? To do this experim…
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: January 2014
The Effect of Sugar on Whipped Egg Whites
How to create a stable, yet delicate, meringue.
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: 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: January 2009
Kneading and Autolysis
How did we produce superior bread without much kneading?
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: 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 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?
Published: February 2005
Browning and Baking Soda
Why does baking soda increase browning?
Published: February 2005
Buttermilk 101
What is buttermilk?
Published: February 2005
Evaporated Milk and Curdling
Why doesn't evaporated milk curdle?
Published: February 2005
How To Cook Pasta
What’s the best way to cook pasta?
Published: February 2005
Egg Yolks and Custard
How do egg yolks thicken custard?
Published: April 2003
Making Whipped Cream
What are the Test Kitchen's tips for making whipped cream?
Published: May 2000
Potato Varieties
How do I choose the right potato for my recipe?
Published: April 2003
Understanding Egg Science
What do I need to know to properly cook eggs?

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