Current Season

• The Science of Cornstarch

  From Vegetarian Pasta Night

  Why does cornstarch solve the problem of sauce separating?

• Problems with Whole-Wheat Flour

  From Soup and Bread from Scratch

  Here are some of the problems we've encountered when baking with whole-wheat flour. 

• The Science of Scrambled Eggs

  From Rise and Shine Breakfast

  Why do scrambled eggs often turn out dry and overcooked?

   

• Baking Soda vs. Baking Powder

  From Fall Classics

  What is the difference between baking powder and baking soda? 

• Emulsification

  From Simply Chicken

  What is emulsification and how does it work?