It's time for another round of The Food Lab. Got a suggestion for an upcoming topic? Email Kenji here, and he'll do his best to answer your queries in a future post. Become a fan of The Food Lab on Facebook or follow it on Twitter for play-by-plays on future kitchen tests and recipe experiments.
Hey Serious Eaters!
Ever wonder why your cheese sauce breaks? Want to know the best way to cook brussels sprouts? And what the heck is the difference between instant, rapid-rise, and active dry yeast anyway?
You've all got questions that need answering, so we're introducing a new weekly feature here on the site called Ask The Food Lab. How does it work?
Simple. Just email your food science or recipe-related questions to AskTheFoodLab@seriouseats.com. Every Thursday, we'll pick a few of our favorite questions and answer them for you with demos, photos, graphs, and easy-to-understand everyday kitchen science. Easy, right?
Got a question for The Food Lab?
Email your questions to AskTheFoodLab@seriouseats.com, or leave them right here in the comments!
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. All emails will be read and considered, but not every question will be answered.