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 [email protected]. 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 [email protected], or leave them right here in the comments!