Introducing Ask The Food Lab

The Food Lab

Unraveling the mysteries of home cooking through science.

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[Doodle: Robyn Lee]

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!