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Entries tagged with 'food science'

How Do They Get the Salt Inside Roasted In-Shell Peanuts?

That's Nuts Lee Zalben 8 comments

Ever wonder how roasted in-shell peanuts get salted before you ever crack the shell? We got to the bottom of this nutty little mystery! More

The Food Lab: Everything You Ever Wanted to Know (Plus More!) About Boiling Water

The Food Lab J. Kenji López-Alt 37 comments

We've all heard the expression: "He's such a bad cook, he can't even boil water." But how often do you actually think about the hidden complexities behind throwing a pot full of water on top of a burner? More

How to Temper Chocolate

Sweets Liz Gutman 25 comments

Tempering chocolate is one of those things that seems really scary if you've never done it before. I have to admit, when we learned tempering in pastry school, it could get really frustrating (especially in the summer when the A/C wasn't working). But with a little practice, you'll start to recognize the signs of tempered chocolate more and more quickly until you're tempering like a pro. More

Quiz: How Much Do You Know About Food Preservation?

Katie Quinn 19 comments

Though pickling, freeze-drying, smoking, and other forms of food preservation were a way of survival before, now they've become more of fun, crafty projects. The kitchen has become a workshop space for food lovers to produce artisanal, hand-labeled creations. But how much do you really know about the work that goes into it? More

The Food Lab: The Importance of Resting Meat

The Food Lab J. Kenji López-Alt 51 comments

This week at The Food Lab, we explore the importance of resting meat. You mean I have to wait before sawing into that perfectly charred ribeye? Unfortunately, yes. Asides from over or under-cooking and seasoning issues, not resting meat is probably the carnivore's biggest blunder of all. More

Molecular Gastronomy at the French Culinary Institute: Meat Glue

New York Erin Zimmer 5 comments

French Culinary Institute's Vice President of Culinary Arts Nils Norén and Director of Culinary Technology Dave Arnold teach new cooking techniques on Saturday. Meat glue is probably not the first thing on your grocery list. But food science whizzes... More

Caffeine: The Good News and the Good News

Ed Levine 6 comments

Photograph by Robyn Lee In the New York Times recently, Jane Brody reported on the recent findings of a study by Center for Science in the Public Interest on the potential harm and benefits of caffeine consumption. The good news: Caffeine can enhance your mood and your mental and physical performance. Not exactly big news. But here are some more interesting findings: Drinking caffeinated coffee might decrease your risk for Parkinson's diseaseDrinking 4 to 6 cups of regular or decaf coffee a day might lower your risk of contracting Type 2 diabetesCaffeine does not make you pee moreCaffeine does not increase the risk of heart attackCaffeine does not contribute much to hypertension developmentCaffeine does not cause pancreatic, kidney, liver,... More

Kitchen Science: Ask Harold McGee

Sarah Wolf Post a comment

Curious cook Harold McGree is spending the day answering interesting kitchen questions on the New York Times's Diner's Journal blog. So far, he's deemed carrot tops safe to eat but reserved judgment on cheese with the mold trimmed off. On a more pleasant note, he explains why salt and pepper are our "basic" spices. And in the realm of kitchen thermodynamics, McGee analyzes the effects of heat on oil in pans and rimmed baking sheets.... More

Scientists and Chefs on Food Science

Robyn Lee Post a comment

Science News looks at the history and growing popularity of lab science-inspired cuisine, along with explaining some aspects of food science and including feedback from scientists and chefs. [via Bitten]... More

'Dressing the Meat of Tomorrow' at the Museum of Modern Art

Raphael 2 comments

Dressing the Meat of Tomorrow, James King On display as part of the Museum of Modern Art's Design and the Plastic Mind exhibit is a piece by James King called "Dressing the Meat of Tomorrow." This exhibit explores the technique that allows edible meat to be grown in a laboratory from sample cells. King discusses the process and what this meat might look and taste like: "A mobile magnetic magnetic resonance imaging (MRI) unit scours the countryside looking for the most beautiful examples of livestock. The elected specimen is scanned from head to toe, and accurate cross-sectional images of it inner organs are generated... to create molds for the in vitro meat. We... might still want to re-create a... More

Caffeinated Doughnuts

Nathalie Jordi Post a comment

Depending on your perspective, caffeinated doughnuts will either make your day or....explode it. Thanks Alaina!... More

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