Food Science The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More The science behind pickles, yogurt, kimchi, sauerkraut, and more. Tim Chin
Condiments and Sauces "I Can’t Believe It’s Not Bitter!" A Better Olive Oil for Mayo Bitterness, be gone. Nik Sharma
Fall Sotolon: The Molecule That Smells Like Pancakes, Fall, and a NYC Mystery This aromatic molecule caused a four-year Manhattan smell mystery. Jason Horn
Dairy The Science of Yogurt Marinades If you're using yogurt, you should marinate your meat overnight. Nik Sharma
Asparagus Why Asparagus Makes Your Pee Smell Terrible The phenomenon behind your stinky asparagus pee. Jason Horn
Culture Meet Isoamyl Acetate, the Banana-Flavored Molecule You Love to Hate All about the fruity-smelling chemical you love to hate. Jason Horn
Food Science How Losing Your Sense of Smell Changes Your Relationship With Food A comprehensive look at how smell loss changes the way you eat. Mark Hay
Culture Nutritional Yeast: Savory, “Cheesy,” and Not Just for Vegans Nutritional yeast isn't just for vegans. Alicia Kennedy
Food Science The Science of Tadka: An Essential Technique for Blooming Spices Why tadka is an important layer of flavor in many Indian dishes, how to prevent it from becoming bitter, when to use it, and what oils and spices to use. Nik Sharma
Baking What Is Gluten? The Science Behind Great Dough What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds. The Serious Eats Team
Bread The Science of Sourdough Starters What really makes a sourdough starter so special? Let's look under the microscope. Tim Chin
Food Industry Food Safety and Coronavirus: A Comprehensive Guide Everything you need to know about COVID-19 and food safety. J. Kenji López-Alt
Equipment What a Pressure Cooker Does Best The pressure cooker excels at certain culinary applications. Tim Chin
Equipment How Pressure Cookers Actually Work Everything you need to know about how pressure cookers work. Tim Chin
Chicken The Food Lab Video Series: The Science of Spatchcocking Breaking down the best way to roast chicken. J. Kenji López-Alt
Cookies The Food Lab Video Series: Cookies Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series: Boiling Water Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series: Emulsions One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series: Steak Lies Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series, for You, for Free We answer the question, what would a Food Lab video series look like? J. Kenji López-Alt
Food Science The Case for Room-Temperature Foods Some foods taste better at room temperature. Miranda Kaplan
Beer and Wine Behind the Phenomenon That Makes Your Wine Smell Like Farts What does it mean if a wine is reduced? Industry experts tease apart some wine science to make sense of this controversial wine flaw. Diane McMartin
Food Science The Truth About MSG What is MSG? Will it really give you a headache? Should you be cooking with it? J. Kenji López-Alt
