Food Science

Cooking isn't just an art; it's a science. We'll help you understand the physical and chemical processes that make food look, smell, and taste the way it does.
A pile of cubed butter
The Best Way to Soften Butter
Cookie Science: The Real Differences Between Brown and White Sugars
Brining Beans With Baking Soda: An Investigation
Meringue on pink background
The Science Behind Vegan Meringues
Cookie Science: How Do Eggs Affect My Cookies?
Mint-yogurt marinade being poured over boneless skinless chicken thighs
The Science of Yogurt Marinades
A small spoon holding baking soda with a container of baking soda next to it.
How Baking Soda Works
A seared rare steak cut in half on a wooden board
An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor
Cookie Science: The Importance of Scraping Your Bowl
close up of ap flour sourdough starter on day 11
The Science of Sourdough Starters
Flavor Science: How We Taste Sweet, Sour, Salty, and More
The Truth About Mustard Oil: Behind the "For External Use Only" Label
Close-up of a hamburger
What Is American Cheese, Anyway?
Flip Frequently
What's a Smoke Point and Why Does it Matter?
What a Pressure Cooker Does Best
Close up of the face of an analog kitchen scale that reads 13 pounds, 10 ounces.
Cocktail Science: Do Alcohol Calories Count?
How to Make Tadka
The Science Behind Salt and Vinegar Chips
Meet Isoamyl Acetate, the Banana-Flavored Molecule You Love to Hate
Illustration of a man with a prominent but blacked out nose inhaling aroma rising up from a variety of foods
Smell Loss and Its Impact on Enjoying Food
How Pressure Cookers Actually Work
Overhead view of boiling water
Everything You Ever Wanted to Know (Plus More!) About Boiling Water
The Case for Room-Temperature Foods
MSG crystals
Is MSG Actually Bad for You?
Behind the Phenomenon That Makes Your Wine Smell Like Farts
The Food Lab Video Series: Emulsions
The Food Lab Video Series: Boiling Water
Cooked, curled pepperoni with tiny pools of fat on the surface of a pizza.
Why Does Pepperoni Curl? | The Food Lab
Asparagus sautéing
Why Asparagus Makes Pee Smell
Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky
A tray of assorted Jell-O shots.
The Science of Jello Shots
Does Mixing Oil and Butter Really Alter the Smoke Point?
Brie and Nutella Grilled Cheese
The Science of Melting Cheese
Cocktail Science: All About Foams
How the Science of Salt Can Improve Your Tomatoes
Revisiting the Myth of The 12-Year Old McDonald's Burger That Just Won't Rot (Testing Results!) | The Food Lab
The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More
A Bloody Mary cocktail in a tall glass garnished with a celery stick and some shrimp on a toothpick.
The Bloody Mary: The History and Science of an Oddball Classic
6 stages of whipped cream
Cream Science: On Whipping, Butter, and Beyond
Simple Syrup
Cocktail Science: Simpler Simple Syrup
A jar of processed tomatoes being removed from a water bath with a pair of jar tongs.
How to Can Tomatoes
a cocktail being poured over a large ice cube in a rocks glass
Science! This is Why Hot Water Can Freeze Faster Than Cold Water
Diacetyl: The Molecule Responsible for Butter Flavor and Popcorn Lung
The Science of (and Guide To) At-Home Carbonation
Here's Why McDonald's Burgers Don't Rot | The Food Lab
Serious Cheese: Know Your Microbes
Cocktail Science: 5 Myths About Ice, Debunked
Sotolon: The Molecule That Smells Like Pancakes, Fall, and a NYC Mystery
Is Good Pizza Really All About the Water? | The Food Lab
The Science of Heat vs. Temperature
A package of Fleishmann's active dry yeast.
Can Eating Yeast Really Keep You From Getting Drunk?
The Pizza Lab: Sausages And the Science of Salt
Why Does Absinthe Get Cloudy?
Cocktail Science: 8 Tips and Tricks For Getting the Most Out of Citrus
The Serious Eats Guide to Sugar
Why Nacho Cheese Doritos Taste Like Heaven
What's the Point of a Vinaigrette? | The Food Lab
Mocktail Science: Easy Substitutes for Complexity