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.
Bloom Phase: How to Read the Bubbles In Your Coffee
Can You Stop Beans From Making You Fart? We Put 17 Methods to the Test
From Birth to Bake: How Bubbles Form in Batters and Doughs
Cookie Science: Why Cream Butter and Sugar?
How Does Baking Powder Affect My Cookies?
The Best Way to Soften Butter
Cookie Science: The Real Differences Between Brown and White Sugars
Brining Beans With Baking Soda: An Investigation
The Science Behind Vegan Meringues
Cookie Science: How Do Eggs Affect My Cookies?
The Science of Yogurt Marinades
How Baking Soda Works
An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor
Cookie Science: The Importance of Scraping Your Bowl
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
What Is American Cheese, Anyway?
What's a Smoke Point and Why Does it Matter?
What a Pressure Cooker Does Best
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
Smell Loss and Its Impact on Enjoying Food
How Pressure Cookers Actually Work
Everything You Ever Wanted to Know (Plus More!) About Boiling Water
The Case for Room-Temperature Foods
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
Why Does Pepperoni Curl?
Why Asparagus Makes Pee Smell
Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky
The Science of Jello Shots
Does Mixing Oil and Butter Really Alter the Smoke Point?
The Science of Melting Cheese
Cocktail Science: All About Foams
How 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
The Bloody Mary: The History and Science of an Oddball Classic
Cream Science: On Whipping, Butter, and Beyond
Cocktail Science: Simpler Simple Syrup
How to Can Tomatoes
Science! This is Why Hot Water Can Freeze Faster Than Cold Water
What Is Diacetyl?
The Science of (and Guide To) At-Home Carbonation
Here's Why McDonald's Burgers Don't Rot | The Food Lab
Get To Know the Microbes and Bacteria That Bring Us the Cheese We Love
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
Can Eating Yeast Really Keep You From Getting Drunk?
Why Does Absinthe Get Cloudy?
Cocktail Science: 8 Tips and Tricks For Getting the Most Out of Citrus