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 Food Lab
The Case for Room-Temperature Foods
Is MSG Actually Bad for You?
Behind the Phenomenon That Makes Your Wine Smell Like Farts
Cookie Science: The Importance of Scraping Your Bowl
The Food Lab Video Series: Emulsions
The Food Lab Video Series: Boiling Water
How Baking Soda Works
Why Does Pepperoni Curl? | The Food Lab
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 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
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
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
Can 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
What's the Deal With Natural and Artificial Flavors?
On Browning Ground Meat In Recipes | Ask The Food Lab
What Makes a Great Mocktail?
What Happens When You Add Olive Oil to a Cocktail?
Homebrew Troubleshooting: Identifying Off-Aromas
Does Seasoning in Stages Make a Difference?
Cocktail Science: Does Your Cocktail Need Salt?
Why You Should Compost Your Coffee Grounds