It's possible to overcook your food AFTER you take if off the heat - but science can help you avoid it.
Have you ever smelled popcorn or cat pee in your wine? Here's why.
Whether you love OR hate garlic, understanding how it works can help it work better for you.
Why does fish go bad so quickly - and what can you do about it?
Taking good care of your cast iron (or carbon steel!) cookware starts with understanding the chemistry it relies on.
Not all spicy sensations are the same, so what does “spicy” actually mean?
Want to get super-crispy food at home? Maximize these two crisp-making qualities.
What’s with all the different kinds of vanilla - and are the pricey ones worth it?
Fats add flavor to food in all sorts of ways - but they can also backfire.
What IS an air fryer - and is it worth the hype?
Dates on food have basically nothing to do with safety….so how DO you know if something is OK to eat?
Here's why cooking a turkey is so hard - and how brining can help.
Why do some leftovers get better with age, and others get worse?
Why are there so many different kinds of salt, and does it really matter which one you use?
It’s not your imagination: Brussels sprouts used to suck.
Carbon steel pans are some of the most versatile pans in a home cook’s kitchen - here’s why.
Wait a sec…how can meal kits (& grocery delivery services) POSSIBLY be sustainable?
You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).
If disliking bitter foods evolved to keep us alive, why do we LOVE some bitter foods?
You’ve heard a lot about umami, but you probably don’t know the full story.
Eggs with different color yolks taste different - but also exactly the same.
WTF is sous vide - and why are people obsessed with it?
Is meat grown in a lab the future of food - and is it actually any good?? I took a road trip to find out.
You know all those meat alternatives out there? Here’s how they’re made - and why they don’t actually taste that much like real meat.
Double-dipping might *seem* gross, but what does the science *actually* say about it?
Your pan is hot, and you’re ready to cook, but which fat do you reach for: butter, or oil?
