tags: kitchen science
kitchen science
Explore all CHOW recipes, videos, stories, and Chowhound discussions related to kitchen science.
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Why Does Cheese Get Rubbery when Melted in the Microwave?
Keep it creamy and soft by following a few simple tips.
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Is It Better to Salt Intermittently While Cooking or Just Once?
There’s more than one way to go.
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Harold McGee Speaks
Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s eyeglasses.
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HELP?! Alton Brown Turkey Temperature
(21 replies, updated November 26, 2009) Home Cooking
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Healthy substitutes for butter, cream
(4 replies, updated January 11, 2009) Home Cooking
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Another Top Chef Copycat
(26 replies, updated July 17, 2008) Food Media and News
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I cannot cook steak. Can you?
(25 replies, updated June 15, 2008) Home Cooking
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Father’s Day Food Books??
(3 replies, updated June 14, 2008) Food Media and News
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Really good, ultra simple summer fruit cake
(34 replies, updated July 31, 2007) Home Cooking
