tags: science
science
Explore all CHOW recipes, videos, stories, and Chowhound discussions related to science.
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Does Salting Dried Beans Make Them Harder to Cook?
Science says it’s an old wives' tale.
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Chronicles from a Pig Party
Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.
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What’s the Skin on Heated Milk?
That sticky film can ruin a good hot chocolate.
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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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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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Why Do You Need a Nonreactive Bowl for Some Recipes?
It’s a matter of flavor and color.
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FDA approves cloned beef...
(112 replies, updated January 25, 2008) Food Media and News
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Salmon – Wild or Farm Raised – Pepsi or Coke?
(76 replies, updated October 14, 2008) General Chowhounding Topics
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broiling with oven door open
(44 replies, updated September 6, 2009) Cookware
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What do Chowhounds do for a living (besides eat of course)?
(841 replies, updated November 18, 2009) Not About Food
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Best and Worst Cooking Shows
(409 replies, updated November 15, 2009) Food Media and News
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BevWizard — anyone tried it?
(59 replies, updated June 21, 2006) General Chowhounding Topics
