Want to salute the end of summer with something extra special? Try making some sorbet with fresh fruit from the farmer's market and spike it with a little wine!
Ever wonder what goes into making those blocks of tofu you see at the grocery store? Here's a quick lesson in protein coagulation!
Ever wonder what makes a brownie fudgy or cakey? Time to break down the science of this delectable treat!
Ever wonder why some ice is clear and some is cloudy? Here's the real science behind frozen water, and a great DIY for you and your family. Make an enormous ice cube this weekend for a snow cone party!
Looking for an educational DIY to tackle with your kids? Look no further! Here's a great way to learn about magnets, while getting messy with some homemade slime.
Want a quick primer on how microwaves work to heat our food? Here's the easy science behind those incredible machines!
Ever wonder how charcoal is made? Or which fuel is best for cooking outdoors? Look no further! Here's all the information you need to better understand your grill.
Oh, the delectable cranberry! It sings a tart song, brightly. But how do we get cranberries from the fields to the tables? And just what makes that jellied cranberry sauce jiggle so much?
A favorite treat around the New Year in Japan, mochi is a sweet bun made from rice. I learned from a mochi master in Japan how to make the treat, it takes a lot of muscle!
Ever wonder what's inside those delightful little clouds of fluff? Look no further, here's the science behind marshmallows!
Emulsions are all around us, and they're particularly powerful in the kitchen. Ever wonder how to make mayo? Here's the quick answer!
Sophie and I had a blast talking about the science, history, and nutritional benefits of sesame. And I get to make one of my favorite desserts, halvah!
Ever wonder what's so magical about this ancient brew? Here's a full scientific breakdown of kombucha!
BBQ varies from region to region, here's an investigative look at how those unique flavors were built over centuries of America immigration!
Thick, dark, tomato based, sweet, and tangy. This is by far the most popular of the many varieties of bbq sauce around the country. This sauce owes its pedigree to Memphis' location along the Mississippi River.
From 1730 into the 1750s South Carolina recruited and paid ocean passage for thousands of German families. These settlers brought with them some of their favorite tastes from home, namely mustard.
Think of this as the ur-bbq sauce. When English colonists arrived in America and settled near Roanoke they brought with them some of their tastes from home. Early British cooking reveals a penchant for tart flavors, and this sauce does not disappoint in that category.
How much do we think we're eating? How much food is actually on our plates? When it comes to the psychology of filling your dinner plate there's more at work than just your hunger!
The plant-like organisms that grow in our oceans are responsible for nearly 90% of the oxygen in the atmosphere! Seaweed and the rest of the algae world are fascinating specimens, watch the video to learn why you might want to add some sea greens to your diet!
Ever wonder what's going on under the lid? Once you seal a pressure cooker there's a lot of science that goes into breaking down meats and grains, they're amazing devices!