There are so many things to consider when we walk into the kitchen, from the food we buy, to how we’re going to cook it, that sometimes the simpler things get overlooked. But, as we all know, simple doesn’t mean unimportant. And that is certainly the case with today’s topic: cutting boards
Do aluminum pans cause alzheimers? Is teflon safe to use? I teamed up with Doctor JJ to discuss the science and health issues surrounding some of our most common pots and pans.
Why does bread go stale? What's happening inside the crust to make it stiff and dry? How can we delay the onset of staleness? Here's the scientific breakdown on why things go stale!
Ever questioned the way you boil your pasta? Guess what? You don't need a ton of water, it doesn't need to be rapidly boiling, and you don't have to constantly stir!
Ever wonder where America's favorite condiment comes from? Poke around the globe to see how we got ketchup in its current form! Trust me, it didn't always start out bright red and tomatoey...
Though it takes some time to accumulate the necessary egg whites in my freezer, once I've got a good reserve I always turn to angel food cake. This cake can be made a few days in advance of your next party, and it freezes extraordinarily well, so you've really got no excuse for not making one post-haste.
Though I doubted their usefulness in my high school physics class, formulas turned out to be eminently useful in the kitchen. Here's my cake formula, it's something I've used without fail for years now. I love how customizable it is, any flavor you dream can fit into its confines. Enjoy!
Are you constantly waiting for the other shoe to drop? Or throwing the baby out with the bathwater? Here's a quick lesson on where some of those famous phrases come from!
Looking for some fun experiments to do with your kids this week? Here are a few activities you can accomplish with nothing more than the pennies you find in your couch cushions.
Chocolate mousse can be vexing: separate the eggs, beat the whites, fold in the chocolate sauce carefully. There are a lot of ways it can go wrong! Fortunately, we've got a quick solution. This is what I like to call a "get out of jail free" dessert.
Why do these things match so perfectly? Well, when we look at the science of acids and fats it all begins to make sense. Learn why wine and cheese taste so great together, and then how you can build the best cheese plate at home!
Plastic in the kitchen can be scary, but there's a better way! Silicone is a synthetic rubber that has an incredibly high melting point, perfect for cookware. Here's the science behind the material.
When looking for a last minute dessert, these amaretti routinely top my list. I always have some extra egg whites in the freezer, and whipping up a batch of these couldn't be easier.
What happens when we cook meat low and slow? Turns out there's a lot of science happening under the lid of your Dutch oven!
Though it sounds absurd, there's actually quite a bit of science behind melting cheese. If you've ever had a block of cheese separate into a pool of oil and curds while you're heating it up, you'll want to watch this for some quick tips on making the most out of melting cheese.
Believe it or not, there are a lot of scientific properties at work behind Santa's toy delivery on Christmas Eve. Trust in the magic, and be confident in the scientific lessons that propel Santa around the globe.
The fantasy imagined by dear Edmund in "The Lion, The Witch, and The Wardrobe" can be a reality in your kitchen today! Making Turkish Delight is rather simple, all it takes is some sugar and arm power!
What are the three key components to getting the perfect cup of coffee? Saturation, temperature, and bloom. Sound like a lot of nonsense to you? Here's the breakdown on how to brew that perfect cup!
How does one of the oldest cooking materials work? Here's the history and science behind ceramic cookware!
Ever wonder where tonic water gets its name? Here's the fascinating medical history of a bar standard!