Want something unique to serve at brunch? I love a sweet-savory mashup, and this definitely hits the spot. Caramelizing onions in bacon fat is a surefire way to make your house smell good before guests come over! The dish takes a little time, and a lot of stirring (to avoid burning), but don't let that scare you away! Trust me, your guests will be clamoring for it.
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!
Something as ubiquitous as wool is often taken for granted. I teamed up with Debbie Matenopoulos to investigate how this fiber has been used in fashion since the dawn of animal husbandry! What's the difference between cashmere, merino, and alpaca? Stay tuned!
Drying is one of the oldest and most common forms of food preservation. Canning technology is less than 200 years old, and freezing is even more recent (less than 100 years old for households), but drying technology is simple and affordable for nearly any one in the world, which is why jerky can be found around the globe.
Coloring eggs this time of year can be a fascinating lesson in natural pigmentation. Anthocyanin! Chlorophyl! Carotene! Make a rainbow basket of eggs using foods in your fridge!
Molecular gastronomy is the application of science lab techniques and compounds to every day cooking. Check out this quick tutorial on making pearls out of any liquid!
Knowing which knife to use for each job can be confusing. Here's a breakdown on the physics of knives, and why it's important to match your blade to the task at hand!
This week Home & Family teamed me up with Matt Rogers for a quick DIY that the whole family can enjoy. Water bottle rockets! Learn the science behind their takeoff and make an easy parachute!
What makes certain foods red? How about blue or purple? It all comes down to how a chemical compound called anthocyanin reacts inside the plant! See how it all works here on Home & Family.
There are many vegetable fats to consider when we walk down the grocery aisle these days. Do we cook with olive oil or should we use canola? What’s the difference between sunflower and safflower? Though these are all produced from various plants, they differ considerably in their application once we step into a kitchen
As the new year dawns it might be best to consume a few lucky foods (whether or not you believe in that sort of stuff). Collard greens, marzipan pigs, and pickled herring all play a part in international traditions, learn how!
Let’s start the new year on good footing, yes? For centuries we’ve found fortune and favor in the foods we eat, interpreting shapes, and colors to portend success and harmony. Many countries, and indeed, cities, have their own traditions and today I will investigate three of my favorite
Though champagne can be consumed year round, most of us turn to the bubbly stuff when December pushes its last seconds through the hourglass. As I pour myself a cold flute of the golden liquid my mind turns to the more technical aspects of this spectacular drink. It’s time to investigate the physics of champagne!
Sick and tired of the same old cookie platter? Trot out some new cookies based on ancient history! In this segment with Home & Family I walk you through some fascinating tools that have been used to make cookies for centuries.
Pick up any carton of eggs today and you are bombarded with language meant to obfuscate the truth. Free Range one carton exclaims, while another touts Cage Free! What's the difference? Here's a handy list that will help you interpret the marketing on egg cartons across the country.
Baffled by the words on every egg carton? Want to know the difference between cage-free and free-range? Here's a translation for every egg on the market; another episode of "Ask Dan!"
Struggling to keep a gingerbread house upright? Time to investigate your frosting. Using the right cement will prevent all the headache that can come with structural failure.
