Store-bought puff pastry has never been cuter, make these for Valentine's Day and you'll be a winner.
Definitely not smooth, most decidedly not creamy.
Curious about the bubbles you're drinking this NYE? Here's the full breakdown on everything from Prosecco to Cava, and Brut to Blanc-de-Noirs.
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!
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.
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!
The cast and crew of H&F took another crack at stumping me! I knew most of their answers, but was completely lost when our 6 year old guest asked me about Christmas!
Making a cocktail for our intergalactic guests was a dream come true. The cast of Star Trek: TNG visited us and I was able to teach a quick lesson on density while putting together a colorful drink.
Lip Synch competitions are always fun, and this one was no different! Here's the 2016 Halloween Lip Synch Battle!
What are those gelatinous balls that congregate at the bottom of your cup of milky tea? What are the little pearls commingling with your vanilla pudding? Here's the secret science of Tapioca!
Why are mustard seeds hot like chili peppers? Why is some mustard bright and mellow, while others are murky and hot? Here's the quick breakdown on how mustard works in the kitchen!
The painful headache that accompanies some of our favorite icy treats is something that even doctors and scientists debate. There are a few theories that have been put forward to help explain the pain, and I've got some quick remedies to help you quell the nasty feeling when it starts to attack!