Everyone at H&F seems to think I'm inordinately picky! Well, in this segment we really dive into my particularities. Three cheers to being weird!
Confused about plastic? Worried about wood? Beguiled by glass? Here's everything you need to know about cutting boards in your kitchen.
Another round of trivia questions with the family members!
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!
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.
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!
The choice between steel, iron, copper, and aluminum has never been more confusing! There are pots and pans of every variety these days, including hybrids of multiple metals. Which is best? Here's the chemistry behind metal in your kitchen.
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!
Why do so many cookie recipes insist that you cream butter and sugar together? And why are the instructions so vague? Do you know what's happening when you cream butter and sugar? Here's the scientific analysis of that ever-important instruction.
What happens to your food in the deep, dark, recesses of the freezer? Here's a quick scientific breakdown of the process of freezer burn and what you can do to help prevent it!
Are soufflés really as tricky as you've been led to believe? Trust me, when you look at them scientifically, it's pretty easy to make them perfectly every time.
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!