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!
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!