Aug 9, 2014 — The key to getting a good soft pretzel to brown properly is to dip it in a lye solution, the same stuff that's used to make soap. But a German mom insists it takes much more than that.
Dec 3, 2013 — A cookie in the oven almost looks like a monster coming alive. It bulges out, triples in size and then stiffens into a crisp biscuit. So how does an oven turn raw dough into a delight? A new animation explains the chemistry behind great baking so you, too, can unleash your inner mad scientist in the kitchen.
Oct 19, 2012 — Infusing the flavor of something heavy into a lighter liquid is a practice that's centuries old. But it's enjoying a bit of a resurgence in the cocktail world these days, thanks to the craze for putting bacon in everything.
Oct 11, 2012 — The French know how to celebrate the 100th anniversary of the discovery of how cooking changes the taste, texture and color of food. Hundreds of scientists gathered recently near the village where Louis-Camille Maillard was born to honor him.