#food-science

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Cooking
fromTasting Table
12 hours ago

Steven Raichlen's Simple Formula For A Foolproof Brine - Tasting Table

Use 3/4 cup sea salt per gallon water to brine poultry and pork; optional brown sugar, bourbon, or cinnamon add sweetness and boldness.
fromTasting Table
3 days ago

What Happens When You Whip Creme Fraiche? - Tasting Table

There's a little kitchen trick that looks like a magic act: You take something already silky and spoonable, whisk it briefly, and it becomes a cloud with staying power. At first glance, you might expect it to behave exactly like the familiar, feather-light whipped cream that melts away if left too long. The texture is different - a touch denser, a little tangier - and that difference is the clue that something useful (and pleasantly stubborn) is happening under the whisk.
Cooking
Cooking
fromTasting Table
1 week ago

10 Foods That Need To Cook On High Heat (And Why) - Tasting Table

High heat is essential for foods like Neapolitan pizza, steaks, stir-fries, and roasted vegetables to achieve proper crust, Maillard browning, crispness, and texture.
Everyday cooking
fromTasting Table
1 week ago

Need An Easy Frozen Treat? Make Our Velvety 3-Ingredient Chocolate Ice Cream - Tasting Table

Whipped heavy cream, condensed milk, and melted dark chocolate make a no-churn ice cream that is smooth, creamy, and richly chocolatey without a machine.
Cooking
fromTasting Table
1 week ago

Why Your Recipe Wants A Cold Whisk (And What It Really Means) - Tasting Table

Chill the whisk and bowl before whipping cream so cold fat molecules trap air, producing a stable, voluminous, airy whipped cream.
fromTasting Table
1 week ago

The Boiling Water Hack That Guarantees A Crispy Pork Roast - Tasting Table

This simple step, recommended by Marissa Stevens of Pinch and Swirl and shared in a recent interview with our sister site The Takeout, does more than just pre-cook the surface. It begins tightening the skin, draws out surface moisture, and primes the pork for the kind of high-heat blast that leads to the crunch you crave. What makes this trick especially useful for home cooks is that it mimics the results of restaurant techniques without needing special tools.
Cooking
#baking
fromTasting Table
4 months ago
Everyday cooking

Blanched Vs Unblanched Almond Flour: What's The Difference? - Tasting Table

Blanched almond flour is preferred for its light and fluffy texture, suitable for delicate baking.
fromBuzzFeed
4 months ago
Everyday cooking

Try These Budget-Friendly Egg Substitutes Next Time You Bake

Eggs are essential in baking for their flavor, structure, and binding qualities, with no perfect substitutes for taste.
Cooking
fromTasting Table
1 month ago

Why Your Coconut Milk Keeps Curdling In Dishes And How To Fix It - Tasting Table

Coconut milk enhances dishes but can curdle if overheated or introduced to acids too quickly.
fromFortune
1 month ago

Hershey's confirms price increases are on the way

Hershey is raising prices on its chocolate products by up to 20% due to sustained high cocoa costs, which remain well above historical averages.
Food & drink
#cooking
Food & drink
fromTasting Table
2 months ago

The Scientific Reason Mozzarella Makes The Perfect Melted Cheese - Tasting Table

Mozzarella's unique meltability comes from its casein matrix and fat content, making it challenging to replicate in dairy-free alternatives.
fromTasting Table
2 months ago

The Fruits To Avoid When Making Homemade Jelly - Tasting Table

Gelatin is a protein that keeps its shape because of its polypeptide chains, which connect to each other in a spring-like formation.
Cocktails
fromBoston Herald
2 months ago

Don't let the season go by without making strawberry shortcake

When strawberries are in season, it is incumbent upon us to make the most of those fleeting weeks. A classic strawberry shortcake is a delightful way to enjoy them.
SF food
Everyday cooking
fromTasting Table
2 months ago

Does Marshmallow Root Have Anything To Do With The Classic Sweet? - Tasting Table

Modern marshmallows lack the health benefits of original recipes that included marshmallow root.
Gelatin has replaced marshmallow root in manufacturing for ease and efficiency.
fromTasting Table
2 months ago

The Reason Mixed Nuts Are Always So Expensive - Tasting Table

Creating a great nut mix is part science, part craftsmanship, with each nut contributing its own unique value and cost to the final blend.
Silicon Valley food
fromTasting Table
2 months ago

Why Costco Pulled The Plug On Kirkland Signature Mayo Before It Hit Shelves - Tasting Table

Mayonnaise is an emulsion, known for its difficulty to achieve stability. Costco's attempt to launch a Kirkland Signature mayonnaise was halted due to this challenge.
Everyday cooking
Cooking
fromTasting Table
2 months ago

Hard Vs Soft Caramel: What's The Actual Difference? - Tasting Table

Caramel texture varies based on cooking temperature and ingredients, influencing whether it is hard or soft.
fromTasting Table
3 months ago

Why Do So Many Plant-Based Milks Have Sea Salt In Them? - Tasting Table

The addition of salt in plant-based milks enhances flavor by softening bitter notes and highlighting sweeter flavors, making the overall taste more appealing to consumers.
Silicon Valley food
fromTasting Table
3 months ago

Contrary To What You Think, Roasting Pans Are Not Great For Roasting Vegetables - Tasting Table

When the sides of the pan are tall and the veggies are packed in, moisture gets trapped, and the dry heat of the oven becomes a humid sauna.
Cooking
fromEater
3 months ago

The Forgotten History (and Slippery Science) of Canola Oil

Seed oils are one of the... most unhealthy ingredients that we have in foods. [...] They're very very cheap, but they - they are associated with all kinds of very very serious illnesses.
Cannabis
fromTasting Table
3 months ago

This Is Why McDonald's Shakes Are So Incredibly Thick - Tasting Table

The thick, creamy McDonald's shakes result from a combination of rich ingredients, thickening agents like cellulose gum, and a unique processing method that incorporates air.
Cocktails
Cooking
fromTasting Table
3 months ago

Here's What Happens When You Microwave A Frozen Pizza (It's Not Pretty) - Tasting Table

Microwaving frozen pizza often results in uneven cooking, leading to soggy crusts and partially frozen toppings.
fromTasting Table
3 months ago

Trader Joe's Customers Can't Handle How Sour This Spring Candy Is - Tasting Table

I got these this morning and these are actually sour. And I've eaten like 5-6 and now my mouth feels like I just ate some sour skittles.
SF food
Science
fromNature
3 months ago

Daily briefing: These award-winning photos show scientists at work

Scientists' fieldwork photos celebrate the dedication and artistry in research, highlighting the calmness amid the chaos.
Debate exists over AI's role in writing scientific papers and its implications for future research.
Advancements in obesity-related cancer research suggest weight-loss drugs could outperform surgery.
Rovelli critiques bad philosophy as a barrier to progress in the field of physics.
SF food
fromTasting Table
3 months ago

How Exactly Is Sour Candy Made? - Tasting Table

Sour candies get their taste from acids, predominantly citric acid, and involve a precise heating and molding process.
fromTasting Table
3 months ago

Why Cold Pizza Tastes So Delicious, According To Science - Tasting Table

The layers of cold pizza remain separated, preserving the texture between the crisp crust and soft toppings, while the cheese firms up as it cools.
NYC food
Madrid food
fromTasting Table
4 months ago

The Scientific Reason Halloumi Cheese Squeaks - Tasting Table

Halloumi cheese squeaks due to strong calcium and casein interactions, creating friction when bitten.
fromTasting Table
4 months ago

Here's What Those Black Squiggles In Your Banana Bread Are - Tasting Table

Phloem bundles, often mistaken for something undesirable, are actually the banana's veins, safe to eat and crucial for transporting nutrients.
Everyday cooking
Madrid food
fromTasting Table
4 months ago

Roma Vs Plum Tomatoes: What's The Difference? - Tasting Table

Romas are a variety of plum tomatoes, which include multiple types, each suitable for different culinary applications.
fromTasting Table
4 months ago

Not All Maple Syrups Taste The Same. Here's Why - Tasting Table

Darker maple syrups indicate stronger, higher-intensity flavors, while those with golden hues offer a more mild taste.
Toronto Maple Leafs
#cooking-tips
Cooking
fromTasting Table
4 months ago

The Protein Mistake That's Holding Your Sandwich Back - Tasting Table

Heating up proteins enhances sandwiches with better flavor and moisture, setting them apart from cold, assembled versions.
fromTasting Table
4 months ago

Do Not Put This Common Drink Flavor In Your Coffee - Tasting Table

The acidity of lemon can drastically lower the pH of coffee and ruin its flavor, causing curdling when combined with milk.
Coffee
Everyday cooking
fromTasting Table
4 months ago

Why Your Store-Bought Yogurt Is So Watery, And The Best Way To Fix It - Tasting Table

Whey separation in yogurt, known as syneresis, is harmless and common across various gelled foods.
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