#food-science

#food-science

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.

Lab experiments at the Massachusetts Institute of Technology show that raw chicken eggs are less likely to crack when dropped side-on than when vertically oriented.

However, it will be better coated if the milk is poured on. Timing is key, he said. 'Of course, it depends what the cereal is.'

"A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for cacio e pepe, relying instead on instinct and years of experience."

The acidity of lemon can drastically lower the pH of coffee and ruin its flavor, causing curdling when combined with milk.

When the world shut down, it was like, I don't know what to do with myself; I ended up throwing all of my experimental angst into a sourdough starter.

I think it's because I'm not a naturally good cook. I can't walk into a kitchen and just make things happen. I need to know what's going on.

While an initial surprise, a quick investigation reveals a few reasons why the extra ingredient does make sense. It's rarer than your off-the-cuff sweet versus salty variations, but not unheard of. Earthy with citrus notes, it adds a sought-after depth of flavor.

"Potato chips with ridges are scientifically better for dipping, making them the ideal choice for chocolate covering due to their sturdiness and groove structure."