The Science Of Hamburger Buns
Not just any bun will do. Here are some tips on selecting the right bun for your masterpiece.
The Science Of Salt
Here’s what you need to know about table salt, kosher salt, pickling salt, sea salt, seasoned salt, curing salts, and how to use them. Learn also about brines, measuring different salts, and the health aspects of salt.
How To Grill Fire Roasted Red Bell Peppers (Pimentos)
Don’t buy roasted peppers or pimientos when you can make stellar ones at home. Take your pimento cheese, potato salad, harissa, Italian sausage sandwiches, Italian beef sandwiches, omelets, risotto, and so many more over the top with this pimento recipe. The recipe also works for any number of peppers.
The Science Of Oils And Fats
Despite their bad press, oils and fats are essential to support life. Your body needs them. And it is almost impossible to cook well without them. Find out all about different vegetable oils and animal fats, how to cook with them, and how to use them healthfully.
The Science Of Sugars, Syrups, Sweeteners, And Sugar Substitutes
Find out everything you need to know about sucrose, fructose, and glucose, as well as how to cook with different sugars, syrups, and artificial sweeteners, including granulated sugar, brown sugar, turbinado, demerara, Barbados, muscovado, and more. Plus a handy guide to the stages of sugar syrup for candy making.
The Science Of Rubs
Herb & spice rubs and blends are a great way to bring major flavor to food. But there is a science and art to making and using them.
Mythbusting the Smoke Ring: No Smoke Necessary!
Smoked meats often have a pink layer below the surface called the smoke ring. But you don’t need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.
Carryover Cooking: A Problem or Much Ado About Nothing?
What is carryover cooking? It’s true that the internal temperature of food can continue to rise after you’ve taken the food off the heat and placed it at room temperature. How long does carryover cooking continue? By how many degrees will the internal temperature rise? Here are all the variables you need to know.
Benchmark Barbecue Sauces And How To Make Them
The US has several distinct barbecue sauce styles from Kansas City to South Carolina, Eastern Carolinas, Western Carolinas, Texas, Alabama, Kentucky, Hawaii, Florida, Memphis and more. Here is a description of them, and links to buy them, and recipes.
How to Grill With Wood and Master Campfire Cooking
Discover the secrets to grilling with wood and mastering campfire cooking. Once you cook with wood and enjoy the high heat and incredible smoke flavors, you will want to cook this way again and again.
The Science of Beans
Beans are a cheap, easy, flexible source of protein, and there are a million things you can do with them once you understand these basic concepts.
The Science of Clams
There are many varieties of clam, and many ways they are sold. Here’s what a cook needs to know.