America's Test Kitchen - Science Desk

		Login >

	Home\|Recipes\|Equipment CORNER\|Tasting Lab\|Science Desk\|TV OnDemand\|About Us\|Bulletin Boards


	Browse Recipes Episodes Equipment Reviews Ingredient Ratings Science Desk Video Tips & Techniques Buy Rated Cookware


	Community Talk About Our TV Show Recipe Swap Equipment Corner Cooking Basics All Bulletin Boards


	Inside the Test Kitchen About the show Meet the cast Behind the scenes Kitchen tour Events & appearances

	Free e-Newsletter Sign up for FREE recipes, menus, updated ratings, and more.

	Start Your FREE Trial of CooksIllustrated.com Get every recipe, equipment rating, and taste test from the show plus more.

Science Desk List

Current Season | Season 9 | Season 8 | Season 7 | Season 6 | Season 5 | Season 4 | Season 3 | Season 2 | Season 1

All About Panades
What is a panade and how does it work?

Cold Oil Frying
How does frying in cold oil work?

Crisping Chicken Skin
Why do you need to coat the chicken for the Crisp Roast Chicken recipe with baking powder and table salt to achieve a crisp skin?

Handling Meat
Why do you need to delicately handle meat?

Processing Potatoes
Why do we break our own rule and mix potatoes in a food processor when it comes to Aligot?

Using Frozen Butter
Why can’t you just use melted butter in the French Omelet recipe? What if you don’t freeze the butter?

Why Fish Sticks
Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?