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 Where to Shop 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 8 | Season 7 | Season 6 | Season 5 | Season 4 | Season 3 | Season 2 | Season 1

Baking Soda 101
How does baking soda work and how should I use it?

Fish Fat
Why is fish flaky and why is it good for me?

Protein in Flour
Does the protein content in flour really matter?

Role of Fat
Why is fat important for flavor?

Tasting Taste
In our tomato sauce, we're looking for nice mix of tastes: acid plus sweet, with some salt and sour in there, too. So how does this phenomenon work? How do you taste tastes?

Understanding Egg Science
What do I need to know to properly cook eggs?

White vs. Dark Meat
Why does it take longer for chicken or turkey’s dark meat to cook than the white meat?