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Science Desk
List
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Season 1
Aging Beef
What’s the point of aging beef and can I do it at home?
Discolored Potatoes
Why do potatoes turn brown when cut? Is there any way to prevent the discoloration?
Domed Hamburgers
Why do my hamburgers puff up in the middle when I cook them?
Egg Whites 101
What’s the best way to whip egg whites?
Flaky vs. Short Pie Dough
What’s the difference between short and flaky dough and what’s the secret to making a flaky crust?
Fond and Pan Sauces
What is fond and what role does it play in flavoring pan sauces?
Gelatin 101
What is gelatin, how does it work, and how should it be prepared?
How Yeast Works
What's the best way to ensure my yeast does its job?
Marinating Beef
Do marinades work?
Maximizing Chocolate Flavor
How can I get the most chocolate flavor in my baked goods?
Mayonnaise Emulsification
What is the science of emulsification, and how do you sustain one?
Potato Varieties
How do I choose the right potato for my recipe?
Shrimp Color
Why do shrimp turn pink?
Storing Potatoes
What's the best way to store potatoes?
Thickening Key Lime Pie
How does key lime pie filling thicken without cooking?
Whipped Cream
What are the Test Kitchen's tips for making whipped cream?
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