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Science Desk
List
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Season 1
Apple Texture
Why do some apples turn to mush and others stay firm when cooked?
Beating Egg Yolks
Why do egg yolks require heat to form a foam when egg whites don't?
Braising 101
What is braising and how does it turn tough cuts of meat tender?
Clams
What's the best way to clean clams? Why are some clams cleaner than others?
Maximizing Spice Flavors
What's the best way to infuse spice flavor in my marinade?
Onion Irritation
Why does cutting onions make you cry?
Peanut Butter Separation
Why does “natural” peanut butter separate?
Proper Pan Temperature
How do I know when my pan is hot enough for sautéing and searing?
Tender Meat from Milk
Some recipes call for cooking meat in milk to make it tender. Does this really work?
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