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Science Desk
List
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Season 1
Baking Mixing Methods
When does the mixing method matter?
Chile Heat
Is there any way to tell how hot a chile is?
Melting Cheese
How does cheese melt and why do different cheeses melt so differently?
Pancakes 101
Are there any tricks to making and serving great pancakes?
Pigments in Red Onions
Why did my soup made with red onions turn blue? Can I correct the problem?
Positioning Charcoal Properly
Why is charcoal positioning so important when barbecuing?
Preventing Cracked Cheesecakes
Why do cheesecakes crack and how does a water bath prevent overbaking?
Seasoning Meat
Should I add salt and pepper to meat before or after cooking?
Shiitake Stems
Why are shiitake mushroom stems so tough?
Sifting Flour and Cocoa Powder
When does sifting make a difference?
Tender and Juicy Meat
Why does juicy meats seem tender?
Two Southern Thickeners—Okra and FilĪ Powder
How do I thicken gumbo?
Yeast Types
Can you sort out yeast label confusion? And can they be substituted for each other?
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