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Science Desk
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Season 1
Cooking with Alcohol
How much alcohol is cooked off during cooking?
How Cheese Melts
Why do different cheeses react in different ways when melted?
Is Scalding Milk Really Necessary?
Is it still necessary to scald milk when making béchamel or pastry cream or when baking bread?
Journey to the Center of the Bird—Salting a Turkey
Does salting produce a juicier bird?
Making Liquid Smoke
Liquid smoke is made by channeling smoke from smoldering wood chips through a condenser, which quickly cools the vapors, causing them to liquefy. Could we bottle up some smoke for ourselves?
Seven-Minute Magic—Icing
Seven-minute icing offers the fringe benefit of retaining its volume for at least three days. Why?
Tender Steaks
Why do our steaks—which spend a long time in the oven—taste juicier and more tender than traditionally cooked steaks?
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