Cider Science
Making a hard cider is about 50 percent chemistry, and 50 percent is art.
Hard Cider, Easy Sipping
For one New York cidermaker, a variety of flavorful blends keeps the drink interesting.
Does Sound Affect the Way We Taste?
Research suggests that sound is the “forgotten sense” when it comes to how we perceive flavors.
Looks Fishy, Tastes Fishy. But Where’s the Fish?
For vegetarians, allergy sufferers, and the epicurious among us, chefs are getting creative with seafood substitutes.
The 1-2-3s of Hard-Cooked Eggs
Cooking geek Jeff Potter cracks the code on easy-to-peel, hard-cooked eggs.
Recipe: Jeff Potter’s Patent-Violating* Chocolate Chip Cookies
How to make cookies that stay chewy on the inside with crispy outer edges.
Beyond the Butter: Twists on the Same Ol’ Ingredients
Two foodies offer baking ingredient twists—and scientific insight into why they work.
Secrets of the Sauce (and Other Edible Liquids)
Culinary scientist Ali Bouzari weighs in on the four ways to change the thickness of any sauce, soup, or liquid.
Is Your Hot Sauce Up to Snuff?
Use science to improve your latest spicy concoction.
On the Oregon Truffle Scent
Oregon leads the country in commercial truffle production, boasting several native culinary varieties. And the best way to find them is to enlist the help of man’s best friend.