Cooking your bird to a safe 165 F often just results in a dry boring plate of meat. Luckily food scientists have studied this problem. Learn their techniques to roast your tastiest bird yet.
Harold McGee talks about how our sense of smell affects taste, why things smell the way they do and the ways different chemicals combine to create surprising (and sometimes distasteful) odors.
While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
In her four-part show, James Beard award-winning food writer and chef Samin Nosrat travels the globe, talking to home chefs to learn more about the four essentials of great food.
In Robert Dunn's new book, Never Home Alone, he explores our symbiotic relationship with food: Not only do we impact the bacteria in our food, but the microbes in our food imprint our bodies.
Brian Wansink made a name for himself producing pithy, palatable studies that connected people's eating habits with cues from their environment. His data manipulation now serves as a cautionary tale.
Why do artichokes look so strange? What makes okra so slimy – and how can science help you turn that attribute into a taste sensation? Two botanists take plant science into the kitchen.
Brick transfers heat to dough more slowly than steel, allowing both crust and toppings to simultaneously reach perfection. In a home oven, that balance is elusive — but you might be able to get close.
Zoom in and behold the science secrets behind popcorn's airy crunch — and learn about the snack's ancient origin — in this bite-sized video.