#culinary-science tag

Ketchup or brown sauce on a fry-up? Scientists FINALLY settle debate

The full English breakfast is an iconic meal balancing five basic tastes.

#cooking

Cooking

Why It's Almost Never Worth It To Make Your Own Marshmallows - Tasting Table

Cooking

Milk Or No Milk? This Is Where Alton Brown Stands On The Debate Over Fluffy Scrambled Eggs - Tasting Table

Cooking

Why It's Almost Never Worth It To Make Your Own Marshmallows - Tasting Table

Cooking

Milk Or No Milk? This Is Where Alton Brown Stands On The Debate Over Fluffy Scrambled Eggs - Tasting Table

more#cooking

Here's Why Salted Caramel Is Sweeter Than The Regular Stuff - Tasting Table

Salt accentuates every flavor in a dish. In savory recipes, it's clear; without salt, there is no flavor. In caramel, a pinch of salt balances extreme sweetness, creating intense flavor.

Food & drink

Cooking

fromFood & Beverage Magazine

13 Types Of Flour And How They Affect Homemade Cakes - Tasting Table

Baking requires more precision than cooking, especially regarding flour, which is essential for cake structure and texture.

Silicon Valley food

fromYanko Design - Modern Industrial Design News

Next-Gen Proteins & Plant-Based Innovations: What's Really Hot in Food Right Now

The protein revolution is here, transforming food offerings and consumer expectations with advanced, nutritionally optimized plant-based ingredients.

Wine

Cylo project to send and age beverages into space - Yanko Design

Korean culture celebrates alcohol consumption as part of social interactions, and innovative projects like CYLO aim to enhance liquor aging through space exploration.

Everyday cooking

fromcooking.nytimes.com

How Italian Home Cooks Make Their Pasta Taste So Good

It's the combination of starch, cheese, and water that creates a creamy pasta sauce, not just pasta water.

Avoid oversalted pasta water to enhance the flavor of your sauce.

Everyday cooking

fromMail Online

Scientists reveal how to cut onions without crying

Cutting onions without crying is achievable by using a sharp knife and cutting slowly.

SF food

fromLos Angeles Times

Can Fish Be Too Fresh?

Freshness of fish is subjective; sometimes fish tastes better several days post-mortem.

fromFast Company

Scientists just designed the perfect cacio e pepe recipe

This study into cacio e pepe illustrates how traditional cooking can be explored through a scientific lens, making it accessible for those who struggle with the dish.

Everyday cooking

10 months ago

The 'Dirty' Salt Alton Brown Never Recommends, Despite Its Pretty Color - Tasting Table

"Salt can work at any stage of cooking...brining, marinating, seasoning, all the way to the finishing touches."

LA food

Food & drink

10 months ago

8 Things To Know About Kokumi, The 'Sixth Taste' - Tasting Table

Kokumi is a unique flavor enhancer, modifying existing tastes rather than being a core taste itself.