Caramel is one of those confections that so confounds chemists we haven't yet found enough names for the compounds found in it! But did you know that sugar doesn't have to melt in order to caramelize? Try making dry caramel sugar at home and revolutionize your baking.
There are so many things to consider when we walk into the kitchen, from the food we buy, to how we’re going to cook it, that sometimes the simpler things get overlooked. But, as we all know, simple doesn’t mean unimportant. And that is certainly the case with today’s topic: cutting boards
Do aluminum pans cause alzheimers? Is teflon safe to use? I teamed up with Doctor JJ to discuss the science and health issues surrounding some of our most common pots and pans.
Why does bread go stale? What's happening inside the crust to make it stiff and dry? How can we delay the onset of staleness? Here's the scientific breakdown on why things go stale!
Ever questioned the way you boil your pasta? Guess what? You don't need a ton of water, it doesn't need to be rapidly boiling, and you don't have to constantly stir!
When it comes to candy making, few things are as delightful as a chocolate Easter bunny. But there's more to making a great rabbit than melting chocolate and pouring it into a mold. Learn all about chocolate tempering and the science behind this holiday favorite!
