What is Cream of Tartar?
What is Cream of Tartar? Keeping a small jar of cream of tartar in your pantry is a crucial baking ingredient. But what is it, and why is it used for cookies, meringues, pies, and other delicious...
View ArticleHow to Keep Apples From Turning Brown
How to Keep Apples From Turning Brown It’s no secret that when you cut an apple, they start to turn brown on the surface. This is due to oxidation. After testing several methods to prevent apples from...
View ArticleSettling the Stuffing vs. Dressing Debate
Settling the Stuffing vs. Dressing Debate The terms stuffing and dressing are often used interchangeably for a reason, and that’s because they’re virtually the same dish with a few key differences. It...
View ArticleYam vs. Sweet Potato
Yam vs. Sweet Potato Much ado about sweet potatoes and their commonly confused root-vegetable relative, the yam. Both are everyday kitchen staples for adding texture, taste, and nutrients to dishes,...
View ArticleWhat is MSG?
What is MSG? Learn about MSG (monosodium glutamate), a widely used savory flavor-enhancing ingredient. What it is, the stigmas around it, and how to use it in cooking and food products. Boil a pot of...
View ArticleHow to Blind Bake a Pie Crust
How to Blind Bake a Pie Crust Properly blind baking a pie crust will allow you to achieve the right texture for sweet and savory desserts. It’s a simple culinary technique to prevent sogginess. Blind...
View ArticleWhat is Umami?
What is Umami? Salty, sweet, sour, bitter, and… umami? At some point, you may have experienced this fifth taste as it’s widely utilized in all sorts of cuisines. Let’s dive into what it is and where to...
View ArticleStock vs. Broth: What’s the Difference?
Stock vs. Broth: What’s the Difference? Stock. Broth. What’s the difference? We often say stock when we mean broth and broth when we mean stock, and while the two ingredients have similar uses, there...
View ArticleConvection vs. Conventional Ovens
Convection vs. Conventional Ovens Ever wondered what the convection setting on your oven does? Understanding the pros and cons of convection vs. conventional ovens can help you get better results in...
View ArticleAdding Liquid to Scrambled Eggs
Adding Liquid to Scrambled Eggs Scrambled eggs are a breakfast staple, but is there a way to make the curds even tastier? Learn what happens to the texture when you add liquids like water, milk, or...
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Quick Soak Beans for Faster Cooking
Quick Soak Beans for Faster Cooking Learn how to quick-soak beans in one hour! Using hot salted water speeds up the final cooking time, shaving off at least 45 minutes for stovetop preparation. Instead...
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The Ultimate Guide to Baking with Yeast
The Ultimate Guide to Baking with Yeast Essential tips and tricks for baking with yeast. Learn about the common types available at the market and how to substitute these ingredients accordingly....
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A Guide to High Altitude Baking
A Guide to High Altitude Baking High altitude baking requires a few tricks of the trade to ensure your favorite sweets don’t become your latest baking fail. Escaping to higher altitudes? If you’ve got...
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How to Measure Ingredients For Baking
How to Measure Ingredients For Baking How you measure your ingredients could be the culprit of inconsistent results, making all the difference between a delicate, fluffy cake or a tough one. Could you...
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Difference Between Butter and Shortening
Difference Between Butter and Shortening Ever wonder why some cookie recipes call for shortening while some call for butter? Understanding the differences between butter vs. shortening will allow you...
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Top 10 Cooking Tips
Top 10 Cooking Tips My goal is to help you build confidence in the kitchen through science. Every recipe I publish has cooking tips that take the guesswork and mystery out of the process, so you can...
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What is Gluten? and Why it’s so Important
What is Gluten? and Why it’s so Important Gluten is the real workhorse of the world’s most delicious pastries and pasta. Think of gluten as the bond that holds together your favorite cookies, without...
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How to Make an Oven Proofing Box
How to Make an Oven Proofing Box Learn how to make a proofing box in the oven to create a warm and humid environment for yeast-leavened bread. All you need is hot water, baking pan, thermometer, and an...
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Marinating: A Guide to How it Works and What it Does
Marinating: A Guide to How it Works and What it Does There’s no easier way to make everyday food sparkle a little brighter and taste a little bolder than by using a marinade. Once you’re familiar with...
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Maillard Reaction: The Key to Flavor Development
Maillard Reaction: The Key to Flavor Development The Maillard reaction is an important culinary process responsible for new flavor, aroma, and color development. It makes food taste better! Learn the...
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