Food Science
Cooking isn't just an art; it's a science. We'll help you understand the physical and chemical processes that make food look, smell, and taste the way it does.
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Is It Better to Eat Hot Food in the Summer? Here's What the Science Says
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The Genius Ingredient for Perfect Gooey Cheese Sauce
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Why On Earth Are People Putting Olive Oil in Their Coffee?
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How to Make Perfect Strawberry Preserves: Our Tests on the Science of Making Jam
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The Best Way to Prevent Cut Apples From Browning
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The Best Way to Soften Store-Bought Paneer
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Does Vodka Sauce Really Need Vodka?
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The Quick Trick for Softening Canned Chickpeas for Silky-Smooth Hummus, Stews, and More
![A bowl of ramen noodle soup; you can transform regular pasta into ramen noodles with baking soda.](https://www.seriouseats.com/thmb/jroC703dFcWXP0yEZKOp3TvUs3Y=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2014__10__20190222-ramen-noodles-kenji-bd1c1b9d48534d7b95632bf643999725.jpg)
Turn Your Pasta Into Ramen With Baking Soda
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The Science of Brining Vegetables
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Why Does My Garlic Turn Green? | Ask The Food Lab
What Happens to Your Coffee As It Sits, and the Science Behind It
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For Smoother Ice Cream and Sorbet, Use Corn Syrup
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Can Food Set Off Metal Detectors? According to Jason Kelce's Vat of Skyline Chili, Yes
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Calculating the Ghostbusters Twinkie Size In Real Life
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What's Going On With Cottage Cheese?
How to Make Homemade Vanilla Extract
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The British Are Uproarious About This Chemist's Suggestion of Adding Salt to Tea
Bloom Phase: How to Read the Bubbles In Your Coffee
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The Science of Marinades
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Can You Stop Beans From Making You Fart? We Put 17 Methods to the Test
From Birth to Bake: How Bubbles Form in Batters and Doughs
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Cookie Science: Why Cream Butter and Sugar?
![A container of baking powder next to a spoon full of baking powder.](https://www.seriouseats.com/thmb/e7GAmuKQeWjq5y9QajgRvLMSsMc=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__12__20151201-baking-powder-vicky-wasik-2-bc534b7950894f70844dd914295d5951.jpg)
How Does Baking Powder Affect My Cookies?
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The Best Way to Soften Butter
![Overhead view of two ramekins filled with white and brown sugar, respectively.](https://www.seriouseats.com/thmb/CQWd9LsxGksSwFyRzu7szc_-93I=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__12__20151201-brown-white-sugars-vicky-wasik-1-898ec68e89a343efae5821991246854e.jpg)
Cookie Science: The Real Differences Between Brown and White Sugars
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Brining Beans With Baking Soda: An Investigation
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The Science Behind Vegan Meringues
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Cookie Science: How Do Eggs Affect My Cookies?
![Mint-yogurt marinade being poured over boneless skinless chicken thighs](https://www.seriouseats.com/thmb/Y6gDCprgRrFvyMIjHXLOzPUN9v4=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__07__20200729-chicken-acids-yogurt-nik-sharma-5-58a1c68f9d994f8b9f16986948d2782a.jpg)
The Science of Yogurt Marinades
![A small spoon holding baking soda with a container of baking soda next to it.](https://www.seriouseats.com/thmb/wknyW403HJohRiSTykNtFlr1Bkw=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__12__20151201-baking-soda-vicky-wasik-1-97f2937c0cbe49e3bf0b94f563fc00f5.jpg)
How Baking Soda Works
![A seared rare steak cut in half on a wooden board](https://www.seriouseats.com/thmb/xtYvbFwWXVU_roJW8KWGN91NrgY=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__04__Anova-Steak-Guide-Sous-Vide-Photos15-beauty-736633d3c3374147b8e1a78194e95dda.jpg)
An Introduction to the Maillard Reaction: The Science of Browning, Aroma, and Flavor
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Cookie Science: The Importance of Scraping Your Bowl When Baking
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The Science of Sourdough Starters
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Flavor Science: How We Taste Sweet, Sour, Salty, and More
![Mustard oil being poured into a measuring spoon. A cutting board, knife, pestle, and half a lime are out of focus in the background.](https://www.seriouseats.com/thmb/O1B8JwiX-ydFq1Ytd_uN98_Zyvo=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__02__20200207-mustard-oil-cucumbers-vicky-wasik-4-1500x1125-e19f37b395204aeb8ae95b14a34e9944.jpg)
The Truth About Mustard Oil: Behind the "For External Use Only" Label
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What Is American Cheese, Anyway?
![Flip Frequently](https://www.seriouseats.com/thmb/pgeC-fjibryo7tDu0Ng7leCcrS8=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2012__12__20121204-big-ass-steak-butter-basted-06-700447f642964a3e9270e1643c8b0c93.jpg)
What's a Smoke Point and Why Does it Matter?
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What a Pressure Cooker Does Best
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Cocktail Science: Do Alcohol Calories Count?
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How to Make Tadka
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The Science Behind Salt and Vinegar Chips
![Closeup of banana-shaped candies arranged on a turquoise background.](https://www.seriouseats.com/thmb/HE1YGlpWPQbYHcm7kUaVWvd7wz0=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__08__20200811-banana-candies-shutterstock-scaled-11e8880d5dd34a58ac3f9c646133911a.jpg)
Meet Isoamyl Acetate, the Banana-Flavored Molecule You Love to Hate
![Illustration of a man with a prominent but blacked out nose inhaling aroma rising up from a variety of foods](https://www.seriouseats.com/thmb/-9eIKuBIXzw-c6upBFMfVvRr-eg=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__07__20200724-cooking-without-smell-Serious-Eats_Islenia_milien-2bf0cd7b0d0e43988662201aa1365eb0.jpg)
Smell Loss and Its Impact on Enjoying Food
![Lifting off a lid of a pressure cooker.](https://www.seriouseats.com/thmb/e5hZDjZttCdmSk0YEBFsdfc8zmI=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__03__pressure-cooker-bc49415b2cbd47a9b0f77cf0c105c9e2.jpg)
How Pressure Cookers Actually Work
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Everything You Ever Wanted to Know (Plus More!) About Boiling Water
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The Case for Room-Temperature Foods
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Is MSG Actually Bad for You?
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Behind the Phenomenon That Makes Your Wine Smell Like Farts
![emulsions](https://www.seriouseats.com/thmb/dyuxoYXQZuo0GhNQ55ABMIubnMg=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__10__emulsions-9da481cbb81a402f9bc579ff4b0d85ff.jpg)
The Food Lab Video Series: Emulsions
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The Food Lab Video Series: Boiling Water
![Cooked, curled pepperoni with tiny pools of fat on the surface of a pizza.](https://www.seriouseats.com/thmb/UtfNNsNAbLyu5Z-KY9y90nUCqG8=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__slice.seriouseats.com__images__2012__12__20121211-pepperoni-curl-pizza-lab-01-6109e17ffa4a487b855011d9f0f1a55d.jpg)
Why Does Pepperoni Curl?
![Asparagus sautéing in a pan.](https://www.seriouseats.com/thmb/31JBSwwPdiSfV0266dUsFEtRr0I=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2016__05__20160504-sauteed-asparagus-vicky-wasik--3-b6f58c8cb8144209aa126d4093bf70f0.jpg)
Why Asparagus Makes Pee Smell
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Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky
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The Science of Jello Shots
![20140918-butter-oil-temperature-food-lab-3.jpg](https://www.seriouseats.com/thmb/jdGdAWXC2zVwGrJAdNI2Nq3i3Yc=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__09__20140918-butter-oil-temperature-food-lab-3-ca260147471b492a8d9f4ec6e797649a.jpg)
Does Mixing Oil and Butter Really Alter the Smoke Point?
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The Science of Melting Cheese
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