The Food Lab: Better Home Cooking Through Science

bathing, and spreading their wings. Free-Range and Free- Roaming chickens generally also have access to ou ...

If animal welfare is a concern, you are making a good step in the right direction by purch ...

from 100-percent free-roaming, pasture-raised chickens. All of the eggs were served scrambled. The results? ...

These eggs were dyed green in order to figure out just how big a role color plays in our percepti ...

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The old saying that you eat with your eyes? It’s true. Q: So you’re telling me that it doesn’t matter at ...

and service in a restaurant affect the flavor of the food in your mind? Do you really think that your m ...

BOILED EGGS Boiled eggs are about the simplest recipe in any cook’s repertoire, right? Eggs boiled for 30-second ...

boiled eggs, on the other hand, should have fully set whites with liquid yolks that ooze out like a ...

Boiling water is the same thing. The water molecules are trapped in the pot and kept in place by their own ...

Quivering water below 170°F. ...

A subsimmer just below 195°F. Subsimmer: At between 170° and 195°F, the bubbles from the sides ...

HEAT AND EGGS Though some people claim that adding salt, vinegar, or baking soda to the water when ...

important, which may seem trivial at first, yet, as we’ll see, is instrumental in a perfectly cooked eg ...

which resemble coiled balls of yarn, slowly start to uncoil. At 140°F: One of these uncoiled proteins, ...

The graph below charts the boiling temperatures of water as you go into higher altitudes. The altitude effect ca ...

would in the open air. Most pressure cookers allow you to cook at temperatures between 240° and 2 ...

sort of. Dissolved solids like salt and sugar will in fact increase the boiling point of water, ...

An egg yolk follows a different set of temperatures: At 145°F: The yolk proteins begin to denature, thi ...

So, remembering that foods cook from the outside in and that the hotter your cooking environment, ...