The Food Lab: Better Home Cooking Through Science
QUICK CREAMY PASTA WITH PROSCIUTTO, PEAS, AND ARUGULA Omit the chives. Stir in 1 cup thawed frozen peas, 3 ...
ULTRA-GOOEY STOVETOP MACARONI AND CHEESE No matter how much culinary training I’ve gone through, . . . ...
memory, and a powerful one. It’s the texture that does it for me. No other mac ’n’ cheese ...
Water is present to varying degrees. Young cheeses like Jack, young cheddars, and mozzarella have a rel ...
In a well-aged cheese, all of these elements are in careful, stable balance. But heat throws the wh ...
American cheese (left) has chemical salts that help it melt smoothly. Cheddar (right) breaks as it melts. ...
smooth and creamy but not gooey) and flavor (you can taste hints of the flour in the finished product). A pu ...
starch molecules swell up, thickening the sauce, while the evaporated milk adds a concentrated source of ...
WHY WON’T MY MAC ’N’ CHEESE REHEAT? Mac ’n’ cheese is notoriously bad for reheating. Rather than a smooth, ...
CHEESE CHART The meltability of various cheeses can be affected by a number of factors, including their manufa ...
and spread like a liquid. Depending on the type of cheese, this takes place at anywhere from ...
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