Learn

Answers to all the cooking questions you have (and some you didn’t know you had) plus time-saving tips, recipe stories, and better ways to prep or clean.

Search Results

144 Results

Article
New
What Is the Difference Between White and Brown Eggs?
Article
A Chemist Explains How to Clean Your Kitchen
Article
Is It OK to Eat Green Potatoes? Ask Paul
Article
Why You Can’t Cook Wild Salmon the Same as Farmed Salmon
Article
Why Pair Lamb and Mint?
Article
How to Make the Flakiest Pastry
Article
New
You Should Be Marinating Your Dishes
Article
What Is Meat Glue? Ask Paul
Article
The Best Way to Cook Broccoli Rabe, According to Science
Article
Why Are Some Cheeses Soft and Other Cheeses Firm? Ask Paul
Article
What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul
Article
Want the Creamiest Mac and Cheese? Buy American.
Article
No, You Shouldn’t Microwave Plastic
Article
Help! I Cut My Avocado Too Soon. Will It Still Ripen?
Article
The Truth About Cooking with Convection
Article
Can I Just Cut Mold Off Food? Ask Paul
Article
Can Baking Soda Remove Pesticides from Produce?
Article
Ask Paul: What Are Enzymes?
Article
The Secret to the Best Onion Rings Is Onion Powder
Article
Anchovies vs. Sardines: What’s the Difference? Ask Paul
Article
Resting Meat is Worth It—and We’ve Got the Data to Prove It
Article
Gelato vs. Ice Cream: What’s the Difference? Ask Paul
Article
Want a Turkey Burger That Actually Tastes Good? Add These Ingredients
Article
For the Shrimpiest Shrimp Stock, Cook the Shells for Just 5 Minutes
Article
That Gray Stuff on Salmon? It’s Actually Really Good for You
Article
Is Ceviche Really Safe? Ask Paul
Article
A Stealth Ingredient Makes Every Cocktail Pop
Article
4 Ways to Keep Meat and Fish from Sticking to Your Pan
Article
Nailing the Perfect Ratio of Water to Rice
Article
The Best Way to Whisk, According to Science
Article
Is It Better to Brine Meat Longer?
Article
How We Used Science to Make the Most Banana-y Banana Bread
Article
The Science Is Clear: Letting Meat Rest Makes It More Delicious
Article
Why Walnuts Belong in Your (Vegetarian) Chili
Article
Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?
Article
Ask Paul: What Is Carbon Steel?

Learn

Filters (1)

Category

Author

Search Results

What Is the Difference Between White and Brown Eggs?

A Chemist Explains How to Clean Your Kitchen

Is It OK to Eat Green Potatoes? Ask Paul

Why You Can’t Cook Wild Salmon the Same as Farmed Salmon

Why Pair Lamb and Mint?

How to Make the Flakiest Pastry

You Should Be Marinating Your Dishes

What Is Meat Glue? Ask Paul

The Best Way to Cook Broccoli Rabe, According to Science

Why Are Some Cheeses Soft and Other Cheeses Firm? Ask Paul

What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul

Want the Creamiest Mac and Cheese? Buy American.

No, You Shouldn’t Microwave Plastic

Help! I Cut My Avocado Too Soon. Will It Still Ripen?

The Truth About Cooking with Convection

Can I Just Cut Mold Off Food? Ask Paul

Can Baking Soda Remove Pesticides from Produce?

Ask Paul: What Are Enzymes?

The Secret to the Best Onion Rings Is Onion Powder

Anchovies vs. Sardines: What’s the Difference? Ask Paul

Resting Meat is Worth It—and We’ve Got the Data to Prove It

Gelato vs. Ice Cream: What’s the Difference? Ask Paul

Want a Turkey Burger That Actually Tastes Good? Add These Ingredients

For the Shrimpiest Shrimp Stock, Cook the Shells for Just 5 Minutes

That Gray Stuff on Salmon? It’s Actually Really Good for You

Is Ceviche Really Safe? Ask Paul

A Stealth Ingredient Makes Every Cocktail Pop

4 Ways to Keep Meat and Fish from Sticking to Your Pan

Nailing the Perfect Ratio of Water to Rice

The Best Way to Whisk, According to Science

Is It Better to Brine Meat Longer?

How We Used Science to Make the Most Banana-y Banana Bread

The Science Is Clear: Letting Meat Rest Makes It More Delicious

Why Walnuts Belong in Your (Vegetarian) Chili

Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?

Ask Paul: What Is Carbon Steel?