Articles and Feature Stories - Cook's Science

Striking Oil

Molly Birnbaum — Wed, 21 Jun 2017 22:16:16 +0000

Oil can do a lot more for food than just make it hot and crispy.

Hurts So Good

Kristin Sargianis — Tue, 30 May 2017 13:45:19 +0000

Spicy foods and the compelling chemistry of chemesthesis.

Salt Life

Molly Birnbaum — Tue, 25 Apr 2017 13:05:08 +0000

Uncovering the hidden complexities of the rock we can’t live without.

Fizz Ed

Kristin Sargianis — Mon, 20 Mar 2017 13:44:28 +0000

Simple sparkling refreshment is assembled in surprisingly intricate ways.

In the Weeds

Molly Birnbaum — Wed, 22 Feb 2017 17:29:12 +0000

This nutrient powerhouse needs nothing more than saltwater and light to thrive.

Feeling the Pull

Molly Birnbaum — Tue, 17 Jan 2017 19:38:59 +0000

Ken Albala and the Science of Chewy Noodles

Taste with Your Ears

Molly Birnbaum — Mon, 19 Dec 2016 17:22:00 +0000

When it comes to cooking—and to eating—there’s a lot of noise. And that’s the point.

Fresh Flour Power

Molly Birnbaum — Tue, 15 Nov 2016 11:53:38 +0000

How fresh-ground flour is changing the flavor of bread.

Manioc: The Most Important Vegetable You’ve Never Heard Of

Molly Birnbaum — Wed, 26 Oct 2016 13:14:17 +0000

Brazil’s most important contribution to the global food supply is responsible for your bubble tea, your gluten-free baked goods, and your grandmother’s favorite pudding.

The Science of Koji

Molly Birnbaum — Mon, 26 Sep 2016 13:30:23 +0000

The secret behind some of the tastiest Asian foods and beverages—like soy sauce, miso, sake, and fermented bean paste—is a fungus called koji. Today, some American chefs are using koji in nontraditional ways. Will it change the way we eat?