| Cook's Science

Cook’s Science Explains Koji

Cook's Science — Wed, 28 Sep 2016 14:30:28 +0000

Miso. Soy sauce. Sake. Fermented black bean paste. It turns out that several of our favorite ingredients have something interesting in common—they are all created thanks to the help of a very special mold, called koji. Typically grown on rice, koji has been used in Asia for thousands of years to produce these and other umami-rich foods. In this video, we learn more about the science behind how koji transforms the taste and texture of foods, and how U.S. chefs are using this miracle mold in new and innovative ways.

Watch the video above! Then, check out our recipe for Koji Fried Chicken and get the full story on the science of koji.

How to Make Hand-Pulled Noodles with Cook’s Science

Cook's Science — Thu, 23 Feb 2017 17:18:29 +0000

Ready to turn your kitchen into a noodle shop? In this video, Cook’s Science test cook Tim Chin shows you how to make chewy, flat, hand-pulled noodles at home. Their traditional name—biang biang mian—refers to the sound made when the noodles are slapped against a table to stretch them. These noodles are dressed with a simple Sichuan-inspired chili oil vinaigrette, but once you master the technique, the possibilities for different noodle dishes are virtually endless.

Watch the video above! Then, check out our feature story about the science of hand-pulled noodles and get the full recipe for Flat Hand-Pulled Noodles (Biang Biang Mian) with Chili Oil Vinaigrette.

How to Make Bonito and Black Pepper-Cured Egg Yolks with Cook’s Science

Cook's Science — Fri, 12 May 2017 16:51:40 +0000

The process of turning bland raw egg yolks into savory, grate-able cured yolks couldn’t be simpler: Separate yolks, pack in salt and seasonings, wait, rinse, dry in the oven, and use. In this video, associate editor Tim Chin demonstrates how to make cured egg yolks at home, and just how versatile they can be—grate them on top of salad, pasta, soup, meat, and more to add seasoning and umami. The possibilities are endless.

Watch the video above! Then check out the full recipe for Bonito and Black Pepper-Cured Egg Yolks and see our other cured egg yolk recipes below.

How to Make Korean Nacho Cheese Sauce with Cook’s Science

Cook's Science — Tue, 06 Jun 2017 17:48:12 +0000

Inspired by ddukbokki, chewy rice cakes simmered in sauce spiked with gochujang (spicy-sweet pepper paste) and often topped with melted cheese, test cook Sasha Marx whisked a quick gochujang sauce into a smooth melty aged cheddar-swiss cheese sauce, striking the perfect balance of spicy, sweet, cheesy, and rich.

Watch the video above! Then check out the full recipe for Korean Nacho Cheese Sauce and see our other nacho cheese sauce recipes below.

Obsessed With Putting An Egg On It?

Cook's Science — Thu, 07 Jul 2016 13:59:31 +0000

We spent hours in the kitchen (and went through hundreds of eggs) to figure out how to create the perfect rich, creamy (and pasteurized) Runny Yolk Sauce to drizzle on everything from toast (obviously) to rice to French fries. If you’ve got a dozen eggs and some salt, yolk-y goodness can be yours in no time.

Watch the video above! Then, check out the full recipe to make Runny Yolk Sauce at home.

Introducing Cook’s Science

Cook's Science — Tue, 19 Jul 2016 15:03:55 +0000

Cook’s Science is a new brand from America’s Test Kitchen. Entirely digital, it brings reported stories and innovative recipes from the world of food and science into home kitchens. Made up of a curious team of cooks, scientists, and journalists, Cook’s Science is passionate about asking big questions, reporting the stories, experimenting in the kitchen, and developing foolproof recipes for the home cook.

Watch the video above to learn what Cook’s Science is all about!

Say Hello to Pineapple Buns

Cook's Science — Mon, 01 Aug 2016 18:46:07 +0000

If there is one benchmark against which to judge any Chinatown bakery, Bolo Bao is it. Its moist, fluffy interior is the result of adding a cooked flour and water paste called tangzhong to an enriched bread dough. Tangzhong allows the dough to absorb far more water, yielding super moist buns that bake up extra light and fluffy. Most bakery-style versions come with a hard, custardy topping with a crosshatched pattern that resembles the outside of a pineapple. My version is inspired by the shatteringly crisp bolo bao offered at Tim Ho Wan—one of Hong Kong’s only Michelin-starred dim sum restaurants (dubbed “the world’s cheapest Michelin-starred restaurant”).

Watch the video above and then check out the recipes using the links below!

The Surprising Science Behind Tortillas

Cook's Science — Mon, 15 Aug 2016 16:00:02 +0000

We love nothing more than a great taco here at Cook’s Science. So, we got to wondering—what does it take to make amazing tortillas at home? Our search led us to the ancient chemical process known as nixtamalization. We uncovered the science and show you how you can impress your friends on taco night, right in your own kitchen.

Watch the video above! Then, check out our recipe for homemade corn tortillas and read the full scoop on nixtamalization.