Waddle you do to cook crispy Peking duck?
Evolution. Fats. Melting. And why Peking duck has crispy skin. 1-Minute NomNom Peking duck is one of the most famous dishes in Chinese cuisine and is considered a “must try” for visitors to Beijing. A...
View ArticleAbsolutely broth-taking.
Evaporation. Molecules. Humidity. And how to cool soup fast. 1-Minute NomNom It’s a universal practice: we blow on hot soup (also called broth) and hot drinks to cool them. But wait… at ~37°C/99°F,...
View ArticleThe temperature rices.
Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers. 1-Minute NomNom Rice cookers are made up of five basic elements: an outer container, an inner cooking...
View ArticlePopcorn-fession: We are actually acrobats.
Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated. 1-Minute NomNom If a baby popcorn kernel came up to you one day and asked if it could grow up to be an acrobat, what...
View ArticleThe scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying. 1-Minute NomNom Sizzling hot on the outside but freezing-cold ice cream on the inside! These extremes of deep fried ice cream are a...
View ArticleOh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it. 1-Minute NomNom A little bit of fat makes a world of difference. It has that special je ne sais quoi.American...
View ArticleHow to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee. 1-Minute NomNom A good cup of coffee depends not only on the quality of the coffee beans but also how they...
View ArticleSplashed from my head to-ma-toes!
Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces. 1-Minute NomNom Tomato sauces such as marinara for spaghetti are so simple but yet so yummy, especially when...
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