When we say “salt”, we usually mean the stuff we sprinkle on our chips, which is sodium chloride (NaCl). But, technically speaking, this is just one example of a salt. In chemistry, a salt is an ionic ...

Let me be transparent–I’m not going to pretend these kitchen experiments won’t create a mess. They will. There will be vinegar on your floor, food coloring on hands that lasts a day or two, and ...

This interview was originally broadcast on May 22, 2001. Eating out has taught many Americans to be knowledgeable about ordering subtle and complex dishes from around the world, but it's left many of ...

We all know the nutritional “evils” of sugar as a potential cause of obesity, chronic disease and death, through to being a potentially brain damaging substance. However, sugar has been part of the ...

Standing at the head of a classroom, Matthew R. Hartings holds up a can of evaporated milk and gives it a shake. “Adding evaporated milk is an easy way to stabilize a lot of cream-type sauces,” he ...

Auburn school teacher Bill Murray has been posting videos called “5 Minutes of Kitchen Science with Mr. Murray” for students. Daryn Slover/Sun Journal Buy this Photo AUBURN — How many chocolate chips ...

This is a bit of everyday science-based kitchen magic. Junskitchen is a Youtube channel primarily focused upon cooking and his cats. However, here is a video where he shows how to easily clean burnt ...

Harold McGee’s new book, “Keys to Good Cooking” (Penguin Press, $35), doesn’t contain a single recipe. But this comprehensive guide on how to purchase, store and prepare foods will revolutionize your ...

Freshly baked bread, coffee, tea, caramel and the rustic roast - how do these delights get their golden colour and why do they smell and taste so good? Science has the answer... Have you ever wondered ...

For the new Cook's illustrated book The Science of Good Cooking, Bishop and Lancaster tested principles they assumed were true — and as Bishop tells Fresh Air's Terry Gross, "Things that we thought ...