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The Scientific Way to Cut Your Pizza Will Make You Very, Very Mad
The Science Behind Yeast and How It Makes Bread Rise
Why Do Fatty Foods Seem to Reheat Faster in the Microwave?
3 Steps to Guarantee Crispy Skin on Your Thanksgiving Turkey
The Best Cheese for Grilled Cheese, According to Science
When (and Why) Is Raw Fish Safe to Eat?
Are Eggs with Blood Spots Safe to Eat?
Pizza Is the Most Addictive Food, According to Science
The World Health Organization Has Bad News for Bacon Lovers
Why You Should Probably Be Storing Your Whole-Grain Flours in the Freezer
Why You Should Be Adding Salt to Your Coffee
Move over, Molecular Gastronomy — There's a New Food Science in Town
What's the Difference Between Active Dry Yeast and Instant Yeast?
Marinating Meat Is a Waste of Your Time
The Science Behind Pop Rocks Candy
The Science Behind the Mentos-Soda Geyser
Is Oatmeal Really as Good for You as Your Doctor Says?
What's the Deal with Acid in Coffee?
Why Mushrooms Might Be Able to Save the Honeybee
What Makes Espresso Different from Brewed Coffee?
Why Does Spinach Leave a Weird Film on Your Teeth?
Why Do You Have to Add Lemon Juice When Making Jam?
Have You Tried These Grapes That Taste Like Cotton Candy?
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