10 Food Science Lessons Worth Learning

published Dec 23, 2015
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Janice Lawandi)

Much of what goes on in your kitchen is actually more science than art. From baking to braising, knowing the why behind the technique can help you be more confident in the kitchen. Here are a few lessons we learned this year that will help you be a more confident and informed cook.

  1. We bake at 350°F for a reason: It might not be the best reason, but there is a precedent for it. Learn when to deviate from the most common temperature.
  2. Induction stoves require the right kind of cookware: Not just any pot or pan will work on an induction stove — all because of the magnets.
  3. Glass and metal bakeware are not interchangeable: There is a right time and a wrong time for each.
  4. Table salt and sea salt have a lot in common: They are the same compound and both come from the sea, but it’s their texture that makes them different.
  5. Alcohol does freeze, but not in your freezer: You just can’t get it cold enough to freeze your vodka. Beer is another story.
  6. Your recipe determines how you prepare a baking pan: But the bottom line is that parchment is always a good idea.
  7. Dark vs. light does matter: It matters when it comes to the Force and when it comes to your bakeware. The color of your pans will give you different results.
  8. Clear ice is hard to achieve: Your ice is cloudy because of impurities, and they are almost impossible to get rid of.
  9. Gluten isn’t mysterious — it’s just protein: There are two major proteins in gluten, and they each have an important role.
  10. Airplane food tastes bland for a reason: Well, two reasons, actually: the dry air and the noise. Thankfully, there is a solution.