Adventures in Kitchen Science: 10 Things We Learned in 2013
The more we learn about the science of food, the better cooks we become. Did you know, for example, that adding cold cream to your coffee keeps it hotter longer? So interesting! It’s important (and fun!) to know why certain things happen in the kitchen – that these things aren’t simply mistakes or coincidence, that they have purpose. We are able to use these facts to our advantage to create better, delicious food to share and enjoy with our friends and family.
Here are some of the most popular kitchen science posts from the last year. Bring this knowledge to your kitchen for the new year, and be a better, smarter cook:
- 1 Finally! The Science Behind Seasoning Cast Iron & The Best Oil To Use
- 2 Tasting Vanilla? It Might Be Beaver Butt. (And the FDA Approves.)
- 3 Surprising Science: Why Adding Cold Cream to Coffee Keeps It Hotter Longer
- 4 The Surprising (Some Might Say, Shocking) Way To Preserve Fruits and Vegetables
- 5 What To Do With Whey: Greek Yogurt’s Popularity, and Its Acid Whey Problem
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Welcome to The Kitchn’s Best of 2013 roundup!
From December 21 through January 3 we are rounding up our favorite (and your favorite) posts from the past year. We’ll also share guest posts, special holiday features, and a sparkling Winter Glam Cocktail Party, the final installment in our 2013 Gatherings from The Kitchn. Happy Holidays!