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Articles on Cooking

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The science of the ideal salad dressing

There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, like mustard.

How to make gravy (using chemistry)

Roasting meat sets off a cascade of chemical reactions. With a bit of kitchen chemistry know-how, you can use these reactions to your advantage when you make gravy.
Many restaurant workers see violence as a core aspect of a hardscrabble kitchen culture that has existed for generations. Jetta Productions/David Atkinson via Getty Images

How did abuse get baked into the restaurant industry?

Barbara Lynch’s alleged bullying of her employees is only the latest in a string of high-profile chef scandals. Two scholars explore how this behavior became normalized in kitchens across the US.

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