, i dumped in the flour before adding the chocolate and noticed that it took much longer to bake, say over 10 more minutes and i’ve still got a bit of a “wet cake” rather than chewy dense brownie... is this...

Is it indeed magical?

This week’s mission: creamy, not chalky, meal-replacement beverages.

Start now, finish aging by Christmas.

Our associate food editor goes to the Southern Foodways Alliance conference to celebrate the year of the pig and other Southern delights.

Is outer space the next frontier for haute cuisine?

And other findings from Taste^3^ 2007.

There’s never been a better time to give.

Corner-store sweets go high-end.

From bad spinach to exploding lattes: The tastiest moments of 2006.

I have a dim sum recipe for some kind of meatballs. The recipe includes various flavorings (chopped tangerine peel, sesame oil, rice wine vinegar), stuff to hold the meatballs together and absorb liquid (egg white,...

Amid all the hubbub about trans fats, newspapers nationwide are testing trans-free oils in their own recipes to see if the healthier versions measure up. The results vary as widely as the tasters themselves.

The other day I posted a message asking about the use of baking soda in a recipe I made, and one person who responded said it helped tenderize the meat. This got me thinking. Does anyone know of any book or journal paper that...

coagulation. As an experiment, you could try taking a sample of your tomato mixture, prior to adding the milk/cream, and raising the pH (i.e., lowering the acidity) with some baking soda. If the “droplet” phenomenon...

I second Alton Brown’s “I'm Just Here For The Food”. It’s the science behind the techniques, with Master recipes that can be adapted to any “gourmet” usage. Also the companion book “I'm...