What's the Skin on Heated Milk?

That sticky film can ruin a good hot chocolate. (By Michele Foley)

Can Microwaved Water Explode?

Superheated water means trouble. (By Roxanne Webber)

Is Drinking Shower Water Bad?

Water, water everywhere but not a drop to drink. (By Roxanne Webber)

A Watched Pot Never Boils

With these electric kettles, boiling water has never been so easy, quick, or precise. (By Louisa Chu)

Does Cooking Alcohol Really Burn It All Off?

More booze, more flavor. (By Tara Shioya)

Can You Microwave a Tea Bag That Has a Staple in It?

Everyone does it, but isn’t metal a no-no? (By Michele Foley)

Why Do Hard-Boiled Eggs Turn Green?

They look gross but taste fine. (By Roxanne Webber)

Why Does Cheese Get Rubbery when Melted in the Microwave?

Keep it creamy and soft by following a few simple tips. (By Roxanne Webber)

Magnetic Fields

Induction cooktops cook hot, stay cool. (By Louisa Chu)

Harold McGee Speaks

Harold McGee is the king of kitchen science, the man who solves food mysteries ranging from how much oil you can emulsify into a mayonnaise with one egg yolk to why frying spatter ends up on the inside surface of the cook’s... (By Harold McGee)

The Basics: How to Make Mashed Potatoes

Creamy, buttery, and good with Thanksgiving gravy.

How Are Nonalcoholic Beer and Wine Made?

Secrets of fake booze revealed. (By Jason Horn)

Common Appliances, Uncommon Uses

Dust off your underused equipment and discover new applications.

How to Brown Butter

Brown butter has many uses; make it a part of your repertoire.

Space Grain

Rice Cookers Go High-Tech. (By Louisa Chu)