Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
Saying goodbye to the old flame.
Alternating current. Electromagnetic induction. Resistance. And the science of induction cooking.
It’s iron, man!
Ferromagnetism. Energy efficiency. Safety. And the science of induction stoves visualized.
The red-hot case of the toaster who provided an alloy-bi for its misconduct.
Cooking gold.
Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold.
The Age of Wet-Aging.
Plastics. Transportation. Economics. Three reasons wet-aged beef became the staple at supermarkets.
It’s not in de-nature to be juicy!
Su-shi told us we should stick together.
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
