The secret ingredient to theater-style popcorn is something you've probably never heard of.
The stories that made us geek out this year.
The Modernist Cuisine team shares their 7 Essential Food Safety Tips (and debunks a few myths along the way).
Because the brown bits are the best part.
A primer on one of our favorite chemical compounds: good old NaCl.
The food facts, science, and tricks we geeked out on this year.
Here's how to chill a bottle of wine as quickly as possible, all thanks to the magic of science.
Grab a whisk; we're teaching you everything you need to know about emulsification. Which means more creamy, silky sauces and dressings for you.
Do you have a chainsaw? No? Well, you can still make pretty good ice at home. Just don't expect perfection.
Sometimes we forget that baking is a science. A delicious, delicious science.
The secret pie crust ingredient (and technique) that changed what we thought we knew about pie.
The Modernist Cuisine team teaches us how to cook, defrost, and reheat safely on the big day.
This is the final installment in our 3-part series on food science from the Modernist Cuisine team. We're giving away a copy of Modernist Cuisine at Home below, along with some handy equipment for your own Modernist kitchen. We're also selling Modernist Cuisine at Home at an exclusive discount you won't find anywhere else in the Food52 Shop.
This is the first in a 3-part series on food science from the Modernist Cuisine team. On October 8th, we'll be selling Modernist Cuisine at Home at an exclusive discount in the FOOD52 Shop, and giving away a copy too! Today: Learn heat transfer's tricky ways (and stop burning so much toast).
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