Revisiting some questions generated last year during egg-dyeing season: Can you successfully bake eggs? Can consistent temperatures lead to more consistent egg colors? We wanted to know!
In this mini-taste-test: variously spiced apple pie-lets.
It is our blog’s fledgling anniversary, so we wanted to celebrate. With beer. And Science.
Having a friend who raises ducks means that we have ample opportunities to test duck eggs in recipes. How does using yolkier eggs alter baked goods like cake and cookies?
Having contributed the a successful Kickstarter campaign that claimed to “harness the power of phase change to keep your beverages cold” last year, we were excited to put the product to the test. In this post we compare both versions of this new product to two other cooling mechanisms we have on hand.
In celebration of Darwin’s birthday we are introducing a yeast strain into a new environment and testing the results against the standard yeast champion to see what happens (other than bread). Continue reading
Here at the primary testing facility, it’s no secret that we like red meat. So, when we found standing rib-roasts on sale shortly before Thanksgiving, we couldn’t resist doing a science to one of them (getting two for control, seemed a bit excessive).
Roast recipes have always seemed to be a bit of a dark art, with mysterious temperature changes in the middle, cooking times based on mass rather than linear dimensions. These peculiar practices seem to produce delicious results, and presumably have something to do with how heat flows into the meat during cooking. In this post we hope to shed some light on how heat flows through a roast.
In this taste-test: does aged lemon juice really taste better than fresh squeezed?
In this mini-taste-test: which apple-liquor makes the best Jack Rose!