Fermenting milk to make yogurt, cheeses, or kefir is an ancient practice, and different cultures have their own traditional methods, often preserved in oral histories. The forests of Bulgaria and Turkey...

"Unmask the surprising transformation of asafetida, a pungent resin that becomes a savory culinary cornerstone with heat, vital for diverse diets."

"Unpack the science of gelato vs. ice cream. Learn how fat content, air (overrun), and temperature create their distinct textures and flavors."

From deep-sea creatures to everyday kitchen finds, some foods have a natural glow. Discover the science and wonder behind sssss

A burning question.

Recent research from Italy has unveiled an innovative approach to achieve the ultimate egg — a culinary masterpiece that combines impeccable texture and enhanced nutritional quality. Published in the journal Communications Engineering, this study promises to elevate your breakfast game with a method that requires no more than 32 minutes of your time. Understanding the Science At the heart of this groundbreaking study is the realization that cooking an egg isn’t as straightforward as it seems.

Discover the intricate balance of sweet and savory flavors in culinary arts. Explore the science, cultural influences, and techniques that create harmonious dishes, enhancing your cooking skills and f...

Discover the transformative power of acidity in cooking. Learn how acidity enhances flavors, balances dishes, and impacts texture, while exploring its cultural significance and health benefits. Unlock...

"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.