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Cook's Science

@Cooks_Science

Reported stories and innovative recipes from the world of food and science. A new {free} digital experiment from America’s Test Kitchen.

 Boston, MA
cooksscience.com
Joined May 2016
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It's official! We've moved most of our content (and staff!) over to Cook's Illustrated. Come check out what we've been up to over on CooksIllustrated.com/science.
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We couldn’t think of a better way to start the week than with a batch of these crispy, yet chewy #cookies cooks.io/2t3f8U5
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Oil can do a lot more for food than just make it hot and crispy cooks.io/2svD4hz
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Happy first day of summer! Have you explored our ice cream recipes? What's your favorite flavor? Let us know.
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Why does spicy food taste hot? We dive into this question and more in our latest feature article, Hurts So Good cooks.io/2r2hTzy
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For next level nacho cheese, we sneak spicy gochujang into our super-flavorful, uber-melty cheese sauce: cooks.io/2r33Iu4
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Senior editor, @saladpuma explores the chemistry behind why many of the foods we love cause us pain cooks.io/2qY4bm9
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Fun fact: “flavorist” and “food technologist” are real jobs cooks.io/2qBIcjB
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Brewers add yeast and bacteria during the fermentation process to create distinctive sour beers cooks.io/2qW1xu4
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Tim's experimenting with a fried chicken recipe. Do you have experience with alternative starches and fried chicken?cooks.io/2roV2TL
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