Test Tube Kitchen is a place for cooks who want to learn more. If you’ve ever wondered things like:
- Why does all baking seem to take place at 350°?
- Why exactly am I supposed to let meat rest after cooking?
- Is there a foolproof way to make sure my pie crust is flaky?
Then you’ve come to the right place. At Test Tube Kitchen, I’ll put cooking questions to the test. I’ll see what science has to say about how to make the perfect hardboiled egg or golden, airy souffle.
Cooking is chemistry, after all. And hopefully, learning about the science behind what’s going on in our ovens, refrigerators, and frying pans will make us better cooks. So come along with me as I bust myths, ask the hard questions, and create a frightening number of dirty dishes. It’ll be fun!