Kitchen Science

Better Beans

One of those "wish I could do it better" items that has sat on my cooking To-Do list for years is beans. I prefer for taste, nutrition and cost to work with dried beans, but I'm forever plagued by inconsistent results. Well, two books that I recently got seem to have removed most if not all of my worries. The books are Harold McGee's Keys... Read more →

No Mix-ology

Hi. My wife keeps telling me that I shouldn't mix the last leftovers, say from a container of hummus, with the new one. I say there is no reason not to. What do you think?- Jake There is good reason behind your wife's concern, and that is that you are mixing food that has already had a chance for bacterial growth into new food, thus... Read more →

Lighten Up! What Do You Mean by 'Lighten Up'?

In our local newspaper recently was an article titled Italian twist lightens up classic French onion soup1. The author is a well known and respected chef, author and TV personality. The lead in says, "In my quest to slim down this French classic, I turned to Italy. I swapped out Gruyere in favour of Parmigiano-Reggiano and moved the... Read more →

What Makes Double Acting Baking Powder Double Acting?

I am reading your article about the baking powder. Mine contains monocalcium phosphate, sodium bicarbonate and cornstarch. Since the monocalcium phosphate is listed in your article as available for both the fast and slow acting components, is this particular brand I am using (Rumford, aluminum-free) considered 'Double'? It bubbled up... Read more →

Cream of Tartar vs Tartar Sauce

Are Cream of Tartar and Tartar Sauce the same thing?--Helen Seeing this question made me think of a Before and After category puzzle on Wheel of Fortune where the answer is "Cream of Tartar Sauce." No, they are not the same thing. Cream of tartar is a dry white powder that is actually finely ground tartaric acid. The chemical name is... Read more →